1-Bowl Chocolate Zucchini Bread

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.

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!

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!

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!

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?

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!!

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!

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

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!?

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

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!

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).

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

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.

Yummm. I made this two days in a row.

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.

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 :)

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

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.

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

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.

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.

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

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!

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.

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

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! ??

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.

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!

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

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.

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! :)

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

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.

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. :)

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

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!

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!

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!

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 :)

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.

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.

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!

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.

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….

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!

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!

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

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!

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?

Made this and it’s delicious!!!

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.

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

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!

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!

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.