This vegan double chocolate zucchini bread is moist, delicious, and chocolatey in every bite! This quick bread is loaded with zucchini and tons of chocolate.
About this double chocolate zucchini bread
Zucchini is a one of the amazing summer vegetable that some may not like as it becomes mushy once cooked. If you do not like zucchini, I ask you to think one. Think once about this bread, taste it once, and you will start loving this underrated vegetable.
In this vegetable bread, the cocoa and chocolate chips give a deep chocolatey favor that is totally irresistible.
Zucchini practically disappears in to the choclatey batter while it adds moisture to the bread making it wonderfully soft without tasting like a vegetable. Now you are sneaking a nutritious vegetable in your bread and your kids do not see it at all. Great was to provide nutrition in a moist chocolatey bread.
The right amount of coconut milk and coconut oil ensures that the coconut flavor isn't overpowering. The richness of chocolate balances the naturally sweet, slightly nutty flavor of coconut. It is just right!
Cardamom powder adds another level of flavor layer. This bread is a wonderful medley of flavors and textures.
You can serve this to all guests. This recipe uses plant-based ingredients without eggs or dairy, making it a delicious option for anyone following a vegan diet or simply looking for an eggless bake. If you have coconut allergy, make sure swap with any oil and plant based milk.
Ingredients
To make this irresistible double chocolate zucchini bread, you will need the following ingredients:
All purpose flour - this recipe uses unbleached all purpose flour. This provides the structure to the bread.
Cocoa powder and chocolate chips - adds a rich flavor, texture, and color to the bread.
Zucchini - provides moistness to the bread. It improves the nutritional profile of this bread.
Baking pwder and baking soda - leavening agents
Apple cider vinegar - provides additional final leavening n this eggless quick bread.
Coconut milk and coconut oil - adds creaminess and flavor.
Cardamom - cardamom powder and essence adds a sweet and aromatic flavor. Swap with extra cardamom powder if you do not have cardamom essence.
Vanilla - adds warm sweet flavors.
Flax seed powder - acts as a binding agent. It adds to the omega acids and protein profile.
Salt - gives flavor
Brown sugar - Sweetens the bread
Serving Suggestions
This double chocolate zucchini bread is versatile. You can serve for breakfast with coffee or as a dessert. Simpley amazing!
I love to have this as a snack. This is a wonderful afterschool snack for kids. Or pack as a tiny dessert for school lunch box. A slice of this during lunch makes the day more special.
Storage
Although this bread stays moist for a couple of days at room temperature, I prefer storing it in the refrigerator to enhance the shel life. You can store for about 4-5 days.
More Zucchini Recipes
Zucchini is one of the summer bounty. If your garden produces tons of zucchini and if you are looking for ways to add this vegetable in your diet, I would recommend this double chocolate zucchini bread as well as the following zucchini recipes for you to make.
Spicy Zucchini Slaw
Vegan Nut Free Zucchini Thogayal
More Chocolate Recipes
Chocolate lovers, I got you covered. Here are my recommendations for you:
Double Chocolate Buckwheat Orange Cookies
Chocolate Whole Wheat Date Sugar Banana Bread
Double Chocolate Cherry Almond Oatmeal Cookies
And many more....check here.
Wednesday #FarmersMarketWeek Recipes
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Double Chocolate Zucchini Bread
Ingredients
- 1½ cups All purpose flour unbleached
- ½ cup Cocoa powder unsweetened
- ¾ cup plus 2 tbsp Brown sugar
- ½ tsp cardamom powder
- 1 tsp Baking powder
- ¾ tsp Baking soda
- ⅓ cup coconut oil
- ½ cup plus 2 tbsp Coconut milk
- 1 tsp Apple cider vinegar
- ½ tsp Salt
- 2 tbsp Flaxseed powder
- 2 cups zucchini grated
- 2 tsp Vanilla
- ½ tsp Cardamom water
Instructions
- To a bowl, add the coconut milk, flaxseed powder, and shredded zucchini and set aside for a couple of minutes to gel.
- In the meantime, add all the wet ingredients and mix.
- To the zucchini mixture, add the coconut oil, brown sugar and vanilla. Mix thoroughly.
- Slowly add the dry ingredient mix and combine together. Fold in the chocolate chips. Add the apple cider vinegar.
- Pour into lined baking tray.
- Bake at 350℉ for 50 min. Remove from the oven, cool completely.
- Slice and serve with milk or coffee.
Wendy M. Klik says
Perfect in so many ways... use up zucchini, treat your vegan friends, and, of course, chocolate!
Colleen - Faith, Hope, Love, & Luck says
Yum! The cardamom is a nice twist. And now you have me wanting to make zucchini bread. I bought several zucchini this week...so it could happen!!!
Jolene says
So many people are looking for egg free treats now and I'm glad to have a direction to point them in. Love that you used cardamom!
Inger says
How can I never have made a chocolate zucchini bread! This looks amazing!
Theresa says
So decadent! Using coconut oil is so smart to keep this luscious bread moist and inviting.
Karen’s kitchen stories says
I’ve made something similar and loved it. Adding cardamom sounds like an amazing addition.