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!
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.