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Best Vegan Zucchini Bread Recipe
This easy vegan zucchini bread recipe is so quick to make, and is so tasty.
Homemade breads like this are my favorite to make!
They are super moist and flavorful and are in the oven in no time.
The bread is filled with melted chocolate chips, cinnamon, nutmeg, vanilla and of course, grated zucchini bits.It may seem strange at first to put zucchini in a bread, but once you try it you’ll understand!
Much like banana bread, the zucchini adds moisture and a delicious chewy texture, and it’s always great to find creative ways to get in your vegetables!
This bread is absolutely delicious, and you’ll want to make it again and again for breakfast or for a snack anytime of day.
This recipe, along with my Vegan Gingerbread Loaf are some of my favorite breads to bake, so tasty and delicious!
Simple and Moist Chocolate Zucchini Bread
This simple bread is ready to go into the oven in as little as fifteen minutes.
It’s simple to put together, and the worst part is waiting for it to bake, which is about an hour!
The bread fills your home with aromas of cinnamon, nutmeg and vanilla as it bakes, and is such a great homemade treat.
You can also add nuts in place of the chocolate chips if you’d like, but to me, some dark chocolate chunks make it perfect!
How to Make Eggless Vegan Zucchini Bread
Making the Bread Batter
Also, mix together your plant milk and apple cider vinegar and set aside for five minutes to curdle.
Then, simply mix your dry ingredients in one bowl, and your wet (including the sugar) in another.
I like to whisk both separately so that each is completely mixed, and the wet ingredients are smooth and the sugar is dissolved.
Mixing the Zucchini and Chocolate
Now, add in the grated zucchini and chocolate chips to the wet ingredients, and mix to evenly incorporate.
Finally, add in the dry ingredients and fold together just until mixed.
You don’t want to overmix or else the bread may be more dense, so just mix until there are no visible dry bits.
Baking Zucchini Bread
Bake for 60-65 minutes.
You’ll know the bread is done when it is golden brown on top, and a toothpick inserted into the center of the loaf comes out clean without any wet batter on it.
Let the loaf cool for about five minutes and then transfer to a cooling rack.
You can slice into it after another five minutes or so, or let it cool completely.
The slices will be much cleaner if you let it cool completely, but sometimes you have to dig in to have a warm slice with melted chocolate chips!
The bread will keep for three days covered on the counter, or up to a week in the fridge.
Quick and Easy Vegan Bread Recipe
If you’re looking for a new and unique baked good recipe to add to your collection, I think you’re going to love this one!
It’s easy enough to make with kids, and is great to serve to anyone no matter the occasion.
It also makes for a great gift, or something to add to brunch – you can enjoy this bread anytime!
This recipe is:
- Dairy Free
- Egg Free
Check out these other tasty vegan breads:
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- 2 Cups All-Purpose Flour
- 1/2 Cup Plant Milk
- 1 Tsp Apple Cider Vinegar
- 1/3 Cup Vegetable Oil
- 1/2 Cup Brown Sugar
- 1/2 Cup Cane Sugar
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Vanilla
- 1 Flax Egg*
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Cup Zucchini, grated**
- 1 Cup Vegan Chocolate Chips
- Preheat oven to 350 degrees F and lightly grease a 9x5 loaf pan.
- Mix together the plant milk and apple cider vinegar and set aside for five minutes.
- In a bowl, mix together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate bowl, whisk together the sugars, oil, plant milk mixture, vanilla and flax egg until smooth. Stir in the grated zucchini and chocolate chips.
- Add the dry ingredients into the wet and mix just until combined, being careful not to overmix.
- Pour into your loaf pan and spread out evenly.
- Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow to cool and then cut into slices.
*Mix together 1 tbsp ground flax seed with 2 tbsp water and let sit for five minutes.
**When preparing your zucchini, after grating it use a few towels or paper towels to squeeze out some of the moisture before adding it to the batter. It's okay if you don't get all the water.
**The bread will keep for three days covered on the counter, or up to a week in the fridge.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 192mgCarbohydrates: 42gFiber: 2gSugar: 24gProtein: 3g