Vegan Chocolate Zucchini Bread

Vegan Chocolate Zucchini Bread.  This is a recipe that is long overdue! First of all, if you have followed me for awhile, you know I absolutely love making these little loaves.  I’ll enjoy one or two, then wrap and freeze the rest for another time.  I make them in this mini loaf pan from Wilton.

You probably also know I love chocolate by now. This one uses cocoa powder, vegan chocolate chips and chocolate chunks.  I have started seeing them both in my local Safeway store and sometimes even Walmart in the baking section.  Of course, if you have a Whole Foods, Sprouts, Traders Joes, etc. you can certainly find them there.

Vegan Chocolate Zucchini Bread Overhead

The secret ingredient to keeping this loaf light, airy and moist is zucchini!  I use a box grater to shred them, skin on and no need to remove the liquid from those shreds.

Vegan Chocolate Zucchini Bread Zucchini Shreds

Forgive the color of my chips and chunks, they were in the freezer.  It’s hot here in Arizona 🙂

Vegan Chocolate Zucchini Bread Chips

I highly recommend the addition of the chocolate chunks.  It makes these loaves so ooey and gooey when warm and that’s my favorite way to enjoy them…warm.  I dust mine with a bit of powdered sugar if serving to a guest.  A scoop of vegan vanilla ice cream couldn’t hurt either.

Vegan Chocolate Zucchini Bread Slice

If you made this recipe for Vegan Chocolate Zucchini Bread, let me know in the comments section below.

*Some of the links on this page are affiliate links.  Clicking on them does not affect your purchase price, it just means we get a very small percentage that assists in keeping Living Vegan! creating new recipes for you each week.

If you liked this recipe, PIN IT FOR LATER!
Vegan Chocolate Zucchini Bread Long Pin

 

Vegan Chocolate Zucchini Bread Overhead
Print

Vegan Chocolate Zucchini Bread

Vegan Chocolate Zucchini Bread
Course Dessert
Cuisine vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author aimee

Ingredients

  • 1/2 c Unsweetened Apple Sauce
  • 1/2 c Oil
  • 2/3 c Brown Sugar
  • 1/3 c Vegan Sour Cream (OR 1/3 c Almond Milk + 1 tsp Vinegar allowed to sit for 5 minutes)
  • 1 tsp Vanilla
  • 1-2/3 c All Purpose Flour
  • 1/3 c Cocoa Powder
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 c Shredded Zucchini (unpeeled)
  • 3/4 c Vegan Chocolate Chips/Chunks
  • Powdered Sugar for garnish

Instructions

  1. If using the almond milk/vinegar mixture, prepare this first and allow to sit.  We are essentially making a homemade buttermilk.

  2. Preheat oven to 350 degrees and prepare loaf pan with cooking spray.

  3. Prep the zucchini by shredding (skin on).  There is no need to remove any excess moisture.

  4. Whisk together the dry ingredients.

  5. Add all ingredients to the bowl of a stand mixer (except for the powdered sugar + chips/chunks) and mix until well incorporated.

  6. Fold in the chips/chunks by hand so as not to break them up.

  7. Divide between mini loaf pans and bake for about 20-25 minutes or until a toothpick inserted comes out clean.  Every oven is different, so be sure to test.

  8. Allow to cool a bit before serving and top with powdered sugar.

""