Healthy Double Chocolate Zucchini Bread (nut free, vegan & gluten free!)

The most incredible, healthy double chocolate zucchini bread that’s gluten free, vegan & nut free! This easy, healthy zucchini bread recipe is made with sunflower butter, gluten free oat flour, a flax egg and pure maple syrup to keep it allergy-friendly and naturally sweetened. It seriously tastes like chocolate cake!

Prep Time
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins

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.

healthy double chocolate zucchini bread ready to bake in a loaf pan

Healthy chocolate zucchini bread ingredients

This delicious, gluten free chocolate zucchini bread recipe is 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). Here’s what you’ll need:

  • Oat flour: The base of this bread is made from gluten free oat flour. You are more than welcome to make your own. Simply blend up oats until they reach a fine consistency. More details below!
  • 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.
  • Pure maple syrup: 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.)
  • Apple cider 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!
  • Milk of choice: 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.
  • Chocolate Chips: I use the Enjoy Life brand often when baking vegan or allergy friendly baked goods. They are nut free!
  • Cocoa powder: a high quality, unsweetened cocoa powder makes this healthy chocolate zucchini bread extra rich tasting.
  • Chocolate frosting: there are a few options when it comes to this silky chocolate frosting. If you’re dairy free feel free to use a dairy free cream cheese, or my homemade paleo chocolate frosting made with coconut cream. Honestly the frosting is one of my favorite parts of this bread because of how fluffy and spreadable it is — don’t skip!

healthy double chocolate zucchini bread on a linen

How to make homemade oat flour

You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Be sure to measure out 1 cup of your oat flour after making it! It’s also important to make sure your oat flour is VERY fine.

healthy chocolate zucchini bread on a linen

How to make healthy double chocolate zucchini bread

  1. Preheat your oven to 350 degrees F. Line an 8×4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips.
  5. 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.
  6. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.
  7. 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.

allergy-friendly double chocolate zucchini bread on a linen

Customize this healthy chocolate zucchini bread

The great part about this easy chocolate zucchini bread recipe is that’s it can be customized based on most food allergies and preferences.

  • 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 for the sunflower butter.
  • If you aren’t allergic to nuts or dairy, feel free to use any milk you’d like such as almond milk or even regular milk.
  • Try topping with my homemade paleo chocolate frosting that’s also dairy free!

gluten free double chocolate zucchini bread

How to store healthy chocolate zucchini bread

If you don’t plan on adding the frosting (which you should, by the way) then this allergy friendly chocolate zucchini bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.

If you DO add the frosting, this healthy double chocolate zucchini bread should be stored in the fridge for up to 4-5 days.

How to freeze gluten free chocolate zucchini bread

This loaf freezes well! I’d recommend freezing it without the frosting. Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat and feel free to add the frosting once it has thawed. You can also feel free to freeze individual slices for a quick on the go treat.

See how to make the chocolate zucchini bread:

More zucchini recipes you’ll love

Healthy Double Chocolate Zucchini Muffins

Spiced Zucchini Sweet Potato Cake with Cream Cheese Frosting

One Pan Enchilada Zucchini Turkey Meatballs and Rice

The Best Zucchini Brownies You’ll Ever Eat

Zucchini Mac and Cheese

If you make this healthy double chocolate zucchini bread recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!

Healthy Double Chocolate Zucchini Bread (nut free, vegan & gluten free!)

5 from 22 votes
healthy double chocolate zucchini bread on a linen
Course Bread, Cake, Dairy Free, Dessert, Gluten Free, Nut Free, Vegan
Cuisine American
Keyword chocolate zucchini bread, gluten free chocolate zucchini bread, healthy chocolate zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 12

The most incredible, healthy double chocolate zucchini bread that's gluten free, vegan & nut free! This easy, healthy zucchini bread recipe is made with sunflower butter, gluten free oat flour, a flax egg and pure maple syrup to keep it allergy-friendly and naturally sweetened. It seriously tastes like chocolate cake!

Ingredients

  • 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 chocolate chips, dairy free if desired
  • For the chocolate frosting:
  • 4 oz plain cream cheese, dairy free if desired
  • 1/4 cup organic powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tablespoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Next add in the oat flour, cocoa powder, baking soda and salt; mix until well combined. Fold in chocolate chips. 
  5. 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. 
  6. Cool pan on a wire rack for 10-15 minutes, then remove bread from pan, place on wire rack and allow it cool completely.
  7. 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!

Recipe Notes

Want to make cupcakes? Feel free to! Simply adjust the baking time to 20-25 minutes.

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.

Nutrition
Servings: 12 slices
Serving size: 1 slice
Calories: 196kcal
Fat: 10.9g
Saturated fat: 2.8g
Carbohydrates: 24.2g
Fiber: 3.2g
Sugar: 12.9g
Protein: 4.6g
Shop This Post

5 Secrets to Healthy and Delicious Desserts

5 Secrets to Healthy and Delicious Desserts

Get my best easy tips for healthy baking in this free email series!

    Leave a comment & rating

    Your email address will not be published. Required fields are marked *

    Rating:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    127 comments

    Show Comments
    Share
    You might also like

    Send this to a friend