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!
Chocolate Bliss in Every Bite: Easy Zucchini Bread Without Eggs
This Easy Eggless Double Chocolate Zucchini Bread is here to satisfy all your chocolate desires! It’s moist and rich and has a deep chocolate flavor. And the best part? It’s almost impossible to believe there’s zucchini in the batter. Yes, you read that right – zucchini! But fear not because you cannot taste it at all!
Sneaking veggies into your dessert has never been easier or more delicious! The zucchini in this bread adds moisture and texture without any detectable flavor. It’s a win-win situation – you get to enjoy a tasty treat while also getting a dose of veggies.
It is the fudgiest, richest, most insanely moist chocolate bread you will ever have. Each bite is like a little piece of chocolate heaven!
This Chocolate Zucchini Bread is guaranteed to be your new favorite zucchini recipe. Forget bland salads or boring side dishes – with this recipe, zucchini shines in all its chocolaty glory!
What To Love About This Recipe
It’s a Chocolate Lover’s Dream: If you’re a chocolate lover like me, this recipe is an absolute must-try! It’s packed with rich cocoa powder and melty chocolate chips, making every bite a heavenly chocolate experience.
Quick and Easy: Who doesn’t love a recipe that comes together quickly and easily? With just two bowls and a whisk, you can have this delicious chocolate zucchini bread ready to bake in no time. It’s perfect for those busy days when you’re craving something homemade but don’t have hours to spend in the kitchen.
Surprisingly Healthy-ish: Believe it or not, this decadent chocolate bread contains zucchini! But don’t worry, you can’t taste it at all. The zucchini adds moisture and texture without any hint of veggie flavor. It’s a sneaky way to get some extra nutrients into your diet while indulging in a sweet treat.
Moist and Fudgy: Get ready for the fudgiest, richest, most insanely moist chocolate bread you’ve ever tasted. Each slice is like biting into a piece of chocolatey bliss. It’s the kind of dessert that will have you coming back for seconds (and maybe even thirds!).
Perfect for Any Occasion: Whether you’re hosting a brunch, celebrating a special occasion, or just craving a sweet snack, this chocolate zucchini bread is sure to impress.
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.
Recipe Tips
- To shred the zucchini, use the side of the shredder with the largest holes. Slice the bottom end off of the zucchini, hold onto the stem end, and scrape the squash against the shredder side of a box grater until you get to the stem you’re holding.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the loaf has set. Leave the oven closed until at least the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan yogurt instead of dairy yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. And also, use your favorite dairy-free, vegan chocolate chips. Check out my favorite dairy-free substitutes here.
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.
Frequently Asked Questions
No, you cannot taste the zucchini at all! It simply adds moisture and texture to the bread without altering the flavor. It’s a great way to sneak some veggies into your dessert.
No, you don’t! However, you can if you want to.
No, you don’t need to! We want that extra moisture, so shred the zucchini and add it right to the batter.
More Bread Recipes You’ll Love!
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- Easy Eggless Zucchini Bread
- BEST Eggless Banana Bread [Video]
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Recipe Card 📖
Eggless Double Chocolate Zucchini Bread
Equipment
Ingredients
- 1 1/2 cup (210 g) all-purpose flour
- 1 cup (82 g) natural unsweetened cocoa powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (4 g) salt
- 1 cup (200 g) chocolate chips
- ¾ cup (180 ml) milk
- 1 tablespoon (15 ml) apple cider vinegar
- 1 cup (200 g) granulated sugar
- 1/3 cup + 1 tablespoon (90 g) plain yogurt
- 1/3 cup + 1 tablespoon (95 ml) neutral oil
- 1 teaspoon (5 ml) pure vanilla extract
- 2 1/4 cups (270 g) shredded zucchini (no need to blot)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside. NOTE: Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk together the milk, vinegar, sugar, yogurt, oil and vanilla until completely smooth and well combined.
- 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.
- 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 sit in 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.
- To shred the zucchini, use the side of the shredder with the largest holes. Slice the bottom end off of the zucchini, hold onto the stem end, and scrape the squash against the shredder side of a box grater until you get to the stem you’re holding.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the loaf has set. Leave the oven closed until at least the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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