One Bowl Vegan Chocolate Zucchini Banana Bread is a super moist, 100% whole grain treat packed with chocolate goodness! Great for breakfast or dessert. Readers adore this 5-star recipe: "I have baked many vegan breads and this is the best texture I have ever eaten!"
I made three loaves of this before I was happy enough to share the recipe. I won't be grating another zucchini for a hot minute, I'll tell ya that! A twist on my incredible Vegan Banana Bread, you're going to be obsessed.
This epic loaf is double chocolatey (hi, cocoa powder and chocolate chips), perfectly sweet, super moist from the banana and coconut oil, and crazy satisfying. Don't miss all my Healthy Banana Recipes!
Ingredients
- Whole wheat pastry flour: For extra fluff! I love using this flour in quick breads because it gives you the 100% whole grain benefit including fiber, antioxidants, and energizing vitamins without the super "wheaty" taste of whole grain flour. White whole wheat flour also works.
- Bananas: Extra ripe bananas for lots of banana loaf flavor.
- Zucchini: Plenty of unpeeled zucchini for moisture and veggies.
- Cocoa powder: Extra chocolate flavor. I used the unsweetened baking kind, but I've also tested these with raw cacao powder and they were delish.
- Sugar: I tested this with ½ cup sugar and I didn't find it sweet enough, even without having a huge sweet tooth. I thought ¾ cup was perfect!
- Coconut oil: Adds flavor, moisture and richness.
- Vanilla extract: To enhance the chocolate flavor ever more.
- Salt: Key for flavor and helps bring out the sweetness.
- Baking soda: For proper rising.
- Chocolate chips: For double chocolate goodness!
How to make chocolate zucchini banana bread
- Make a flax egg. Add wet ingredients--banana, oil, sugar, and vanilla.
- Add dry ingredients--whole wheat pastry flour, cocoa powder, baking soda, and salt.
- Stir to combine. Fold in chocolate chips.
- Pour into greased loaf pan and BAKE!
Expert tips
- Use very overripe bananas, like talking mega brown and spotty. We need that sweetness to counteract the bitterness in the cocoa.
- Use whole wheat pastry flour for fluffiness and extra fiber. You can also use all purpose flour, all purpose gluten-free flour, or check out this Almond Flour Chocolate Banana Bread.
- Go double chocolate! We’re using both cocoa powder and chocolate chips. You could add a teaspoon of instant coffee or espresso if you want to enhance the chocolate even more.
- Add zucchini for moisture. No need to squeeze out the liquid!
- Don't reduce the sugar! Cocoa powder is bitter, which is why this recipe calls for more sugar than my other breads.
Why is my banana bread gummy?
Be sure not to over-mix to retain a nice light texture. Overworking the gluten can make it gummy!
How to store
The best place to store the bread is on the countertop in an air-tight container for up to four days. If you still have some left, you can store in the fridge for up to a week and microwave before serving.
To freeze, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
More banana bread recipes to love
- Gluten Free Banana Bread
- Blueberry Banana Bread
- Vegan Chocolate Chunk Banana Bread
- Almond Flour Chocolate Banana Bread
- Chai-Spiced Carrot Banana Bread with Cream Cheese Icing
- Healthy Pumpkin Gingerbread with Maple Glaze
Who else has mad love for baking?! LOVE YOU AND LOVE THIS LOVELY LOAF.
Print
One Bowl Vegan Chocolate Zucchini Banana Bread
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
One Bowl Vegan Chocolate Zucchini Banana Bread is a super moist, 100% whole grain treat packed with chocolate goodness! Great for breakfast or dessert. Readers adore this recipe: " I have baked many vegan breads and this is the best texture I have ever eaten!"
Ingredients
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup very overripe mashed banana (about 3 small bananas)
- ¼ cup coconut oil, melted (can sub avocado or canola oil)
- ¾ cup organic cane sugar
- 1 cup grated zucchini, packed (don't squeeze water out)
- 1 tsp vanilla extract
- 1 ¼ cups whole wheat pastry flour (can sub all purpose)
- ⅓ cup cocoa powder
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350F. Grease a 9x5in loaf pan with cooking spray.
- Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes.
- To the same bowl, add banana, melted coconut oil, sugar, vanilla and zucchini. Stir to combine.
- Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in chocolate chips.
- Pour batter into pan and top with additional chocolate chips if desired. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Cool for at least 20 minutes on a wire rack before slicing. Store cooled bread in an air-tight container on the counter or tightly wrapped in plastic wrap.
Notes
*You can also use all purpose flour, all purpose gluten-free flour, or check out this Almond Flour Chocolate Banana Bread.
TO FREEZE: Wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat.
Jess says
SO delicious. Love the one bowl aspect and it is so moist and flavorful…and we can’t stop making it!
★★★★★
Alexis Joseph says
Yayyy best news ever! Thanks so much, Jess!
Susan says
We love this bread SO much! I shred and freeze zucchini when I have an abundance, just so I can make this when I want it!
★★★★★
Alexis says
That is the best news!! So good to know it works with frozen zucchini, too 🙂 Thanks, Susan!
Carlie says
My new favorite banana bread recipe! Love adding zucchini to baked goods, and the addition of the chocolate pairs so well!
★★★★★
Alexis says
Yayyy thanks a mullion, Carlie!
Krissie says
I’ve made this numerous times and it is the best vegan gluten-free zucchini bread out there! When my dad found out there was zucchini in it he nearly fell out of his chair! He couldn’t believe it was possible to sneak a veggie in them because they were so good. Thank you 🙂
Alexis says
Awwww you made my day, Krissie! If you'd be up for leaving a star rating with your review that would be absolutely fabulous!
Elizabeth says
I have made this a number of times. It is so easy and so delicious. Thank you.
★★★★★
Alexis Joseph says
Yayyy thanks so much, Elizabeth!
Emily Kolar says
Hands down the best vegan zucchini banana bread recipe I have ever made! Will be making this again and again
Alexis Joseph says
Amazing, thank you so much Emily! I'm thrilled this was your favorite zucchini bread. If you'd be up for leaving a star rating with your review next time, that would be FABULOUS!
Nancy says
Wow. Just wow. This is phenomenal. I have to stop myself from eating it all!
★★★★★
Alexis Joseph says
Love it, thanks so much!
Madeline Lade says
This recipe was amazing and soooo simple! I made them into muffins and also used an egg instead of flax egg. Moist, Chocolatey, and healthy enough for breakfast!
★★★★★
Alexis Joseph says
Wonderful, thank you Madeline!!
Kris says
These are amazing! I substitute coconut sugar and spelt flour. My kids love them!
★★★★★
Alexis Joseph says
Thank you so much, Kris! Love that the kids approve.
Jen says
This bread is decadent in the best way. I love that it's all natural and if we have it as a breakfast treat, there's chocolate but it's not loaded with processed sugars and there's zucchini too! My 4yo told me he doesn't like zucchini so he refused to eat it and then after one bite he asked if I had any more of the chocolate bread made with green stuff. I've made it 2x now and it's perfect for both breakfast or dessert. thank you for sharing this recipe, it's a keeper!!
★★★★★
Alexis Joseph says
I agree! That's the best feedback 🙂 Thanks a ton, Jen!
Jen says
This bread is decadent. My kids knew it was zucchini bread and my littlest kept saying they didn't like zucchini so they wouldn't eat it. Until he tried it and now he's constantly asking when I can make the bread again. This is such a treat being made with all natural ingredients and sweeteners. It's part of my regular banana bread rotation when we want something more like dessert.
★★★★★
Alexis Joseph says
Awww you made my day, Jen! Thank you so much! I love that your kiddos loved it, too 🙂
Amy says
Easy to make! And plenty of chocolate 🍫
★★★★★
Alexis Joseph says
Yayyy! Thanks, Amy!
Yamir Oliveras says
Baking it as I type!! Switched the flout to oat flour. Thanks for always sharing recipes!
Alexis Joseph says
Awesome! I find that oat flour can be a tough sub since it's more dense versus fluffy wheat flour, but let me know if that substitution worked!
Whitney Long says
One bowl? This sounds like the zucchini bread of my dreams!
