Chocolate zucchini bread

There’s still time for some seriously joyful holiday baking! Actually, our big stretch of neighborly baking is just about to start, and you can bet this bread will be well featured. Because we’ll be making use of the remainder of our frozen shredded garden zucchini, it feels like a merging of both holiday and summer brightness.

I baked loaves like these, with variations, a lot this summer, given we had mountains of mammoth squash bursting out of their beds. It’s always puzzling how well they camouflage in the dark shadows of their widespread leaves and curling vines. One day they’re completely hidden; the next, you uncover a behemoth that makes your eyes pop, wondering how you could have missed it.

Considering how much we consumed and enjoyed this very bread throughout late summer and fall, you’d think I’d have posted the recipe before now. The truth is, I wanted to, but I stopped myself courtesy of self-doubt. I like to play with this recipe, cutting back to almost zero sweetener and oil, and the results aren’t always predictable or to everyone’s palate. (On that note, here’s a tip: if you’re using frozen zucchini shreds, really squeeze out the water before folding in, and only consider swapping out the modest amount of oil for applesauce if you’re sure you’ll be taste-testing first, and are willing to bake more as needed.)

When gifting this particular loaf—like most of my baking, but especially this one—I’ve gotten into the habit of sharing the healthier-than-standard qualities much like a disclaimer. I’ve been overly concerned that the version I love won’t suit the tastes of the recipient. However, that is changing a little bit, thanks to a lovely neighbor.

After pulling this from the freezer for our kind neighbor Sharon, I receive such thoughtful praise, request for the recipe, and even follow-up on how the bread was re-created as loaves and muffins! It’s not like people we gift baking to aren’t gracious and thankful always, but for whatever reason, this time I was able to take on the feedback in a new way. I didn’t need to worry about whether or not my low-sweetened bread would be enjoyed. I could have instead chosen to simply present with confidence and friendship.

The realization worked it’s way into other thoughts with the usual ripple effect, and it’s been really interesting to notice. Sometimes, we think we’re observing patterns, problems, or decisions with open-mindedness, but we’re too invested to realize the ways we aren’t. As an unrelated but similar example, I’ve always had a curiosity and even longing to homeschool. As he’s grown, Felix has expressed the same, and my gut tells me that something alternative, one day, would suit him well. So many voices nag and make approaching that decision foggy though, internal and societal. Then, recently, the topic came up with a friend I was running with. “It sounds like it may not be the right fit for you, but it may be the right one for him,” she said, and I was stunned. All this time, one big thought that has held me back from diving into exploration has been the guilty fear that the pull is one of clinginess— my clinginess— and would hold him back. To flip the point of view, and simply wonder if actually the thing I was pondering is in fact the best choice for him, was jolting.

I’m not saying we’re going to homeschool, now, anytime soon, or even ever. From this new place of observation, I’m not actually convinced that it is the best choice for either of us. I’m only sharing because parallels are intriguing. And also, putting it out there, sometimes it’s worth taking a moment to really flip your perspective. It may seem obvious, but after Sharon expressed her delight in that bread for once it hit me, what if I stop apologizing for my gifts? I love them, and I give them with a full heart. That’s all a gift needs to be. Wishing you all the gifts of the season, friends. xo

Vegan chocolate zucchini bread

  • 1¼ cup whole wheat pastry flour (or white whole wheat)

  • 1/4 cup cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • pinch sea salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 2 flax eggs (total of 2 tablespoons ground flaxseed allowed to set a few minutes in 5 tablespoons water)

  • 3/4 cups unsweetened almond milk (possibly a little more as needed)

  • ¼ cup olive oil

  • 1/3 cup maple syrup (or swap in any sugar you like)

  • 1 teaspoon vanilla extract

  • 1 cup shredded unpeeled zucchini

  • 1/2 to 3/4 cup dark chocolate chips (or of choice)


Preheat the oven to 350°F and lightly spray a loaf pan with nonstick spray.

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and spices.

Add the flax eggs, almond milk, oil, maple syrup, and vanilla to the bowl and stir to combine into a batter. Stir in the zucchini. Finally, fold in the chocolate chips.

Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch.

Wendy McMillanComment