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Camellia Brand
Black Bean Aquafaba Zucchini Bread

Chocolate Zucchini Bread with Black Bean Aquafaba

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  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan.
  • 1 1/2 cups coarsely grated zucchini
  • 1 cup light brown sugar
  • 1/4 cup sunflower oil
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 cup chopped pecans
  • 1/2 teaspoon instant coffee granules
  • 6 tablespoons (3/8 cup) whipped black bean aquafaba
Total time:
1 hour, 30 minutes
Prep time:
20 minutes
Cook time:
1 hour, 10 minutes
1 9x5 Loaf


  1. Preheat oven to 350 degrees. Grease a loaf pan with butter and set aside.
  2. In a colander, allow grated zucchini to drain for 15 minutes. Pat dry to remove any excess moisture.
  3. In a medium bowl, whisk together melted butter, brown sugar and oil until completely combined.
  4. In a separate large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon allspice, pecans and coffee granules.
  5. Fold the wet ingredients into the dry ingredients, working with about ⅓ at a time, until mixture is well combined.
  6. Fold in whipped black bean aquafaba, followed by grated zucchini. Mix well until completely incorporated.
  7. Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Store in an airtight container for up to 5 days.