Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbook
  • Shop
  • blogger resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

1-Bowl Chocolate Zucchini Bread

Slicing into a loaf of Vegan Chocolate Chip Zucchini Bread

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

Shredding zucchini for making simple Vegan Chocolate Chip Zucchini Bread

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

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

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

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

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

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

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

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

Wholesome
Naturally sweetened
Chocolaty
Fluffy
Tender
& Totally drool-worthy

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

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

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

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

Print
AMAZING Vegan Chocolate Chip Zucchini Bread! 1 bowl, naturally sweetened, SO delicious! #chocolate #zucchini #recipe #vegan #glutenfree #minimalistbaker
4.85 from 85 votes

1-Bowl Chocolate Zucchini Bread

Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 (slices)
Category: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

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

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
  2. In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
  3. 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.
  4. 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.
  5. Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
  6. Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
  7. Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.

Notes

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

Nutrition Per Serving (1 of 10 slices)

  • Calories: 216
  • Fat: 10.8g
  • Saturated fat: 7.1g
  • Sodium: 58mg
  • Carbohydrates: 31.1g
  • Fiber: 4.1g
  • Sugar: 15g
  • Protein: 3.4g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

263 Comments Breakfast, Dairy-Free, Egg-Free, Fall, Gluten Free, Holiday, One Bowl, Recipes, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

← Easy Vegan Poutine
1-Pot Vegan Minestrone (Gluten-Free) →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Leave a Comment & Rating Cancel reply

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

All commentsI made thisQuestions
  1. Avatar for VickyVicky says

    December 9, 2019 at 7:26 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 10, 2019 at 10:13 am

      Whoop! Thanks, Vicky! xo

      Reply
  2. Avatar for EmilyEmily says

    December 5, 2019 at 11:45 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 6, 2019 at 10:53 am

      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!

      Reply
  3. Avatar for BaileyBailey says

    November 17, 2019 at 7:26 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:24 am

      We’re so glad you enjoyed it, Bailey! Thanks so much for sharing! xo

      Reply
  4. Avatar for Dina LenningDina Lenning says

    November 17, 2019 at 12:49 pm

    If making these muffins instead, what would be the bake time?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:02 am

      Bake for about 20-30 minutes. You can use this recipe for reference. Let us know how it goes!

      Reply
      • Avatar for dina lenningdina lenning says

        November 18, 2019 at 11:45 am

        Great! I did 30 min and it turned out perfectly! They were fantastic!

        Reply
  5. Avatar for Rhian EvansRhian Evans says

    November 12, 2019 at 6:39 pm

    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 ? ❤️

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 13, 2019 at 10:12 am

      We’re so glad you enjoy this recipe, Rhian! Thanks so much for the lovely review!

      Reply
  6. Avatar for JoséeJosée says

    November 6, 2019 at 7:59 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 6, 2019 at 10:31 am

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

      Reply
  7. Avatar for KanikaKanika says

    September 29, 2019 at 7:17 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 30, 2019 at 12:47 pm

      Yay! Thanks for sharing, Kanika!

      Reply
  8. Avatar for AnneAnne says

    September 12, 2019 at 9:19 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 13, 2019 at 8:37 am

      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.

      Reply
      • Avatar for AnneAnne says

        September 14, 2019 at 9:24 pm

        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!

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          September 16, 2019 at 8:22 am

          Thanks so much for sharing, Anne! Enjoy! xo

          Reply
  9. Avatar for Brande PlotnickBrande Plotnick says

    September 8, 2019 at 3:54 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 4:05 pm

      Yay! Thanks for sharing, Brande!

      Reply
  10. Avatar for RoslynRoslyn says

    August 30, 2019 at 6:36 pm

    This recipe is fantastic and came out perfect. My husband loved and that is unbelievable!

    Reply
  11. Avatar for ShawnShawn says

    August 25, 2019 at 9:22 pm

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

    Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 26, 2019 at 10:50 am

      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!

      Reply
      • Avatar for ShawnShawn says

        August 31, 2019 at 7:05 pm

        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.

        Reply
  12. Avatar for Jen BooseJen Boose says

    August 21, 2019 at 9:52 am

    I love this recipe! Easy to make and delicious.

    I’m wondering if its freezer friendly??

    Thanks,
    Jen

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 21, 2019 at 11:38 am

      Yes! Up to 1 month.

