Vegan Zucchini Bread
Vegan Zucchini Bread which is soft and moist and perfect for using up leftover zucchini. This quick bread is easy to prepare and comes together in just 1 bowl!
Servings: 10
Ingredients
Dry ingredients
- 2 ½ cups (310g) all-purpose plain flour, whole wheat flour or spelt flour (note 1 for gluten free)
- 1 cup (190g) packed brown sugar, regular sugar, coconut sugar or granulated sweetener of choice e.g. erythritol
- 1 tablespoon ground chia or flax seeds, optional (note 2)
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
Wet ingredients
- 1 ½ cups (~190g) coarsely grated zucchini, about 1 medium zucchini (note 3)
- ¾ cup (190g) dairy-free milk
- ¾ cup (130g) mini dairy-free chocolate chips, sweetened or semi-sweetened (optional)
- ⅓ cup (85g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
To decorate (optional)
- 2 tablespoons (20g) mini dairy-free chocolate chips, sweetened or semi-sweetened
Instructions
- Note: For the best results, I'd recommend using the grams measurement rather than the cups. Too much zucchini or flour will affect the final bread!
- Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper.
Preparing the batter:
- Add all of the dry ingredients to a large bowl and mix until combined. Make sure there are no lumps of flour or sugar.
- Add all the wet ingredients to the bowl and mix until just combined. Some lumps are fine, as long as they aren't lumps of flour.
- Pour the batter into your loaf pan and smooth the surface with a spoon. If desired, sprinkle the remaining chocolate chips on the surface.
Baking the vegan zucchini bread:
- Bake the zucchini bread for around 55-60 minutes (the time will depend on how hot your oven runs, note 4). If you insert a toothpick in the center, there shouldn't be any wet batter, though some crumbs or melted chocolate are fine.
- Allow the bread to cool in the tin for 10 minutes then allow it to rest on a cooling rack.
- Slice the zucchini bread and enjoy! It is best enjoyed at room temperature, warm or toasted with some vegan butter.
- Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month.
Notes
- I used store-bought zucchini and did not need to pat it dry for this recipe. However, if your zucchini is extra wet (for example, if it's homegrown), you may need to pat the excess water after grating.
- To make vegan gluten-free zucchini bread, substitute the flour with 1 cup (160g) gluten-free all-purpose flour and 1 ½ cups (150g) almond flour (blanched almond meal).
- The ground flax or chia seeds makes this zucchini bread less crumbly, especially when it's warm. The recipe will still work without the ground flax/chia.
- If your oven runs hot, the top of your zucchini bread may turn golden brown too quickly while the inside is still uncooked. If this happens, carefully make an aluminum foil tent to lightly cover your bread (or cover it using a large oven-safe bowl) and reduce the heat of the oven by around 10°C (50°F).
Nutrition
Serving: 1 slice without chocolate chips | Calories: 269kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Sodium: 160mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
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