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  • Team Yoga Wake Up

Vegan Gluten-Free Chocolate Zucchini Bread

Craving dessert for breakfast or breakfast for dessert? This sweet and delicious zucchini bread recipe is to die for! Enjoy this protein-packed vegan and gluten-free loaf for a wholesome and chocolately breakfast. The Minimalist Baker has really wowed us on this recipe!


  • 2 flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water)

  • 1/4 cup (61 g) applesauce

  • 1/4 cup (60 ml) maple syrup

  • 1/3 cup (64 g) coconut sugar

  • 1 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp sea salt

  • 1/2 cup (48 g) unsweetened cocoa powder

  • 1/4 cup (60 ml) melted coconut oil (or sub another neutral oil)

  • 1/4 cup (60 ml) unsweetened almond milk

  • 1 cup (~130 g) grated zucchini (squeezed dry and lightly packed in measuring cup)

  • 3/4 cup (120 g) gluten-free flour blend

  • 1/3 cup (30 g) gluten-free oat flour (finely ground rolled oats)

  • 1/3 cup (37 g) almond flour (or almond meal, though I haven't tested it this way)

  • 1/3 cup (75 g) dairy-free semisweet chocolate chips + more for topping (I like Enjoy Life brand)


  1. Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper.

  2. In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.

  3. Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.

  4. Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.

  5. Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).

  6. Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.

  7. Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.