1-Bowl Chocolate Zucchini Bread

GFVGVDF

Slicing into a loaf of Vegan Chocolate Chip Zucchini Bread

It’s here! The chocolaty, rich, naturally sweet, tender zucchini bread of my dreams. Have I convinced you of how delicious this is yet? Let me show you how!

Shredding zucchini for making simple Vegan Chocolate Chip Zucchini Bread

This recipe is incredibly easy to make, requiring just 1 bowl and simple, wholesome ingredients.

The base is a blend of flax eggs, coconut oil, zucchini, and applesauce, while maple syrup and coconut sugar add the perfect amount of natural sweetness. Then comes plenty of cocoa powder for that rich chocolate flavor.

Stirring grated zucchini into batter for amazing Vegan Chocolate Chip Zucchini Bread

For gluten-free flours, I tested many combinations, but a mixture of oat flour, gluten-free flour, and almond flour worked best! It created a fluffy, tender zucchini bread that was moist but not at all gummy in the center.

Stirring almond flour into mixing bowl of batter for delicious Vegan Chocolate Chip Zucchini BreadStirring vegan chocolate chips into gluten-free Chocolate Chip Zucchini Bread batter

Once your bread has baked, it’s important to let it cool all the way. I know! It’s tough. But the longer this bread cools, the fluffier and more tender it becomes.

Metal bread pan with freshly baked Vegan Chocolate Chip Zucchini BreadFreshly sliced naturally sweetened Vegan Chocolate Chip Zucchini Bread

I hope you all LOVE this zucchini bread! It’s:

Wholesome
Naturally sweetened
Chocolaty
Fluffy
Tender
& Totally drool-worthy

This would make the perfect breakfast (pair it with coconut butter or coconut yogurt!), snack, or healthier dessert. I even enjoyed mine with a bit of creamy peanut butter for a bit more protein. Serious yum.

For more delicious baked goods, check out our 1-Bowl Chocolate Chocolate Chip Muffins, Peanut Butter & Jelly Muffins, 1-Bowl Gluten-Free Banana Bread, Almond Butter Chocolate Chip Cookies, and 5-Ingredient Vegan Gluten-Free Cookies!

If you try this recipe, be sure to let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see! Cheers, friends!

Slice of Vegan Chocolate Chip Zucchini Bread torn for taking a bite

1-Bowl Chocolate Zucchini Bread

Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!
Author Minimalist Baker
Print
AMAZING Vegan Chocolate Chip Zucchini Bread! 1 bowl, naturally sweetened, SO delicious! #chocolate #zucchini #recipe #vegan #glutenfree #minimalistbaker
4.85 from 108 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil (or sub another neutral oil)
  • 1/4 cup unsweetened almond milk
  • 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
  • 3/4 cup gluten-free flour blend
  • 1/3 cup gluten-free oat flour (finely ground rolled oats)
  • 1/3 cup almond flour (or almond meal, though I haven't tested it this way)
  • 1/3 cup dairy-free semisweet chocolate chips (plus more for topping // I like Enjoy Life brand)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
  • In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
  • Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
  • Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
  • Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
  • Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
  • Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate.
*Recipe adapted from my Chocolate Chocolate Chip Muffins.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 216 Carbohydrates: 31.1 g Protein: 3.4 g Fat: 10.8 g Saturated Fat: 7.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 58 mg Fiber: 4.1 g Sugar: 15 g

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  1. Priya says

    OKAY. This bread is BANGIN. I used all the recommended ingredients, except coconut sugar. I used Trulia. Still felt guilty lol wonder how this would turn out with Honey instead. BUT, HOLYYYY perfection. It turned out perfect, like literally lol. I baked for 30 mins and peeked at it, then left it in for 10 more mins at 375. Still came out amazing. HIGHHLYY recommend. Note: do squeeze the heck out of the zucchini!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Priya. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Jess says

    I have been itching to try this recipe since it was first shared, and finally found the time this morning. WOW. It did not disappoint!! This cake was moist, fluffy and the perfect level of sweetness. The ingredients were perfectly balanced. Thank you so much for sharing this amazing recipe.

    I substituted ripe banana for apple puree, and didn’t have oat flour so used porridge oats instead. It didn’t take away from the flavour at all, although the oats gave it a bit of a grainy texture. Next time i will definitely try to source /make some oat flour.

    I cooked for 50 minutes and it was fine.

    This will definitely be a favourite go-to recipe for me!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Jess! Thanks so much for the lovely review!

  3. Amanda B says

    W O W calling this “bread” feels like such a disservice! It was delicious!! I may have used too much apple sauce or not drained the zucchini enough as it was pretty moist even after an hour of baking but that didn’t stop me from devouring it!! I’d like to request this in place of any and all brownies, chocolate cakes, or other dessert henceforth. You HAVE to try this recipe, it will not disappoint!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Amanda! Thanks so much for the lovely review!

  4. Odizzle says

    190C is definitely too high for baking this, the outer layer of my bread was burned even though I decreased the temperature in the past 10 mins.
    My bread tasted good but had a bitter after taste, would you know why this happened? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience! Is it possible your oven runs hot or is a convection oven? Is your oven rack placed in the center of the oven? As for the bitter taste, could it be that you used cacao instead of cocoa? You could try adding additional sweetener next time to compensate. Hope that helps!

  5. Camile says

    This recipe is absolutely unreal. SO incredibly chocolatey and moist, I was expecting it to be good but not THIS good. Tastes like I bought it at a bakery or coffee shop, not something I made myself! Wow. As for substitutes – I subbed light brown sugar for coconut sugar and mashed banana for applesauce. I also didn’t have enough gluten free flour (only had about 1/4 cup left), so I increased the amounts of oat flour and almond flour and it still came out perfect. I’m obsessed.

  6. D says

    Can I make this if I have no baking soda? Would I be able to replace it with triple the amount of baking powder?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi D, we haven’t tried that, but it might work! Let us know if you try it!

  7. Carly says

    I have to admit, I went a little rogue on this recipe. I was originally looking for a way to use up excess yellow squash, which led me to zucchini recipes, which led me here… But after making your delicious fudgy choc banana muffins, I thought I would turn this loaf into a batch of muffins. And it worked! Not quite as fudgy as the others, but a great chocolate muffin that felt acceptable to eat at breakfast time. Winner!

    My modifications:
    1 cup grated yellow squash (instead of zucchini)
    1 cup all purpose flour (instead of the gluten-free flour blend, oat flour and almond flour combo, as I’m not GF)
    25 minutes cooking time (although 20 minutes is probably ideal)

    Thanks again!

  8. Sherryl van den Heuvel says

    Great recipe! Yummy taste & texture with the following modification:
    No Coconut Sugar so I substituted Molasses. I allowed lots of cooling time before cutting. There is a tiny middle part with a touch of less sponginess, although still tasty‼️😋 Thanks for working out these ingredients for healthier recipe‼️

  9. Sarah says

    Hi,
    I really want to make this but I don’t have applesauce with me. What do you suggest to use instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, another fruit or veggie puree might work, such as mashed banana or pumpkin. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, probably slightly less (reduce by 25%?), and watch the bake time. Usually AP is more absorbent and drying than GF flours and require less quantity and less cook time.

