SUPER Delicious Chocolate ZUCCHINI Bread or Muffins (Vegan)


We are still getting plenty of zucchini and my fall plants are now starting to produce while my summer plants still have a bit more fruit left.  As you can imagine, our meals are centered around zucchini and tomatoes right about now.  Our desserts are full of zucchini too!

I LOVE chocolate so this version of zucchini bread (or muffins) is my absolute favorite.  It's more fudgy and rich then the Chocolate Zucchini Cake and one little piece cures your chocolate craving in a jiffy.  And, like our non-chocolate version, it freezes beautifully as well.

A quick note on the recipe.  If you've never made baked goods without eggs, you may be a bit hesitant.  Yes, you can add eggs (see note below the recipe) but it really is good without them too.  I promise you won't be disappointed!

SUPER Delicious Chocolate Zucchini Bread or Muffins

Makes 6 large muffins, 12 regular-size muffins, or 1 loaf of quick bread

1/3 cup neutral oil (i.e. grapeseed, canola)
1/4 cup milk (non-dairy or dairy)
1/2 cup unsweetened applesauce
1/2 cup plain yogurt (non-dairy for vegan)
3/4 cups granulated sugar -or- 1/2 cup maple syrup
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 Tablespoon cornstarch
1/2 cup cocoa powder
1 1/3 cups all-purpose flour (I have successfully used white whole wheat flour as well)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups unpeeled, grated zucchini
3/4 cup chocolate chips or chunks of chocolate

Preheat oven to 350 degrees Fahrenheit.  Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners if making muffins, or, if making quick bread, spray a loaf pan or line it with parchment paper (for a lighter option).

In a large bowl, combine oil, milk, applesauce, yogurt, sugar/maple syrup, salt, vinegar, and vanilla.  Whisk to combine.  Add in the cornstarch, cocoa powder, flour, baking powder, and baking soda and whisk together by hand until lump-free.  Fold in the grated zucchini and chocolate chips/chunks.

If making bread, pour batter into the prepared loaf pan.  Bake 40-45 minutes, or until top is set (no longer jiggly).

If making muffins, fill the muffin cups almost all the way to the top.  Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins spring back slightly to the touch.

Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.

**If you are looking to add eggs for a non-vegan version, omit the 1/2 cup of applesauce and add in 2 large eggs.**


  1. I made this earlier today and we both loved it! used 2 eggs, and used the lower sugar recipe. Baked in an 8x8 glass pan and cut like a cake. Delicious! Thank you!!!

  2. Hooray!!! I'm so happy you loved it! Great idea to pour it into an 8x8 pan. :)


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