This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!


Recipe Summary test

10 mins
50 mins
10 mins
70 mins
1 loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  • Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.

  • Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.

  • Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.

  • Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Cook's Notes:

My grated zucchini was drained and lightly packed.

You may use a sweetener like coconut sugar, brown sugar, white sugar, etc. in place of the organic cane sugar. You may use vegetable oil in place of coconut oil. Any non-dairy milk may be used in place of almond milk. Using cinnamon is optional.

Nutrition Facts

178 calories; protein 3g; carbohydrates 25g; fat 9.4g; sodium 196.1mg. Full Nutrition

Reviews (1)

Rating: 5 stars
This bread is amazing! I followed the recipe as written. It taste more like a rich chocolate cake than a bread. Husband and son also loved! Definitely keeping this recipe! Thank you for sharing! Read More