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    Home » Recipes » Desserts

    Healthy Chocolate Zucchini Bread [Oil Free]

    Published: May 18, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    3.3K shares
    JUMP TO RECIPE
    Chocolate zucchini bread pin.
    Chocolate zucchini bread pin.

    A chocolate lover’s dream that’s rich, fudgy, gooey and soo delicious! This vegan chocolate zucchini bread tastes like a chocolate cake, but without all the sugar. Dates sweeten this delicious treat while hiding any trace of veggies!

    Slice of chocolate zucchini bread in plate with strawberries and blueberries beside it.

    This recipe was originally published in March 2019. It has been updated for content and photos.

    This decadent double chocolate zucchini bread is a secretly healthy dessert that you’d never guess is naturally sweetened and wholesome.

    It’s perfect when zucchini are in season, or all year long.

    If you’re not a double chocolate fan, try our vegan zucchini muffins or chocolate chip banana bread instead.

    But if you’re craving a chocolatey, rich and indulgent dessert you need this in your life. 😉

    Jump to:
    • Reader Feedback:
    • What makes it healthy?
    • Ingredients
    • Instructions
    • Variations + Substitutions
    • Storage
    • Expert Tips
    • More delicious healthier desserts
    • 📖 Recipe

    Reader Feedback:

    ⭐⭐⭐⭐⭐ “Delicious! We loved everything about it, from the gooey vegan chips to the inside moistness. Thank you!” – Sheryl

    What makes it healthy?

    • For starters, it’s loaded with zucchini! Hence the name, healthy chocolate zucchini bread. Vegetables in cake means wholesome, right?
    • Naturally sweetened using dates, and no processed sugar, (unless adding the optional chocolate chips.)
    • No refined all purpose flour, just wholesome oat flour, making this suitable for breakfast in my humble opinion. 😉
    • It’s low fat, since there’s no oil, butter, or eggs, making it suitable for a WFPB (whole food plant-based) diet.
    Sliced chocolate zucchini bread on cutting board.

    Ingredients

    Here’s what you’ll need to make this delicious and healthy chocolate zucchini bread recipe.

    Ingredients needed to make vegan chocolate zucchini bread in prep bowls.
    See recipe card for quantities.
    • Oat flour: If you don’t have oat flour on hand, you may grind up oats in a strong blender to make the flour. While oats do not contain gluten in their pure and natural form, there is a possibility of cross-contamination. So if needed, use certified gluten-free oats or purchase gluten-free oat flour.
    • Cocoa powder: Use raw, unsweetened cocoa powder.
    • Baking powder: Make sure to use active baking powder for maximum lift. Baking powder that has been open in your pantry for 6+ months may start to lose its effectiveness.
    • Zucchini: Choose zucchini that are firm, bright green, and free from blemishes. Once shredded, make sure to squeeze the excess moisture over a bowl or your kitchen sink.
    • Dates: Sweetens this delicious bread without using refined-sugar.
    • Vanilla: Use pure vanilla extract, and not artificially flavoured.
    • Milk: I’ve tried cashew milk, soy milk, and almond milk, all of which yield great results, so use the dairy-free milk that you normally use. (Choose soy or coconut for nut-free.)
    • Chocolate chips: Optional, but recommended if you prefer a sweeter treat.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Flour and cocoa powder in mixing bowl.

    Combine the dry ingredients in a large mixing bowl and set aside. (photo 1)

    Date paste inside food processor.

    Add the dates and water to your food processor and blend to make the date paste. (photo 2)

    NOTE: Stop to scrape down the sides of your food processor as needed and resume blending until you have a mostly smooth paste.

    Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients, including the chocolate chips, if using. (photo 5)

    Zucchini shreds, chocolate chips, date paste, milk, flour and cocoa in large mixing bowl.

    Add the date paste and remaining ingredients to the bowl of dry ingredients and stir. (photo 3)

    Chocolate zucchini bread batter inside loaf tin before baking.

    Transfer the batter to a lined 5×9-inch loaf pan and smooth out the top with a silicone spatula. (photo 4)

    NOTE: Sprinkle extra chocolate chips on top if you’d like.

    Then bake your healthy chocolate zucchini bread until a toothpick inserted in the middle comes out mostly clean, approx. 50-55 minutes.

    Now the hard part! 😉

    Remove from the oven and allow your vegan chocolate zucchini bread to rest for at least 10 minutes before removing it from the loaf pan.

    Then transfer to a cooling rack to continue cooling to room temperature, before slicing.

    Baked chocolate zucchini bread inside loaf pan.

    I know it’ll be very tempting to dig right in, but make sure to wait until it’s cooled down before slicing. The cool-down time will help your zucchini loaf completely set, making slicing a lot easier.

    Variations + Substitutions

    Spice it up, and add ½-1 teaspoon of cinnamon, ginger, and/or nutmeg.

    Add some crunch by using pumpkin seeds, chopped walnuts, or pecans instead of chocolate chips.

    For refined sugar-free, omit the optional chocolate chips. Or swap them for raisins, dried apricot pieces, or pomegranate chunks.

    Can I make this into muffins?

    Yes, absolutely!

    Muffins will bake faster, so start checking on them at the 22-25 minute mark.

    They’re cooked when a toothpick inserted in the middle comes out mostly clean, and the top of the muffin bounces back a little when lightly touched.

    Storage

    Once cooled, keep your vegan chocolate zucchini bread in a sealed container or wrapped in plastic wrap at room temperature for 2-3 days. If you’re in a hot or humid climate, keep only 1-2 days at room temperature.

