double chocolate zucchini bread
Prep time
Cook time
Total time
Dan loves this bread. That has to be a sign it's yummy! He seemed surprised (with my most recent loaf) that there was zucchini in it. If you'd like to stretch the recipe you could divide it between two loaf pans and bake it for a shorter time.
: vegan, breakfast, healthy
Serves: 10
  • ½ cup unsweetened applesauce
  • ½ cup melted organic coconut oil or vegetable oil
  • 3 eggs (I use flax eggs as an egg substitute)
  • 2 teaspoons vanilla extract
  • 2 cups spelt flour or all-purpose flour
  • 1 cup sugar
  • ½ cup Dutch processed cocoa or extra-dark cocoa powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon instant coffee powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground cinnamon
  • 2 cups shredded zucchini
  • ½ cup chocolate chips
  1. Preheat oven to 350ºF. Grease a Pyrex loaf pan.
  2. In a small bowl, combine the applesauce, oil, eggs, and vanilla. Set aside.
  3. In a large bowl, sift the flour, sugar, cocoa, baking soda, coffee, salt, and cinnamon; be sure there are no lumps.
  4. Stir the applesauce mixture into the flour mixture. Add the zucchini and chocolate chips, stirring until just combined and evenly moistened.
  5. Spread the batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean (some melted chocolate may remain on the toothpick).
  6. Cool in the pan.
  7. Recipe Notes To prepare in two loaf pans or an 8”x8” or 9”x9” baking pan, bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  8. To make 3 flax eggs, mix 9 tablespoons of water with 3 tablespoons of ground flax and allow to rest for 5 minutes.
Recipe by phoebe's pure food at