Eggless Double Chocolate Zucchini Bread

This Easy Eggless Double Chocolate Zucchini Bread is moist, rich, and insanely delicious! You can whip up this chocolatey delight with just two bowls, a whisk, and a few simple ingredients in no time. Zucchini has never tasted so good!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-Purpose Flour: This forms the base of our bread, providing structure and texture. You can use whole wheat flour instead of all-purpose flour for a healthier option, but keep in mind it might result in a slightly denser bread. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Cocoa Powder: Cocoa powder gives our bread that rich, chocolatey flavor we all love. I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. 
• Baking Soda and Baking Powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Salt enhances the chocolate’s flavor and balances the bread’s sweetness. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Chocolate Chips: These little nuggets of joy add bursts of melty chocolate goodness throughout the bread.
• Milk: Milk adds moisture to the batter, resulting in a tender crumb. Any type of milk will work here – dairy or non-dairy, such as almond milk or soy milk.
• Vinegar: The vinegar reacts with the baking soda to create bubbles, which helps the bread rise and become fluffy. Don’t worry, you won’t taste the vinegar in the final product! You can use apple cider vinegar or white vinegar.
• Granulated Sugar: Sugar sweetens the bread and adds moisture. For a slightly richer flavor, use brown sugar instead of granulated sugar.
• Plain Yogurt: Yogurt adds moisture and tenderness to the bread, while also providing a subtle tangy flavor. Sour cream can be used instead of plain yogurt.
• Neutral Oil: Oil keeps the bread moist and tender without adding any flavor of its own. Any neutral-flavored oil, such as vegetable oil or canola oil, will work.
• Pure Vanilla Extract: Vanilla extract enhances the chocolate flavor and adds a lovely aroma to the bread.
• Zucchini: Ah, the star of the show! Zucchini adds moisture and helps keep the bread incredibly moist without altering the flavor. It’s also a sneaky way to incorporate some veggies into your dessert!

Process Overview: How To Make Chocolate Zucchini Bread Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Mix in the chocolate chips. Set aside.

Step 2 – Combine Wet Ingredients

In a medium bowl, whisk together the milk, vinegar, sugar, yogurt, oil, and vanilla until completely smooth and well combined.

Step 3 – Mix Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and gently whisk to combine. Add in the zucchini and mix until distributed. Pour the batter into the prepared loaf pan. Add more chocolate chips over the top, if desired.

Step 4 – Bake

Bake for 50 – 60 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 50 to 55 minutes to cook through. However, all ovens vary, so begin checking around the 45-minute mark. Remove the bread from the oven and let it sit in the pan for 30 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing. Cut into slices with a serrated bread knife and serve.

Variations & Additions

• Add chopped nuts like walnuts or pecans for extra texture and crunch.
• Sprinkle some sea salt on top before baking for a delicious sweet and salty contrast.

Storing and Freezing Instructions

To store, wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 5 days. Alternatively, you can refrigerate it for up to a week.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, simply thaw at room temperature or warm in the microwave.

Recipe Card