Eggless Chocolate Zucchini Bread

This eggless chocolate zucchini bread uses egg substitute instead of whole eggs, making it a good option for anyone avoiding eggs. Cocoa powder and cinnamon give it a rich, spiced chocolate flavor while shredded zucchini keeps the crumb incredibly moist.

The zucchini practically disappears during baking. It melts into the batter and releases moisture that keeps the bread soft and tender for days. Combined with canola oil, there’s no dryness here despite the lack of butter or whole eggs.

Beat the sugar, egg substitute, oil, water, and vanilla until well blended before stirring in the zucchini. Add the dry ingredients and mix just until moistened. Overmixing develops gluten and turns a tender quick bread into a tough one.

The recipe makes two loaves, so bake one to eat now and wrap the second tightly for freezing.

Kitchen Tips

• Shred the zucchini on the large holes of a box grater for the best texture
• Don’t squeeze the moisture out of the zucchini here since the bread needs it
• Test for doneness with a toothpick near the center at the 50-minute mark
• Cool in the pans for 10 minutes before turning out so the loaves hold together

Variations

• Add chocolate chips to the batter for extra chocolate in every slice
• Swap canola oil for melted coconut oil for a slightly richer flavor
• Use a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg) instead of liquid egg substitute for a whole-food option