      Reply
  13. Avatar for Homeschool MomHomeschool Mom says

    August 15, 2019 at 3:55 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 16, 2019 at 12:20 pm

      We are so glad your family enjoyed this recipe! Thanks so much for sharing! xo

      Reply
    • Avatar for Kelsey JacksonKelsey Jackson says

      August 22, 2019 at 1:05 pm

      Costco’s chocolate chips are vegan?!?!?!

      Reply
      • Avatar for Homeschool MomHomeschool Mom says

        September 21, 2019 at 1:34 am

        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.

        Reply
      • Avatar for Homeschool MomHomeschool Mom says

        September 21, 2019 at 1:43 am

        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.

        Reply
  14. Avatar for monikamonika says

    August 14, 2019 at 5:52 am

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 14, 2019 at 1:11 pm

      So glad you enjoyed it, Monika! Thanks so much for sharing! xo

      Reply
  15. Avatar for JadeJade says

    August 8, 2019 at 6:14 pm

    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! :)

    Reply
    • Avatar for JadeJade says

      August 8, 2019 at 6:16 pm

      Oh, and I also made them into muffins since I didn’t have a bread pan, they baked in 20 min

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      August 8, 2019 at 9:26 pm

      So wonderful! Thanks for sharing your experience and changes, Jade! SO helpful! xoxo

      Reply
  16. Avatar for TessTess says

    August 2, 2019 at 9:39 am

    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.

    Reply
  17. Avatar for KristenKristen says

    July 29, 2019 at 4:46 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 29, 2019 at 10:23 am

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

      Reply
  18. Avatar for LaneLane says

    July 20, 2019 at 9:23 am

    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.

    Reply
  19. Avatar for Bobby WatsonBobby Watson says

    July 18, 2019 at 7:44 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 18, 2019 at 10:28 am

      Thanks so much, Bobby! xo

      Reply
  20. Avatar for KlyneKlyne says

    July 17, 2019 at 5:51 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 18, 2019 at 10:11 am

      Yay! So glad you enjoyed it, Klyne! Thanks so much for the lovely review! xo

      Reply
  21. Avatar for TatsTats says

    July 7, 2019 at 4:19 pm

    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.

    Reply
  22. Avatar for AshleyAshley says

    July 4, 2019 at 4:11 pm

    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!

    Reply
  23. Avatar for JulieJulie says

    June 29, 2019 at 4:06 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 30, 2019 at 3:11 am

      Smart! Thanks for sharing, Julie!

      Reply
  24. Avatar for LynnLynn says

    June 27, 2019 at 9:28 pm

    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 ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 28, 2019 at 1:18 am

      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

      Reply
  25. Avatar for Lois HaleyLois Haley says

    June 27, 2019 at 2:30 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 28, 2019 at 12:53 am

      Aww thanks so much for your kind words and lovely review, Lois! xo

      Reply
  26. Avatar for LauraLaura says

    June 27, 2019 at 10:40 am

    Great recipe, thank you dana! It tastes so delicious! I baked it for 75 minutes.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 27, 2019 at 10:46 am

      So glad you enjoyed it, Laura! Thanks for the lovely review!

      Reply
  27. Avatar for Nay VazNay Vaz says

    June 26, 2019 at 7:24 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 27, 2019 at 7:25 am

      xoxo!

      Reply
  28. Avatar for ClaraClara says

    June 26, 2019 at 6:38 am

    Hey!!!! Can I sub the coconut oil for something else? I don’t want to use any oil…

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 27, 2019 at 7:35 am

      You could try applesauce or nut butter!

      Reply
  29. Avatar for DebsDebs says

    June 18, 2019 at 4:21 pm

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 19, 2019 at 8:16 am

      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

      Reply
    • Avatar for AnaAna says

      June 26, 2019 at 6:11 am

      How Man y eggs did you use?

      Reply
  30. Avatar for ArianaAriana says

    June 8, 2019 at 9:01 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 10, 2019 at 9:52 am

      Thanks so much for sharing!

      Reply
  31. Avatar for Nicole WilsonNicole Wilson says

    June 8, 2019 at 6:04 am

    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 :)

    Reply
  32. Avatar for NicoleNicole says

    June 8, 2019 at 6:02 am

    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!

    Reply
  33. Avatar for LoulouLoulou says

    June 2, 2019 at 4:55 pm

    Hi, please can you tell me whether I can substitute eggs for the flax eggs? Many thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 3, 2019 at 9:13 am

      Hi Loulou, yes, that should work! Let us know if you give it a try!

