1-Bowl Chocolate Zucchini Bread

This is a delicious cake/bread! I made the recipe exactly as written and love it. I only have 2 slices left in the kitchen and they are the main thing i’ve been thinking about today. Next round, I think i’ll sub coffee for the water in the flax eggs or maybe just add some espresso powder? This recipe is a total win!

Delicious! I used a store-bought GF flour mix (Bob’s Red Mill) rather than the GF mix from the link in the recipe. I also used oat milk rather than almond milk. Other than that followed the recipe to a t. So good, especially after cooling down in the fridge overnight. Next time I’ll add the optional extra chocolate chips on top because they are so tasty. Thanks for another great vegan recipe.

Easy to make and full of flavor! I found that coconut oil works better than olive oil, and that adding a teaspoon of vanilla helps improve the taste even more.
Thank you, Dana!

I made this and it was sooooo decadent, rich and chocolatey. You won’t believe it but, I substituted raw, grated beets for the zucchini! Beets seemed more of a nod to Valentines Day. Unbelievably Yum. Drop the mic.🤤

Wow! I rate this 10 out of 5!
Moist and decadent. I made 9 muffins out of this recipe. I used AP flour instead of the gluten free, no other changes. This is at the top of my muffin list .

Delicious yummy, so much chocolate. Like cake and not
Too sweet.
Great way to put zucchini to a great use.

Thanks again..😋

OMG. This tastes like chocolate cake. It’s the closest thing I’ve had to it since going vegan a year ago. I didn’t have zucchini so I subbed bananas and it worked perfectly. This site is quickly becoming my “go to” for great recipes. I’ve made three recipes this week and they were all great.

I made this for a friend who is sensitive to gluten and eggs, using a zucchini from her garden. She was thrilled — and my very skeptical housemates were shocked at how good it was. Beautiful texture, not overly sweet (as so many vegan/GF baked goods can be). Thank you!

Wasn’t a huge fan of this originally – it was pretty rich, not the sweetest, a little too dense for me – but then I put it in the fridge overnight (SMART move!) Now, it literally tastes like chocolate heaven!! So moist and fluffy. I would STRONGLY recommend leaving this cake in the fridge for at least 12 hours.
Subs: 2 eggs (rather than flax ones), did less coconut sugar, coconut milk (instead of almond), homemade gf blend = 1/4 c potato starch & 1/2 c oat flour. I also added some walnuts that I roasted for ~10 min in the oven beforehand. Pretty happy with this!! :)

I made these as muffins (bake for 25 min) and thought they were quite good. I also used banana instead of applesauce and spelt instead of gluten free flour and topped with cacoa nibs!

Just made this into cupcakes. Were declared “best chocolate muffins ever” by my 7 year old. Thanks!

Made this yesterday. It came out tasting soo good and very moist! I shared it with my friends and it was a hit with everyone. Definitely recommend!

I made this recipe with half the sugar and it was amazing! (2 tablespoons of maple syrup and 3 tablespoons of coconut sugar) very moist! It was a hit with my family and need to make an extra loaf just for myself!

This is great! Approved by a picky eater in the family. Subs: two eggs, banana for applesauce, and Bob’s 1/1 gluten free flour for gluten free blend and the oat flour. I used 1/4 cup brown sugar as I don’t like super sweet bread. Excellent texture and I’ll make it again.

Unfortunatelly, this won’t be one of my favorite treats to make (unlike the Orange Cardamom Balls or Brownie Bliss Balls- YUM!!). Despite all the maple syrup and the coconut sugar this didn’t satisfy my sweet tooth as I had hoped, but what was most bothering was the texture. My cake got no structural integrity at all and became more like a chocolate-zucchini crumble (maybe because of a lack of Xantan gum in my GF flour mix?). However, it got moist and satisfyingly chocolatey, so I’ll definitelly still finish it!

This cake is absolutely delicious! My husband has asked for me to keep the recipe handy. I Made a couple of minor changes, 2 eggs instead of flax eggs and 1% milk. For the gluten free flour I used a combination of oat, brown rice and tapioca flours with 1 tsp of zantham gum.
Thank you for yet another great recipe!

Although I liked the texture (mouthfeel) and flavour it turned out quite crumbly. It was good but not the best ever. After trying one slice I added some roasted pecans and chocolate ganache; combined with some icecream thats a great way to enjoy the rest of the cake.

Made these today for the kids. I say “these” because I made them into muffins. The kids didn’t even detect the zucchini(mom win) and I actually didn’t realize that I forgot the almond flour until after they were in the oven. They still came out amazing and reminded us of Hershey cupcakes. Will definitely make again because they were that good. Thanks for another great recipe!!!

This was delicious and easy. I substituted canola oil for the coconut oil because coconut oil is high in saturated fat. I will definitely make this again! Really tasty! Thanks!

