1-Bowl Chocolate Zucchini Bread

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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 Bread
Stirring 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 Bread
Freshly 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
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AMAZING Vegan Chocolate Chip Zucchini Bread! 1 bowl, naturally sweetened, SO delicious! #chocolate #zucchini #recipe #vegan #glutenfree #minimalistbaker
4.86 from 167 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 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 ½ 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 9×5-inch loaf pan with parchment paper.
  • In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water 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.

Video

Notes

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

Nutrition (1 of 10 servings)

Serving: 1 slice 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. Erin Jernigan says

    I made this recipe with half the sugar and it was amazing! (2 tablespoons of maple syrup and 3 tablespoons of coconut sugar) very moist! It was a hit with my family and need to make an extra loaf just for myself!

  2. Olivia says

    I stumbled across this blog thanks to a friend on Discord, and when I was scrolling though looking for recipes to make I realized I recognized this one.

    Turns out that my grandmother, who passed away last month, was a fan of your blog. Which makes sense — she was always looking for new recipes, especially those she could share with her daughter-in-law and grandkids, all of whom have food allergies or sensitivities. One of the last things she made before the car accident that would eventually put her in the ICU was this very chocolate zucchini bread. She said it was delicious and that she would be sure to share it with us the next time we saw her.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, in our opinion this bread is perfectly moist. Let us know what you think if you make it!

  3. Neha says

    Hi! Is there a substitute to the GF flour blend? Can I use same quantity mix of Oat flour and Almond flour for it? And maybe add in a starch like tapioca or cornflour? You think it’ll work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Neha, a blend is important for best texture. It’s possible other combinations would work, but we can’t guarantee the result without testing it. If you want to try it, we’d suggest using ~75% whole grain flours (oat, brown rice, etc.) and ~25% starches (potato starch is best). Also check the comment section to see what others have tried!

  4. Dm says

    This is great! Approved by a picky eater in the family. Subs: two eggs, banana for applesauce, and Bob’s 1/1 gluten free flour for gluten free blend and the oat flour. I used 1/4 cup brown sugar as I don’t like super sweet bread. Excellent texture and I’ll make it again.

  5. Kajsa says

    Unfortunatelly, this won’t be one of my favorite treats to make (unlike the Orange Cardamom Balls or Brownie Bliss Balls- YUM!!). Despite all the maple syrup and the coconut sugar this didn’t satisfy my sweet tooth as I had hoped, but what was most bothering was the texture. My cake got no structural integrity at all and became more like a chocolate-zucchini crumble (maybe because of a lack of Xantan gum in my GF flour mix?). However, it got moist and satisfyingly chocolatey, so I’ll definitelly still finish it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kajsa! Thanks for sharing your honest review, did you happen to make any other modifications to the recipe? We haven’t experience crumbling with this recipe, and while the xanthan gum is important the other ingredients should also help with structure. Glad you still enjoyed it!

      • Kajsa says

        Thanks for replying to my comment! I did use agave syrup instead of maple syrup (because I’m a college student and buying maple syrup at the prices we have in Europe is just incompatible with my budget!), which may have caused the fact that it didn’t become very sweet or maybe as moist as if I had used maple syrup. However, I’m glad to report that my cake texture actually got better when I let it sit over night! Even if it was still crumbly, it was fully possible to cut it into slices and still enjoy it.

  6. Elaine Cowling says

    This cake is absolutely delicious! My husband has asked for me to keep the recipe handy. I Made a couple of minor changes, 2 eggs instead of flax eggs and 1% milk. For the gluten free flour I used a combination of oat, brown rice and tapioca flours with 1 tsp of zantham gum.
    Thank you for yet another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. Maaike says

    Although I liked the texture (mouthfeel) and flavour it turned out quite crumbly. It was good but not the best ever. After trying one slice I added some roasted pecans and chocolate ganache; combined with some icecream thats a great way to enjoy the rest of the cake.

  8. Annette says

    Made these today for the kids. I say “these” because I made them into muffins. The kids didn’t even detect the zucchini(mom win) and I actually didn’t realize that I forgot the almond flour until after they were in the oven. They still came out amazing and reminded us of Hershey cupcakes. Will definitely make again because they were that good. Thanks for another great recipe!!!

  9. Madelon says

    This was delicious and easy. I substituted canola oil for the coconut oil because coconut oil is high in saturated fat. I will definitely make this again! Really tasty! Thanks!

