Grated zucchini keeps this loaf incredibly moist, folded into a rich cocoa batter warmed with a touch of cinnamon. Coconut oil adds a soft, tender crumb, while flax eggs and plant-based milk keep the whole thing egg- and dairy-free without sacrificing that classic bakery-style texture. It slices into deep, dark-chocolatey squares with a slightly fudgy center and a crisp, domed top. The zucchini all but disappears into the crumb, leaving behind moisture and a subtle earthiness that plays beautifully against the cocoa. It's an easy one-loaf bake that comes together in one bowl for the dry ingredients and one for the wet, then bakes low and slow until just set. This version is a solid pick if you're watching added sugar but still want a genuinely rich, chocolatey snacking bread.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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