I made this and it came out great. I ended up using bob’s ap gf flour, the one that uses chickpea flour and no gums (the one in the red bag). I didn’t think it would work, but it did and it was nice and fluffy and not at all obviously gf. I did cut some of the oil though (I used avocado oil). Again I was sure it would mess things up, but it didn’t! This was a rather forgiving recipe, especially it being gf. I did end up adding an extra tbs of almond milk since I was cutting some of the oil. I will keep this recipe to make again.

I made this recipe exactly as written and it turned out so good! It’s the perfect sweetness and is so decadent. I juice a lot so I juiced the zucchini and then used the pulp in this recipe. Such a great way to use up some garden zucchini!

I have made this recipe several times and love it! I bake it for only 35/40 minutes in convection though. It turns out so moist, fudgy and flavorful!! It’s a keeper!!

YUM!!! This recipe is AMAZING!! So moist and flavorful!!

So good!! Due to food sensitivities, we swapped: agave for Maple syrup, white sugar for coconut sugar, and ghee for coconut oil. We used Enjoy Life Mega Chunks, about half a bag, for the chocolate chips and I have to say it was incredible! Oh we also added a handful of chopped walnuts as well, but so far I didn’t taste it in the piece I had. Even with the swaps, this worked well and has a nice crumb.

I can’t believe how soft and fluffy, and cake-like these were! I say “these” because I made them into muffins, same temp and 20 mins as recommended in the comments. I don’t usually have applesauce on hand, so took 3/4 a frozen banana, microwaved it, then put in the bottom of mixer bowl and mixed it to mush before adding the rest of the ingredients. Also used real eggs and whole milk. These were possibly the best muffins I’ve ever made. Will definitely make again! Thanks for this recipe!

Absolutely delicious recipe, one of the best gluten free things I’ve ever made. The texture is phenomenal – very springy, which is unique for GF. Love how rich and decadent it is without being overpoweringly sweet. My second time baking it is in the oven as we speak!

I baked this for my daughter’s birthday tomorrow. I love the simplicity, 1-bowl recipes are my absolute favorite. After a truly exhausting week of work, a kitchen that looks like some cataclysm just happened, and starting the preparations only at 10:30pm… Knowing I must get up at 6:30am. Well, I still could make it relatively fast (for me, that´s double the time) and my kitchen looks better than when I started. I feel happy and I wanted to share it! My highest recommendation for this cake.
— Last time it was my wife who baked it and it was delicious, I was following her advice when I chose this.

Amazing!
I’m typically not good at baking, and it is even harder to pull off gluten free vegan, so I am more than pleasantly surprised that this turned out amazing!! Thanks for all your wonderful recipes 😄

Made this and loved the deep chocolate flavor and the moist crumb and the extra sweetness of the chips. Followed recipe to the letter and you’d never know it’s V and GF. Thanks for another great recipe!

My zucchini bread baked beautifully and the texture is amazing – doesn’t seem like a gluten-free cake at all!
However, I must’ve made an error in measuring the sweetener as my loaf lacked flavour. So we’re eating it slathered with vegan butter – yummy enough.
I’ll try making it again so I can give you a proper star rating. If anyone has experienced the same and has suggestions, I’d love to hear them.
Love your recipes – thank you for sharing!

Love love this. So delicious, quick and easy to make.
I substituted banana for the applesauce and it was fine. Also, baked the “bread” in a 9inch square cake pan (bread pan was occupied by your banana bread) and it came out like a very moist chewy brownie.

This was easy to make and sooo delicious! We are not a gluten-free household so I used one cup of all-purpose flour instead of the GF option and baked it for 50 minutes. Came out perfectly and was a hit!

Toddler approved! We love your gluten free recipes since toddlers tend to be over-zealous mixers—normal recipes would turn out too tough! We’ve made these several times with various substitutions (regular eggs, milk, buckwheat flour, etc) and they always turn out great! We always cook as mini-muffins. They freeze great too!

Ummmmm yet AGAIN another amazing recipe. So moist and light and fluffy you’d never know it was GF. I baked with better batter GF flour (it’s one of my favorites) and I used avocado oil instead of coconut oil, and 2 medium eggs instead of flax eggs. I also added a splash of vanilla. I love that it’s not too sweet—-however would love tip on how to cut the bitterness of the chocolate a little….I’m wondering if you’ve tried this recipe adding espresso powder to enhance the chocolate? Overall fantastic and I’ll definitely be adding walnuts next time to give it some crunch!

I made this exactly as written and it was so delicious!! Surprisingly moist for gluten free and just the right amount of chocolate. I had zucchini left over and mixed up another batch after the first one came out of the oven! I think it will freeze well. As a gluten free vegan I loved the recipe! Thank you.