      Reply
  34. Avatar for Lori FranklinLori Franklin says

    May 27, 2019 at 10:57 am

    I just love this recipe. It’s so easy, moist and delicious, not too sweet.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 7:48 am

      Thanks, Lori!!

      Reply
  35. Avatar for TaniaTania says

    May 16, 2019 at 1:08 pm

    Thoughts on using all almond flour instead of the gf flour mix?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 17, 2019 at 12:41 pm

      Hmm, we haven’t tested it, but perhaps?! Let us know if you give it a try!

      Reply
  36. Avatar for EsmariEsmari says

    May 1, 2019 at 5:19 am

    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.

    Reply
  37. Avatar for MaggyMaggy says

    March 22, 2019 at 5:05 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2019 at 3:22 pm

      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

      Reply
  38. Avatar for NicholeNichole says

    March 18, 2019 at 3:19 pm

    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.

    Reply
  39. Avatar for RebeccaRebecca says

    March 13, 2019 at 9:55 pm

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 14, 2019 at 2:27 pm

      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!

      Reply
  40. Avatar for JJ says

    February 14, 2019 at 8:48 am

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

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

    Thanks.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 16, 2019 at 7:31 am

      “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.

      Reply
  41. Avatar for AzaAza says

    February 5, 2019 at 12:49 pm

    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!!

    Reply
  42. Avatar for Melissa ChapmanMelissa Chapman says

    February 3, 2019 at 4:14 am

    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.

    Reply
    • Avatar for Melissa ChapmanMelissa Chapman says

      February 3, 2019 at 4:15 am

      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!

      Reply
  43. Avatar for DeniseDenise says

    January 22, 2019 at 9:00 pm

    HI,

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

    Also, can I leave out the chocolate chips?

    THANK YOU! :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 23, 2019 at 1:40 pm

      Yes, both of those recipe changes should work!

      Reply
  44. Avatar for Katie SpreitzerKatie Spreitzer says

    January 13, 2019 at 10:55 am

    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!

    Reply
  45. Avatar for SofiaSofia says

    November 30, 2018 at 7:59 am

    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!

    Reply
  46. Avatar for Laura BLaura B says

    November 16, 2018 at 7:53 am

    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!

    Reply
  47. Avatar for LizLiz says

    November 8, 2018 at 3:09 pm

    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?

    Reply
  48. Avatar for AshlyAshly says

    October 30, 2018 at 9:31 pm

    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 !

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:14 am

      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!

      Reply
  49. Avatar for BethBeth says

    October 26, 2018 at 5:01 am

    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!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 26, 2018 at 7:33 am

      Whoop! We’re glad to hear that, Beth!

      Reply
  50. Avatar for JuliaJulia says

    September 21, 2018 at 3:55 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 22, 2018 at 7:46 am

      Smart! Thanks for sharing, Julia!

      Reply
  51. Avatar for LyndaLynda says

    September 16, 2018 at 2:40 pm

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

    Thank you,

    Lynda

    Reply
  52. Avatar for KathyKathy says

    September 15, 2018 at 1:10 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 8:46 am

      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!

      Reply
  53. Avatar for CarmellaCarmella says

    August 23, 2018 at 4:44 am

    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!?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 24, 2018 at 6:30 am

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

      Reply
  54. Avatar for MaggieMaggie says

    July 31, 2018 at 6:16 pm

    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

    Reply
  55. Avatar for VivViv says

    July 16, 2018 at 6:49 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 16, 2018 at 7:29 am

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

      Reply
  56. Avatar for LyndaLynda says

    July 14, 2018 at 10:55 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 15, 2018 at 11:37 am

      Whoop! Thats a win in our books, Lynda!

      Reply
  57. Avatar for NicolaNicola says

    July 10, 2018 at 8:37 pm

    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!

    Reply
  58. Avatar for LaurenLauren says

    July 9, 2018 at 12:15 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 10, 2018 at 7:45 pm

      Did you change any of the ingredients?

      Reply
  59. Avatar for YasiYasi says

    July 8, 2018 at 7:43 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 9, 2018 at 10:07 am

      Whoop! Thanks for sharing your recipe changes!

      Reply
  60. Avatar for Lucille DonnellyLucille Donnelly says

    July 5, 2018 at 3:59 pm

    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).

