A chocolate lovers dream that’s rich, fudgy, gooey and soo delicious! 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!
This recipe was originally published in March 2019. It has been updated for content and photos.
Reader Feedback:
“Delicious! We loved everything about it, from the gooey vegan chips to the inside moistness. Thank you!” – Sheryl
This decadent dessert is secretly healthy and you’d never guess it’s naturally sweetened and actually wholesome!
If you’re not a double chocolate fan, try these vegan zucchini muffins or chocolate chip banana bread instead!
But if you’re craving a chocolatey, rich and indulgent dessert and want to keep it on the healthier side of things, this is absolutely what you need in your life.
What makes it healthy?
- For starters, it’s loaded with zucchini! Hence the name, healthy chocolate zucchini bread.
- Naturally sweetened using dates, and no processed sugar, unless adding the optional chocolate chips.
- No refined flour, just wholesome oat flour, making this suitable for breakfast. 😉
- It’s low fat, due to no oil or butter, making it perfect for a WFPB (whole food plant based) diet.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and shred your zucchini, squeezing any excess moisture over your kitchen sink.
Combine all the dry ingredients in a large mixing bowl and whisk together. Then set aside. (photos 1-2)
Now, add the dates and water to your food processor and pulse until a paste consistency is reached. Stop to scrape down the sides as needed until all the dates are processed. (photos 3-4)
Transfer the date paste to the bowl of dry ingredients, along with all remaining ingredients, including the chocolate chips, if using. (photo 5)
Use a silicone spatula to mix until no floury bits remain. (photo 6)
Pour the cake batter into your prepared loaf pan and evenly spread with a silicone spatula. Then sprinkle more chocolate chips on top, if desired. (photos 7-8)
Bake until a toothpick inserted in the middle (but avoid a chocolate chip) comes out mostly clean, approx. 50-55 minutes. (photo 9)
Now the hard part! 😉 Let your vegan chocolate zucchini bread 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.
It will be very tempting to dig right in, but make sure to wait until your loaf is cooled before slicing. This cool down time will help it completely set, and making slicing a lot easier.
Common Questions
Yes, absolutely, just swap the cashew milk for soy or coconut milk (but not the canned kind), instead.
You bet. If you don’t have oat flour on hand, just blend some rolled oats in a blender until a flour like consistency is reached. If there’s a few stubborn pieces that don’t blend up, that’s perfectly fine too!
Yes, this chocolate zucchini bread is naturally gluten free. However, 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 gluten free oat flour.
Yes, to keep this refined sugar free, you may omit or sub the optional chocolate chips. Use chopped pecans or walnuts for crunch, or use raisins, dried apricot chunks or pomegranate chunks.
What else can I add?
Spice it up, if you’d like with some cinnamon, ginger and/or nutmeg.
Or add some crunch with pumpkin seeds, walnuts, or pecans.
Can I make this into muffins?
Yes, absolutely.
They’ll cook a lot faster as muffins, 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 zucchini bread in a sealed container or wrapped in plastic wrap at room temperature for 2-3 days. If it’s a hot or humid time of year, keep only 1-2 days at room temperature.
Store in the refrigerator to keep for 4-5 days. Or freeze air tight 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.
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.
- If possible, weigh the oat flour for the most accurate results. If you do not have a kitchen scale you may measure, instead.
- Make sure to squeeze the shredded zucchini of its excess moisture, over your kitchen sink, before mixing into the cake batter.
- Use parchment paper to help lift the loaf out of your pan and transfer to a cooling rack. The parchment will make it a lot easier to transfer without breaking or poking.
- Completely cool your chocolate zucchini bread to room temperature before slicing. The cool down time will allow the cake to completely set.
- Wet your knife in between cuts when slicing. This will help with smooth, clean cuts.
More delicious healthier desserts
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
Equipment
-
5"x9" Loaf Pan
Ingredients
Dry Ingredients
- 190 grams oat flour, approx. 2 cups gluten free if preferred
- ⅓ cup raw 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
Instructions
- Preheat the oven to 350 degrees F, and line a 9″x5″ loaf pan with parchment paper.
- Whisk all the dry ingredients in a large bowl and set aside.
- Then 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 plus the chocolate chips if using. Mix well, until no floury bits remain.
- Pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if using, and gently press them down.
- Bake for 50-55 minutes, 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!
grace
I wanted to love this, because I love so many of your other recipes. But it came across as bland. It is moist and all but it lacks in flavor. I have some PB2 powder so I mixed it up and put some over a slice. That made it taste really good.
I just made the apple bread too. It’s SO good! thankyou !
Rosa
Hi Grace, so glad you enjoyed the apple bread! Thanks for sharing.
As for the zucchini version, is there any chance the recipe was modified at all? I’m surprised you found it bland, unless something was left out of the recipe. Either way, glad you enjoyed it with the PB2 powder.
Shannon
This was the best Zucchini bread I have ever made! Added some walnuts cause I love me some crunch and extra chocolate chips on top 🙂 Definite make again!!!!
Rosa
Yay! Thrilled you enjoyed Shannon. Thanks so much for sharing your process and taking the time to leave a review. 🙂
Natasha
Just made the bread and really liked it. Kids approved as well!
I omitted water and didn’t squeeze zucchini. I place wet part into Vitamix and blended together. And then mix with dry part
It baked faster. Maybe in 35 min. Thank you very much for your blog!
Rosa
So glad you enjoyed Natasha. 🙂
inka
OMG …this is sooooo decadent. It tastes so chocolatey and rich. My loaf turned out a bit too moist but I think it’s due to the smaller loaf pan or not squeezing zucchini enough. I blended the dates with water and plant milk together since I don’t have a food processor.
Definitely would make again and highly recommend for all chocolate lovers.