  10. Maile says

    I’m currently snacking on a slice of this, it’s SO GOOD! I made it with what I had on hand so I had to sub all-purpose flour for GF flour, almond meal for almond flour, and brown sugar for coconut sugar but it still came out great! It’s tender and moist but still easy enough to pick up with one hand. Thank you for always having such reliably tested recipes. I will definitely be making it again!

    Yum!

  11. Maria says

    YES! So thank you MB for finally figuring out the flour blend trifecta. The GF/Almond/Oat is a thing and it is superb to all other techniques. When I see it in your blog- I know it is going to turn out.

    Full Disclosure: I have been trying to recreate a pan bar I made for years with a mix that is no longer widely available. Trust me my kids kept eating soupy chewy what is this pan bars? Even terrible vegan baking is usually edible. I saw the ingredient list and knew it would work. My bread was a heavy spice cake zucchini pan bar with choc chips. THIS WAS AWESOME. Thank you for helping me bake through the quarantine.

    I made the above bread as is with these modifications. I omitted the coconut sugar and cocoa. (I know, savage…just wait)

    I added 1/2 tsp cinnamon
    1/8 tsp cloves
    1/8 tsp allspice
    1/8 tsp clove
    1/8 tsp nutmeg
    Enjoy life mega chunks. 1/3 c. in batter…few on top.

    This was an outstanding outstanding bread. I baked it exactly 57 min in a 9×5 loaf.

    My previous recipe used a lot of refined sugar and chickpeas as a binder.

    THIS was the highlight of my week. Thank you for being an inspiration especially during these difficult times. I look forward to your creative posts.

  12. Priya says

    I used half all purpose and half whole wheat pastry flour and it was a complete success! Absolutely delicious 😋

  13. thamiris says

    It was pretty good, but not really sweet. I also used 90% dark chocolate and it made the bread a bit bitter, so I don’t recommend. Next time I’ll make with vegan milky chocolate and I reckon it will help.

  14. Jeanny says

    This recipe looks amazing!!! I only have coconut flour and almond flour ☹️ Do you think this combination can work? I haven’t been able to find GF flour at the grocery store / online lately. Thanks so much!

  15. Grace Liebl says

    I want to make this for my family but they aren’t as big of chocolate lovers as I am. Can I omit the cocoa powder? If so, should I add any more flour to make up for it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace, we haven’t tried it that way, but yes, we’d suggest adding more flour if you try it without cocoa. Let us know how it goes!

  16. Susan Z. says

    I made this yesterday and it’s almost gone! Four of us living here! I didnt have chocolate chips so I omitted them. I had to bake it 10 min longer but it came out wonderful! So chocolatey!

    • Ashley says

      Hi there. This recipe sounds great! What would you recommend subbing for the coconut sugar? Also, if I wanted to make this as muffins instead (for better portion control) how long do you think I should bake them in a traditional muffin pan?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ashley, you could try brown sugar or cane sugar. We would estimate ~20-30 minutes for muffins. Let us know how it goes!

        • Ashley Mumford says

          Thank you! I just made them (with coconut sugar!) and added 1/2c chopped walnuts. I baked them for 24 minutes and they came out perfectly moist. I would have preferred them slightly sweeter (to mask the saltiness of the baking soda/powder) so I may add a few drops of stevia in the next batch. Thanks again for the recipe!

  17. Tracy says

    Hi! Thanks for all your recipes! They are wonderful. I made this tonight and subbed AP flour for the GF bread flour, but also did add in the oat and almond flour as the recipe states. It is wonderfully moist and delicious on the inside, but the outside is a bit hard and dry. Is this just because I possibly overcooked it? I put it in for an hour. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracy, were not certain as we haven’t tried it that way, but it could be that it cooked too long. Or it could also be that all purpose tends to be more absorbent than GF. Next time, maybe start with slightly less all purpose and add more if the batter looks too wet. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, we haven’t tried it that way, but we think a couple other readers have used all purpose with success. Let us know if you try it!

  18. Alisha says

    I don’t have all of those flours. Can I just use OAT FLOUR? If so, how much would I sub for those other flours?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alisha, we haven’t tried that, but we think it would end up too dense. Let us know if you try it!

    • Heidi says

      This is one of yourBEST recipes yet!!! TYSM, it is Super SUPER moist and chocolatey without being overly sweet- it’s just prefect.

  19. Olivia says

    Could I double the recipe (and maybe not drain all the liquid from zucchini) and bake in 9X13 pan to make more brownie like? Or for the sweet potato brownies, how do you think using zucchini instead would work? Looking to make brownies using zucchini and I just love your recipes so much but can’t quite find one that fits the bill. Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Olivia, we think your best bet would be to slightly underbake this recipe maybe? Let us know if you try it!

  20. Taryn says

    Is this as chocolatey as the Banana Chocolate Chip Fudgy Muffins? If so, can I cut back the cocoa powder? Those were a bit too much for me. If I do, should I replace with something else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taryn, it’s similarly chocolatey. You could maybe reduce the cocoa powder and increase the flour? Hope that helps!

  21. Meg says

    This is a constant go to for me, I always get excited when I have zucchini that has to be used because it means I get to make this! It’s absolutely delicious! Next time i try and make it I think I’m going to make them into Muffins so I can drop them off to friends during this Quarantine. XO thank you!

  22. Vanessa says

    This recipe is the most amazing thing I have ever made. My sister has a a lot of allergies and this recipe accommodate all of them. She’s also a really picky eater so it is great that she likes it. This recipe is also fool-proof considering I’ve messed up a bunch of recipes before. Thank Dana!

  23. Jen says

    could you make your own oat flour with oats and a food processor, or would that not achieve the fine-blend you need to bake with it?

  24. Truddie Reif says

    For this recipe, what I substituted/added:

    + More applesauce instead of using maple syrup because I had it on hand and made it from scratch last fall.
    + Used regular sugar instead of coconut sugar, only added 3/4 gluten-free flour (used Bob’s Paleo Blend), and omitted the almond and oat flour. Paleo Blend has Almond and Coconut Flour already in it.
    + I added chopped dark chocolate, chopped walnuts, a sprinkle of cinnamon, and vanilla extract.
    + Baked for precisely 45 minutes at 375 degrees, and the toothpick came out clean.
    + It came out with a cake/brownie consistency, but I enjoyed it and added a sprinkle of sea salt on top.

  25. Nicole says

    This tasted heavily of flour to me, not sure what may have been the issue. Still does the trick for a chocolate craving, though!

      • Nicole says

        The blend may have been the issue since that was the only portion of the recipe I modified. I used brown rice flour (1/2 cup) and chickpea flour (1/4 cup) since those were the only gluten-free flours I had in my pantry. I heated up the bread in the microwave today and that helped a lot with the flouriness!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ahh, yes! That would definitely be the issue! Chickpea flour tends to have a strong flavor and that’s why we don’t include it in our baking recipes.