    Reply
  61. Avatar for DavidaDavida says

    July 3, 2018 at 5:44 am

    What if you’re not gluten free? What flour and how much would you recommend? Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 3, 2018 at 3:27 pm

      Hi! Yeah! I’d suggest spelt flour at a 1:1 swap for the GF.

      Reply
  62. Avatar for SarahSarah says

    July 2, 2018 at 4:35 pm

    My daughter has a nut allergy. Could I use only GF flour instead of the almond flour?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 3, 2018 at 3:40 pm

      You could try using extra oat flour? Let us know how it goes!

      Reply
  63. Avatar for JackieJackie says

    June 25, 2018 at 5:09 am

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

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 26, 2018 at 6:40 am

      Thanks for sharing your recipe changes, Jackie! We are glad you enjoyed it.

      Reply
  64. Avatar for AlexisAlexis says

    June 14, 2018 at 1:14 pm

    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.

    Reply
  65. Avatar for ShannonShannon says

    June 11, 2018 at 3:14 pm

    Yummm. I made this two days in a row.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 11, 2018 at 7:56 pm

      Woot woot! Glad you enjoyed it, Shannon!

      Reply
  66. Avatar for TeedaTeeda says

    May 31, 2018 at 6:15 am

    Hello,

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 31, 2018 at 2:36 pm

      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!

      Reply
  67. Avatar for BrandyBrandy says

    May 24, 2018 at 6:04 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 26, 2018 at 12:52 pm

      Yay! Thanks for sharing, Brandy!

      Reply
  68. Avatar for kittykitty says

    May 22, 2018 at 8:30 am

    Can I make these into muffins easily?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 22, 2018 at 9:35 pm

      Yes! Just cook for less time!

      Reply
  69. Avatar for MerillaMerilla says

    April 24, 2018 at 7:48 am

    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 :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 24, 2018 at 2:18 pm

      Thanks for sharing your recipe change, Merilla! Glad you enjoyed it :D

      Reply
  70. Avatar for KimKim says

    April 17, 2018 at 10:19 am

    Hi!
    I’m allergic to apples. What would be a good applesauce sub?
    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2018 at 7:55 pm

      Banana should work!

      Reply
      • Avatar for KimKim says

        April 19, 2018 at 3:10 pm

        Awesome! Thanks!!!

        Reply
    • Avatar for NiveditaNivedita says

      April 28, 2018 at 9:06 pm

      I used whole milk yogurt, if you’re okay with dairy!
      Overall absolutely delicious.

      Reply
  71. Avatar for noornoor says

    March 29, 2018 at 12:01 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 29, 2018 at 2:07 pm

      Yay! We’re glad you enjoyed it!

      Reply
  72. Avatar for TinaTina says

    March 22, 2018 at 7:46 pm

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

    Reply
  73. Avatar for Selvi JegatheesonSelvi Jegatheeson says

    March 20, 2018 at 12:39 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 20, 2018 at 8:32 am

      Thanks for sharing your recipe changes, Selvi! Glad you enjoyed the muffins!

      Reply
  74. Avatar for MartaMarta says

    March 16, 2018 at 1:59 pm

    Can I replace gluten free flour for spelt flour?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 17, 2018 at 9:36 am

      Yes, spelt should work!

      Reply
  75. Avatar for MikelMikel says

    February 22, 2018 at 1:24 pm

    So dense and satisfying, huge hit! Best flavor and texture after complete cooling.

    Reply
  76. Avatar for LisaMarieLisaMarie says

    February 4, 2018 at 2:26 pm

    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.

    Reply
  77. Avatar for LanieLanie says

    January 25, 2018 at 8:32 am

    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.

    Reply
  78. Avatar for Gilda KanGilda Kan says

    January 24, 2018 at 10:55 pm

    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

    Reply
  79. Avatar for MarthaMartha says

    January 7, 2018 at 7:18 pm

    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!

    Reply
  80. Avatar for JasmineJasmine says

    January 2, 2018 at 6:55 pm

    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.

    Reply
  81. Avatar for ShazShaz says

    December 20, 2017 at 7:22 am

    What can i substitute the almont flr for?

    Reply
  82. Avatar for Maureen GalloMaureen Gallo says

    December 10, 2017 at 2:31 pm

    I omit the sugar..and its still good. Better refridgerated overnight!

    Reply
  83. Avatar for Tonjanae WatsonTonjanae Watson says

    December 4, 2017 at 5:06 pm

    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!

