A loaf of warm vegan chocolate chip zucchini bread makes a wonderful summer breakfast! This loaf is easy to make, and a great way to use up your garden zucchini.
It was so nice here yesterday – just perfect spring weather. And that made me think of summer, and summer gardening, and all the zucchini we will have a in few months!
Once the garden starts overflowing with zucchini, you can find me baking all kinds of treats like zucchini donuts, muffins, and this chocolate chip bread. Of course, we also like to make some savory squash dishes like creamy casserole and these lemon zoodles!
This vegan chocolate chip zucchini bread has been made a few times over here now – it’s a favorite! I love it warm from the oven with the chocolate still melty. It’s so delicious – a perfect snack or breakfast.
If you’re looking for a gluten free and vegan zucchini dessert, be sure to check out this zucchini cake! I love this spice cake with the creamy frosting – it’s one of our favorites.
Jump to:
Ingredient Notes
- Spelt Flour – Spelt is an ancient grain that’s related to wheat. It does contain gluten. You could also use whole wheat flour or all-purpose flour if you prefer. This recipe should work with gluten free flour – I would recommend a lighter weight gluten free flour like my gluten free flour blend.
- Zucchini – I like to grate the zucchini right before using it. But, you can freeze shredded zucchini and use that if you like. Just make sure to squeeze out any excess moisture once it’s thawed. Read more about freezing shredded zucchini here.
- Coconut Oil – Coconut oil works well in this batter, but you could also use organic canola oil or vegan buttery spread.
- Coconut Sugar – If you would rather use a different sugar, regular granulated sugar or brown sugar will work well. You could also use date sugar.
- Applesauce – Applesauce helps bind the loaf together. You could also use mashed banana or a flax seed egg replacer if you prefer.
Muffin Variation
If you’d like to make this into muffins instead, you can do that. Just watch the baking time – start out with about 17-19 minutes and see how it goes.
Step by Step Instructions
- Shred the zucchini – I like to do this by using a grater.
- Mix the coconut oil, sugar, zucchini, maple syrup, and water together.
- Add the dry ingredients and stir well.
- Stir in the dairy free chocolate chips.
- Spoon the batter into a loaf pan that has been lined with parchment paper. Sprinkle a few more chocolate chips on top.
- Bake at 350 degrees F for 35-40 minutes.
- Allow the loaf to cool in the pan for about 45 minutes before lifting it out of the pan using the parchment paper overhang. Place the loaf on a cutting board or tray before slicing it.
Storage/Freezing
Store leftovers in an airtight container. It should stay fresh for about 3 days.
This vegan zucchini bread can be frozen. Just wrap it in plastic wrap or waxed paper, then place inside a freezer bag. It should stay fresh for up to 3 months in the freezer.
You’re not in this alone! 🤍 Join my food allergy community and get the newest recipes, tips, and tricks for food allergy families. You can still eat delicious food, even with allergies and intolerances.
Disclosure: This post contains affiliate links.
Recipe
Vegan Chocolate Chip Zucchini Bread.
Ingredients
- ¾ cup shredded zucchini squeezed to remove excess water
- ¼ cup organic coconut oil measured solid, then melted
- 2 Tablespoons unsweetened applesauce
- ½ cup coconut sugar or brown sugar
- ¼ cup maple syrup
- ¼ cup water
- 1 ½ cup whole spelt flour or whole wheat flour, white spelt flour, or all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup dairy free mini chocolate chips plus a few more for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over on both sides.
- Put the shredded zucchini, coconut oil, applesauce, and water in a bowl and stir together.
- Add the coconut sugar, maple syrup, and vanilla extract and stir to combine.
- Add the spelt flour, baking soda, salt, and cinnamon and stir well.
- Stir in the dairy free chocolate chips. Spoon the batter into the pan.
- Sprinkle a few more dairy free chocolate chips on top.
- Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 45 minutes in the pan, then use the parchment paper to lift the loaf out of the pan before slicing.
Alyssa
I used almond flour and this recipe was a major fail. It baked in the oven for an hour and it was just a boiling liquid. I drained as much liquid as I could and added a bunch more flour. Baked it for another hour and it finally at least got hard enough to be edible. But it was a super denses gooey, mushy brownie. Maybe it was the almond flour?
Kelly Roenicke
This recipe calls for spelt flour or all-purpose flour. Almond flour is grain free, which means that it won’t work in the same way. It is dense and heavy. If you would like to incorporate some almond flour, you could use up to one third of the total amount of flour. So mostly regular flour, and a little almond flour.
Alyssa
Think that I could make this without the sugar? Maybe honey, or more maple syrup? Making it for my kids but really like to limit their sugar intake.
Kelly Roenicke
If you use a liquid sweetener, the texture will not be the same at all. It will be wet and have a heavier feel.
Cindy
Delicious! I baked my loaf for 45 minutes and it came out perfect! 👌🏼
Yvonne
Used 1 banana to replace oil & applesauce & turned out amazing!
Shaun
This recipe is amazing and turned out so great. It was so light and fluffy and might I add delicious!!
Kristen
If I’m out of zucchini, could I replace them with carrots (and probably remove the chocolate chips )? Or do you have any carrot bread or muffin recipes I could reference?
Nikki
Could I use Splenda or another sugar substitute in place of maple and coconut sugar, and still make this recipe work?
Kelly Roenicke
I have not tried that, but it may work. If you try it, please let me know how it goes!
Tina Northcutt
Hi, we just found your blog, as our youngest has found out this week he has many food sensitivities. This looks like another great recipe to try! What could we replace the applesauce with, since he’s sensitive to apples? I know applesauce is normally a replacement for oils. We usually use grapeseed oil when we bake, as it has a less strong flavor than olive oil or avocado oil. Do you have a suggestion? If oil would work as a substitute, how much would we add?
Thank you!
Kelly Roenicke
Can you do banana? Mashed banana would work, or even yogurt would work.
Tina
Banana is good, how much would I replace it with? Would I replace the applesauce with the same amount of yogurt, as well?
Sarah @Whole and Heavenly Oven
It’s been too long since I last had a good loaf of zucchini bread and I am completely CRAVING this gorgeous chocolate-stuffed version, Kelly! Totally digging how super-soft and moist it looks!!
Kelly
Thanks, Sarah!
Tracy
Looks delicious!! Do you think a GF all-purpose flour would work in place of the whole spelt flour?
Kelly
Yes, definitely, I have tried it that way and it works! Use a light blend like King Arthur or Bob’s Red Mill if you can.
Julia Mueller
I’ve been itching for a good loaf of zucchini bread and this version looks amazing! I’m impressed how fluffy and perfect it looks – I’ve had a difficult time getting my vegan breads to work out womp wooomp. I’ll definitely try your version with applesauce. Perfection, m’dear!
Kelly
Thanks, Julia!