Vegan Chocolate Zucchini Bread
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
  • 4 Cups shredded zucchini
  • 2 Tablespoons ground flax seed
  • 6 Tablespoons warm water
  • 2½ cups spelt flour
  • ½ cup unsweetened cocoa
  • 2 Teaspoons baking soda
  • ½ Teaspoon salt
  • 1 Teaspoon cinnamon
  • ¼ cup maple syrup
  • ½ cup Sucanat
  • ¾ cup applesauce
  • ½ teaspoon vanilla extract
  1. Place shredded zucchini in a sieve or colander over a bowl to drain excess moisture while preparing other ingredients.
  2. In a small bowl, mix ground flax and water, set aside in fridge.
  3. Preheat oven to 350 degrees and grease (or use cooking spray) 2 loaf pans or 2 8X8 inch baking pans.
  4. Whisk together flour, cocoa, baking soda, salt, and cinnamon. Set aside.
  5. In a large bowl, combine flax/water mixture maple syrup and Sucanat use an electric mixer Mix until smooth. Add applesauce and vanilla extract and stir until combined.
  6. Stir the zucchini into the maple syrup mixture. A
  7. Add the flour mixture in 4 additions, combining well after each addition.
  8. Divide the batter between the two loaf pans.
  9. For loaf pans, bake at 350 degrees for 35 minutes. bake for 30 minutes. The bread is done when a toothpick inserted in the center comes out clean.
  10. Allow to cool in the pan for about 5 minutes before removing to cool completely on a wire rack. When cooled completely, cut with bread knife and enjoy!
Recipe by Healthy Food at