  10. Romeo Romeo says

    I made this and it came out great. I ended up using bob’s ap gf flour, the one that uses chickpea flour and no gums (the one in the red bag). I didn’t think it would work, but it did and it was nice and fluffy and not at all obviously gf. I did cut some of the oil though (I used avocado oil). Again I was sure it would mess things up, but it didn’t! This was a rather forgiving recipe, especially it being gf. I did end up adding an extra tbs of almond milk since I was cutting some of the oil. I will keep this recipe to make again.

    • Me says

      Oh and to be clear I did use oat flour and almond flour of course, but since I didn’t have the ingredients to make the gf flour, I used bob’s red mill ap gf flour.

      Best

  11. Liz says

    Hello! How much bobs red mill 1-1 baking flour would you suggest to use instead of the home made gf flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, you should be able to use that flour in the same amount, but we haven’t tried it in this recipe so cannot guarantee results. Let us know how it goes!

  12. Haley says

    I made this recipe exactly as written and it turned out so good! It’s the perfect sweetness and is so decadent. I juice a lot so I juiced the zucchini and then used the pulp in this recipe. Such a great way to use up some garden zucchini!

  13. June_Aloha says

    Hi, looks so delicious and I am tempted to make it, but I don’t have grater…
    There’re many sizes, from small to large, any suggestions? Thanks:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi June, a large box grater is usually the easiest to use for things like zucchini. Hope this helps!

  14. Sandrine says

    I have made this recipe several times and love it! I bake it for only 35/40 minutes in convection though. It turns out so moist, fudgy and flavorful!! It’s a keeper!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you’ve enjoyed this recipe more than once, Sandrine. Thanks for the review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, All purpose should work! We’d suggest using slightly less and/or baking for less time. Let us know how it goes!

      • Cristina says

        So good! I made with banana instead of apple sauce, oat milk instead of almond and all purpose flour instead of gf. All the rest the same and it’s amazing! Thanks for your recipe

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! We’re so glad it turned out well with those modifications. Thank you for sharing, Cristina! xo

  15. Shelley says

    Hi! Super excited to make this! Question though… can you substitute banana for applesauce?! Thanks!! LOVE your recipes!!!

  16. Sam says

    So good!! Due to food sensitivities, we swapped: agave for Maple syrup, white sugar for coconut sugar, and ghee for coconut oil. We used Enjoy Life Mega Chunks, about half a bag, for the chocolate chips and I have to say it was incredible! Oh we also added a handful of chopped walnuts as well, but so far I didn’t taste it in the piece I had. Even with the swaps, this worked well and has a nice crumb.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Sam!

  17. Bryn says

    Since I can’t make your other zucchini bread recipe (potato allergy), could this be made as a non-chocolate loaf by substituting the cacao for GF flour? If so, do you have any GF flour recommendations?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bryn, this is tricky! Cocoa powder and other forms of chocolate are unique in baking because they work differently than flours on a chemical level, and they often help to create a light and fluffy texture. We haven’t tried this recipe without cocoa powder, so we cannot guarantee results, but it’s possible that corn, arrowroot, or tapioca starch would work as swaps. No promises! Let us know how it goes!

      • Bryn says

        Thanks so much for the suggestions! I can definitely say there’s an audience for a non-potato starch based zucchini bread if you’re ever so inclined! ;) I have an abundance of them from my garden this year so it’s a zucchini baked goods bonanza.

      • Brittany says

        I don’t have the ingredients to make the gluten free flour. Can I sub regular all purpose flour? Any changes to the proportions?

        I also have a longer than normal loaf pan, so when I’ve made banana bread before, it wasn’t very tall. Do you think I’d run into any issues if I did 1.5 of this recipe?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Brittany, we haven’t tried this with all purpose flour so we cannot guarantee results, but we think it would work! You probably want to start with ~1/2 the total amount of flour since all purpose flour tends to be more absorbent than gluten-free. We also haven’t tried increasing by 1/2, but we think it should work as long as you give it a time in the oven! Let us know how it goes!

  18. Jessica says

    I can’t believe how soft and fluffy, and cake-like these were! I say “these” because I made them into muffins, same temp and 20 mins as recommended in the comments. I don’t usually have applesauce on hand, so took 3/4 a frozen banana, microwaved it, then put in the bottom of mixer bowl and mixed it to mush before adding the rest of the ingredients. Also used real eggs and whole milk. These were possibly the best muffins I’ve ever made. Will definitely make again! Thanks for this recipe!

