The Best Chocolate Vegan Bread

Chocolate bread….. spongey inside with a nice crispy crust! This bread is a weekly bake up now since I first started testing it back in September – I know serious back log. Anyway it
encapsulates everything I love about baking – we’ve got some sneaky veg added in, the taste is so good and it’s easy to make. There’s a demo of this recipe over on my YouTube so don’t forget to check it out before you put that apron on- so you know exactly what every step looks like!

Serves 1 loaf

Cooks in 30 Minutes


  • 200g oats
  • 5 tbsp. maple syrup
  • 2 tbsp. coconut oil
  • 1 small-medium courgette (ends removed)
  • 2 flax eggs (2 tbsp. milled flaxseed mixed with 7 tbsp. of water soaked for 15-20 minutes)
  • 5 tbsp. cacao powder
  • 1 tsp. baking powder
  • 80g chocolate chips (vegan or dark chips)
  • Pinch Sea Salt


  1. Prepare a 1lbs bread tin- lined and greased.
  2. Set the oven mark to 180°c
  3. Start by milling your oats in a food processor or nutri bullet.
  4. Next grate your courgette & melt your coconut oil.
  5. In a large bowl add all the ingredients and stir until the batter in completely brown and all ingredients mixed well.
  6. Stir in the coconut chips.
  7. Tip the mix into the lined tin and gently even out the top.
  8. Bake for 50 minutes.
  9. Remove and let cook for 15-20 minutes before diving in. Best stored in an airtight container- lasts 4 days.