          • Nicole says

            Thanks for helping me solve the mystery! Hopefully I can get my hands on more appropriate gluten-free flour soon…

  26. meg says

    i’ve yet to make anything of yours that is not outstanding. this zucchini bread is insane. rivaling your GF/V cinnamon rolls that are my #1. next on my to-do list is your pizza dough!

  27. Julienne says

    So good! I modified recipe slightly – added one banana so I cut approx. half the oil and used a bit less maple syrup, used chicken eggs in place of flax eggs, and baked in mini muffin tins for 15 minutes! Amazing recipe as always! Thank you!!

  28. McKenna says

    This bread is AMAZING. Doesn’t taste like zucchini at all, but more like a super moist chocolate cake. Its delicious.

  29. Vasilia says

    This is amazing! My husband has been vegan for a month now and sweet treats haven’t been an option since I haven’t ventured there yet. I was looking for some bread to use extra zucchini and came across this recipe. I followed everything except I didn’t have coconut oil so I just melted some coconut butter with a little avocado oil. As a non vegan this is what I want my chocolate cake to taste like. And my sweet tooth husband couldn’t be happier. Will definitely be making this again but next time I’ll try muffins to make it a bit more portioned.

  30. Campbell says

    ABSOLUTELY DELICIOUS! My entire family loved it! It was so moist and it tasted just like chocolate cake! I used ap flour instead of the gf blend. I also opened my applesauce and it was moldy so I added an extra 1/2 of a flax egg and a touch more coconut oil instead! It turned out perfect!! I would 100% make this again!

  31. Vicky says

    Great bread! Can’t even taste the zucchini! ?
    I baked it for 75 min. Delicious! Thank you I love all your recepies!

      • Tina BN says

        Delicious and not too sweet, more of a rich chocolate. I used regular all purpose flour and whole wheat instead of almond and gluten free because that’s what I had on hand. I found it to be a little on the crumbly side. I’m not sure if it’s because of the flour or if I should have added a little more liquid but I’ll try again with some modifications. Great with peanut butter.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for sharing, Tina! We’d say try a little less flour next time and see if that helps!

  32. Emily says

    i LOVE this recipe! It’s my fav and I make it all the time! It’s winter now and zucchini isn’t in season, think this would work with any winter squash?? Maybe spaghetti squash?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, grated apples or pears or maybe butternut squash might work. But we think spaghetti squash would be stringy. Let us know if you do some experimenting!

  33. Bailey says

    INCREDIBLE! I just made this for the first time tonight and it is so delicious. It’s moist and has just the right amount of chocolate. Will definitely make again and again!

  34. Rhian Evans says

    I have made this bread a few times now and live it!
    The first time I baked i actually forgot the zucchini and didn’t turn out so well. It definitely needs it. The second time I baked it I used buckwheat flour instead of all purpose flour As I just used what I had at the time and still worked out great. This cake is yummy and my favourite and my go-to cake when I really want chocolate ? ❤️

  35. Josée says

    This is my favorite and now go-to recipe when I want chocolate cake! Not too sweet and always perfectly moist. I usually substitute raw cane sugar for coconut sugar and almond meal instead of almond flour (and use AP flour and finely ground rolled oats). Thanks Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe! Thanks so much for the lovely review and for sharing your modifications!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Priya, we haven’t tried it, but another reader mentioned using all purpose with success. Let us know if you try it!

  36. Kanika says

    I’m normally very skittish about baking, but thought I’d try this recipe out. I’ve made this several times this summer and each time was delicious! It’s hard to wait for it to totally cool but it’s worth being patient — it’s so tender and lovely. I used AP flour rather than GF (1:1) and brown sugar instead of coconut sugar since I didn’t have the latter. Thanks, Dana!

  37. Anne says

    Does the Trader Joes gluten free flour blend work well? I’ve never tried it before, and it’s the only gluten free flour I have available to me. If I used APF, how much would I use in place of the amount in the recipe? Would this recipe work well if I made it into muffins instead of a loaf, and how would that effect the cooking time?
    Thanks, I love all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, we haven’t tried this recipe with the Trader Joe’s blend, but it might work! We think that blend tends to be a lighter texture though so it may not hold together as well. We also haven’t tried all purpose flour, but other readers have mentioned doing so with success. Just use the same amount as GF. And yes, we think it would work well as muffins- cook for about 20-30 minutes. You can use this recipe for reference.

      • Anne says

        Thanks for your help, they turned out great! Honestly, they probably would have been a little better with the GF blend you used; I think the APF was a little too heavy for the combination of the cacao powder and zucchini. Maybe it would work better if I used a little less cacao powder when using APF and more zucchini? Idk, but I think the balance between flavors was a bit off with regular flour. I will try this again sometimes with the GF blend!
        Thank you again, you’re recipes are always the best V and GF that I can find!

  38. Brande Plotnick says

    This is perfect! I was worried about the effort-to-enjoyment ratio here because there are lots of ingredients and recipes within the recipe, but I assure you this is a great value. I am vegan, and I followed this recipe as written. I used exactly the gluten free flour blend (including the xanthan gum) recipe and the flax egg. Instead of coconut oil, I used sunflower oil. Because there were so many ingredients and because I have an abundance of garden zucchini, I decided to go all in and double it for two loaves – one for the freezer. I baked it for about 1 hour and 5 minutes – the toothpick kept coming out gummy up until then. It is absolutely delicious with the right amount of rich chocolate and sweetness. And, once cooled, the crumb was light and airy. Thank you, thank you!

  39. Shawn says

    I tried this recipe. I was hopeful, but found it not as good as I had hoped. I did wonder if there were some things that I might have done incorrectly based on not being 100% sure about some ingredients. For example, does it matter if I used fine sea salt or course sea salt? Is the coconut oil 1/4 before melting or after melting? (Does it make a difference?) There are different brands of gluten free flour. With or without xylitol? Is there a brand that works better? Same with almond flour. I know that baking with various flours can be tricky to get the right combination. Learning as I go, but since it is so expensive to buy these various types of products, I would love any help.

    Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shawn, we would say the gluten free flour blend would make the biggest difference. We used our homemade blend (link in recipe). The closest store bought substitute we have found is Bob’s Red Mill 1-1 Gluten-Free Baking Flour. Our favorite brand of almond flour is also linked in the recipe. We would say fine sea salt would be preferable and it shouldn’t make a big difference whether the coconut oil is measured before or after, but we measure before. Hope that helps!

      • Shawn says

        Thank you so much! That does help. I will make those adjustments. Found that I enjoyed it more warmed up with a little butter on it.

  40. Homeschool Mom says

    Fantastic flavor and texture- not overly sweet, but tastes like an indulgence. Hit with the family. I used Namaste Perfect Flour Blend for the gluten-free flour blend because I had it on hand and used 2 T. semi-sweet chocolate chips as the topping (in addition to the 1/3 cup in the batter). Costco’s Kirlkland chocolate chips are dairy-free, use real vanilla, and taste amazing! Not to mention they are affordable- I store the bag in my deep freeze when not baking. Thanks for sharing a great recipe with us!

