Chocolate Zucchini Bread


by: Glo

I had a couple of zucchini that needed to be used or they were headed for the compost bin. I love quick breads and I've made zucchini bread before. I decided to add cocoa powder and chocolate chips to make these delicious loaves.


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serves: 10

3 “eggs” worth of egg replacer ( I used 3 tablespoons flaxseed meal + 9 tablespoons water)

1/2 cup coconut oil

1 teaspoon vanilla extract

3/4 cup Silk Soymilk

1 3/4 cups sugar

1 cup whole wheat flour

1-1/2 cups unbleached white flour

1 teaspoon salt

1-1/2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup cocoa

1 large zucchini (about cups 2 cups grated zucchini)

1 cup chopped walnuts

3/4 cup vegan chocolate chips

Nutrition Facts
Chocolate Zucchini Bread

Servings Per Recipe: 10

Amount per Serving

Calories: 556

  • Total Fat: 23.6 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.8 mg
  • Sodium: 535 mg
  • Total Carbs: 80.9 g
  •     Dietary Fiber: 4 g
  •     Sugars: 53.9 g
  • Protein: 9.2 g

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1.  Grate the zucchini and place between paper towels, press to remove excess moisture. Chop walnuts, not to fine. Mix the flaxseed meal with the water and set aside for about 5 minutes. In a separate bowl, combine the flours, salt, baking soda, baking powder, cinnamon, and cocoa. Add the oil, vanilla, milk and sugar to the flaxseed eggs. Make a well in the dry ingredients, pour in the wet ingredients, and mix together. Add the zucchini, walnuts and chocolate chips. Mix well. Spray two 9? x 5? pans with non-stick spray. Add 1/2 of the bread batter to each pan. Bake in a 350 degree oven 50-60 minutes until a toothpick comes out clean. Cool about 10 minutes before removing from pans. Enjoy!!!!

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