- VE
- LC
- LF
Sloane’s Table
March 11, 2026
Atsloanestable.com
This vegan chocolate zucchini bread is perfectly moist & fudgy, and just happens to be made without eggs or dairy! Grated zucchini serves as a binder in addition to adding moisture, so this chocolatey bread is naturally (and deceptively!) vegan.
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Instructions
1
Preheat the oven to 400 degrees F and line a 9x5 loaf pan with parchment paper.
2
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3
In a large bowl, add the sugars, oil, and vanilla, and use an electric mixer to beat until fully combined.
4
Next, mix in the dry ingredients. The batter will be very dry and crumbly.
5
Lastly, use a rubber spatula to fold in the grated zucchini and chopped chocolate until fully combined and evenly wet.
6
Pour the batter into the prepared loaf pan, then top with more chopped chocolate.
7
Bake the bread for 10 minutes, then turn the temperature down to 350 degrees F and bake for 45-55 minutes or until a toothpick inserted comes out clean.
8
Allow the bread to cool for a few minutes in the pan before transferring to a wire rack to completely.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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