      • Homeschool Mom says

        The 4.5 lb bag of Kirkland Semisweet chocolate chips I have lists the ingredients as: chocolate liquor, sugar, soy lecithen (an emulsifier), and vanilla. The allergen statement reads: “Allergen information: Processed on equipment that also packages products that may contain peanuts, tree nuts, wheat, soybeans, milk, and eggs. Consumers with food allergies and food sensitivities, please read the ingredient list carefully.” SO, I thought that it was dairy-free. Then I just noticed there is a U with a circle around it next to a “D” on the front of the package, which indicates it does contain dairy- so there must be some in the chocolate liquor? Unless the “D” on the package is because it ‘could’ contain dairy due to being processed on the same equipment. (sigh) I guess I’ll be trying to call the company to ask. Thank you for commenting to ask me I hadn’t thought of chocolate liquor as being a cuprit as it is often made with cocoa beans and cocoa butter. If anyone has any insight on these tricky labels please share. After all the years we’ve had food allergies and sensitivities, I am still learning.

      • Homeschool Mom says

        I did find an article explaining that the Kosher symbol “D” will appear on foods that are processed or potentially processed on the same equipment as dairy-containing products. (Phew!) That makes sense because my sons have never had a reaction to the Kirkland chocolate chips.

  41. monika says

    this is really delicious, easy and rich ..the texture is beautiful..
    I made it without maple syrup and coconut sugar and instead I used agava syrup and date syrup, but I will definitely try coconut sugar in another version of this bread : )
    Also I replaced gluten-free flour blend with only white rice flour, almond flour with almond meal and almond milk with rice milk. Next time I will make it without baking powder. It’s perfect !
    thank you :)

  42. Jade says

    I am in love with the texture of this zucchini bread! Not dense and chewy like standard GF bread, but moist and light! I did modify it a bit to suit my needs, I subbed:
    2 eggs instead of flax
    More coconut oil instead of applesauce
    Cane sugar instead of coconut sugar
    Used more oat flour since I didn’t have almond flour
    1 tbsp cinnamon and 1/2 tsp ginger instead of cocoa (I didn’t want the chocolate flavor for this batch)
    No choc chips
    Very tasty, although I do think it needs more of a spice kick if omitting the chocolate flavor, so I think next time I would increase the cinnamon, ginger, maybe add cloves and some chopped walnuts. A definite winner! :)

  43. Tess says

    Seriously good! I’ve made it twice now in two weeks. I subbed 2 eggs and more gluten-free oat flour instead of gluten-free flour blend, and it worked great. Also added some walnuts.

  44. Kristen says

    This recipe was perfect! We have LOVED all of your 1-bowl quick bread recipes and if you see this I have a request. A 1 bowl date nut quick bread recipe. It’s a tradition in my family at Thanksgiving but the recipe I use is so unhealthy, I have been searching for a “cleaner” version. Thank you for sharing your amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen, thanks so much for the sweet note and lovely review. We will add your idea to our requests list!

  45. Lane says

    AMAZING!! I really hate bananas so I’m always up for any recipe that is developed without those and with chocolate.

    A few adjustments:
    Grated apples in place of applesauce. I saw a few comments where people’d done this and I have no complaints. I also made muffins which only took about 15 minutes to bake.
    A few adjustments:
    Swapped cacao powder for cocoa.
    Skipped the coconut sugar completely. I don’t gave much of a sweet tooth and with the maple syrup and chocolate chunks I think they’re perfect. My sweets loving boyfriend even agreed.
    Mixed some massive chunks of chocolate, cacao nibs and chia seeds in.

  46. Bobby Watson says

    The sweetness is just about right, the cocoa flavour is delightful and it’s perfectly moist: awesome recipe, as always!

  47. Klyne says

    I made this and it was a huge success!
    I had to improvise a bit with what i had on hand so instead of almond milk I used a a couple spoonfuls of coconut Yoghurt+water, I also omitted the chocolate chips because I didn’t have any and I didn’t want it to be too sweet and I also used blanched almond meal instead of flour. It turned out so delicious with an incredible texture. Thanks so much for yet another amazing recipe that I’ll definitely be making again.

  48. Tats says

    I just made this today and because I didn’t make the oat flour, my rating could be off. I still really liked it, wondering if leaving the Oat flour out and replacing with the almond would make a difference. Mine was slightly dry but still really good. Also wondering if adding some sweet potato would add moist. Nonetheless, still really good.

  49. Ashley says

    My daughter (11) and I made this delicious, moist bread today, though we’re calling it cake because it’s so super yummy and decadent. We used whole wheat pastry flour as a sub for the gluten free flour. Also we used soy milk because it’s what we had on hand. Thank you for the recipe for this simple, sweet treat!

  50. Julie says

    I made this today and loved it! I thought I had applesauce but I didn’t so I microwaved an apple for a few minutes and mashed it. I used whole wheat flour instead of the gluten free flour/oat flour combo. Lovely recipe!

  51. Lynn says

    I really enjoy your recipes and this was no exception. I did substitute banana for applesauce and coconut milk for almond milk. Easy to mix up. Delicious ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lynn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  52. Lois Haley says

    I made this recipe as cupcakes instead of the loaf to serve as part of our dessert table for my son’s birthday. They are absolutely delicious. The only modification I made was using 2 eggs instead of flax eggs. It made a dozen cupcakes baked at 350 for approximately 24 minutes. Thank you for your recipes. They are always spot on.

  53. Nay Vaz says

    so yummy!!!! I used all purpose flour and they came out perfect!!!!! thank you sooo much for the time you take our of your day to master incredible vegan food and share it with the world! xo

  54. Debs says

    Hello Dana,
    As with every other recipe I have tried from your website, this one turned out very, very good!
    I used white whole wheat in place of the gluten free flour and eggs and substituted sucanat sugar for both maple syrup and coconut sugar. It made a tasty and nutritious evening snack for my daughter.
    You are a genius, and I think the only way for me to truly thank you is to buy your cookbook, which I am going to do promptly.
    Cheers,
    -Debs

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Debs. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  55. Ariana says

    Where has this recipe been all my life?! This is the most amazing chocolate zucchini bread! The texture was perfect – definitely on the cake-y side but still moist (not too moist like a lot of other gf breads/muffins I’ve tried). If I hadn’t made them I would have no idea that they were gluten free! I made some modifications based on what I had in my pantry:
    – Subbed honey for maple syrup, and used slightly less than 1/4 cup
    – Subbed raw can sugar for coconut sugar 1:1
    – Subbed macadamia nut milk for almond milk 1:1
    – Subbed the oat flour for additional gluten free flour (I used Bob’s Red Mill 1:1 baking flour and it worked wonderfully!)
    I also didn’t have a bread pan so I divided the batter into muffin cups. I baked them for 30 minutes instead of 45 at 375 and they came out just right!

