I can’t believe I haven’t shared our favorite recipe for chocolate zucchini bread yet! We have been using this recipe since we started cooking egg and milk free when Filip was a baby, and is still our family favorite. Most people who try it without knowing what it is think it is just really moist chocolate cake, and many friends have requested the recipe over the years.
I love having my kids help with it and we usually make a quadruple batch every time we make it. I highly suggest storing any leftovers in the fridge since the moist texture does tend to be a comfortable habitat for mold if it is left at room temperature. Plus, the fridge is a good place to hide it so your kids don’t eat all of it in one day! 😄
The original recipe can be found here, but this recipe has changed and been adjusted numerous times through the years to fit our eating preferences. I generally don’t bother adding chocolate chips because we enjoy the smooth texture of this cake and find it sweet enough without them. I also use less sugar most of the time, especially if we are making it to eat at home. Since we have been cutting back on sugar in general, adding the full amount of sugar called for this recipe makes this too sweet for our taste. Any kind of milk can be used for the buttermilk, though I usually use coconut milk and add a little vinegar or lemon juice to make it into buttermilk. This bread does not rise much, so you will want to fill your baking dish of muffin tins a little fuller than you would with regular cake batter. (like three quarters full rather than two thirds).
Delicious Vegan Chocolate Zucchini Bread
- 1 1/2 cups shredded zucchini
- 1 cup white wheat flour (you can also substitute numerous other kinds of flour with good results. I believe this could turn out well with gluten-free mixes as well. Please share your experiments below.)
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (we use pink salt)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon ground cinnamon (I like Ceylon cinnamon best)
- 1/4 Cup oil (coconut or olive oil are my favorites)
- 1/4 Cup applesauce
- 1/4 Cup brown or white sugar
- 6-8 Tablespoons buttermilk (mix your milk of choice with about 1/2 Tablespoon vinegar or lemon juice. Allow to sit while you measure the other ingredients, then add to wet ingredients.)
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F
- Whisk together dry ingredients in a large bowl.
- Mix together wet ingredients (except zucchini) in a separate large bowl.
- Gently fold zucchini into wet ingredients.
- Carefully add dry ingredients to wet ingredients and stir just until combined.
- Grease well a glass loaf pan or muffin tins.
- Pour batter into pan or spoon into muffin tins. I like to use a cookie scoop to measure the batter into muffin tins.
- Bake muffins 15 to 20 minutes or a loaf about 55 minutes. You can tell it is done if you tap it with your finger and it bounces back.
- Allow to cool thoroughly.
- Enjoy! 😀