Deeply chocolatey and packed with shredded zucchini, this loaf gets its structure from a thickened flax-and-water gel, whisked into a batter built on cocoa powder, warm cinnamon, and melted coconut oil. The zucchini keeps every slice moist and tender, while a double dose of chocolate chips — folded into the batter and scattered over the top — gives you pockets of melty richness in every bite. Squeezing the zucchini dry before folding it in is the key step here, keeping the crumb soft without turning the loaf soggy or dense. It bakes up into a deep, fudgy loaf with a slightly crackled top, the kind of quick bread that tastes indulgent but comes together in one bowl. This is a genuinely solid pick for an egg free kitchen, no asterisks needed. Slice it thick, let it cool fully for the cleanest cuts, and it keeps beautifully on the counter for snacking all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