  56. Nicole Wilson says

    I love this recipe I make it all the time, I use regular eggs, and honey instead of maple syrup. Often I just skip the sugar and it still taste great! Definitely the hardest part is waiting for the loaf to cool before cutting it. I live alone so I slice it and freeze the pieces individually in a container. They don’t stay in the freezer long but taste just as good after being frozen!

    reposted because I forgot to rate it :)

  57. Nicole says

    I love this recipe I make it all the time, I use regular eggs, and honey instead of maple syrup. Often I just skip the sugar and it still taste great! Definitely the hardest part is waiting for the loaf to cool before cutting it. I live alone so I slice it and freeze the pieces individually in a container. They don’t stay in the freezer long but taste just as good after being frozen!

  58. Esmari says

    Awesome! Turned them into muffins, and halved the cooking time. Subbed lax egg with chicken egg, applesauce with a grated apple, maple syrup with honey, coconut sugar with brown sugar, coconut with olive oil, GF flour with normal flour, oat flour with rice flour. Still came out great.

  59. Maggy says

    Damn, this is good! This was my first time baking a vegan cake. The only thing I will do differently is stick to flaxseed meal egg rather than chia seed egg. Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maggy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  60. Nichole says

    Tastes like chocolate cake- the best chocolate cake I’ve ever eaten ❤️ Thank you for the recipes! I made these into muffins, and they’re perfect ❤️ Every time I make a double batch of your bread recipes to freeze them, we still end up eating them all before they make it to the freezer.

  61. Rebecca says

    I was really looking forward to this recipe – I love your blog so much but I was disappointed in this one. It turned out really crumbly. When I let it out the pan it cracked in about 6 different pieces.

    Wondering if I did something wrong. However we still ate it and it was delicious :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, sorry to hear this didn’t turn out quite as your were expecting. It does have a slightly cake-y consistency, rather than a dense bread so it’s not implausible that it would be a little crumbly. We would recommend trying to bake a little less next time or let it rest in the pan longer after removing from oven. Hope that helps!

  62. J says

    “2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp)”

    I’m confused by your saying “2 batches” – Are you saying to double the 2 Tablespoons flax so this recipe would use 4 tablespoons flax and 10 Tbsp water? Or are you saying that the amount you put in the parenthesis is the doubled amount to use?

    Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      “2 batches” is 2 Tbsp (14 g) of flaxseed meal + 5 Tbsp (75 ml) water! The amount in the parenthesis is the doubled amount to use.

  63. Aza says

    I made these last night as muffins and they were absolutely devine; never had any better.

    For flour, I used half whole wheat pastry flower, half almond flour, to get to the full required quantity.

    As sweetner, I doubled the maple syrup quantity; omitted the sugar.
    And in the batter I added shredded coconut.

    Oh, and the milk was coconut milk, I don’t like almond milk.

    My girls had it with some unsweetened coconut yogurt this morning and were thrilled.

    Dana, you’re the uncrowned Queen of vegan cuisine. For a few years now, I hardly make any other recipes than yours :) You rock!!

  64. Melissa Chapman says

    I made a non-vegan version of this with 2 eggs instead of the flax eggs…I also only had almond flour and brown rice flour so I used a mix of those instead….and I didn’t have a bread pan so I put them in cupcake cups instead, they came out great!
    The second time I made these I mis-measured and forgot 3/4 of the flour, and it still came out great, just a bit more moist. So these are pretty hard to screw up haha.

    • Melissa Chapman says

      Oh I also replaced coconut sugar with agave syrup with good results!
      Also I would recommend adding a dash of cinnamon, and I would not recommend leaving out the chocolate chips, this recipe is not very sweet so having the chocolate chips melt into everything add a lot!

  65. Denise says

    HI,

    I wanted to know if I can use all purpose flour instead of the gluten-free flour blend you outlined? I want to save on the cost of the flour….

    Also, can I leave out the chocolate chips?

    THANK YOU! :)

  66. Katie Spreitzer says

    I have made this recipe many, many times and my family and I have loved it every time! It’s the best recipe I have found on your blog and I will continue to make this recipe for years to come! Thank you so much for sharing it!

  67. Sofia says

    I loved this recipe (as I do all of your recipes… I always make those jalapeno biscuits). Anyway, I added a little less sugar (1/4 C) and used regular flour instead of the GF flour (but did use ground oats and almond flour) and it came out great :)
    Thanks for always helping me in the kitchen!

  68. Laura B says

    I recently made this, following the recipe exactly. It was delicious! Moist, but not dense. Wonderful chocolate flavor. My husband loved it.

    It’s challenging to feed my vegan family, while keeping things GF for my celiac husband. Thank you for your fabulous recipes!

  69. Liz says

    Loved this! Did muffins instead of a loaf pan, cooked for 18mins at 375 (my oven runs hot) AMAZING, I want to eat every single one. I do wonder if I could drop the oil and increase the applesauce to make it even healthier… any thoughts on this?

  70. Ashly says

    What can I use to substitute for the oat flour ? I have celiac diseases and react bad to oats/oat flour even if it says its gluten free !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashly! Another reader subbed an equal quantity of GF flour in place of oat flour and that worked for them, so that might be worth a shot!

  71. Beth says

    Awesome! Recently found out that our son has many food sensitivities, and he was feeling down about missing out on all his favorite foods. This worked for him, and he loved it! Followed the recipe exactly, and it worked out great. Thank you!!

  72. Julia says

    Sooo good! Instead of making this in a loaf pan I doubled the recipe and it made exactly 2 dozen muffins and really tasted like chocolate cupcakes- perfect for a birthday party!

  73. Lynda says

    Dana, I’ve made this recipe a lot and love it but I want to try something different. Can you tell me how to make this same recipe without the cocoa powder and the chocolate chips? I’m wondering if I have to add some other ingredient to replace the 1/2 cup of cocoa powder?

    Thank you,

    Lynda

  74. Kathy says

    Made this twice following the recipe except for substituting carob for chocolate. Today I don’t have zucchini. I know it’s a zucchini recipe but what can I use instead?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy! Carrot perhaps? Zucchini has a much higher water content than carrots, so there would likely be a texture change after baking which you might not notice in the batter. Carrots also have a higher sugar content so you should probably take that into account. We haven’t tried this and cannot guarantee successful results but let us know if you experiment!

  75. Carmella says

    I’m sure I’ve already commented, but I need to say that today while I made another triple batch of this delicious recipe, I pulled out the beautiful loaves and right next to where they were cooling was the melted coconut oil that I hadn’t added to the batch. (I was baking while I had not one, but three sick kids home from school- never again!) I have to say, the recipe may not even need the oil. Maybe only a teensy bit dryer than the original version but I think if you were avoiding oil this would be a great recipe! It wasn’t detected at all by my husband or my 3 kids and they were happy enough to inhale their allotted amounts before slicing, wrapping and freezing for lunches. I also didn’t have any apple sauce, so I used a tin of canned pears and blended them right there in my food processor. Maybe that had something to do with it, but seriously it was fine without the oil!?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad to hear that it was delicious without the oil, Carmella! Thanks for sharing :)

  76. Maggie says

    Love this, exchanged coconut milk instead of almond milk, its what I had on hand, and chopped up an apple instead of applesauce, and made in muffin tin, makes 12. Delicious. Will make again

  77. Viv says

    I made this last night and only got to have a slice today. It is truly an exceptional chocolate cake-and the fact that it’s vegan is a major bonus! Perfect texture and amazing chocolatey flavour. I used chia eggs instead of flax and white spelt flour instead of gf flour. Also used ground almonds (almond meal )instead of almond flour. I also subbed soft brown sugar for coconut sugar. I have a fan forced oven so reduced temp of oven to 170c. (I presume the oven temps given are for conventional ovens?) It took 55mins. Thanks Dana for yet another excellent recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed it, Viv! Thanks for sharing your recipe changes with us :D

  78. Lynda says

    I’m Nicola’s sister (see above) and she made this for our dessert at lunch today. My son who dislikes most vegetables scoffed two pieces before we told him it was made with zucchini! Its as beautiful as all the reviewers have said! I can’t wait to make this and other recipes from this site!

