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Home » Breakfast » Vegan Chocolate Chip Zucchini Bread.

Vegan Chocolate Chip Zucchini Bread.

Apr 22, 2019 by Kelly Roenicke · 19 Comments

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Delicious whole grain vegan chocolate chip zucchini bread. A healther treat!

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.

vegan zucchini bread on a dish towel

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 the vegan zucchini bread and muffins, and making all the zoodles!

vegan chocolate chip zucchini bread sliced

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.

This is a healthier loaf for sure – I used whole grain spelt flour, and kept it refined sugar free (except for the chocolate chips).

Is spelt flour gluten free?

No, spelt is an ancient grain that’s related to wheat. It does contain gluten. If you want to make this loaf with gluten free flour, keep reading.

Can this vegan chocolate chip zucchini bread be made with gluten free flour?

This recipe should work with gluten free flour – I would recommend a lighter weight gluten free flour like my gluten free flour blend.

Can you freeze zucchini bread?

Yes, this vegan zucchini bread can be frozen. Just wrap it in plastic wrap or waxed paper, then place inside a ziploc freezer bag. It should stay fresh for up to 3 months in the freezer.

This vegan chocolate chip zucchini bread is:

  • moist and delicious
  • perfect when warm from the oven
  • delicious for breakfast or a snack

chocolate chip vegan zucchini bread

If you’re looking for a gluten free and vegan zucchini dessert, be sure to check out this recipe for zucchini cake! I love the spice cake with the creamy frosting – it’s one of our favorites!

And if you have a ton of garden zucchini to use up, you’ll want to try these vegan zucchini muffins, too.

Can you freeze shredded zucchini for later?

Yes, you can freeze shredded zucchini. Just make sure to squeeze out any excess moisture once it’s thawed. Read more about freezing shredded zucchini here.

Can this recipe be made into muffins instead?

Yes, that should work! Just watch the baking time – start out with about 15-17 minutes and see how it goes.

whole grain vegan chocolate chip zucchini bread

Disclosure: This post contains affiliate links.

Delicious whole grain vegan chocolate chip zucchini bread. A healther treat!
4.75 from 4 votes
Print

Vegan Chocolate Chip Zucchini Bread.

A delicious recipe for vegan chocolate chip zucchini bread. So tasty for breakfast or dessert!
Course Dessert
Cuisine Dairy Free, vegan.
Keyword vegan zucchini bread, vegan zucchini recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 251 kcal
Author Kelly Roenicke

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
  • ¼ cup maple syrup
  • ¼ cup water
  • 1 ½ cup whole spelt 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
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that it hangs over on both sides.
  2. Put the shredded zucchini, coconut oil, applesauce, and water in a bowl and stir together.
  3. Add the coconut sugar, maple syrup, and vanilla extract and stir to combine.

  4. Add the spelt flour, baking soda, salt, and cinnamon and stir well.
  5. Stir in the dairy free chocolate chips. Spoon the batter into the pan.
  6. Sprinkle a few more dairy free chocolate chips on top.
  7. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for about 10 minutes in the pan, then move to a wire rack to cool completely.

Recipe Notes

This zucchini bread can be frozen. Wrap the bread in waxed paper or plastic wrap, and then store in a ziploc freezer bag. It should be good for up to 3 months.

If you can't have applesauce, try using mashed banana instead.

Nutrition facts are for ⅛ of a loaf.

Nutrition Facts
Vegan Chocolate Chip Zucchini Bread.
Amount per Serving
Calories
251
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Sodium
 
232
mg
10
%
Potassium
 
52
mg
1
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
25
IU
1
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
23
mg
2
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in August 2016. It has been updated.

Related

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Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Nut Free, Onion Free, Peanut Free, refined sugar free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Alyssa

    April 06, 2020 at 11:22 pm

    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?

    Reply
    • Kelly Roenicke

      April 08, 2020 at 11:09 am

      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.

      Reply
  2. Alyssa

    April 06, 2020 at 4:18 pm

    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.

    Reply
    • Kelly Roenicke

      April 08, 2020 at 11:10 am

      If you use a liquid sweetener, the texture will not be the same at all. It will be wet and have a heavier feel.

      Reply
  3. Cindy

    January 20, 2019 at 12:11 am

    5 stars
    Delicious! I baked my loaf for 45 minutes and it came out perfect! 👌🏼

    Reply
  4. Yvonne

    August 12, 2018 at 3:46 pm

    5 stars
    Used 1 banana to replace oil & applesauce & turned out amazing!

    Reply
  5. Shaun

    April 23, 2018 at 12:53 am

    5 stars
    This recipe is amazing and turned out so great. It was so light and fluffy and might I add delicious!!

    Reply
  6. Kristen

    February 09, 2018 at 5:23 pm

    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?

    Reply
  7. Nikki

    April 23, 2017 at 12:52 pm

    4 stars
    Could I use Splenda or another sugar substitute in place of maple and coconut sugar, and still make this recipe work?

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:31 pm

      I have not tried that, but it may work. If you try it, please let me know how it goes!

      Reply
  8. Tina Northcutt

    December 14, 2016 at 2:05 pm

    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!

    Reply
    • Kelly Roenicke

      December 14, 2016 at 4:13 pm

      Can you do banana? Mashed banana would work, or even yogurt would work.

      Reply
      • Tina

        December 15, 2016 at 7:26 pm

        Banana is good, how much would I replace it with? Would I replace the applesauce with the same amount of yogurt, as well?

        Reply
  9. Sarah @Whole and Heavenly Oven

    August 10, 2016 at 7:50 am

    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!!

    Reply
    • Kelly

      August 16, 2016 at 9:17 am

      Thanks, Sarah!

      Reply
  10. Tracy

    August 09, 2016 at 10:44 am

    Looks delicious!! Do you think a GF all-purpose flour would work in place of the whole spelt flour?

    Reply
    • Kelly

      August 16, 2016 at 9:18 am

      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.

      Reply
  11. Julia Mueller

    August 09, 2016 at 8:54 am

    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!

    Reply
    • Kelly

      August 16, 2016 at 9:19 am

      Thanks, Julia!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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