Chocolate Zucchini Bread (vegan, gluten free, naturally sweetened)

A healthy, sweet, and nourishing chocolate bread

I love using zucchinis when cooking or baking not only because they are rich in nutrients and antioxidants, but also because they're easy to sneak into recipes! They are able to provide a soft texture without really altering the taste of sweeter recipes, such as smoothies or baked goods, making them the perfect addition when looking for a healthy ingredient to add to your dish!

This zucchini bread is made with natural & clean ingredients and is completely vegan, gluten-free, and naturally sweetened! The soft texture on the inside of the bread, crispy edges on the outside, and sweet & chocolatey flavor all work together to make this recipe a great go-to for when you're in the mood for a delicious baked good!


Flaxseed egg:

2 tablespoons ground flaxseeds

6 tablespoons water

1 cup oat flour (gluten-free)

1/2 cup coconut flour

1/2 cup cocoa powder

1/4 cup + 2 tbsp coconut sugar

1 tsp baking powder

1 1/2 tsp baking soda

1/3 cup vegan chocolate chips (and a little more for topping; optional but recommended!)

1 banana (mashed)

1 zucchini (grated and dried)

1/4 cup unsweetened oat milk (or any other non-dairy milk of choice)

1/4 cup maple syrup

1/4 cup coconut oil (melted)


  1. Preheat oven to 375° Fahrenheit

  2. Start preparing the flaxseed egg by combining the ground flaxseed and water in a large bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)

  3. While the flaxseed egg is sitting, grate your zucchini and mash your banana

  4. Place the grated zucchini in a paper towel (or clean reusable towel) and press down to remove the moisture

  5. Once the flaxseed egg is ready, add your banana, oat milk, maple syrup, coconut oil, and maple syrup to the large bowl and whisk together

  6. Gently fold in your oat flour, coconut flour, baking powder, baking soda, cocoa powder, grated & dried zucchini, and vegan chocolate chips

  7. Pour the mixture into a non-stick loaf pan (I use a 9 x 5) and top with additional chocolate chips

  8. Bake for 30-35 minutes, or until a toothpick/knife comes out clean when placed in the center of the loaf

  9. Allow to cool slightly before carefully transferring to a plate or cooling rack, and then serve and enjoy!

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