This Gluten-Free Vegan Chocolate Zucchini Bread is super moist, indulgent and tastes like a brownie! It’s great for dessert, breakfast, brunch or a snack, and definitely doesn’t taste like vegetables!
Why you’ll love this Gluten-Free Vegan Chocolate Zucchini Bread:
- it’s undetectably vegan and gluten-free
- it’s seriously moist
- it’s super chocolatey
- it’s refined sugar free
- it requires just a handful of simple ingredients to make
- it doesn’t taste like zucchini!
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 Gluten-Free Vegan Chocolate Zucchini Bread
- 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.
- 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!
- 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!
- Bake for around 35 minutes.
- 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!
Substitutions you can make to this recipe:
- 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 substituted with lemon juice
- you can substitute the ground walnuts with ground almonds
- for a nut-free version: substitute 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 Gluten-Free Vegan Chocolate Zucchini Bread keep for?
This Chocolate Zucchini Bread does taste best when fresh, but keeps covered in the fridge for up to a few days.
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.
Gluten-Free Vegan Chocolate Zucchini Bread
- 150 g (1 cup) zucchini (courgette) , grated
- 60 g (1/4 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 (2/3 cup) unsweetened almond milk (or any other plant-based milk)
- 150 g (1 1/4 cup) ground walnuts ** (or sub ground almonds/almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 50 g (1/2 cup) cocoa powder
- 50 g (1/3 cup) dark chocolate chips *** (ensure vegan/gluten-free if necessary)
- 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 separate 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
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