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Double Chocolate Zucchini Bread (Vegan)

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

When it's late summer zucchini is coming out our ears so to speak. One of my mum's favourite classic zucchini recipes was zucchini bread. It has always been mine as well. My mum would make it with gifted huge zucchini, making sure not to use the middle seedy part of the zucchini. I recommend not using really gigantic zucchini as they are much drier and lack the same flavour as smaller zucchini. Regardless, if you are using a larger zucchini just make sure to not grate the inside or seedy area. Making gluten/grain free/egg free quick breads however is not easy to get right. Too often my test recipes ended up dense and gummy & would frequently fall after baking. I cannot eat flax seeds and while I use chia "egg", I find that it makes muffins and loaves too gummy. So needless to say, for myself at least, it was a real baking triumph to get an egg free loaf that rises well and has a perfect moist crumble. I use Bob's Red Mill Egg Replacer, which is the only egg replacer I have found that works successfully in bread and muffins. Lately I have been using more teff flour in my baking. Teff is a very sustainable grain that is very drought tolerant. I use ivory teff flour which is lighter than regular teff flour. You can use regular teff flour in this bread. Ivory teff has a more subtle and sweet flavour, whereas regular teff is darker and has a more earthy, nutty flavour. I decided to glam up the loaf a little with a little drizzle. The drizzle takes it from breakfast or tea time all the way to dessert, kinda like that versatile piece of clothing that takes you from the work-day to an evening cocktail party. Hehe. The glaze is optional however, the subtle chili heat in Domaine Santé's "Heat Spell" grape nectar sweetener paired with the chocolate adds a delicious kick. This loaf also freezes well (without the glaze).

 ¾ cup ivory teff flour or teff flour
 ¼ cup coconut flour
  cup tapioca starch/flour
 ½ cup cocoa powder
 1 tsp baking soda
 1 tsp baking powder
 1 tsp guar gum
 ½ tsp sea salt
 1 tbsp culinary lavender buds (optional)
Wet Ingredients
  cup plus 1 tbsp avocado oil
 ¾ cup coconut sugar
 2 vegan eggs
 1 tsp vanilla extract
 ¼ cup unsweetened non dairy milk
 1 tsp apple cider vinegar
 1 ⅓ cups tightly packed grated zucchini
 ¾ tbsp tapioca starch
 1 cup chocolate chips
Heat Spell Drizzle
  cup coconut butter
 3 tbsp heat spell grape nectar or maple syrup
 water to thin to drizzle consistency

Preheat oven to 350 F and grease and line a loaf pan with parchment paper. Sift dry ingredients over a medium bowl and set aside.


Whisk all of the wet ingredients (excluding zucchini through chocolate chips) in a medium bowl until smooth and glossy. Sift dry ingredients and then mix into wet ingredients. Mix well. There is no need to use an electric mixer, I just beat the batter by hand.


Fold in zucchini and stir well. Stir in culinary lavender if using. Coat chocolate chips with tapioca starch and then mix into batter and stir well. Pour batter into prepared loaf pan and bake in centre of oven for 60 minutes or until bamboo skewer comes clean. Before you add the glaze you can freeze the loaf for up to a month or two.

Heat Spell Drizzle

Add coconut butter and heat spell grape nectar to a small pan. Stir over low very low heat until mixture melts. Thin with water to create a drizzle consistency. Drizzle warm glaze over dolled bread.

Nutrition Facts

Serving Size 1 slice

Servings 0