Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, every single day this week I’m going to be posting a new zucchini recipe and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s on sale at the store, either way you’ll need a ton of it! First up is this Double Chocolate Zucchini Bread that just so happens to be gluten free, vegan and nut free. No, you’re not dreaming. Just waking up to heaven.
Even after 5 years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. With a chocolate lightning bolt on my forehead and a spatula as my wand.
I have to admit that this recipe was a complete experiment that just so happened to turn into one of the most delicious zucchini breads I’ve ever made.
I came up with the idea of an allergy friendly zucchini bread while eating avocado toast, sipping on my morning cup of joe and scrolling through this past year’s AK reader survey; I happened to notice that a few of you requested more nut free recipes.
Obviously something needed to be done about that.
A few hours later this unbelievably delicious VEGAN, GLUTEN FREE & NUT FREE double chocolate zucchini bread was coming out of oven. And then I frosted it with a chocolate ‘cream cheese’. HEAVEN.
As a result of your requests, I had a hella good time experimenting in the kitchen, which is one of the reasons I started this blog. So thank you — keep ‘em coming!
This zucchini bread is moist, dense, and loaded with chocolate. I love it for so many more reasons too — including the fact that it’s mixed up in one bowl, is gluten free, vegan, and packed with nutritious ingredients. Come on, by now you all know how I like to do things up on Ambitious Kitchen — makin’ healthy things look unbelievably tasty since 2011 (because they are, duh).
So let’s talk about all the goodness — just like we always do:
OAT FLOUR: The base of this bread is made from oat flour. You are more than welcome to make your own. Simply blend up oats until they reach a fine consistency. More details in the notes section of the recipe! If you want to buy oat flour, I love this brand.
SUNFLOWER BUTTER: This is a great alternative for those who are allergic to nuts. It keeps the bread nice and moist thanks to healthy fats, but also adds fiber & protein! This is the brand I used. If you’re not allergic to nuts, then feel free to use any natural nut butter your heart desires.
NATURALLY SWEETENED: I sweetened this chocolate zucchini bread with 100% pure maple syrup. You could also use coconut palm syrup. If you’re not vegan, honey would also work well. (Please note that the frosting does contain organic powdered sugar.)
A SPLASH OF VINEGAR: There is a hint of apple cider vinegar in the bread to help it rise and react to the baking soda. Don’t you forget it!
NUT FREE & DAIRY FREE MILK: You’ve got lots of options when it comes to milk. You can use oat milk, hemp or flax milk! If you’re not allergic to nuts or dairy, then you can use either almond/coconut milk or regular milk.
ALLERGY FRIENDLY CHOCOLATE CHIPS: I use the Enjoy Life brand often when baking vegan or allergy friendly baked goods. They are nut free!
CHOCOLATE ‘CREAM CHEESE’ FROSTING: The frosting is incredibly easy to mix up thanks to Go Veggie’s VEGAN plain cream cheese. You will never be able to tell the difference, especially once it’s mixed with the cocoa powder. Honestly the frosting is one of my favorite parts of this bread because of how fluffy and spreadable it is — don’t skip!
I hope you love this bread as much as I do. More details about modifications for this recipe can be found in the notes section of the recipe.
P.S. This recipe would make excellent cupcakes or even a allergy friendly birthday cake!
If you make this or any recipe from AK, I would love to see it — snap a photo, upload it to Instagram and tag #ambitiouskitchen!
- Serves: 12 slices
- Serving size: 1 slice (frosting not included)
- Calories: 196
- Fat: 10.9g
- Saturated fat: 2.8g
- Carbohydrates: 24.2g
- Sugar: 12.9g
- Fiber: 3.2g
- Protein: 4.6g
- 1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup shredded zucchini (from about 1 medium zucchini)
- 1/2 cup sunflower butter*
- 1/2 cup pure maple syrup (or coconut palm syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 cup dairy & nut free milk alternative such as flax, oat, or hemp milk
- 1 cup gluten free oat flour*
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup allergy friendly chocolate chips, plus extra for sprinkling on top (Enjoy Life is a good brand)
- For the chocolate frosting:
- 4 oz GO VEGGIE vegan plain cream cheese
- 1/4 cup organic powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.
- Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.
- Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
- Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips. Pour batter into prepared loaf pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.
- Once bread has cooled, you can make the frosting by beating together the cream cheese, cocoa powder, powdered sugar and vanilla extract until smooth and creamy. Spread over the top of the bread. Top with a tablespoon of extra chocolate chips and cut into 12 slices. Bread should be kept in the fridge once frosted. Enjoy!
Here's the nutrition with the frosting: 1 slice = 238 calories | 13.9g fat | 4.5g saturated fat | 27.7g carbs | 3.4g fiber | 15.5g sugar | 5.1g protein
*You can make your own gluten free oat flour by blending 1 1/2 heaping cups of gluten free rolled oats until they reach a fine flour-like consistency. Then measure as directed.
*If you aren't vegan or allergic to eggs, feel free to use a regular egg in the recipe instead of a flax egg.
*If you aren't allergic to nuts, feel free to sub any nut butter.
*If you aren't allergic to nuts or dairy, please use any milk you'd like. I prefer to use almond milk.
This post is in partnership with Go Veggie, a brand I’ve worked with for over 3 years. Thank you for supporting AK and the brands that help make this site possible! You rock.