    Reply
  84. Avatar for LyndaLynda says

    December 1, 2017 at 5:42 pm

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

    Reply
  85. Avatar for TovaTova says

    November 26, 2017 at 5:36 pm

    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! ??

    Reply
  86. Avatar for ClaireClaire says

    November 10, 2017 at 2:12 pm

    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.

    Reply
    • Avatar for AshtonAshton says

      July 29, 2018 at 7:01 pm

      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.

      Reply
      • Avatar for OLGAOLGA says

        October 15, 2018 at 3:40 am

        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.

        Reply
  87. Avatar for ShannonShannon says

    November 5, 2017 at 1:36 pm

    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!

    Reply
  88. Avatar for SophiaSophia says

    November 3, 2017 at 1:20 pm

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

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

    Reply
  89. Avatar for TheresaTheresa says

    October 30, 2017 at 4:00 pm

    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.

    Reply
  90. Avatar for ArmanArman says

    October 25, 2017 at 10:29 am

    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.

    Reply
  91. Avatar for RomaRoma says

    October 20, 2017 at 2:45 am

    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! :)

    Reply
  92. Avatar for ElleElle says

    October 19, 2017 at 3:24 pm

    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…

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 21, 2017 at 10:33 am

      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.

      Reply
  93. Avatar for ANA VELLOSOANA VELLOSO says

    October 18, 2017 at 3:45 pm

    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 :-)!

    Reply
  94. Avatar for NancyNancy says

    October 15, 2017 at 6:19 pm

    Made this for my daughter-in-law and she loved it!!!

    Reply
  95. Avatar for KK says

    October 14, 2017 at 11:14 am

    If I want to use eggs would it be two eggs?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 15, 2017 at 12:08 pm

      Hi K! 2 eggs will work!

      Reply
  96. Avatar for TracyTracy says

    October 13, 2017 at 8:05 am

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

    Reply
  97. Avatar for AmelindaAmelinda says

    October 10, 2017 at 2:08 pm

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

    Reply
  98. Avatar for KristenKristen says

    October 9, 2017 at 10:30 am

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

    Reply
  99. Avatar for lenalena says

    October 8, 2017 at 9:32 am

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

    Reply
  100. Avatar for RinaRina says

    October 7, 2017 at 10:59 am

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

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

    Reply
  101. Avatar for HollieHollie says

    October 1, 2017 at 6:25 pm

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

    Reply
  102. Avatar for adrienneadrienne says

    September 29, 2017 at 10:45 am

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

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

    Thank you Dana :)

    Reply
  103. Avatar for LizLiz says

    September 27, 2017 at 8:31 pm

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

    Reply
  104. Avatar for JanineJanine says

    September 26, 2017 at 6:53 pm

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

    Reply
  105. Avatar for IdaIda says

    September 24, 2017 at 6:53 pm

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

    Reply
  106. Avatar for ArleneArlene says

    September 24, 2017 at 3:32 pm

    I made this last night. This came out really dry. Why?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 25, 2017 at 7:30 pm

      Hi Arlene! I am sorry to hear that. Did you modify the recipe at all?

      Reply
      • Avatar for ArleneArlene says

        September 26, 2017 at 4:00 am

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

        Reply
  107. Avatar for Gabby BastosGabby Bastos says

    September 24, 2017 at 7:44 am

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

    Reply
  108. Avatar for Lauren VaughtLauren Vaught says

    September 23, 2017 at 1:57 pm

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

    Reply
    • Avatar for AlexisAlexis says

      September 25, 2017 at 8:44 am

      Hey Lauren,

      Did you use the same amount (1/4 cup) of aquafaba?

      Thanks!

      Reply
      • Avatar for LaurenLauren says

        September 25, 2017 at 2:51 pm

        Yes, plus another 1 Tbls. Came out perfect.

        Reply
        • Avatar for AlexisAlexis says

          September 26, 2017 at 10:03 am

          Thanks so much for the info :-)

          Reply
  109. Avatar for CoryannaCoryanna says

    September 23, 2017 at 1:05 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:06 pm

      Thanks so much! xo

      Reply
  110. Avatar for Annah DespainAnnah Despain says

    September 23, 2017 at 9:33 am

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

    Annah

    Reply
  111. Avatar for RebeccaRebecca says

    September 23, 2017 at 12:11 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:05 pm

      Thanks Rebecca! xo

      Reply
  112. Avatar for DianaDiana says

    September 22, 2017 at 7:57 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:05 pm

      Thanks Diana! xo

      Reply
  113. Avatar for NoraNora says

    September 22, 2017 at 1:10 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:05 pm

      Lovely – thanks Nora!