  79. Nicola says

    The chocolate zucchini bread was delicious. One bowl preparation is a bonus. I didn’t have coconut sugar or apple sauce but I substituted with cranberry juice. The mixture was still scoopable as suggested it would be. Lovely and moist and healthy!

  80. Lauren says

    I love this recipe and I tried to make it for my colleagues but it was really crumbly and fell apart. I know this is my fault and I’v done something wrong but can’t figure it out …. any suggestions? I really want to make it again successfully! I’m British so not familiar with the cup measurements and it’s possibly something to do with that! Thank you for bringing this delicious recipe to us <3

  81. Yasi says

    Just made this! Substituted brown sugar for coconut sugar, flax milk for almond milk and apple juice for apple sauce (1:1 for all) because that’s all I had on hand. It’s so delish! Thanks!

  82. Lucille Donnelly says

    Made this for 4th of July. The only substitution I had to make was regular flour for the gf flour blend (didn’t have anything on hand). This bread tastes like a chewy chocolate brownie. Definitely making this again. One of my favorite recipes of yours (and I make many of them and they are all delicious).

  83. Jackie says

    This recipe was awesome. I made several substitutions, mostly was due to not having ingredients and wanting to make it anyway! My version tasted rich but not *too* rich – it tasted great alone, but also especially with peanut butter + sliced strawberries as an extra treat.

    Modifications:
    -Instead of the ‘flax eggs’ I used your recipe for ‘chia eggs’
    -No coconut oil but used 4 oz. apple sauce in total
    -1:1 replacement of all the flours for just white flour
    -1:1 Cacao powder instead of cocoa powder
    -No maple syrup (did not use a replacement, just omitted)
    -I had some fresh rhubarb I wanted to use up so I added 3 grated stalks of that to the batter

  84. Alexis says

    This is my most recommended recipe! It’s seriously SOOOO good. Moist and chocolately and yet you don’t feel guilty about slicing yourself an extra piece.

  85. Teeda says

    Hello,

    I am on a keto diet and am really craving desserts. Just curious how you think this would turn out if I only used almond Flour?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teeda! I am not sure it would work out well to just use almond flour. If you give it a try though, report back on how it goes! Good luck!

  86. Brandy says

    Beautiful bread I have made several times. Always comes out nice. Sweet enough for a dessert, but not-so-sweet you can’t get away with considering it breakfast. Fiance says it is one of his favorite baked goods I have ever made.

  87. Merilla says

    SO good! I’m not GF, so I just replaced all flour options with all-purpose flour. This bread was so fluffy, not overly-sweet, and delicious! Also, it was super easy — will definitely make again :)

  88. noor says

    been vegan for 8 months and never had time for baking… made this today and my GOD! so moist and perfect in every way… great recipe

  89. Tina says

    Does anyone know if I can replace the gluten free flour blend with quinoa flour, amaranth, or something similar?

  90. Selvi Jegatheeson says

    I made these as muffins – substituted 1/2 a ripe mashed banana for applesauce, reduced the sweetner by 1/3rd and used spelt flour. Came out absolutely delicious! Light but moist texture – great way to use up old zucchini’s.

  91. LisaMarie says

    Made this for breakfast upon my husbands request. It’s so tasty! I was out of almond flour so I substituted with more oat flour in place of the almond. It was great still. We couldn’t help but eat half the loaf already.

  92. Lanie says

    This. Bread. Is. Amazing. I’ve made it several times, I’ve even omitted the maple syrup and it is still delicious – you don’t even miss the extra sweetness one bit! Definitely better when cooled completely as stated in the recipe. Makes a delicious breakfast or snack! Can’t believe it’s GF and V.

  93. Gilda Kan says

    I made this chocoalte zucchini bread and it is awesome. It is my first time using flax egg and I ran out if glute free flour so I used regular flour. It was very delicious. I am going to make it with gluten free flour and will see if that will change the texture of the bread. My husband loved the fact that zucchini is hidden inside this amazing bread

  94. Martha says

    I made this recipe (doubled it for two loaves) with the following substitutions:
    – used food processor to chop zucchini finely instead of grating it, then squeezed out excess liquid with a fine strainer. Three small to medium zucchini gave me enough for the double recipe.
    – had no applesauce, used one banana instead
    – used chia eggs instead of flax eggs
    – used regular sugar instead of coconut sugar
    – only half the almond milk was unsweetened as I ran out. The other half was sweetened vanilla almond milk.

    And it still turned out delicious! I have also made the gluten free and vegan pumpkin bread and banana bread from the site and all have been delicious.
    This is the first recipe I have used oat flour instead of whole oats and I think I personally prefer the chewiness of whole rolled oats and may try that next time.
    The loaves turned out dense and fudgy. When I poured the batter in the pans it seemed like less than the previous two recipes I have made, and while the finished loaves were not as large as the pumpkin or banana bread recipes, they still rose well. I couldn’t taste the banana or zucchini in the presence of all that delicious chocolate!

    I’d love to see more gluten free and vegan breads here in the future! Great recipe!

  95. Jasmine says

    I tried this recipe and everything came together very well, although it is very dense. You can’t really taste the zucchini past all the chocolate, but it was still delightful.

  96. Tonjanae Watson says

    This looks so amazing. I have heard of zucchini bread and have seen a few recipes but I haven’t brought myself to trying it out yet. This one looks too good to resist. Thanks for sharing!

  97. Lynda says

    Dana,
    My husband and I are trying to make things without flour. I do have almond meal.
    Is there something I can use to replace the oat flour and the gluten free flour blend?

  98. Tova says

    This vegan gluten free zucchini bread is TDF- to die for! Thank you Dana for creating such a glorious treat…..not sure I’m even going to share this one with the kiddos! ??

  99. Claire says

    This was absolutely decadent. Ended up skipping the gf flour and just using more oat/almond mix – probably a little bit less smooth in texture but it doesn’t take away from it at all. Can’t eat apple (high FODMAP) so replaced with a little smashed banana. Never had such delicious gf/vegan (& semi guilt-free!) cake before. Amazing, amazing recipe.

    • Ashton says

      I did the same; omitted gf flour blend (didn’t have any on hand) and used 3/4C of oat flour and 2/3C almond flour. I baked mine for about an hour and 15 minutes and it was still gummy in the center…even after cooling.

