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:

Naturally sweetened
& 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
AMAZING Vegan Chocolate Chip Zucchini Bread! 1 bowl, naturally sweetened, SO delicious! #chocolate #zucchini #recipe #vegan #glutenfree #minimalistbaker
4.87 from 152 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


  • 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 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)


  • Preheat oven to 375 degrees F (190 C) and line a standard 9×5-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 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.



*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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Reader Interactions

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My Rating:

  1. 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.

    • Support @ Minimalist Baker says

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

  2. 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.

    • Support @ Minimalist Baker says

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

  3. Jessica says

    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 😄

    • Support @ Minimalist Baker says

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

  4. 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!

  5. 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!

  6. 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.

  7. 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!

    • Support @ 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!

    • Support @ 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!

  8. 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!

  9. 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!

    • Support @ Minimalist Baker says

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

  10. 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?

  11. 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!

    • Support @ 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!

  12. 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.

  13. 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.

    • Support @ Minimalist Baker says

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

  14. 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!

  15. 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.


    • Support @ Minimalist Baker says

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

  16. 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?

    • Support @ 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!

      • Support @ 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!

  17. 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.

    • Support @ 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!

  18. 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.

    • Support @ 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

    • Support @ 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!

  19. 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!

    • Support @ Minimalist Baker says

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

  20. 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!

    • Support @ 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!

  21. 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?

    • Support @ 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!

  22. 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


    • Support @ 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!

  23. 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!

    • Support @ 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!

  24. 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!

    • Support @ 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!

      • Support @ 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!

  25. 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

    • Support @ Minimalist Baker says

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

  26. 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

  27. 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.

  28. 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!

  29. 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!

  30. Amy Bosnoian says

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


    • Support @ 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


      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.

  31. 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!

  32. 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!

  33. 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.

  34. Julie says

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

  35. 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!

    • Support @ Minimalist Baker says

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

  36. Maria says

    Another great recipe that was easy to make and delicious. I made a few changes and truly appreciate other reviewers who include theirs so I benefit from experience. I omitted coconut sugar and replaced by my made date paste. This added more moisture so lessened milk. Used a zucchini and half yellow squash so about 1 1/2 C after pressed. Left out oil and chocolate chips. Loved the suggestion of added nuts so coarsley chopped a handful of roasted pistachios. Plenty sweet enough for me with the right fudgy goodness. Used silicone muffin pan and these babies popped right out after cooling. Cooked at 350 for 30 minutes.

  37. Zoe says

    Delicious! I was super happy with this one.
    My substitutions were:
    No potato starch just roughly more brown & white rice flour to less tapioca starch to make up the weight
    Banana instead of apple
    Oat bran instead of oat flour
    Almond meal instead of almond flour
    With all this and was still yummo.
    Thank you for the recipe!

  38. Patrice Dyer says

    I so want to make this, but since I am allowed eggs, and i cannot have chocolate chips but i can have Cacoa nibs, do I just use 1 egg and same amount of cacoa nibs for the chocolate chips?

    • Support @ Minimalist Baker says

      Hi Patrice, we’d suggest 2 eggs. Cacao nibs at the same amount might work, but just know that they may add more of a crunchy texture. Let us know how it turns out!

  39. Ale Paty says

    This is an INCREDIBLE UNBELIEVABLE recipe. Make it and you will get a RICH MOIST TENDER Devil’s Food chocolate cake. I made this with a few substitutions: chicken eggs instead of flax seed eggs, hazelnut flour instead of almond flour, and sweet potato instead of banana (because i really do not like banana smell or flavor in recipes). This was again, mind blowing! My only addition was a splash of cashew milk mixed with espresso powder. I do this with all my chocolate recipes as I believe it enhance the chocolate flavor. I AM FAN. YOU SHOULD GET AN AWARD FOR THIS RECIPE. repeat repeat repeat.

  40. Jess says

    Just made this and it was very moist and delicious! Much healthier than my other chocolate zucchini recipes too. Thanks for the recipe. I will be making this again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jess. 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

    • Support @ Minimalist Baker says

      Hi Claire, we haven’t tried it that way, but maybe. We’d suggest searching the comments for “flour” to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Kelly, if not GF, you could try a lesser amount of all purpose flour. Or we’d suggest searching the comments for “flour” to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  41. Christina says

    Thank you for adapting this classics recipe to gluten and dairy free version. You are brilliant and I appreciate the hard work, and the trial and errors it must take to adapt all the baked goods I’ve tried from you. I added a teaspoon of cinnamon and cover the bread with foil the last 20 minutes. It’s soooo good!

  42. Melissa says

    Didn’t have zucchini but had a ton of patty pan/scallop squash from the garden so I used that instead. It turned out amazing. Thanks for another great recipe!

  43. Julie says

    Made this today, as I have giant zucchinis taking over my garden! They turned out beautifully! I made them into muffins instead, and it took about 27 minutes to be perfect. I will be making more and freezing them. Thank you!

  44. Amanda says

    I have made this several times and it’s great! Modifications that I made: I used a brown banana instead of the applesauce, I didn’t squeeze dry the zucchini (to make it more moist), and I used GF oats instead of the oat flour because that’s what I had on hand. Also, I baked this as muffins in a muffin tin instead of as a loaf. They are delicious and keep well in the freezer — just pop one in the microwave for 30 seconds and enjoy whenever the mood strikes! :)

  45. Avni says

    I think these are the best muffins I have EVER made! Wow!!