      Reply
  114. Avatar for EleahEleah says

    September 22, 2017 at 10:48 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:05 pm

      That should work, as long as it’s finely shredded and not spiralized.

      Reply
  115. Avatar for Kendall WardKendall Ward says

    September 21, 2017 at 1:47 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2017 at 3:04 pm

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

      Reply
  116. Avatar for Aylie MillarAylie Millar says

    September 21, 2017 at 11:32 am

    Made this and it’s delicious!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:07 pm

      Thanks for sharing, Aylie! Lovely name, btw ;D

      Reply
  117. Avatar for LauraLaura says

    September 21, 2017 at 7:23 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:07 pm

      Yes!

      Reply
  118. Avatar for Allie EllenbogenAllie Ellenbogen says

    September 21, 2017 at 6:34 am

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

    Reply
  119. Avatar for CristianaCristiana says

    September 20, 2017 at 5:19 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:07 pm

      Oh great – thanks for sharing Cristiana! xoxo

      Reply
  120. Avatar for Judy BernesJudy Bernes says

    September 20, 2017 at 4:41 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:07 pm

      Thanks Judy!

      Reply
  121. Avatar for SarahSarah says

    September 20, 2017 at 1:01 pm

    Hi! Wondering if I can substitute for real eggs v.s flax eggs. Thanks!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 20, 2017 at 4:43 pm

      Hi Sarah! Yes you can!

      Reply
  122. Avatar for Alex GonzalezAlex Gonzalez says

    September 20, 2017 at 5:31 am

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

    One of my favorite recipes. Thank you so much!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:06 pm

      Thanks for sharing, Alex! xoxo

      Reply
  123. Avatar for TatianaTatiana says

    September 20, 2017 at 3:46 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:06 pm

      Thanks Tatiana! xoxo

      Reply
  124. Avatar for JennyJenny says

    September 20, 2017 at 3:11 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 21, 2017 at 1:06 pm

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

      Reply
  125. Avatar for ElizabethElizabeth says

    September 19, 2017 at 5:24 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:51 am

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

      Reply
  126. Avatar for PaulinePauline says

    September 19, 2017 at 4:03 pm

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

    Reply
  127. Avatar for Andrea FriesenAndrea Friesen says

    September 19, 2017 at 4:02 pm

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

    Reply
  128. Avatar for RamonaRamona says

    September 19, 2017 at 3:55 pm

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

    Reply
    • Avatar for MarciaMarcia says

      September 19, 2017 at 7:02 pm

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

      Reply
      • Avatar for ChristinaChristina says

        September 19, 2017 at 7:14 pm

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

        Reply
        • Avatar for ChristinaChristina says

          September 19, 2017 at 8:40 pm

          I just did a search and there is no where in my region to buy their products. grrrrr

          Reply
        • Avatar for MarciaMarcia says

          September 28, 2017 at 5:17 pm

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

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

          Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:50 am

      Ramona – can you just try using cacao nibs?

      Reply
  129. Avatar for AngelaAngela says

    September 19, 2017 at 3:09 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:50 am

      I’d recommend AP or spelt for the GF in a 1:1 swap ratio. As for egg replacers, I can’t comment on if those would work! Never tried them. Good luck!

      Reply
      • Avatar for BarbBarb says

        September 20, 2017 at 10:51 am

        I would be interested in knowing that because I can’t have flax, let us know how it works.

        Reply
        • Avatar for LouiseLouise says

          September 22, 2017 at 6:38 pm

          Maybe you could use chia instead of flax :)

          Reply
          • Avatar for BarbBarb says

            September 24, 2017 at 7:22 am

            Thank you! Will give it a try.

        • Avatar for CarlaCarla says

          September 23, 2017 at 8:22 am

          You could try aquafaba – the liquid that comes out of a can of chickpeas.

          Reply
          • Avatar for BarbBarb says

            September 24, 2017 at 7:24 am

            Thanks!

        • Avatar for AlexisAlexis says

          June 14, 2018 at 1:17 pm

          Can you eat eggs? I always just make this with eggs instead of flax.