    Store in the refrigerator to keep it for 4-5 days. Or freeze the bread air-tight in a freezer-safe container for up to 3 months.

    You may freeze the bread in slices for quick and easy breakfasts or snacks, or freeze the entire loaf.

    Expert Tips

    • Measure and prep your ingredients before you begin. This will ensure you don’t miss anything, and don’t feel rushed in prepping ingredients in between steps.
    • Weigh the flour for the most accurate results. Scooping flour from a bag often results in too much flour being used, and will alter the texture of the loaf. If you must use measuring cups, spoon the flour into the cup, and scrape off the excess with the back of a knife.
    • Squeeze the shredded zucchini of its excess moisture into a bowl, or over your kitchen sink, before mixing it into the cake batter.
    • Use parchment paper in your loaf pan. This not only makes transferring the loaf easier once baked but also means you can avoid greasing your pan or using nonstick cooking spray.
    • Completely cool your vegan chocolate zucchini bread to room temperature before slicing. The cooldown time helps the loaf set and makes slicing easier.
    • Wet your knife in between cuts when slicing to help with smooth, clean pieces.

    More delicious healthier desserts

    • apple bread on cutting board and plate in front of the loaf with two slices on it.
      Vegan Apple Bread [Oil Free]
    • chickpea cookies with bite taken
      Healthy Peanut Butter Chickpea Cookies
    • stack of cookies with one cookie leaning on the stack.
      Allergen Friendly Vegan Sweet Potato Cookies
    • Carrot muffin sliced in half with more muffins below it.
      Healthy Banana Carrot Muffins [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Slice of chocolate zucchini bread in plate with strawberries and blueberries beside it.

    Vegan Chocolate Zucchini Bread [No Oil or Sugar]

    This vegan chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!
    4.98 from 44 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 12 Slices (1 – 5″x9″ Loaf Pan)
    Calories: 116kcal
    Author: Rosa

    Equipment

    Empty loaf pan on white background.
    5"x9" Loaf Pan
    Food Processor

    Ingredients

    Dry Ingredients

    • 190 grams oat flour, approx. 2 cups gluten free if preferred
    • ⅓ cup raw unsweetened cocoa powder
    • 2.5 teaspoons baking powder
    • ¼ teaspoon sea salt

    Wet Ingredients

    • 1 cup pitted dates packed
    • ¼ cup water
    • 2 teaspoons pure vanilla extract
    • 2 cups shredded zucchini, gently packed approx. 1 medium zucchini (squeeze excess moisture over your kitchen sink)
    • 1 ¼ cup unsweetened cashew milk or plant milk of choice

    Optional

    • ⅓ cup dark chocolate chips plus more for sprinkling on top if desired
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350℉/176℃ and line a 5"x9" loaf pan with parchment paper.
    • Whisk all the dry ingredients in a large bowl and set aside.
    • Add the dates and water to a food processor and pulse until a paste is formed, scraping down the sides as needed. Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients including the chocolate chips if using. Mix until no floury bits remain.
    • Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if you'd like, and gently press them down.
    • Bake for 50-55 minutes, or until a toothpick comes out mostly clean. Then remove from the oven and let cool for at least 10 minutes before carefully transferring to a cooling rack to completely cool before slicing. Enjoy!

    Notes

      • Measure and prep your ingredients before you begin. This will ensure you don’t miss anything, and don’t feel rushed in prepping ingredients in between steps.
      • Weigh the flour for the most accurate results. Scooping flour from a bag often results in too much flour being used, and will alter the texture of the loaf. If you must use measuring cups, spoon the flour into the cup, and scrape off the excess with the back of a knife.
      • Squeeze the shredded zucchini of its excess moisture into a bowl, or over your kitchen sink, before mixing it into the cake batter.
      • Use parchment paper in your loaf pan. This not only makes transferring the loaf easier once baked but also means you can avoid greasing your pan.
      • Completely cool your vegan chocolate zucchini bread to room temperature before slicing. The cooldown time helps the loaf set and makes slicing easier.
      • Wet your knife in between cuts when slicing to help with smooth, clean pieces.
      Leftovers keep covered in plastic wrap, or in a sealed container at room temperature for 2-3 days. Refrigerate for 4-5 days, or freeze airtight in a freezer-safe container for up to 3 months. You may freeze sliced for quick and easy breakfasts or snacks, or freeze the loaf whole.

      Nutrition

      Serving: 1Slice | Calories: 116kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Sodium: 161mg | Potassium: 279mg | Fiber: 3g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      3.3K shares

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      Comments

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      1. ello

        September 01, 2023 at 10:54 am

        can I swap the oat flour for spelt flour?

        Reply
        • Rosa

          September 04, 2023 at 9:38 am

          I haven’t tried that so I can’t speak to the results. Let us know if you try it.

          Reply
      2. Josee Paquin

        July 22, 2023 at 9:50 am

        Hello can i change the cocoa Power for caroube

        Thank you have a nice day

        Reply
        • Rosa

          July 23, 2023 at 9:51 am

          I haven’t tried that, but it may work. Please report back if you give it a try.

          Reply
      3. Billie

        July 13, 2023 at 8:31 pm

        5 stars
        This sounds DELICIOUS‼️Could I use cupcake liners & make portable portions ???

        Reply
        • Rosa

          July 22, 2023 at 6:51 pm

          Hi Billie, I haven’t tried that, but it should work. They would need less bake time so keep a close eye on them. Enjoy! 🙂

          Reply
      « Older Comments

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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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