      Everyone else has had such great experiences and every other recipe I’ve made of yours has been amazing so I’ll have to try it again.

      • OLGA says

        I have done it recently after many successes this time was on the gummy side as I tried to do it as base for tiered cake. I swapped gluten free to organic einkorn fluor and did not noticed that baking temp is aqually 190 not 180. As I have dane it many times, did not payed enough attention to details. It was clearly mu fault.

  100. Shannon says

    I just made this today and it is delicious. Thank you, Dana, for this and all your great recipes…you’ve made going whole food plant based pretty stinkin’ easy!

  101. Sophia says

    Hi Dana!
    These recipes have changed my life. Your website has transformed my previously meat-and-dairy-oriented diet to one of vegan-and-plant-based happiness. God bless ya, you angel. Call me sometime.

    The cake is incredible and just sweet enough without making you feel sick afterward.
    Merci

  102. Theresa says

    I made this for the second time tonight. The first time around I tried to cut the sugar and it turned out not sweet enough, but the second time I stuck to the recipe and it came out amazing. Used almond meal instead of almond flour.

  103. Arman says

    This recipe looks really delicious, even from simple pictures of the ingredients used. Chocolate? Bread? Count me in, this recipe is definitely worth a try if you’re looking for a crave. I’m not much of a vegan myself, but even as a meat eater, this sure does look good.

  104. Roma says

    Made this last night, ate it this morning and it was super tasty.. Just like the other comments – moist and perfect! Your recipes never cease to amaze, Dana! Thank you! :)

  105. Elle says

    I’m failing to see how many of your recipes (whilst the photos look good) are ‘minimalist’. For example – 15 ingredients for the zucchini chocolate cake, 13 for the banana bread. I thought your ‘minimalist’ claim boasts ‘10 ingredients or less’.

    Maybe I’m missing something – please enlighten me.

    With gratitude and curiosity…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elle! Thank you for inquiring, all of our recipes are either 10 ingredients or less, or made in 1 bowl or 30 minutes or less.

  106. ANA VELLOSO says

    For a minimalist (the title caught my attention, as I like simple, delicious, few ingredients recipes), I thought that are way too many ingredients for the recipe. It looks awesome though :-)!

  107. Tracy says

    Absolutely delicious – you are a a creative genius with the recipes you make. I have tried several of your recipes and every single one is deliciousness uncovered. I made three loaves in one day, two for friends, cannot wait to share the Chocolate Zucchini bread with them. Thank you.

  108. Amelinda says

    Wow, this was amazing… especially served warm. I did use almond meal in place of almond flour which I already had on hand. It left a few almond bits to chew afterwards, but I did not mind that at all. Texture was amazing and so delicious. Excellent with a cold glass of coconut milk. :)

  109. Kristen says

    I made this recipe yesterday with almond meal instead of almond flour and it turned out great! Thank you for the great recipe!!

  110. lena says

    I am a very inexperienced baker to say the least… so this was ambitious for me. i had my doubts because i had to bake mine for about 1 hour 10 minutes and a toothpick still didnt come out perfectly clean… but it was SO worth the wait. this is the best thing i have ever baked!!! it is unbelievably fluffy, soft, and moist. and it is scrumptious with coconut yogurt on top!

  111. Rina says

    I used oat and spelt at the same time reducing the amount of sugar and oil to make this and it was delicious! The bread was very rich and moist. It can definitely pass as a cake and my family loved it.

    I love this blog so much, it has drastically changed the way I eat for the better. Thank you Dana for these recipes, amazing content!

  112. Hollie says

    I am a seasoned baker and my sister in law has Celiac and this was absolutely amazing! Thank you. Only thing I changed was using cane sugar. Delicious!

  113. adrienne says

    I made this last week and it was amazing! I gave some to one of my co-workers and he could not believe it was vegan! I think the almond flour really gives it an extra kick.

    I doubled the recipe (ish) and made it in an 8×8 pan and did not add any sugar, just the maple syrup. I added a shredded apple to help sweeten it up. It was AMAZING!!! I am so happy with this recipe and will be making it again soon!

    Thank you Dana :)

  114. Liz says

    This was incredible. I have another zucchini on standby waiting to get shredded! I used 1/3 c coconut flour instead of oat flour because I had it on hand, and WOW…what a keeper. Thank you, Dana! Love your recipes.

  115. Janine says

    My kids think this is the “best chocolate cake ever”.
    As we have no allergies, I used regular eggs, a combo of standard flour with a bit of wholemeal and a bit of spelt flour and almond meal not almond flour. Will definitely make again. Super delicious.
    Also froze this in slices and it thawed perfectly.
    Thanks for another awesome recipe.

  116. Ida says

    Zucchini bread phenomenal! Carnivore husband asked for umpteen slices and while I had not
    Expected this kinda success; I’m thrilled to share that I’ll be preparing many times going forward!

      • Arlene says

        I followed the recipe exactly. I would like to make it again. My only guess is squeezing out the moisture from the zucchini could have caused it to become dry. Does it all get squeezed out?

  117. Gabby Bastos says

    Hits the chocolate craving spot! I played around a bit, I didn’t have applesauce nor almond milk so I used apricot jam and coconut spread, respectively. It turned out much more moist and thick, similar to the consistency of a brownie.

  118. Lauren Vaught says

    Just made this (it’s still kind of warm…yum). This is a terrific recipe, and I subbed the oil for aquafaba…BAM! Cut down on the fat and calories. Moist, chocolatey, and it rose like crazy! This one’s going in my rotation, for sure. Dana, you are such a kitchen (and photography) whiz and I always appreciate your recipes and photos. I wish I could attach a pic….

  119. Coryanna says

    I made this and OMG, it was SO MOIST with a rich, dark chocolate flavor. I followed the directions to a ‘T’ and it came out beautifully!

  120. Annah Despain says

    This looks so good! I’m definitely going to have to try it, especially because I’m fairly new to veganism. I love it, though, and I’m never going back.

    Annah

  121. Rebecca says

    I baked this for the first time last night and served it up at a meditation retreat today. Everyone commented how moist and not too sweet it was! I used plain flour as that’s all I had and sprinkled cacao nibs on top instead of the choc chips. Peanut butter spread was a hit too!

  122. Diana says

    AMAZING! I use many of your recipes and this one ROCKS. Filled the chocolate hole in my being today. My favorite food blog…

  123. Nora says

    HOW DO YOU DO IT? This is the best zucchini bread I’ve ever had, I truly don’t understand how you make vegan and gluten free things so effing delicious, but I am forever grateful for it. Thank you again!

  124. Eleah says

    I use a spiralizer to shred a bunch of zucchini at once and I freeze it in batches. Would it be alright to use the thawed shredded zucchini?

