Decadent, moist, and cakey, this healthy Vegan Chocolate Zucchini Bread is made with allergy-friendly spelt flour. It comes together in one bowl and is perfect for breakfast or dessert!

Vegan Chocolate Zucchini Bread with Spelt Flour

I started recipe testing vegan zucchini bread when I was visiting my sister in Idaho early this September. It was warm enough to swim in the lake, hang clothes outside to dry, and find zucchini at the local farmer’s market. My sister is gluten-sensitive, so we tried organic spelt flour instead of the usual all-purpose flour. She happily reported no digestive issues, and we munched our way through the entire loaf in a single day. Welp…here it is, November. My seed garlic is tucked under a blanket of frost in the garden and I’m decorating for Thanksgiving. One thing remains the same…I’m still making this *bonkers* delicious vegan chocolate zucchini bread!

Growing up my mother used home-canned zucchini from our garden when making zucchini bread. There was always a loaf on the counter and several in the freezer. The bread was spiced with cinnamon and very moist. I wanted to capture a moist yet cakey texture. So, we use fresh zucchini that has been shredded and wrung out in a kitchen towel. Since our friend, zucchini, often gets a bad rap for being a gardener’s nuisance, I elevated it with chocolate and espresso powder, which is out-of-this-world yummy! It’s decadent and amazing and good for the soul. Plus, it makes your kitchen smell like a bakery. I can’t wait for you to try it!

Zucchini FAQ

Can I use frozen shredded zucchini?

I don’t recommend freezing the shredded zucchini. As it thaws out it becomes waterlogged and loses too much structure for baking in this recipe.

What types of zucchini can I use?

I’m so glad you asked! The varieties of zucchini that work well in this recipe are:

Classic green zucchini- this is the most common type found in the grocery store.
Striped zucchini- This green and white striped variety looks just like the common classic green. It’s mostly green with faint white stripes and speckles.
Yellow zuchinni- are very similar to green zucchini in size and shape except for their bright yellow skin.
Patty pan squash- This cute yellow summer squash looks like a small squat pumpkin. The flesh is sweet and delicate making it perfect for baking.

Click here to learn more about different types of zucchini.

Can I make vegan zucchini muffins instead?

I haven’t tested it but feel it would work perfectly. Just like my Oat Flour Lemon Poppy Seed Muffins, Gluten-Free Banana Mini Muffins with Chocolate Chips, Vegan Gingerbread Blender Muffins and, Vegan Pumpkin Spice Blender Muffins, fill standard size muffin cups almost to the top and bake at 375°F / 190°C for 22-25 minutes.

Ingredients & substitutions

The full list of ingredient quantities is in the recipe card at the bottom of this post. But here’s a few notes to keep in mind and possible substitutions.

Zucchini- The hero of our story and essential for moisture and structure. See the above FAQ to learn more!

Spelt flour- This wheat flour is made from the entire grain (bran, endosperm, & germ). It performs similarly to all-purpose flour, has a lot more flavor, and is an excellent option for folks with gluten sensitivities. Note: Spelt flour does contain gluten and is not suitable for those with celiac disease.

Cocoa powder- You’ve got a couple of options here. Natural cocoa powder is my first choice. It’s non-alkalized meaning, it reacts with the baking powder and soda, to form a higher cakier loaf. Dutch process cocoa powder is alkalized, less bitter, and more chocolatey. It’s rich and delicious but yields a slightly lower and more fudgy loaf. Either way, just be sure to choose unsweetened.

Espresso powder- This ingredient is a game changer and I *highly* recommend investing in a jar. It works with the chocolate to add a layer of flavor that is recognizably more delicious. Try one loaf with and one loaf without. You’ll see what I mean.

Apple sauce- Sweet and moist, apple sauce also helps bind the ingredients together. I tested ripe bananas which work well as a binding medium but have an overpowering banana flavor.

Oil- Perfect for creating moist baked goods, oil is our non-dairy fat. Choose a neutral-tasting oil like canola, or avocado oil.

Vegan chocolate chips and walnuts- The extra chocolatey goodness from melted chocolate chips takes this zucchini bread to the next level! Chopped walnuts give the loaf a little extra texture. I feel pecans would be a good substitute. Or leave the nuts out for allergies if needed.

Simple ingredients you’ll need

Ingredients for vegan chocolate zucchini bread

How to make Vegan Chocolate Zucchini Bread with Spelt Flour

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1. Preheat your oven to 350°F / 177°C. Lightly grease an 8½” x 4½” (22cm x 11cm) loaf pan. Then line the bottom and wide sides with a single piece of parchment paper so that the extra paper hangs over the edges, making handles.

2. Squeeze the zucchini- Plop the zucchini on a thin kitchen towel and gather up the edges. Twist the zucchini into a tight ball. Continue to twist the ball until nearly of the water is wrung out.

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3. Whisk the dry ingredients- In a large mixing bowl whisk the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

4. Whisk the wet ingredients- In a medium mixing bowl, whisk the sugar, apple sauce, oil, and vanilla.

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5. Combine the wet and dry ingredients- Use a rubber spatula to scrape the wet ingredients into the dry ingredients. Mix until they’re just combined. There will be a few streaks of flour remaining and that’s okay. More mixing will happen next.

6. Fold in the zucchini, chocolate chips, and walnuts. Gently incorporate into the batter until evenly distributed.

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7. Scoop into prepared pan- Use your spatula to transfer the batter into your prepared loaf pan making sure it gets into all the corners and there’s no air pockets. Smooth out the top and sprinkle with additional chocolate chips. See note 2

8. Bake at 350°F / 177°C for 60-70 minutes (A toothpick or cake tester should come out clean except for the odd smear from melted chocolate chips.) See note 3

9. Let it cool in the pan for 10-15 minutes- Then use the overhanging parchment paper as handles to lift the loaf from the pan and transfer it to a cooling rack. Cool completely before slicing.

Note 1

Dutch process cocoa powder is alkalized, less bitter, and more chocolatey than natural. Because it’s alkalized, however, it yields a slightly lower loaf. Natural cocoa powder is less expensive, non-alkalized, and yields a slightly higher loaf.

Note 2

Make sure your pan is the correct size. If it’s too big, the loaf will be low and cook too quickly. If it’s too small, it will rise out of the pan. An 8½” x 4½” (22cm x 11cm) loaf pan is the perfect size.

Note 3

If your oven has a heating element on top, (my new oven does) use the bottom bake element only. This will keep the top from burning. (Speaking from experience here!)

Storage:

Store at room temperature, well wrapped in plastic, or in an airtight container for 3 days. Freeze-wrapped in plastic first and then in tin foil. Slide the loaf into a freezer-friendly bag for 3 months.

Now that it’s the holidays and zucchini is still available in the produce aisle, I plan to make this convenient crowd-pleaser when my family is in town. It’s so novel to serve it for dessert and then turn around the next morning and have it for breakfast. And with ingredients like zucchini, apple sauce, and spelt flour, I don’t feel a twinge of guilt!

Sending you a cornucopia full of joy (and chocolate),

X,o,

Carol

Vegan Chocolate Zucchini Bread with Spelt Flour