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

The most incredible, healthy chocolate zucchini bread that’s gluten free, vegan & nut free! This easy, healthy zucchini bread recipe is made with sunflower butter, 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

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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 healthy 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 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, 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 often use the Enjoy Life brand 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

Remember these tips when baking with zucchini

  • Use the small side of your grater so that you get perfect shreds of zucchini. No one will be able to tell there’s a veggie in the bread! Honestly, a simple cheese grater will also work well.
  • Squeeze out your zucchini shreds as much as possible using a cheesecloth, clean dish towel or paper towel to get all of the excess liquid out. This is VERY important so that the bread has the right texture.
  • Shred zucchini first, measure it out then squeeze off excess moisture.
  • Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.

How to make homemade oat flour

You can easily make your own oat flour by simply placing gluten free rolled oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Check out my tutorial with all of my best tips & tricks. 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 chocolate zucchini bread

  1. Prep your pan. Preheat your oven and line an 8×4 inch baking pan with parchment paper. I also recommend spraying it with nonstick cooking spray.
  2. Make the flax egg. You’ll then mix together the flaxseed meal and water and let the flax egg thicken up in the fridge.
  3. Mix the wet ingredients. After shredding & squeezing out your zucchini, mix it with the rest of the wet ingredients until they’re well combined.
  4. Add the dry. You’ll then mix the dry ingredients into the wet ingredients until they’re well combined, then fold in the chocolate chips.
  5. Bake & cool. Add your batter to the loaf pan and bake it up! Once a toothpick inserted into the middle comes out clean the bread is done. Let it cool on a wire rack for 10-15 minutes, then remove the bread from the pan and let it cool completely on a wire rack.
  6. Frost it up. While the bread is cooling, beat together all of the ingredients for the frosting until it’s nice and smooth. Spread it over the top of the cooled bread, top with extra chocolate chips, slice and enjoy!

allergy-friendly double chocolate zucchini bread on a linen

Want to make cupcakes?

You can! Simply divide the batter into a prepared muffin tin and bake for 20-25 minutes.

Customize this healthy chocolate zucchini bread

The great part about this easy chocolate zucchini bread recipe is that 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

Storing & freezing tips

  • To store: 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.
  • To freeze: 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.

More zucchini recipes you’ll love

Get all of my zucchini recipes here!

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 41 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, 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.

To make your own oat flour: blend 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
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