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Chocolate Zucchini Bread [Vegan+GF+Oil Free]

two slices of cake on plate with fork and raspberries

Attention chocolate lovers!! This one’s for you. This delicious, chocolate zucchini bread is decadent and scrumptious, all while being completely WFPB (whole food plant based), without any oil! This tasty dessert is healthy enough for a wholesome breakfast. It’s loaded with zucchini and naturally sweetened using dates! It’s chocolatey flavour comes from ‘good for you’ dark chocolate and raw cocoa powder. Not only is this bread…er cake…refined sugar free, but it’s dairy free, egg free, oil free, and gluten free! Need it nut free? Sub the almond milk for soy. It’s seriously the perfect dessert option for ALL eating preferences and intolerances.

sliced zucchini bread with zucchini in background

How do you make delicious, decadent, HEALTHY chocolate zucchini bread?

First, combine all your dry ingredients in a large mixing bowl and whisk together. Then set aside while you prepare your date paste.

dry ingredients for chocolate zucchini bread

Add the dates and water to your food processor and pulse until a paste forms as shown below. Stop to scrape down the sides as needed until all the dates are processed. Then transfer this mixture into a medium mixing bowl.

dates in food processor

To this same bowl, add all remaining wet ingredients and mix well. Then pour your wet mixture into the dry ingredients. Mix until combined without over mixing.

zucchini bread ingredients in mixing bowl

Finally, pour your batter into your prepared loaf pan. At this point, you may add even more chocolate chips on top, if desired. Both with or without taste fantastic. But…a little extra chocolatey goodness is just what the doctor ordered. ๐Ÿ™‚ Then bake!

chocolate zucchini bread before baking

Once baked, removed the loaf from the oven and let cool for at least 10 minutes before removing it from the pan. Use the parchment paper to help get the loaf out and transfer it to a cooling rack to cool completely. This will be the hardest part! Do not slice this deliciousness until cooled, or it won’t hold up as well. I know it will be tempting! Like really, really tempting! But waiting until it cools will allow it to set and make slicing a whole lot easier.

cooked chocolate zucchini bread on cutting board

When the waiting game is finally over, slice this bad boy into ten slices and enjoy! Serve with fresh fruit for dessert, or enjoy with your morning coffee for a delicious, healthy breakfast.

chocolate cake in plate with raspberries

chocolate cake in plate with fork and raspberries

Want more healthy desserts?

chocolate zucchini bread pin

two slices of cake on plate with fork and raspberries

Chocolate Zucchini Bread [Vegan+GF+Oil Free]

Course: Dessert
Cuisine: American
Keyword: gluten free, oil free, refined sugar free, vegan
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 Slices (1 - 5"x9" Loaf Pan)
This chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!
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Dry Ingredients

  • 2 cups oat flour, gluten free if preferred
  • 1/3 cup raw cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup pitted dates
  • 1/4 cup water
  • 1 tbsp pure vanilla extract
  • 2 cups shredded zucchini approx 1 large or 2 small zucchini
  • 1 1/4 cup unsweetened cashew milk or almond milk
  • 1/3 cup dark chocolate chips plus more for sprinkling on top if desired


  • Preheat the oven to 350 degrees F, and line a 9"x5" loaf pan with parchment paper.
  • Whisk all the dry ingredients into 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 this mixture to a medium bowl. Then add all remaining wet ingredients to the same bowl and mix to combine.
  • Pour the wet mixture into the dry ingredients and mix until combined. Then pour the batter into your prepared loaf pan. Sprinkle with additional chocolate chips if desired and gently press them down.
  • Bake for 50-60 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 wire rack to let cool completely before slicing. Enjoy!


Do not slice until cooled to room temperature to allow the bread to completely set. I know it will be tempting, but it will not hold as well!
Serving: 1Slice | Calories: 189kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 219mg | Potassium: 432mg | Fiber: 4g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 4.5mg | Calcium: 88mg | Iron: 1.8mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. 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 ๐Ÿ™‚

  2. Pingback: 25 Healthy Zucchini Recipes - I Heart Vegetables

  3. Sandi

    My kids absolutely LOVE your zucchini muffins โ€” so much that my son has asked for it for his birthday dessert!! ๐Ÿ™Œ๐Ÿผ So weโ€™ll have to make this recipe too.

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