1-Bowl Chocolate Zucchini Bread

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

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

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

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

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

My daughter made this today, it is fantastic! Chocolatey, moist goodness!

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

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

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

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

Notes:

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

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

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

– I used refined coconut oil

– I added 1 tsp. of vanilla extract

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

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

Thanks for the recipe!!

Delicious and moist!

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

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

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

Forgot the rating!

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

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

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

I cooked for 50 minutes and it was fine.

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

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

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

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

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

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

Thanks again!

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

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

Yum!

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

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

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

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

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

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

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

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

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

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

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

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

For this recipe, what I substituted/added:

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

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

So delicious! My 4 and 8 year old loved it! I used bread flour in place of GFB and turned out great!

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

So tasty, I made it several times!!! I used eggs instead of the flax.

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

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

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

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

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

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!

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 ? ❤️

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!

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!

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!

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

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.

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!

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 :)

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! :)

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.

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.

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

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.

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.

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!

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!

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 ?

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.

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

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

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

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!

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 :)

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!

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

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.

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!

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 :)

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!!