  125. Kendall Ward says

    Made this for a group of 15 people last night (I made 2 bc one loaf wouldn’t be enough… duh) and it was a hit!! I am allergic to 6 of the top 8 allergens so these recipes you make are wonderful and I’ve learned that you can substitute a lot of things for other things and it tastes the same (i.e. I used unbleached flour only, olive oil instead of coconut and flaxmilk instead of Almond). I use a lot of these recipes to cook and bake for my friends and they don’t even notice what’s “missing”. I might even try putting a little coconut extract and top it with coconut shavings next time! Who knows?
    Also just a question, Dana do you come up with these recipes just from your mind?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks Kendall! I dream up recipes and also use past recipes I’ve already mastered to modify from! xoxo

  126. Laura says

    I’m out of cocoa powder and was going to use cacao powder instead…can I use a 1:1 ratio or should I use less cacao? Thanks, can’t wait to try!

  127. Allie Ellenbogen says

    This zucchini bread looks delicious. I’ve loved all your recipes that I’ve tried and can’t wait to add this one to the list. I’m always looking for ways to use up that end of summer zucchini from the garden!

  128. Cristiana says

    Replaced all three flours with an equal amount of all purpose flour and it turned out great! The only other modification I made was maple sugar for coconut sugar because I didn’t have any.

  129. Judy Bernes says

    Christina; you’re lucky to be in the US with more choices…..see the Vitacost.com site for Enjoy Life products and more! I even order maaaannnny products from Canada because it’s still a deal! BTW, my fav is Enjoy Life DF chocolate chunks. Aaaannnd this is a great recipe! ( I use farm fresh eggs because I can!) Best, Judy

  130. Alex Gonzalez says

    Made this last night, and it came out AMAZING. I used regular white flour (I need to get some spelt flour) and trader joe’s semi sweet chocolate chips. Baking time was about an hour until I got a toothpick to come out clean. I am bringing to work today to share my vegan treat with co workers!

    One of my favorite recipes. Thank you so much!

  131. Tatiana says

    Delicious! So moist, and chocolately! It felt more like a cake than a (zucchini) bread – which is totally fine by me, the chocolate just makes it so rich. I used almond meal (instead of flour) and all-purpose instead of gluten-free blend and let it cool over night. Oh — and I ran out of flax. I had exactly 1 tb left, so I only made 1 flax egg but, if it does make a difference… I couldn’t tell! Loved this recipe, Dana. Thank you! I’ve been trying to use my loaf pan more often and I find that I don’t have much success with breads but this was a beauty!

  132. Jenny says

    Hi! Lots of questions, sorry in advance!!
    Is there any way to leave out the oil and sub it for something else? And can i sub the cocoa w carob powder? Lastly, using stevia instead of coconut sugar? All help would be greatly appreciated!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jenny – I think you could sub the oil for more applesauce. I think you could sub cacao for carob. And yes, I think coconut sugar would work. Good luck!

  133. Elizabeth says

    I have an oat allergy. What was the next best gluten-free flour combination. I have noticed you use oat flour or oats (over night oats) for breakfast, are there any substitutes that are comparable?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Elizabeth! I’d recommend a blend of more almond flour and GF flour. Or, if not GF, try subbing spelt. Otherwise, the blend of almond and GF should work!

  134. Pauline says

    This recipe looks great so I have saved it to pinterest for future reference. The flaxeggs have me intrigued. Thanks for sharing, Pauline

  135. Andrea Friesen says

    Ha ha Thanks Dana for this. I was just given 2 giant zuchinni today and was figuring out what to make. I think I’ll make a few of these and freeze. These look great!
    Your recipes are always so yummy!

  136. Ramona says

    I am totally lactose intolerant. what would you recommend as a replacement. I have tried the extra dark chocolate and can’t get past the bitterness

    • Marcia says

      My husband is allergic to eggs, corn, dairy and chocolate. I finally found a chocolate he could eat without any problems “semi-sweet chocolate chips by Enjoy Life.” I spent quite a bit of time on their website researching and finally connected with an employee who emailed me a complete list of ingredients + she told me which chocolate products I should avoid! These folks are incredibly nice, helpful and thorough. Visit Enjoy Life online and talk to them. If they can help, they will & it will put your mind at ease. Hope you are successful!

      • Christina says

        I cant have chocolate because of migraines. Id love to have a look at what the employee said and see if there are any I CAN eat

        • Marcia says

          Christina – Unfortunately, it has been many years since I did this research and I no longer have her responses. The ingredients list she sent was only for the semi-sweet chocolate chips, not for any of their other chocolate offerings. She verbally told me which ones to avoid & I found the semi-sweet chocolate chips all I needed to create special treats for my husband. Have you thought about ordering them directly from their website (after you have a chance to research them)? I believe Amazon carries the chocolate chips also, but not completely sure.

          Dana’s suggestion is brilliant! I use raw cacao both in powder and nib form to make a list of items. That is a wonderful source if it works for you. The bags I have are both Sunfood Super Foods and they are in the raw organic form. Try their website: sunfood.com and their phone number 888-729-3663. Keeping my fingers crossed for you.

  137. Angela says

    I want to make so many of your baked goods, but the gf flours tend to put me off. I’m not gluten free at all and don’t ever have any of those flours on hand; would it be okay to just use an ap flour instead? or would something like a bread flour work better? also, I usually use a box egg replacer that I think is tapioca flour or something like that (I know, I include so many details); would it be possible to use that instead of flax meal? if not I’m totally open to buying some, I see so many recipes that call for it that I know I’d use it. this looks toooo good so I finally broke down and asked and I’m honestly happy I am~

  138. Stephanie Moore says

    I might of just seen this recipe pop up in my IG feed and started making it STAT! It’s just out of the oven and I couldn’t’ resist a piece, it is DELICOUS! So moist and chocolatey, another great recipe! Followed the recipe exact except used date sugar instead of coconut. FYI – It only took 40 minutes to cook for me.

  139. Hanusia says

    This looks fab!! Do you think I could pour the batter into muffin tins and make muffins with it, or would it require additional substitutions? Thanks!

  140. Emmarie Burger says

    I have a nice big zucchini from my garden and cannot wait to use it for this recipe! Can I sub something for the almond flour since I don’t have any on hand? Maybe all purpose or wheat flour since I don’t really have to worry about GF? I do have Bob’s GF flour. Thanks!

  141. Christina Coburn says

    Love all of your recipes that I have tried so far! This one looks like a keeper – but I can’t have potatoes. Any way to sub arrowroot or cornstarch for the potato starch?

  142. Rachel says

    I know, you get a zillion substitution questions…BUT here goes…do you think I could leave out the oat flour and replace it with an equal quantity of GF flour? Thanks! Love your recipes :)

    • Becca says

      I did exactly this yesterday, and it came out PERFECT! I know this question is a month old, so you’ve probably found your own answer by now anyway, but I was really happy with the results.

  143. Rochelle says

    Can’t wait to try this! My daughter is gf but hates chocolate, crazy huh?! I’m assuming I could just leave out the cocoa powder and chocolate chips and it would be just like regular zucchini bread?, which she loves!!

    • Catherine Gardner says

      Want to do the same, just vegan zucchini bread with out the chocolate. Let us know how yours turned out. :-)

    • Alexis says

      I’ve done this once before. If you leave out the chocolate I recommend using a bit of cinnamon (I can’t remember how much I used) in it’s place for flavor. Otherwise you might feel like it’s missing something.