Vegan Chocolate Zucchini Bread Overhead

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 Living Vegan Staff


  • 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


  • If using the almond milk/vinegar mixture, prepare this first and allow to sit.  We are essentially making a homemade buttermilk.
  • Preheat oven to 350 degrees and prepare loaf pan with cooking spray.
  • Prep the zucchini by shredding (skin on).  There is no need to remove any excess moisture.
  • Whisk together the dry ingredients.
  • Add all ingredients to the bowl of a stand mixer (except for the powdered sugar + chips/chunks) and mix until well incorporated.
  • Fold in the chips/chunks by hand so as not to break them up.
  • 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.
  • Allow to cool a bit before serving and top with powdered sugar.