          Reply
          • Avatar for Melissa ChapmanMelissa Chapman says

            February 3, 2019 at 4:11 am

            Yes 2 eggs worked for me!

  130. Avatar for StaceyStacey says

    September 19, 2017 at 3:05 pm

    MY daughter an allergic to nuts so I’m going to use extra oat flour… hopefully that works! ??

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:49 am

      Let us know how it goes!

      Reply
  131. Avatar for PiaPia says

    September 19, 2017 at 2:21 pm

    Can I also use plain flour? Not gluten free and all those are quite hard to get hold of…do I need to use less?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:49 am

      Yeah! I’d suggest spelt flour at a 1:1 swap for the GF.

      Reply
  132. Avatar for mitramitra says

    September 19, 2017 at 1:39 pm

    Hi!! Just wondering if I can use regular eggs instead of flax eggs, since I’m not plant based?
    Thanks!! xx

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2017 at 6:51 pm

      Hi Mitra! Yes you can!

      Reply
  133. Avatar for Stephanie MooreStephanie Moore says

    September 19, 2017 at 1:07 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:49 am

      Lovely, thanks Stephanie! xoxo

      Reply
  134. Avatar for HayleyHayley says

    September 19, 2017 at 12:52 pm

    All I have to say is “YAAAASSSSSSS.” Can’t wait to make!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:48 am

      haha, yay! xoxo

      Reply
  135. Avatar for HanusiaHanusia says

    September 19, 2017 at 11:48 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2017 at 6:53 pm

      Hi Hanusia! That should work, I would just adjust the baking time (less time)!

      Reply
  136. Avatar for SarahSarah says

    September 19, 2017 at 11:31 am

    Would you be able to use regular flour if not gluten-free? So excited to try this! <3

    Reply
    • Avatar for KaylieKaylie says

      September 19, 2017 at 1:31 pm

      Yes, I would love to know the same! I’m not GF and would want to make with regular all purpose flour if possible.

      Reply
      • Avatar for AlexAlex says

        September 19, 2017 at 5:32 pm

        I’ve tried the other zucchini bread recipe from this site with regular flour, and it worked great for me! I even did half AP and half whole wheat flour and it still turned out delicious!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 20, 2017 at 2:48 am

      yeah! A regular flour should work, such as spelt!

      Reply
      • Avatar for Sarah KreagerSarah Kreager says

        September 21, 2017 at 4:55 pm

        Thank you!! :)

        Reply
    • Avatar for NancyNancy says

      October 10, 2017 at 5:07 am

      Yes, I use regular flour in place of the gf flour and it turned out wonderful!

      Reply
    • Avatar for SHANESHANE says

      October 21, 2017 at 4:34 pm

      I replaced all of the flours with all-purpose flour, and it came out amazing! Im about to make it again!

      Reply
      • Avatar for AugustaAugusta says

        October 21, 2017 at 6:04 pm

        This was my question! Thanks!

        Reply
  137. Avatar for Emmarie BurgerEmmarie Burger says

    September 19, 2017 at 11:24 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2017 at 6:56 pm

      Hi Emmarie! You can replace it with all purpose flour!

      Reply
  138. Avatar for Christina CoburnChristina Coburn says

    September 19, 2017 at 11:23 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 19, 2017 at 6:57 pm

      Hi Christina! Either would work!

      Reply
  139. Avatar for RachelRachel says

    September 19, 2017 at 11:11 am

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

    Reply
    • Avatar for ChelseaChelsea says

      September 19, 2017 at 12:27 pm

      I have the same question! I’m allergic to pats and need a substitute for it.

      Reply
    • Avatar for BeccaBecca says

      October 19, 2017 at 12:32 pm

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

      Reply
  140. Avatar for Kelli @ Hungry HobbyKelli @ Hungry Hobby says

    September 19, 2017 at 7:49 am

    Yum yum!!!!! Love hiding zucchini because it’s so easy to desguise!

    Reply
  141. Avatar for RochelleRochelle says

    September 19, 2017 at 6:08 am

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

    Reply
    • Avatar for RachelRachel says

      September 20, 2017 at 5:02 am

      I’m wondering the same!!

      Reply
    • Avatar for Catherine GardnerCatherine Gardner says

      March 16, 2018 at 10:02 am

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

      Reply
    • Avatar for AlexisAlexis says

      June 14, 2018 at 1:16 pm

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

      Reply

mb

Minimalist Baker is a place for recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
Learn More About Us →
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources