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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate Zucchini Bread

    Last updated - July 12, 2021; Published - August 21, 2019 By Rhian Williams 27 Comments

    Jump to Recipe Print Recipe
    A loaf of chocolate zucchini bread studded with chocolate chips with two slices taken from it against a sheet of brown baking paper

    This Gluten-Free Vegan Chocolate Zucchini Bread is seriously moist, super indulgent and tastes like a brownie! It requires just a handful of simple ingredients to make and is refined sugar free too. It's great for dessert, breakfast, brunch or a snack, and definitely doesn't taste like vegetables!

    A loaf of gluten-free vegan chocolate zucchini bread studded with chocolate chips with two slices next to it

    How to make ground walnuts

    This bread is made using ground walnuts which add a wonderfully nutty flavour and keeps it moist.

    To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder.

    Tip: Make sure not to over-blend as otherwise you'll get nut butter!

    How to make this recipe

    • The zucchini (courgette) will need to be grated - the easiest way to do this is to use a box grater.

    Tip: Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.

    A pile of grated zucchini on a blue plate
    • Place all the ingredients in a glass mixing bowl and mix it together.

    Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

    Raw gluten-free vegan chocolate zucchini bread batter with chocolate chips in a bowl
    • Transfer into a one-pound loaf tin.

    Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

    Raw gluten-free vegan chocolate zucchini bread batter studded with chocolate chips in a loaf tin lined with baking paper
    • Bake for around 35 minutes.
    A loaf of gluten-free vegan chocolate zucchini bread topped with chocolate chips in a loaf tin lined with baking paper
    • Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread!
    A loaf of gluten-free vegan chocolate zucchini bread on a wire rack

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc.
    • The apple cider vinegar is crucial as the acidity reacts with the alkali bicarbonate of soda (baking soda) - it can be replaced with lemon juice.
    • You can replace the ground walnuts with ground almonds.
    • For a nut-free version: replace the ground walnuts with ground sunflower seeds.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • You can omit the chocolate chips.
    • For a refined sugar free version: use refined sugar free chocolate chips.

    How long does this keep for?

    This does taste best when fresh, but keeps covered in the fridge for up to a few days.

    A sliced loaf of gluten-free vegan chocolate zucchini bread

    More gluten-free vegan quick-bread recipes

    • Gluten-Free Vegan Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Apple Bread
    • Gluten-Free Vegan Seeded Buckwheat Bread
    • Gluten-Free Vegan Irish Soda Bread
    • Gluten-Free Vegan Cornbread
    • Gluten-Free Vegan Carrot Bread
    • Gluten-Free Vegan Orange Bread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    A loaf of gluten-free vegan chocolate zucchini bread studded with chocolate chips with two slices next to it

    Gluten-Free Vegan Chocolate Zucchini Bread

    This Gluten-Free Vegan Chocolate Zucchini Bread is super moist, indulgent and tastes like a brownie!
    4.19 from 16 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate zucchini bread, gluten-free zucchini bread, vegan zucchini bread
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 10
    Calories: 302kcal
    Author: Rhian Williams

    Ingredients

    • 150 g (1 cup) zucchini (courgette) , grated
    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 12 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
    • Pinch salt
    • 150 ml (⅔ cup) unsweetened almond milk (or any other plant-based milk)
    • 150 g (1 ¼ cup) ground walnuts ** (or sub ground almonds/almond meal)
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 50 g (½ cup) cocoa powder
    • 50 g (⅓ cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl
.
    • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
    • Mix well, adding a splash more milk if it's looking too dry.
    • Add the chocolate chips and fold in gently
.
    • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
    • Bake in the oven for around 35 minutes until risen and an inserted skewer comes out clean
.
    • Once out the oven, leave to cool on a wire rack before cutting.
    • Tastes best fresh but keeps covered in the fridge for up to a few days.

    Notes

    *The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, replace it with 1 tablespoon of lemon juice.
    **To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!
    ***Use refined sugar free chocolate chips for a refined sugar free version.
    Nutrition Facts
    Gluten-Free Vegan Chocolate Zucchini Bread
    Amount Per Serving
    Calories 302 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 8g40%
    Cholesterol 1mg0%
    Sodium 57mg2%
    Potassium 287mg8%
    Carbohydrates 34g11%
    Fiber 4g16%
    Sugar 17g19%
    Protein 5g10%
    Vitamin A 30IU1%
    Vitamin C 3mg4%
    Calcium 100mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Helen

      February 15, 2021 at 11:01 am

      5 stars
      Absolutely delicious. It was light and moist. I cooked it for an extra few minutes and it was just perfect.

      Reply
      • Rhian Williams

        February 15, 2021 at 5:46 pm

        Thank you so much, so happy to hear that!

    2. Sue

      May 28, 2022 at 11:18 pm

      Made this today…. delicious!

      Reply
      • Rhian Williams

        May 30, 2022 at 7:16 pm

        Thank you so much, so happy to hear that!

    3. Vineet

      September 03, 2022 at 11:47 pm

      Can I use monkfruit sugar instead of maple syrup considering that one being a liquid and the other being a powder?

      Reply
      • Rhian Williams

        September 05, 2022 at 6:02 am

        Yes that's fine!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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