Deep chocolate flavor and moist, tender crumb come together in this rich zucchini bread, thanks to a good measure of cocoa powder and melted coconut oil keeping every slice soft. Shredded zucchini disappears into the batter, adding moisture without any hint of vegetable flavor, while a flax-and-water mixture helps bind everything together beautifully. Melty pockets of chocolate chips studded throughout — and a generous scattering on top — give every bite that bakery-style richness. A touch of cinnamon and vanilla rounds out the chocolate, making this loaf taste like a treat rather than a "healthy" bread. It slices cleanly once fully cooled, revealing a deep-brown crumb that's just as good with morning coffee as it is for dessert. This one's a genuinely solid pick for a dairy free baking rotation, no asterisks needed.
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Learn more →10 servings
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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