Have zucchini to use up? This rich and delicious vegan zucchini bread is dairy and egg-free, and such a treat! You’ll love this chocolate plant-based zucchini bread whether you’re vegan, dairy-free, or none of the above. I developed this eggless zucchini bread recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Dairy-Free Chocolate Zucchini Bread on Allrecipes here, and see the full dairy free zucchini bread recipe along with some step-by-step photos and cooking tips below. Looking for more recipes like this Vegan Chocolate Zucchini Bread to use up zucchini? Check out my list of tried-and-true zucchini recipes.
What you need to make vegan zucchini bread
Here’s what you’ll need to gather to make this chocolate plant-based zucchini bread recipe:
- nonstick cooking spray
- 6 tablespoons oat milk
- 2 tablespoons ground flax seeds
- 1 ½ medium zucchini
- ½ cup packed brown sugar
- ½ cup vegetable oil
- ⅓ cup maple syrup (you can substitute honey in the same quantity if you’d like, but then this recipe would only be dairy-free and not vegan)
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder (I like to use dark chocolate cocoa powder, but regular will work as well)
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
How to make this chocolate eggless zucchini bread
To make this vegan zucchini bread, start by preheating the oven to 350 degrees F (175 degrees C), then spray an 8 1/2×4 1/2-inch loaf pan with nonstick cooking spray.
Whisk together the oat milk and ground flax seeds in a small bowl until well combined, then place it in the refrigerator for 15 minutes to set. This magic trick will replace the eggs in this eggless zucchini bread! It’s the same trick I use in my Vegan Snickerdoodles and Vegan Peanut Butter Cookies recipes.
Next, while the oat milk and flax seed mixture is setting, shred the zucchini and gently press out the moisture. Set the zucchini aside.
After it’s done setting, beat the oat milk/flax seed mixture, brown sugar, oil, maple syrup, and vanilla extract together in a large bowl with a hand mixer until smooth.
Add the flour, cocoa powder, salt, baking soda, and baking powder to the bowl with the wet ingredients.
Mix the dairy free zucchini bread batter until everything is well combined.
Finally, stir in the shredded zucchini you set aside earlier.
Pour the Vegan Chocolate Zucchini Bread batter into the prepared loaf pan.
Bake the vegan zucchini bread in the preheated oven until a toothpick inserted into the center comes out clean (this will take about 55 to 65 minutes).
Cool the Vegan Chocolate Zucchini Bread in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.
This dairy-free, eggless zucchini bread is so moist and rich! You’ll love it whether you’re vegan or not.
This chocolate dairy free zucchini bread is delicious for breakfast, a snack, afternoon tea, or dessert!
Here’s the Vegan Chocolate Zucchini Bread recipe! Let us know what you think of this vegan zucchini bread in the comments, and please consider leaving a rating on the recipe to let others know that you loved this eggless zucchini bread recipe, too.
Vegan Chocolate Zucchini Bread
Have zucchini to use up? This rich and delicious vegan zucchini bread is dairy and egg-free, and such a treat! You'll love this chocolate plant-based zucchini bread whether you're vegan, dairy-free, or none of the above.
Ingredients
- nonstick cooking spray
- 6 tablespoons oat milk
- 2 tablespoons ground flax seeds
- 1 ½ medium zucchini
- ½ cup packed brown sugar
- ½ cup vegetable oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
- Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
- Shred zucchini and gently press out moisture. Set aside.
- Beat the oat milk/flax seed mixture, brown sugar, oil, maple syrup, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.
- Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.
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