  19. Steph says

    Absolutely delicious recipe, one of the best gluten free things I’ve ever made. The texture is phenomenal – very springy, which is unique for GF. Love how rich and decadent it is without being overpoweringly sweet. My second time baking it is in the oven as we speak!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy the recipe, Steph. Thank you for the lovely review! xo

  20. Guillermo says

    I baked this for my daughter’s birthday tomorrow. I love the simplicity, 1-bowl recipes are my absolute favorite. After a truly exhausting week of work, a kitchen that looks like some cataclysm just happened, and starting the preparations only at 10:30pm… Knowing I must get up at 6:30am. Well, I still could make it relatively fast (for me, that´s double the time) and my kitchen looks better than when I started. I feel happy and I wanted to share it! My highest recommendation for this cake.
    — Last time it was my wife who baked it and it was delicious, I was following her advice when I chose this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, what a great dad! We’re so glad you enjoyed the recipe, Guillermo. Thank you for the lovely review!

  21. Sheesha says

    Hi there… can you pl recommend a store bought brand for gluten free flour as I don’t have all the ingredients for the diy blend. I’d really love to try this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheesha, Bob’s Red Mill 1-1 Baking Flour would be the next best option. Hope that helps!

  22. Jessica says

    Amazing!
    I’m typically not good at baking, and it is even harder to pull off gluten free vegan, so I am more than pleasantly surprised that this turned out amazing!! Thanks for all your wonderful recipes 😄

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad to hear it, Jessica! Thank you for your kind words and lovely review! xo

  23. MSlaw says

    Made this and loved the deep chocolate flavor and the moist crumb and the extra sweetness of the chips. Followed recipe to the letter and you’d never know it’s V and GF. Thanks for another great recipe!

  24. Anni says

    My zucchini bread baked beautifully and the texture is amazing – doesn’t seem like a gluten-free cake at all!
    However, I must’ve made an error in measuring the sweetener as my loaf lacked flavour. So we’re eating it slathered with vegan butter – yummy enough.
    I’ll try making it again so I can give you a proper star rating. If anyone has experienced the same and has suggestions, I’d love to hear them.
    Love your recipes – thank you for sharing!

  25. Frieda F. says

    Love love this. So delicious, quick and easy to make.
    I substituted banana for the applesauce and it was fine. Also, baked the “bread” in a 9inch square cake pan (bread pan was occupied by your banana bread) and it came out like a very moist chewy brownie.

  26. Margo says

    This was easy to make and sooo delicious! We are not a gluten-free household so I used one cup of all-purpose flour instead of the GF option and baked it for 50 minutes. Came out perfectly and was a hit!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helen! We wouldn’t suggest swapping coconut flour 1:1 for almond, but you could try using much less, maybe ~1/2 the amount? We haven’t tested it so cannot guarantee results. Let us know how it goes if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, All purpose should work! We’d suggest using slightly less and/or baking for less time. Let us know how it goes!

  27. Rizalina Penaflor says

    Hello, can i just double on the almond flour if i don’t have oat flour? I have rolled oats, do you think i can just put them in a NutriBullet to make it into powder? Thanks!

  28. Alicia says

    Toddler approved! We love your gluten free recipes since toddlers tend to be over-zealous mixers—normal recipes would turn out too tough! We’ve made these several times with various substitutions (regular eggs, milk, buckwheat flour, etc) and they always turn out great! We always cook as mini-muffins. They freeze great too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review, Alicia. So glad it’s a recipe everyone can be a part of!

  29. Diana says

    I just know this is going to be delicious but I I want to snazz it up a bit for the occasion. How does your Chocolate Ganache Frosting sound?

  30. Jess says

    Ummmmm yet AGAIN another amazing recipe. So moist and light and fluffy you’d never know it was GF. I baked with better batter GF flour (it’s one of my favorites) and I used avocado oil instead of coconut oil, and 2 medium eggs instead of flax eggs. I also added a splash of vanilla. I love that it’s not too sweet—-however would love tip on how to cut the bitterness of the chocolate a little….I’m wondering if you’ve tried this recipe adding espresso powder to enhance the chocolate? Overall fantastic and I’ll definitely be adding walnuts next time to give it some crunch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review, Jess! We love the idea of adding espresso powder, let us know how it goes if you give it a try!

  31. Jill says

    I made this exactly as written and it was so delicious!! Surprisingly moist for gluten free and just the right amount of chocolate. I had zucchini left over and mixed up another batch after the first one came out of the oven! I think it will freeze well. As a gluten free vegan I loved the recipe! Thank you.

  32. Pat says

    I tried this chocolate zucchini loaf at my daughter’s and made for a family get together. However I forgot the cocoa powder. My daughter says it’s because I just turned 70. 😂 None the less it was still a hit and those who had it wanted the recipe. I referred them to your site. So just a note, it makes a great chocolate chip zucchini loaf as well. Thanks for the delicious recipe either way.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love a happy accident! So glad you enjoyed the bread, Pat. Thanks so much for the review!