Alexis Joseph says
Right?!
Karen says
Would spelt flour work in this recipe instead of whole wheat?
Alexis Joseph says
Yes!!
Amber says
Love these so much!! I make them all the time. They are such a great, healthy snack!
★★★★★
Alexis Joseph says
Thanks, Amber!!
Sophia says
This was good but I feel the cinnamon was out of place here, it gave it a little bit of a weird flavor, and we normally love cinnamon! I will try it again but without the cinnamon.
Alexis Joseph says
Thanks for the feedback!
Allison says
This bread is delicious! Moist and chocolatey! I used 2 eggs in place of the flax seed as I didn’t have any around the house.
★★★★★
Alexis Joseph says
Wonderful, so glad it worked out well for you!
fran says
i made this as muffins. i didn’t have any chocolate chips so i subbed in some dairy-free starbucks hot chocolate mix lol. it was delicious! my kids absolutely loved it! and if you’re like me and have never in your life cooler/baked with zucchinis before, fyi you don’t peel them before you shred them 😉
★★★★★
Alexis Joseph says
OMG what an awesome sub. Thanks a ton for the awesome feedback, Fran!
Jan Brulz says
I will make this for my son and grandkids. It sounds delicious and easy to make. Thanks Alexis for sharing this healthy sweet treat:)
ST says
Fabulous! Made pretty much as written, thought I might have put more zucchini and a little less banana. Also, topped with walnuts. Delicious.
★★★★★
Alexis Joseph says
Mmmm love anything with walnuts!
Lauren says
So good!! I have a hard time finding healthy, vegan options but this one hit the spot! I’m a fan 🙂
★★★★★
Alexis Joseph says
Love it. Thank you tons, Lauren!
Cenne says
Can you omit or sub the zucchini? I would love to use it but can't find my grater.
Alexis Joseph says
Nope--it provides moisture here! I've only made it with zucchini so I'm not sure what would work for a sub :/ sorry!
Tigerbalm says
Oh wow, Alexis I’ve been meaning to try this for ever as you already transformed my cake-less journey into vegan life with your amazing Banana Chocolate Chunk bread. Made this chocolatey one last night, just had first slice and it’s absolute heaven! It was meant to be for a friend’s birthday but of course I had to check it out first. Whoops! Might need to make another one! I should have known, because every one of your recipes that I’ve tried has been not just successful, but WOWsome! Thank you a million times for sharing it with us!
Alexis Joseph says
Hahah I love that you had to take a bite...I'd do the same!! Time for another batch 🙂 Enjoy, friend!
Rachel says
I actually made this recipe as is and put it into a 12 cup muffin tin, baked them for 20 minutes and they turned out perfectly!! So moist and chocolatey 🙂
Alexis says
Ohhh good news!
Jeff says
Obsessed with this recipe. So easy and kid-approved!
★★★★★
Jeff says
Obsessed with this recipe. So easy and kid-approved!
★★★★★
Alexis says
Hmmm it won't taste good with less sugar; I tried it with 1/2 cup and it lacked flavor. I'd consider this a wholesome treat and enjoy in moderation versus reducing sugar 🙂
Alexis says
Only a corner?! Oh no! I love that you used dates--did you blend them up??
Linda says
Yes I did , jwith a tablespoon maple Sryup & little bit of water if needed. Like that Date paste iYou know I'm making again Lol.. I had a request from friend to make it. Also sent your recipe to the students. I taught We really enjoy healthy yummy bread .
Omt Alexis, after eating the bread I felt good. I guess the minerals from ingredients ( cacao, dated, flax seed etc.) thank you, thank you!
Linda says
Alexis , (thumbs Ups) this is the second time I’m making this CZBB (vegan yay!) The first time I’ had made this, I brought it to a class I teach on Saturday’s to taste test. There was happiness in the room and happy faces. Only thing I just got a corner.of the bread, Lol.. its all good. The purpose of trying this CZBB was to test out some bakes for a valentines bake off this week. The main ingredients needs to be chocolate and as healthy as possible. I’ll make this CZBB (V) throughput the week so I can practice and share with my students. Thanks for sharing this Yummy one.
