Chocolate Zucchini Bread
Prep time
Cook time
Total time
In the cooler months, enjoy this chocolate zucchini bread fresh from the oven. But when dairy-free ice cream is in order, sandwich it!
Serves: 12 to 18 ice cream sandwiches
  1. Preheat your oven to 350ºF and grease two 9x5-inch loaf pans.
  2. Sift the flour and cocoa powder into a large bowl. Add the baking soda, cinnamon, cloves, ginger, allspice, salt, and baking powder and whisk to combine.
  3. Put the sugar, yogurt, egg replacers, and vanilla in a large mixing bowl. Mix with a hand mixer to combine.
  4. Stir in the zucchini. Slowly add the dry ingredients, stirring to combine. The batter will be very thick. Fold in the chocolate chips.
  5. Divide the batter between to loaf pans and level out.
  6. Bake for 45 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
  7. Let cool for 10 minutes in the pans, before turning the loaves out onto a wire rack to cool completely.
  8. Let the ice cream sit at room temperature for 10 minutes or so to soften for easier scooping.
  9. Once the bread is completed cool, cut 2 slices for each sandwich. Top 1 slice with a scoop of ice cream, and gently press down to make and even layer. Top with the second slice and enjoy!
Recipe by Go Dairy Free at