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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Chocolate Zucchini Bread

This recipe for vegan chocolate zucchini bread is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Holly Price. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.

Vegan Chocolate Zucchini BreadSpring Fling Dairy-Free Recipe ContestThe directions for this chocolate zucchini bread include making it either marbled or chocolaty throughout.

For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Vegan Chocolate Zucchini Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally tree nut-free, soy-free, vegan, and vegetarian.

Vegan Chocolate Zucchini Bread
Prep time

Cook time

Total time


Serves: 2 loaves

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups sugar
  • ¾ cup vegetable, canola, or sunflower oil
  • ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
  • 2 teaspoons vanilla extract
  • 3½ cups grated zucchini (about 3 whole zucchini)
  • ¼ cup cocoa powder (unsweetened)
  • 3 tablespoons boiling water
  • 1 cup blueberries (optional)
  • 1 cup walnut pieces (optional)

  1. Preheat Oven to 350ºF. Thoroughly grease 2 standard loaf pans.
  2. In a small bowl, dissolve cocoa powder in boiling water.
  3. Mix all remaining ingredients in a large bowl. Add dissolved cocoa powder, followed by blueberries and walnuts, if desired.
  4. Divide the batter equally between the loaf pans. Bake for 55 minutes or until a butter knife can be inserted and removed clean.

For marbled appearance, before adding cocoa, remove one cup of batter from large bowl and transfer to smaller bowl. Add cocoa to small bowl and mix well. Alternate scoops of plain batter and cocoa batter in each loaf pan and swirl in a figure 8 with a butter knife before placing in oven.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Ariana CurielApril 29, 2014 at 5:35 amReply

    I was wondering what specific types of flour would work best in this recipe.

    • Alisa FlemingApril 30, 2014 at 8:55 amReplyAuthor

      All-purpose would produce the most desirable results, but if you like a heartier loaf, whole wheat pastry flour or white-wheat flour can be used. I can’t easily recommend a gluten-free flour sub without experimentation, particularly because this recipe doesn’t use eggs.

  2. AmyMay 5, 2014 at 7:06 pmReply

    Wow. Simply wow. Tried this today! Super easy and it turned out amazing! I halved the recipe to try one with banana in place of zucchini. That one needed slightly more flour to thicken the batter. Both turned out delicious! The banana one rose better but the zucchini bread was bound together better. Both were very moist and my youngest even preffered the zucchini bread! Thank you for all the wonderful recipes. Trying to find fun treats are hard with a child who has an egg and dairy allergy. Thanks to this she has a slice of yummy birthday breakfast bread!!!

    • Alisa FlemingMay 5, 2014 at 8:41 pmReplyAuthor

      Fantastic! I appreciate you sharing your adaptation, too, Amy. I assume you made the full cocoa version, but let us know if you tried the marbled.

  3. JaciAugust 12, 2014 at 2:09 pmReply

    What can you use in place of sugar? I’d like to not add additional table sugar to this bread. Perhaps a banana? Let me know your thoughts.

    • Alisa FlemingAugust 12, 2014 at 2:43 pmReplyAuthor

      Hi Jaci, you can substitute coconut sugar or evaporated cane juice if you are just concerned about refined sugars. In terms of simply replacing with fruit, that would change the chemistry of the bread, so it would need retesting.

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