  33. Yazmin says

    I made quite a few substitutions for this zucchini bread based on what was in the pantry and somehow it came out perfect??? Amazing. I put greek yogurt in place of applesauce, eggs instead of flax seed eggs, honey instead of maple syrup, and regular dairy milk. It was one of the best zucchini breads I’ve ever made. You’d never guess it was gluten free, and very kid-friendly! It tastes like a delish chocolate cake. Highly recommended!

  34. Kathryn Lloyd says

    Oh My Goodness!!! This is such a great recipe. Thanks so much. I love it – it’s not overpoweringly sweet, but still lovely and chocolatey. I used cacao instead of cocoa, and substituted almond meal instead of oat flour and it worked fine.

    This was the first time I’ve used parchment paper for baking and I really liked being able to lift the loaf righ out of the loaf pan so easily.

    Deeeelishus!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review, Kathryn! We are parchment paper lovers, too!

  35. Julie says

    Made this last week and everyone loved it’s so making a double batch now! If I want to make muffins instead, what temperature would you recommend baking them at and would you know about how long?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it, Julie! Thank you for sharing! For muffins, we’d suggest baking at the same temperature, but check them with a toothpick around the 25-27 minute mark. Hope that helps!

    • Mayen says

      This looks great! Can I do all gluten free flour instead of also using almond and oat flour (I’m allergic)? If so, what amount of just gluten free flour would I use? Thank you!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Mayen, we think it would be quite dense with just a GF flour blend. If you try it, we’d suggest using less GF blend because it’s more absorbent than almond flour. Hope that helps!

  36. Kei says

    Hi, if I wanted to just use all purpose flour for this recipe instead of the combined gluten-free flour blend/gluten-free oat flour/almond flour, what amount of all purpose flour would I need? I just wanted to make it easier on finding the ingredients since I am not trying to be gluten free Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kei, All purpose should work! We’d suggest using slightly less and/or baking for less time. Let us know how it goes!

  37. Rachel smith says

    I made this and followed some other people’s suggestions in subbing all oat flour instead of using almond flour (due to allergy). We had an abundance of zucchinis this season- so at this point, I’ve made 6 loaves of with plans to make more. It froze really well also. Fabulous recipe!!!
    I also made some batches omitting the cocoa/choc chips and adding 1 tsp vanilla and the spices (cinnamon, cloves, allspice, nutmeg) someone else suggested. Loved that as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it and love your modifications, Rachel! Thank you for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  38. Devon M says

    This loaf is phenomenal! I followed the recipe exactly and it turned out perfect. We ate half the loaf in a night…

    I also made another chocolate zucchini recipe the same day, with gluten and dairy, and this one turned out way better. Nice to find a GF/DF recipe that tastes better than one with gluten and dairy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks so much for the lovely review, Devon! We are so glad you enjoyed!

  39. Suzy Phillips says

    Hi there, just curious what is the red powder in the photos, looks like cayenne or paprika, it was on the chocolate cubes as well, but did not see it in the ingredient list.
    I can’t wait to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzy, the lighting does make it look a little red, but it’s just cocoa powder! Let us know how you like the bread!

  40. Connie says

    I’d love to make this chocolate zucchini bread.Could you suggest a substitute for the GF flour blend. I’m on a strict grain free diet and can’t have rice flour. Any recommendations?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie! If you can do almond flour, we’d suggest increasing the almond flour and perhaps adding a starch (if you can tolerate them), such as potato or tapioca starch. Maybe 1/4 cup extra almond and 1/2 cup starch in place of the blend? Let us know how it goes!

  41. Kadhambari says

    This cake turned out very dense, had 0 moisture and was not sweet enough. I followed the recipe, but used Bob Mill’s gluten free flour instead of the homemade blend listed in the ingredients list.

    I might try making this again but might try cake flour or AP to lower dense-ness. Additionally will not pat dry the zucchini, and add more maple syrup. Any thoughts on this? Might also try aerating the flours, I did not use a flour sifter but instructions did not recommend that either.

    Could you list weights of ingredients in addition to volume measurements? Not only is it more accurate but it also lowers the number of dishes that need to be washed afterwards

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kadhambari, we’re sorry to hear it turned out dense and dry! It definitely sounds like something went wrong as this is a reader favorite. We wonder if maybe you used Bob’s Red Mill All Purpose Gluten-Free Flour instead of the Bob’s 1-1 Baking Flour? That would definitely make it dense. Regular all purpose flour should work well, but we’d suggest starting with less of it as it can be more drying that the GF blend. You can find the weight and volume measurements by clicking “metric” beneath the ingredients header. Hope it goes better next time!

