The BEST Vegan Chocolate Chip Zucchini Bread

This amazing vegan chocolate chip zucchini bread recipe is easy and delicious to bake! It is a great loaf to make for breakfast, as a snack or dessert. This recipe is vegan and you won’t even know there is zucchini in the loaf it tastes so fluffy and sweet. I used zucchini grown in my own garden and leftover zucchini works well too.

This recipe is sure to not disappoint. I recommend doubling the recipe as this zucchini bread will be gone fast!

Recipe: How to Make Zucchini Bread

Step 1: Preheat your oven to 350F and prepare your loaf pan with vegan butter or oil. You can also use a muffin tray and pour the batter to make muffins instead of a loaf. You should be able to make about a dozen muffins with this recipe.

Step 2: Grab a large bowl and combine all the wet ingredients. Mix well. Then add the dry ingredients and combine but do not over mix or your loaf may become super dense instead of fluffy and moist. Gently add in the chocolate chips and nuts. I like to add some on top of the loaf before placing in the oven.

Step 3: Pour the batter into your loaf or muffin pan and bake for approx 45min. You can check with a toothpick to see if if comes out clean.

Step 4: Cool the zucchini bread in the pan for 10-15min then serve and enjoy!

Can the recipe be made gluten free?

Yes! Simply swap out regular flour for gluten free flour.

Can the zucchini bread be stored?

Absolutely. You can leave the zucchini bread out at room temp for approx 3 days before it starts to get dry. You can also freeze the loaf and unthaw it later. Just wrap it in plastic or tin foil once fully cool and place in freezer.

Can the oil be substituted in this recipe?

Yes you can use applesauce instead of oil.

What type of nuts are best with this recipe?

I recommend walnuts but you can also use pecans, chopped almonds or cashews.

Vegan Chocolate Chip Zucchini Bread

Dale Lockhart
Prep Time 15 mins
Cook Time 45 mins

Ingredients
  

  • 1/4 cup vegetable oil
  • 1/3 cup unsweetened soy or almond milk
  • 1 cup brown sugar
  • 1 tbsp ground flax seeds
  • 1 tbsp vanilla extract
  • 1 cup grated zucchini approx 1 medium zucchini
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts

Instructions
 

  • Preheat your oven to 350F. Prepare your loaf pan with vegan butter or oil. You can also use a muffin tray and pour the batter to make muffins instead of a loaf.
  • In a large bowl, combine all the wet ingredients. Add the oil, soy milk, ground flaxseeds, brown sugar, vanilla, and grated zucchini. Mix well.
  • Add the dry ingredients to your mix. This includes flour, baking soda, baking powder, salt, cinnamon and nutmeg. Combine but do not over mix or your loaf may become super dense instead of fluffy and moist.
  • Gently add in the chocolate chips and nuts. Optional: save some chocolate chips to add on top of the loaf before placing in the oven.
  • Pour the batter into your loaf or muffin pan and bake for approx 45min. You can check with a toothpick to see if if comes out clean.
  • Cool the zucchini bread in the pan for 10-15min then serve and enjoy!

Notes

  1. To make this recipe gluten free, simply swap out regular flour for gluten free flour
  2. You can use applesauce instead of oil
  3. I recommend walnuts but you can also use pecans, chopped almonds or cashews
  4. Most semi-sweet or dark chocolate chips are vegan but check the ingredient list to be sure. 
Keyword bread, plantbased, vegan, zucchini

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