Chocolate Almond Zucchini Loaf

This mouth-watering vegan loaf can curb a sweet tooth any day! I really enjoy the soft moist texture combined with the crunchy almonds. Mmmm Mmmm good!

Modified from this recipe.






  • 2 C. shredded zucchini
  • 1 C. whole wheat flour
  • 1/2 C. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. all spice
  • 1 large or 2 small bananas
  • 1/4 C. agave nectar or honey
  • 1/2 C. vegan yogurt
  • 1 tsp. vanilla
  • 1/4 slivered almonds
  • handful or rasins or dried cranberries…or chocolate chips!


  • Pre heat over to 350 degrees F
  • Mash banana and combine in bowl with agave nectar (or honey), yogurt and vanilla.
  • In separate bowl mix together flour, cocoa powder, b. soda, b. powder, cinnamon and all spice.
  • Add zucchini to banana mixture and combine.
  • Add dry ingredients to wet ingredients and mix until combined.
  • Stir in almonds and rasins.
  • Pour into greased bread load pan and bake for 45-50 mins.


Best part about vegan baking?   You can eat all the batter and dough you want!!

Hope you enjoy this sweet loaf as much as I did!


3 thoughts on “Chocolate Almond Zucchini Loaf

  1. This sounds amazing! I wonder if I can turn this into a muffin. And its true, vegan dough is totally the best part about the baking process! 🙂

    • Thanks for checking out my blog! I bet this recipe would make a great muffin. It is quite dense though so you may have to play around a little bit in order to have a fluffy muffin. Hope you enjoy!

      • Yeah, I could tell from your photos that it makes a dense bread! I’ll see what I can do to fluff it up a bit.

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