Also I use dates instead . The 1/3 cup suggestions work out fabulous .. thanks again. Peace
★★★★★
Alexis says
Only a corner?! Oh no! I love that you used dates--did you blend them up??
Linda says
Yes I did , jwith a tablespoon maple Sryup & little bit of water if needed. Like that Date paste iYou know I'm making again Lol.. I had a request from friend to make it. Also sent your recipe to the students. I taught We really enjoy healthy yummy bread .
Omt Alexis, after eating the bread I felt good. I guess the minerals from ingredients ( cacao, dated, flax seed etc.) thank you, thank you!
Nichol says
I just made this and it’s so amazing!
I’m trying to reduce my sugar though, any suggestions on what I might substitute with?
★★★★★
Alexis says
Hmmm it won't taste good with less sugar; I tried it with 1/2 cup and it lacked flavor. I'd consider this a wholesome treat and enjoy in moderation versus reducing sugar 🙂
Jennifer says
I know it's years later lol but I wanted to mention that I always make this with half the sugar and half the oil. I just make sure to use super ripe bananas and a whole zucchini even if it's a bit more than the required so they add sweetness and moisture. I honestly think it tastes delicious. Having tried the original recipe, of course it's amazing... But I can live with the amazing less sugary and oily version too. Still decadent, fluffy and sweet enough for me to not sweeten my tea when I enjoy them together!
★★★★★
Brandee Rothgery says
Thank you so much for this recipe. My little has several food allergies and this was a delicious and nutritious treat for us to enjoy together! ??♥️
Alexis says
Thank makes me so happy, thank you Brandee!
Alexis says
mmmm walnuts are the best!!!
celeste says
I tried it yesterday, since I Bad a leftover zucchini and a leftover banana. It was delicious! I just added some chopped walnuts. After baking it I wanted to try one bite, however I ate half the Loaf! Quick and easy and tastes wonderful!!
Alexis says
All purpose would work, haven’t tried it with oat though!
Alyssa says
Any substitutions for pastry flour? Can I use oat?
Alexis says
Love it!! Thanks, Alison 🙂
Alison says
My very picky husband just asked me to make this bread again! It was a hit with our family. I use maple syrup instead of sugar.
Jennifer Whitman says
Oh my goodness. This is heavenly!! Thank you, thank you, thank you. All your recipes are amazing!!
★★★★★
Alexis says
Awww thank you so much!!
Alexis says
No, I haven't tried that. Not sure how all that added moisture would effect the bread but I know 1/3 cup maple syrup works so you could try 1/3 cup date paste!
Sameer says
Have you tried substituting mashed / food processed dates instead of using cane sugar? I'm thinking about doing that when I try this recipe but wanted to get your take first.
Alexis says
No, I haven't tried that. Not sure how all that added moisture would effect the bread but I know 1/3 cup maple syrup works so you could try 1/3 cup date paste!
Kristin says
you are the queen of zucchini breads! <3
Kristin says
you are the queen of zucchini breads! <3
Anita says
I hate bananas. What can I use instead?
Fatima Abbas, RD says
This has become a staple in our household. It tastes amazing and has great consistency. No body believes me when I tell them there's zucchini in the bread.
★★★★★
Alexis Joseph says
Love it, thanks so much for letting me know Fatima!
Jennifer says
Delicious every time! Been making this for way over a year now.. I have used both chia and flax w great results. I have also chopped up my favorite chocolate bar to sub in for chocolate chips and it's amazing!
Alexis Joseph says
Yayyy I'm so glad!
Jennifer says
Just made this again last night and it's really just so good. All the banana bread and chocolate haters in my life even make an exception for this loaf. Yum!
★★★★★
Alexis says
Yep—use chia seeds or 2 eggs if you’re not vegan.
Dylan says
Chia should work or two eggs if not vegan!
Karla says
No ground flax!! Can i sub?
Sara says
Looks amazing. Can't wait to try it.
Kori says
This looks and sounds oh so dreamy!!! Thank you for working on and perfecting the recipe. I cannot wait to make it for Matt and me! I hope you are having an amazing trip!
Dylan Miles says
SO delish!!!
★★★★★