This is the chocolate lovers ultimate dream! This VEGAN triple chocolate zucchini bread is ultra decadent, supremely moist, and extremely easy to make!
Last week we brought vegetables into the mix with this vegan banana sweet potato muffin recipe. I figure we might as well ride the vegetable train for one more week with this amazing triple chocolate zucchini bread!
I’ll admit that, initially, zucchini bread kind of scared me. I remember seeing a box mix for it in a grocery store once and thinking to myself, “The f-.” I mean, I like zucchini, but something about it baked into a bread kind of irked me. I figured it was some kind of savoury loaf that I wouldn’t really be in to anyways and carried on, never giving it another thought.
Fast forward to summer ’16. My mom went on a little vacay in British Columbia. She had asked me what I wanted her to bring back from the local fruit and vegetable stands. I replied with the usual; cherries, peaches, blueberries, ya know. “Any vegetables?” she asked. I think I said something like, “Oh some carrots, maybe a zucchini if they have”.
I opened the fridge, practically jumping with excitement to finally unite with my long awaited BC fruit. The cherries were like big marbles, the most magnificent deep maroon I had ever seen. The peaches were giant, (like James and the Giant Peach, giant), and the blueberries were incredibly fresh and juicy.
And then, I spotted it. The MAMMOTH of a zucchini. Holy. Shite. It reached from the tips of my fingers till my elbow. I really wish I would’ve taken a picture of it. I think I was so taken aback by its sheer size, photographs were the last thing on my mind.
MOOOOOOOM, what the hell am I going to do with this thing!?”
So let’s just say, zucchini became a part of my daily. But the damn thing never seemed to end! I’d cut a chunk off, slice it up and sautee it, every single day. I became so fed up, I had to find something else to do with it. Then I remembered that odd box of zucchini bread I’d seen at the grocery store. So, to the interwebs I went! When I realized that zucchini bread could be made sweet, I was sold, and my first loaf of chocolate zucchini bread was made.
Whether you’re a zucchini lover or just have some zucchini that’s begging to be used, here is your solution. If you’ve never baked with zucchini or are skeptical of green vegetables in your treats, fear not. The awesome thing about zucchini is it’s mild flavour, which becomes pretty much undetectable when baked like this. Even the best vegetable avoiders won’t be able to tell. The other awesome thing about zucchini is it’s moisture content, which translates into incredible moistness in your baking.
This loaf is incredibly decadent. We got some cocoa, add chocolate chips into it, then drizzle melted chocolate on top. It’s basically chocolate, cubed. Hah! Alternate name for this recipe: vegan chocolate³ zucchini bread.. Okay it’s not sexy, but my fellow nerds will appreciate. Then you hide some green veg in it and feed it to your kids or your husband or your mom or your friend and grin as they unsuspectingly eat their vegetables. Success!
- 1 1/4 cup all-purpose flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp instant coffee granules
- 1/2 cup neutral oil (I used grapeseed)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
- 1/4 cup dairy free milk
- 1 - 1 1/2 cups raw zucchini, shredded (around 1 small medium zucchini)
- 1/2 cup vegan chocolate chips
- 2 tbs vegan chocolate chips
- Preheat oven to 350 F
- Grease and/or line a standard loaf pan
- For the flax eggs, mix ground flax and warm water in a small bowl and set aside to thicken
- Using a box grater, shred the zucchini (skin on). I lay the shreds between a couple layers of paper towel until I am ready to add it to the batter to absorb some of the water, but I don't squeeze any out
- In a small bowl, combine all dry ingredients and mix
- In a large bowl, add sugars and oil and mix with a whisk or spoon
- Add in flax eggs and dairy free milk to oil/sugar mixture and stir to combine
- Stir in shredded zucchini to wet mixture until incorporated
- Add dry ingredients to wet and stir until fully combined
- Fold in chocolate chips
- Pour batter into prepped loaf pan
- Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the loaf comes out clean
- Cool in pan for 10-15 minutes, then remove from the pan and allow to cool on a wire rack
- To make the drizzle, heat chocolate chips in the microwave for about 45 seconds in 15 second intervals, stirring between each 15 seconds until melted
- Drizzle overtop of cooled loaf
- Slice into 8 slices