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Two slices of rich vegan chocolate chip zucchini bread lie on a light surface in front of a whole loaf on a wooden board, surrounded by zucchini pieces and chunks of chocolate.
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Vegan chocolate chip zucchini bread

When zucchini season peaks, this loaf is the sweet spot between breakfast and dessert. Deep cocoa, melty dark-chocolate chips and a tender crumb keep every slice moist, while warm cinnamon and nutmeg round out the flavor. Ready to bake? Grab one bowl, a grater and your loaf pan, then meet me in the kitchen.
Prep Time15 minutes
Bake Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 10 -12 slices
Author: Chop and Cheers

Ingredients

Dry

  • 1 ¾ cups plus 2 tbsp 225 g all-purpose flour
  • 4 tbsp 20 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp instant espresso powder for extra depth Optional

Wet

  • 1 cup 205 g packed light brown sugar
  • ⅔ cup 156 ml oat milk, room temperature
  • 1 tbsp 15 ml apple cider vinegar
  • ½ cup 120 ml neutral oil
  • 8 oz 225 g, about 2 cups shredded zucchini, gently blotted then weighed
  • ½ cup 90 g dark-chocolate chips or chopped chocolate

Instructions

Prep pan and oven

  • If you have it, use a light-colored metal loaf pan so the crust does not darken too soon. Grease or line it with parchment. Place a rack in the center of the oven, start preheating to 350 °F (175 °C) and give it a full 20 minutes to reach steady heat.

Whisk up quick vegan buttermilk

  • In a large bowl combine oat milk and vinegar, then let the mixture stand 2 minutes. This mild acidity jump-starts the baking soda later.

Sweeten and enrich

  • Add brown sugar and oil. Whisk until completely smooth, breaking up any hidden sugar lumps so they do not create wet caramel streaks.

Stir together the dry mix

  • In a separate bowl whisk flour, cocoa, baking powder, baking soda, spices, salt and espresso powder (if using) until the color looks uniform.

Combine wet and dry

  • Tip the dry ingredients into the wet. Stir gently until just combined; a few flour streaks are fine. Over-mixing can toughen the loaf.

Fold in zucchini and chocolate

  • Weigh the zucchini after blotting so the batter’s moisture is predictable. Fold it in with the chocolate chips quickly, scrape the batter into the pan right away, level the top and tap the pan once on the counter to release large air bubbles. The flour and sugar will keep drawing water from the zucchini, so speed matters here.

Bake

  • Slide the pan onto the center rack. After 35 minutes rotate it to even out hot-spot browning. Total bake time is 55–65 minutes. A skewer should come out clean, or an instant-read thermometer should read about 205 °F (96 °C). If the top darkens early, tent the loaf loosely with foil.

Cool

  • Cool the loaf in the pan for 10 minutes, run a thin spatula around the edges, then transfer to a rack and let it sit at least 1 hour before slicing so the crumb sets.

Notes

Storage
  • Cool completely, then wrap and refrigerate up to 3 days. Bring to room temperature before serving for best texture.
  • Freezer option: wrap individual slices in parchment and a zip bag; reheat 15 seconds in the microwave or 5 minutes in a 325 °F oven.
Quick flavor twists
  • Add the zest of one orange plus 1 tsp cardamom for winter brightness.
  • Swirl 3 tbsp sunflower or pumpkin seed butter on top before baking for nut-free richness.
  • Swap 1 cup flour for whole-wheat pastry flour and add 2 tbsp oat milk for a heartier crumb.
  • For a gluten-free loaf use a 1-for-1 GF flour blend with xanthan gum, plus 2 tbsp extra oat milk.