The best of both worlds, this vegan chocolate zucchini bread is sweet and chocolatey. While being healthy and wholesome at the same time. Made from nutritious flour alternatives, rich cocoa, high-fiber chickpeas, and low-calorie zucchini. This vegan chocolate zucchini bread is almost healthy enough to eat for breakfast. And who could say no to that?
Very rarely do the words “healthy” and “chocolate” appear in the same sentence. But they certainly do when describing this luscious zucchini bread. There’s no added fat in the recipe and the only sugar comes in the form of natural agave syrup which doesn’t spike your sugar levels.
If you add chopped up chocolate into this zucchini bread. – (which I highly recommend you do — it’s delicious!). You’ll be adding a small amount of fat and sugar. But when you work out how much fat and sugar is in each slice. The numbers are so small that it almost doesn’t even make a difference.
Since there’s no regular wheat flour in the recipe, this vegan chocolate zucchini bread is also gluten-free. So it’s entirely safe for anyone with gluten intolerance or allergy. The regular flour has been replaced with a combination of almond flour and buckwheat, rice, or gluten-free flour, whichever one you prefer.
Because of the almond flour, this vegan chocolate zucchini bread is also lower in carbs than most zucchini breads, making it ideal for anyone following a low-carb diet who still wants to indulge in the occasional treat.
Moist and fluffy
Thanks to its mouth-watering texture, you’d never guess this vegan chocolate bread is gluten free. It’s got the most perfect thin, soft crust on the outside which gives way to a moist, light and fluffy texture on the inside.
Don’t be put off if you’re not keen on zucchini. The veggie is grated up super finely before you add it into the batter. By the time the bread has baked, the zucchini pieces are so tiny and so nestled into the bread that you can hardly tell they’re there at all.
If you give a slice of this bread to someone who doesn’t like zucchini without telling them what’s in it, they’ll gobble it up no questions asked!
Made entirely from plant-based ingredients, this naughty-yet-nice snack is also completely vegan, so everyone can have a slice. If you do decide to add chopped up chocolate. – (it’s completely optional) make sure you use a plant-based dairy-free chocolate if you need the recipe to be.
Vegan chocolate is becoming more popular, so you should be able to find some at your local grocery store. If you can’t, try searching for vegan chocolate in specialist health food stores or online.
Perfect for kids
This vegan chocolate bread is a fantastic way to get kids to eat their veggies. You can sneak zucchini into their snacks and desserts without them ever knowing! Plus, because you only need 5 minutes. Basic baking equipment to make the recipe, you can even get the kids involved and have them help you make it.
Vegan Chocolate Zucchini Bread
- 300 g almond flour
- 160 g green buckwheat flour/rice flour/gf flour
- 1 tbsp baking soda
- 80 g cocoa powder
- 120 g liquid from a chickpeas (aquafaba) 1 can
- 250 g agave syrup
- 250 g plant based milk
- 2 cups zucchini grated
- 1 tsp cinnamon
- 1 cup chocolate chopped (optional)
- Preheat the oven to 180C/350F, line 2 loaf tins with parchment paper and lightly grease them with cooking spray.
- In a medium-sized bowl, mix together the dry ingredients.
- In a separate large bowl, beat together the liquid from the chickpeas, agave syrup and plant-based milk.
- Stir the dry ingredients into the wet ingredients and beat together with a hand mixer until well combined.
- Mix in the shredded zucchini and chopped up chocolate, if using.
- Divide the batter between the 2 loaf tins and bake in the preheated oven for 45-50 minutes. You know the loaves are done when a toothpick inserted into the center comes out with moist crumbs on it, but no raw batter.
- Leave the loaves to cool in the tins for 10 minutes. When 10 minutes is up, remove the loaves, transfer them to a wire rack to cool fully before slicing.