    – I subbed the 3/4 c. GF flour with 1/2 c. all-purpose and 1/4 c. Indian finely ground whole wheat flour (it’s called chakki atta and is probably similar to whole wheat pastry flour) and the results were seriously astounding

    – I still used almond flour + homemade oat flour as written

    – I made sure to squeeze out all the excess water from the zucchini first and then measured 1 cup, being careful not to overmix the batter

    – I used refined coconut oil

    – I added 1 tsp. of vanilla extract

    – Recipe yields 12 muffins. I baked for 25 min (checking frequently until toothpick came out clean).

    I thought making muffins instead of a loaf would help me eat less, but so far I’m losing that game….

    Thanks for the recipe!!

  46. Wendy says

    Another winner recipe! The texture was so good for a vegan loaf and lovely chocolatey flavor and the zucchini made it so moist! Yum!

  47. Amelia says

    Yum! I didn’t have applesauce so I used a 1/4 cup of smashed banana, and I only had GF flour and almond flour, so I replaced the oat with almond. I didn’t have chocolate chips so I used walnuts. It’s delicious! Not too sweet at all and kinda light.

    Although, I’ve had this issue with almost ALL my gf baking attempts: no matter if the toothpick comes out clean, it’s still kinda underdone at the bottom. I don’t get it! Sometimes it’s inedible, sometimes it’s *fine*. This one was less underdone that other attempts but still is a little bit. If anyone has any tips for that, I would love to hear them. Delicious anyway! :)

    • Support @ Minimalist Baker says

      Hi Amelia, we’re glad you enjoyed it! Our best guess is it’s the flour swap. Oat absorbs more moisture so if subbing almond, you’d need to use more of it and it still might not cook through as well. Hope that helps!

  48. Rachael says

    Can you sub all purpose flour if you aren’t gluten free or would the ratio differ?

    • Support @ Minimalist Baker says

      Hi Rachael, we haven’t tried it, but it looks like some other readers have! We’d recommend searching the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  49. Shelley says

    I have made this many times and we all love it. However, I know this is going to sound funny- but would this recipe work without the zucchini? or can it need to be replaced with something else? Thanks!

  50. Martha says

    For the chocolate zucchini bread and other recipes that you use flax eggs in, can you use regular eggs instead of flax eggs?

    • Support @ Minimalist Baker says

      Hi Martha, usually! In most cases, we’d recommend 1 small chicken egg per 1 flax egg.

  51. 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!

    • Support @ 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

  52. 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!

    • Support @ Minimalist Baker says

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

  53. 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!!

    • Support @ Minimalist Baker says

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

  54. 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!

    • Support @ 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!

  55. 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.

  56. 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?

    • Support @ Minimalist Baker says

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

  57. 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!

  58. 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‼️

  59. Sarah says

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

    • Support @ 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.

  60. 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!


  61. 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.

  62. Priya says

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

  63. 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.

  64. 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!

  65. 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?

    • Support @ 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!

  66. 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?

      • Support @ 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!

  67. 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!

    • Support @ 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!

    • Support @ 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!

  68. 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?

    • Support @ 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.

  69. 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 :)

    • Support @ 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!

  70. 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?

    • Support @ Minimalist Baker says

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

  71. 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!

  72. 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!

  73. 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?

  74. 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.

  75. 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!

        • Support @ 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…

  76. 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!

  77. 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!!

  78. McKenna says

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

  79. 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.

  80. 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!

  81. 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.

        • Support @ Minimalist Baker says

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

  82. 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?

    • Support @ 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!

  83. 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!

  84. 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 ? ❤️

  85. 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!

    • Support @ Minimalist Baker says

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

      • Support @ 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!

  86. 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!

  87. 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!

    • Support @ 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!

  88. 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!

  89. 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.


    • Support @ 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.

  90. 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.

  91. 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 :)

  92. 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! :)

  93. 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.

  94. 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!

    • Support @ Minimalist Baker says

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

  95. 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.

  96. Bobby Watson says

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

  97. 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.

  98. 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.

  99. 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!

  100. 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!

  101. 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 ?

    • Support @ 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

  102. 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.

  103. 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

  104. 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.

    • Support @ 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

  105. 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!

  106. 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 :)

  107. 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!

  108. 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.

  109. 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!

    • Support @ 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

  110. 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.

  111. 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 :)

    • Support @ 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!

  112. 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?


    • Support @ 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.

  113. 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!!

  114. 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!

  115. Denise says


    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! :)

  116. 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!

  117. 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!

  118. 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!

  119. 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?

  120. 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 !

    • Support @ 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!

  121. 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!!

  122. 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!

  123. 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,


  124. 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?

    • Support @ 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!

  125. 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!?

    • Support @ Minimalist Baker says

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

  126. 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

  127. 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!

    • Support @ Minimalist Baker says

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

  128. 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!

  129. 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!

  130. 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

  131. 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!

  132. 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).

  133. 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.

    -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

  134. 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.

  135. Teeda says


    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?

    • Support @ 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!

  136. 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.

  137. 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 :)

  138. 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

  139. Tina says

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

  140. 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.

  141. 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.

  142. 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.

  143. 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

  144. 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!

  145. 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.

  146. 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!

  147. Lynda says

    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?

  148. 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! ??

  149. 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.

  150. 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!

  151. 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.

  152. 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.

  153. 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.

  154. 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! :)

  155. 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…

    • Support @ 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.

  156. 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 :-)!