Vegan Chocolate Zucchini Bread for Ice Cream Sandwiches (or Breakfast!)


This ingenious Vegan Chocolate Zucchini Bread recipe was the Runner-Up Winner in the Coconut category of our #FrozenFridays Recipe Contest. The event was sponsored by So Delicious Dairy Free and hosted by us, Go Dairy Free. But this winning entry is by Andie Thueson of Maybe I Will.

Vegan Chocolate Zucchini Bread Ice Cream Sandwiches Recipe - amazing dairy-free, egg-free, kid-approved bread recipe!

Andie is a NASM personal trainer and fitness nutrition specialist. She’s also a mom of three kids, and in her “spare time” blogs at She loves sharing her passion for health and fitness with drool-worthy recipes that are healthy AND delicious!

Beyond food, Andie also shares awesome workouts, and tips to help you live life as a healthier and happier you!

Vegan Chocolate Zucchini Bread Ice Cream Sandwiches Recipe - amazing dairy-free, egg-free, kid-approved bread recipe!

Our Testing Notes: Vegan Chocolate Zucchini Bread Ice Cream Sandwiches

It seems like an obvious concept, yet I’ve never seen it done before – using actual bread to make ice cream sandwiches! Here’s what one of our contest recipe testers had to say about the actual results:

We really liked this zucchini bread recipe. It has really good flavor. I wasn’t sure how the spices would work with the chocolate, but they do work together. And the coconut vanilla was the right choice of ice cream. It’s nice and light with the rich bread.  The recipe makes two loaves of zucchini bread, which is a lot! The kids ate the leftover bread for breakfast yesterday and today. It’s very good toasted! It’s a very good bread recipe that we’ll make again, and I love the ice cream sandwich idea. I’m already thinking of other bread/ice cream combinations.

Vegan Chocolate Zucchini Bread Ice Cream Sandwiches Recipe - amazing dairy-free, egg-free, kid-approved bread recipe!

Special Diet Notes: Vegan Chocolate Zucchini Bread Ice Cream Sandwiches

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

For gluten-free vegan chocolate zucchini bread, you can try your favorite gluten-free all-purpose flour blend, but please note that we haven’t tested this yet. Please do comment if you try it!

5.0 from 1 reviews
Chocolate Zucchini Bread
Prep time
Cook time
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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!

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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