I tried this chocolate zucchini loaf at my daughter’s and made for a family get together. However I forgot the cocoa powder. My daughter says it’s because I just turned 70. 😂 None the less it was still a hit and those who had it wanted the recipe. I referred them to your site. So just a note, it makes a great chocolate chip zucchini loaf as well. Thanks for the delicious recipe either way.

I made quite a few substitutions for this zucchini bread based on what was in the pantry and somehow it came out perfect??? Amazing. I put greek yogurt in place of applesauce, eggs instead of flax seed eggs, honey instead of maple syrup, and regular dairy milk. It was one of the best zucchini breads I’ve ever made. You’d never guess it was gluten free, and very kid-friendly! It tastes like a delish chocolate cake. Highly recommended!

Oh My Goodness!!! This is such a great recipe. Thanks so much. I love it – it’s not overpoweringly sweet, but still lovely and chocolatey. I used cacao instead of cocoa, and substituted almond meal instead of oat flour and it worked fine.

This was the first time I’ve used parchment paper for baking and I really liked being able to lift the loaf righ out of the loaf pan so easily.

Deeeelishus!

Adding stars to my prior comments.

I made this and followed some other people’s suggestions in subbing all oat flour instead of using almond flour (due to allergy). We had an abundance of zucchinis this season- so at this point, I’ve made 6 loaves of with plans to make more. It froze really well also. Fabulous recipe!!!
I also made some batches omitting the cocoa/choc chips and adding 1 tsp vanilla and the spices (cinnamon, cloves, allspice, nutmeg) someone else suggested. Loved that as well.

Made this loaf this morning. Very good, followed the recipe, turned out very moist!

This loaf is phenomenal! I followed the recipe exactly and it turned out perfect. We ate half the loaf in a night…

I also made another chocolate zucchini recipe the same day, with gluten and dairy, and this one turned out way better. Nice to find a GF/DF recipe that tastes better than one with gluten and dairy!

My teenage kids and I love this recipe. I don’t like things too sweet, and this is perfect.

This cake turned out very dense, had 0 moisture and was not sweet enough. I followed the recipe, but used Bob Mill’s gluten free flour instead of the homemade blend listed in the ingredients list.

I might try making this again but might try cake flour or AP to lower dense-ness. Additionally will not pat dry the zucchini, and add more maple syrup. Any thoughts on this? Might also try aerating the flours, I did not use a flour sifter but instructions did not recommend that either.

Could you list weights of ingredients in addition to volume measurements? Not only is it more accurate but it also lowers the number of dishes that need to be washed afterwards

Thanks!

I substituted the flax egg with 2 tbsps of aquafaba and didn’t have any more gluten-free flour blend, so I added 3/4 of oat flour in addition to the 1/3. I thought my substitutions would’ve messed the flavor/texture up, but it still came out delicious. Thank you for this recipe!

So moist and yummy!

Delicious!! Thanks for the recipe – I didn’t have any fruit puree so I replaced the apple sauce with a little coconut cream and some more courgette.. yum!!!! Loved loved this one like everything you guys do

I baked this 20 minutes before my maths class and it was worth it. The only modifications I did were I sub in yogurt instead of apple sauce, used olive oil instead of coconut oil and halved the maple syrup with honey (since I’m not vegan) . its so good! Almost like a brownie but more wholesome. My sister was confused by the courgette but it quickly won her over. We ate like half already

insanely delicious, chocolate cake with veggies! made in mini bundt pans and baked for 20 minutes, came out perfect. I also added extra zucchini and it was amazing.

This is what we are making for Santa this year. I told my kids that everyone leaves cookies for Santa and we can do better. It really doesn’t get much better than this!

Absolutely yummy! I made this yesterday with almond meal as I didn’t have almond flour and organic wholemeal rye flour. It’s very moreish, you’ve been warned!

I have a few people in my family with eating issues. They absolutely love this bread. It’s easy for me to make and delicious!

This is one of my go-to bread recipes! I’ve made it at least 5 times. I love how chocolatey and miost it is, and it’s flexible with ingredient substitutions any other additions (like walnuts). On my way to makeit again now. So good!

I made this recently and it was amazing. My friends were a little bit suspicious because of the zucchini and because they aren´t into healthy/vegan food. But it is so delicious and chocolaty, they ate it all and still talk about it.
Btw I didn´t squeeze the zucchini – because I´m lazy – and it worked as well.

Hands down the healthiest chocolatey zucchini bread I’ve made. So moist and delish. Will definitely make this again and again!

I made this twice already, my friends could not spot the “secret” ingredient, and its been both times insanely moist and delicious!! I once brought it to a dinner, and a total stranger came up to me as I was leaving and gave me a very nice compliment about the cake. And it is not even exagerately sweet! Definitely a recipe to be made over and over again! thanks MB, again a success!