    • Deb says

      I had the same problem – the first time a recipe with MB didn’t work out. :( I like your suggestions – i’ll try again!

  42. Rachael says

    This feels a little sacrosanct in asking, but would it work to hold the cocoa powder and chocolate chips but keep everything else the same? I want to make a chocolate and non-chocolate option. So excited to try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachael, we haven’t tried that, but if you give it a try, we’d suggest increasing the flours to compensate for the cocoa powder. Let us know how it goes!

  43. Michelle says

    I substituted the flax egg with 2 tbsps of aquafaba and didn’t have any more gluten-free flour blend, so I added 3/4 of oat flour in addition to the 1/3. I thought my substitutions would’ve messed the flavor/texture up, but it still came out delicious. Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review and for sharing your modifications, Michelle! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure! It may mess with the chemistry of the other ingredients. But let us know if you try!

    • Aimee says

      Is there any reason why this would be completely raw in the middle, even after being in the oven for 1 hour 20 mins? Can’t figure out if it will ever be cooked!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Sorry to hear that, Aimme! It shouldn’t be. What GF flour blend did you use? Did you make sure to squeeze the liquid out of the zucchini?

      • Amanda says

        Hi Aimee, this is not an answer, but just to commiserate. I have had this happen a few times with quick breads, and I have never figured out why (though I had good luck with this particular recipe). I have read that it can be due to oven temperature, baking pan size, liquid ratios, not enough leavening, and on and on. It is so frustrating!

  44. Magda says

    Delicious!! Thanks for the recipe – I didn’t have any fruit puree so I replaced the apple sauce with a little coconut cream and some more courgette.. yum!!!! Loved loved this one like everything you guys do

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad it turned out well. Thanks for your kind words and lovely review, Magda! xo

  45. Naoise says

    I baked this 20 minutes before my maths class and it was worth it. The only modifications I did were I sub in yogurt instead of apple sauce, used olive oil instead of coconut oil and halved the maple syrup with honey (since I’m not vegan) . its so good! Almost like a brownie but more wholesome. My sister was confused by the courgette but it quickly won her over. We ate like half already

  46. Elena Levy says

    insanely delicious, chocolate cake with veggies! made in mini bundt pans and baked for 20 minutes, came out perfect. I also added extra zucchini and it was amazing.

  47. Amanda says

    This is what we are making for Santa this year. I told my kids that everyone leaves cookies for Santa and we can do better. It really doesn’t get much better than this!

  48. Samantha Hart says

    Absolutely yummy! I made this yesterday with almond meal as I didn’t have almond flour and organic wholemeal rye flour. It’s very moreish, you’ve been warned!

  49. Amy Bosnoian says

    Hello! Instead of using a gluten free flour blend, would it be okay to just use all purpose flour instead?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! But we’d suggest using slightly less and/or baking for less time. Let us know how it goes!

    • An says

      Hi,

      I made this and subbed gluten free flour for AP flour. The cake was amazing and so moist and soft. The only thing was the outer layer was a bit hard and the cake was a bit crumbly. Is there anything I can do? I’d love to make it again because it was the best tasting chocolate cake ever!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Right? Such a good cake! I’m not sure why the outer layer was hard unless it was overbaked? It if was crumbly I’d say it was slightly overbaked.

  50. Cindy Whetstine says

    I have a few people in my family with eating issues. They absolutely love this bread. It’s easy for me to make and delicious!

  51. Allegra says

    This is one of my go-to bread recipes! I’ve made it at least 5 times. I love how chocolatey and miost it is, and it’s flexible with ingredient substitutions any other additions (like walnuts). On my way to makeit again now. So good!

  52. Selina says

    I made this recently and it was amazing. My friends were a little bit suspicious because of the zucchini and because they aren´t into healthy/vegan food. But it is so delicious and chocolaty, they ate it all and still talk about it.
    Btw I didn´t squeeze the zucchini – because I´m lazy – and it worked as well.

  53. Julie says

    Hands down the healthiest chocolatey zucchini bread I’ve made. So moist and delish. Will definitely make this again and again!

  54. Fran says

    I made this twice already, my friends could not spot the “secret” ingredient, and its been both times insanely moist and delicious!! I once brought it to a dinner, and a total stranger came up to me as I was leaving and gave me a very nice compliment about the cake. And it is not even exagerately sweet! Definitely a recipe to be made over and over again! thanks MB, again a success!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sure! We haven’t tried it, but maybe reduce cooking time by 5-10 minutes? Let us know how it goes!