Zucchini Chocolate Bread (Vegan & Gluten-Free)

 This zucchini chocolate bread is one of those recipes that surprises you! 

It’s moist, rich in flavor, and has a perfectly tender crumb without any oil or refined sugar. The shredded zucchini melts into the batter, leaving behind subtle moisture and structure rather than any obvious vegetable taste. Combined with warming spices like cinnamon, ginger, and cloves, it becomes a beautiful balance between chocolatey depth and cozy sweetness.

It’s a wonderful way to use up zucchini, especially when it’s in season and you have more than you know what to do with. Buckwheat flour and corn flour provide the bread with a naturally gluten-free base that’s hearty yet not heavy. And since it’s sweetened with erythritol, it stays light on calories while still tasting like a treat. Enjoy it as a snack with tea, a light breakfast, or even a wholesome dessert.

---

Zucchini Chocolate Bread

---

Prep time: 15 minutes

Bake time: 40–50 minutes

---

Ingredients

Cake:

• 100 g buckwheat flour

• 40 g corn flour (finely ground)

• 25 g unsweetened cocoa powder

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves (or nutmeg)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 big zucchini (~250 g raw, shredded and squeezed of excess liquid)

• 70 g erythritol (or to taste)

• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)

• 100 ml unsweetened plant milk

• 1 tsp vanilla extract

• Optional: chopped  dark chocolate

Chocolate glaze:

• 2 tbsp cocoa powder (unsweetened)
• 2–3 tbsp erythritol (to taste)
• 1/4 tsp agar agar powder
• 1/2 tsp vanilla extract
• 4–5 tbsp plant-based milk 
• Pinch of salt

---

Instructions

Glaze:

1. In a small saucepan, whisk together the cocoa powder, erythritol, agar agar, and a pinch of salt.
2. Add the plant-based milk and whisk until smooth.
3. Place the saucepan over medium heat and bring to a gentle simmer, whisking continuously.
4. Simmer for about 1–2 minutes, until the glaze thickens slightly and the agar is fully dissolved.
5. Remove from heat and stir in the vanilla extract.
6. Let the glaze cool briefly (1–2 minutes); it will thicken more as it cools.

Cake:

1. Stir ground flaxseed with water and let sit for 10 minutes to thicken.

2. Preheat oven to 180°C (350°F). Line a loaf tin with parchment paper.

3. In a mixing bowl, combine buckwheat flour, corn flour, cocoa, spices, baking powder, baking soda, and salt.

4. In another bowl, whisk together the flax egg, erythritol, plant milk, vanilla, and shredded zucchini.

5. Fold the dry mixture into the wet until just combined. Stir in the chocolate if using.

6. Pour into the prepared loaf tin, smooth the top, and bake for 40–50 minutes until a toothpick comes out clean.

7. Allow to cool for at least 10 minutes in the tin before transferring to a rack to cool fully.

8. Pour the warm glaze evenly over the cooled zucchini chocolate bread. Smooth with a spatula if needed.

9. Allow the glaze to set at room temperature for 10–15 minutes before slicing.

---

Notes

• Make sure to squeeze excess liquid from the zucchini so the bread doesn’t turn soggy.

• The spices are flexible; nutmeg or cardamom also works beautifully here.

• For a more indulgent version, fold in chopped dark chocolate or drizzle melted chocolate on top after baking.

• Best enjoyed the next day when the flavors have deepened. Store at room temperature for 2–3 days or refrigerate for up to a week.

---

Nutritional Information (per slice, based on 10 slices)

• Calories: ~100 kcal

• Protein: ~3.5 g

• Fat: ~2.1 g

• Carbohydrates: ~21 g

• Fiber: ~4.2 g

---