Vegan double chocolate banana zucchini bread
Print Recipe

Vegan double chocolate banana zucchini bread

This double chocolate bread is so rich and decadent that you'll never know that it's vegan or filled with zucchini! 
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 cup whole wheat flour can substitute all-purpose if needed
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup granulated sugar
  • 1 large banana mashed
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups zucchini grated (I used 1 large zucchini)
  • 1 cup chocolate chips or chunks of choice vegan or semi-sweet


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside (I used a silicone loaf pan and did not grease it).
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Set aside.
  • In a medium sized bowl, mix together the sugar, banana, applesauce and vanilla. Stir in the zucchini, mixing well.
  • Transfer the zucchini mixture into the large bowl with the dry ingredients. Fold everything together with as few strokes as possible. When most of the dry streaks are gone, fold in the chocolate chips. Mix until everything just comes together - do not over mix. Your batter will be thick.
  • Pour the batter into your prepared loaf pan and bake in your preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean (or with some melted chocolate).
  • Allow the bread to cool before serving.


Bread should be stored in an airtight container at room temperature or in the refrigerator. If stored at room temperature, it will start to get slightly soggy after 1-2 days.
Source: Barely adapted from So Small So Strong