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One Bowl Vegan Chocolate Zucchini Banana Bread

  • Author: Alexis Joseph
  • 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


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!"


Units Scale
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup very overripe mashed banana (about 3 small bananas)
  • 1/4 cup coconut oil, melted (can sub avocado or canola oil)
  • 3/4 cup organic cane sugar
  • 1 cup grated zucchini, packed (don't squeeze water out)
  • 1 tsp vanilla extract
  • 1 1/4 cups whole wheat pastry flour (can sub all purpose)
  • 1/3 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350F. Grease a 9x5in loaf pan with cooking spray.
  2. Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes.
  3. To the same bowl, add banana, melted coconut oil, sugar, vanilla and zucchini. Stir to combine.
  4. Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in chocolate chips.
  5. 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.


*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.