Rosa
Thanks so much for the review Inka. Thrilled you enjoyed! 🙂
Candice
I forgot to add that the date and water mix wouldn’t blend completely so I added 1/2 the plant milk. That worked better. I had to lick the spatula. To me it tasted like the topping to a German chocolate cake! So, now I’m on the hunt for a WFPB chocolate cake that I can smother with this date concoction.
Candice
OMG! I Love this. A chocolate, gooey treat that is WFPB. Amazing! I made my own oat flour and could not believe how easy it was. I will never buy overpriced oat flour again. I didn’t have cashew milk so I subbed almond/coconut (store bought mixture) and it turned out perfect. I am curious if I eat this for breakfast if it will keep me full til lunch.
Rosa
Thanks so much for taking the time to leave a review Candice. So happy you enjoyed! 🙂
Anna
Do you have the metric weight measurements for this recipe? It looks amazing
Rosa
Hi Anna, if you click “metric” at the bottom of the ingredient list, it will convert the ingredients for you. I’m working on having this added to each of my recipes going forward. Enjoy! 🙂
Anna
Oh, thanks for pointing that out!
Lori
SO GOOD!! Everyone in the family loved it and I loved that there was no oil and it was sweetened with dates. I’m sure many of my garden zucchinis will be made into this yummy bread/cake. Thanks for sharing!
Rosa
Oh yay! Thrilled you enjoyed Lori. Thanks so much for taking the time to leave a review. 🙂
Deanne
I love that this is sweetened with dates and my entire family devoured it!!!
rosa
Thanks so much for the review! 🙂
Sara
What a perfectly moist and decadent treat! I am fortunate to have had all the ingredients and made it this morning!
rosa
Yay! Glad you enjoyed. 🙂
Francis
Can you use almond flour
Rosa
I haven’t tried that, so I can’t say for sure.
Sheryl
Delicious! We loved everything about it, from the gooey vegan chips to the inside moistness. Thank you!
Rosa
Thank you for reporting back Sheryl. Thrilled you enjoyed! 🙂
Nidia
I just have this in my oven and can’t wait to try it! Does anybody know if it is suitable for people with diabetes?
Thanks!
Rosa
Hi Nidia, for medical advice, it’s best to speak to your doctor. Enjoy!
Tara
What a great way to sneak in some extra nutrition! My kids loved it!!!
rosa
Yay!!
Kiley
SO tasty, I cant believe this is so healthy and tastes this good! I omitted chocolate chips and added a pack of chocolate protein powder and it turned out amazing. Thanks so much for the recipe!
Kiley
SO yum! I omitted the chocolate chips and added a pack of chocolate protein powder for some added nutrition and it came out great! Thanks for the recipe, have been wanting to try something like this for a while, so glad I came across your post!
Rosa
Thanks so much for the review Kiley! So glad you enjoyed this. 🙂
Nina
Looks delish !! Unfortunately don’t have dates – would coconut sugar work and if so how much ??
Rosa
Hi Nina, I haven’t tested this one with sugar so I’m not sure. If you give it a try, please let us know how it turns out.
Moriah
Yum! First of all, I couldn’t stop eating the batter, but when they were baking they made my house smell delightful! And of course they were even more delicious after being baked into the actual bread. Great recipe! Love that is is made with oat flour and sweetened with just dates!
rosa
Thanks so much for the feedback Moriah. Glad you enjoyed. 🙂
Caroline
Hi… this looks Devine! I want to make it tomorrow but I’ve used all my zucchini, do you think I could substitute bananas?
rosa
Hi Caroline, I haven’t tried this with banana but I think it would work. If you try it, please report back.
Nia
Hi Rosa, thank you for this lovely recipe. Do you think I can use date syrup instead of making the paste myself?
Thanks!
rosa
Hi Nia! Thanks so much for stopping by. Yes you may use date syrup if you already have that on hand. I’ve had a reader report that it worked perfectly. Enjoy!! 🙂
Rita
Can I substitute any other flour for the oat flour?
rosa
Hi Rita, I haven’t tried with other flours, but if you’re not avoiding gluten, I suspect that all purpose flour would also work well. Are you looking for a gluten free option?
Rita
Gluten is not an issue here. The recipe seemed good, and it looks delicious!
rosa
Thank you very much! I’d love to hear your feedback if you give it a go with the all purpose flour. 🙂
Adriana
I’m wondering if cassava flour would work. Will have to give it a try.
rosa
I haven’t tried that but please report back if you do.
Naomi
I just made this, and it was delicious! I swapped out the oat flour for Bob’s Red Mill GF and left out the extra chocolate chips. So easy to make. One of my granddaughters couldn’t believe it contained zucchini!!! This is the second or third recipe of yours I have made. All delicious. Thank you.
Rosa
Thanks very much for the review Naomi, I’m thrilled you both enjoyed this zucchini bread and so glad you’re enjoying my recipes. 🙂
Joanne
Hello Rosa, just a question about your chocolate zucchini bread before I make it: should I squeeze any water out of the grated zucchini? Thank you 🙂
rosa
Yes squeeze the zucchini. Hope you enjoy! 🙂
Amy
Zucchini bread is my favorite and love that this one is date sweetened. Did not disappoint!! Thank you.
rosa
Glad you enjoyed!
Chris
Okay, I saw this and NEEDED to try right away. Can’t say I’ve ever tried chocolate and zucchini together before but I’m so glad I did 🙂 AMAZING!
rosa
Thanks for sharing! 🙂
Sandi
My kids absolutely LOVE your zucchini muffins — so much that my son has asked for it for his birthday dessert!! 🙌🏼 So we’ll have to make this recipe too.
rosa
That’s great to hear Sandi! Hope you all enjoy this one too!