Vegan Chocolate Zucchini Bread
Prep time
Cook time
Total time
Sometimes I opt to marble the chocolate rather than mixing it all in, so I've added this option in the notes below.
Recipe type: Dessert
Cuisine: American
Serves: 2 8x4-inch loaves
  • ¼ cup natural cocoa powder (not Dutch processed)
  • 3 tablespoons boiling water
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup oil (your favorite type for baking)
  • ¾ cup plain or unsweetened milk beverage
  • 2 teaspoons vanilla extract
  • 3½ cups grated zucchini (about 3 zucchini)
  • 1 cup blueberries or dairy-free chocolate chips (optional)
  • 1 cup walnut pieces (optional)
  1. Preheat your oven to 350ºF, and grease two 8x4-inch loaf pans. You can optionally flour them or line them with a sheet of parchment paper for easier release.
  2. In a small bowl, dissolve the cocoa powder in the boiling water.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Add the oil, milk beverage, vanilla, dissolved cocoa powder, and zucchini and stir until just combined. Fold in the blueberries or chocolate chips and walnuts (if using).
  4. Divide the batter equally between the loaf pans and even it out.
  5. Bake for 55 minutes or until a toothpick inserted in the center of a loaf comes out clean (although it might have some chocolate or blueberry on it if you used those additions).
Marbled Loaf Option: Before adding the dissolved cocoa powder, remove 1 cup of batter from the large bowl and transfer to smaller bowl. Add the cocoa to the small bowl and stir to combine. Alternate scoops of the plain batter and cocoa batter in each loaf pan, and use a butter knife to swirl a figure eight in the batter before placing the pans in the oven.
Recipe by Go Dairy Free at