This super moist chocolate bread, baked with freshly grated zucchini and ripe bananas, is the perfect snack, breakfast, or dessert. Believe it or not, it is completely dairy and egg-free. Conveniently, it can be made using only one bowl and is surprisingly healthy! You can bake it into a loaf or muffins.

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Growing up, I wasn't too fond of eating many vegetables. But I loved a good breakfast bread! This zucchini bread has the texture and taste of a cake and still has plenty of vegetables hidden inside. My Dad thought he was eating chocolate cake and still don't think he knows! My boys even approved this and ate every single bite.

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What I love about this zucchini bread the most is that it's completely dairy and egg-free. When I first discovered my egg allergy, I never thought I would eat something like this again for breakfast. But there has been so much more research done in the world of food allergies, and I am so thankful.

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To keep this zucchini bread dairy and egg-free, I use a few different ingredients that I almost always have in my kitchen.

⦁ Bananas and vinegar are used to replace eggs. These ingredients keep the zucchini bread moist, tender and cake-like.

⦁ Almond milk is my go-to for substituting for milk, but you can use any dairy-free milk.

⦁ Dairy-free chocolate morsels can be added for an additional chocolate flavor, but they are entirely optional.

Don't have a loaf pan? This recipe can easily make these into muffins instead! Just adjust the cooking time as stated in my recipe notes.

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MORE BREAKFAST RECIPES:

Pumpkin Chocolate Chip Muffins

Chocolate Chip Banana Muffins

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