You’ll love this Vegan Zucchini Bread with Walnuts and Chocolate Chips. It’s moist, fluffy and super easy to make! It’s the perfect snack or breakfast that doesn’t require much work.
Why this recipe works
Zucchini serves as the perfect substitute for eggs in this vegan banana bread. They also make it super moist. And don’t worry, it won’t taste like zucchini. It actually tastes very similar to regular banana bread.
Cinnamon and nutmeg give it a very pleasant flavor. The walnuts add a little crunch and the dark chocolate chips provide the perfect amount of sweetness.
The recipe is super easy and quick to make. All you need is a grater (or food processor), a bowl, a wooden spoon and a frying pan.
It’s also a great recipe for leftover zucchini. So if you are growing your own zucchini in your garden, this is the perfect recipe for you!
I love to eat it with nut butter spread on top. I usually use almond butter or pumpkin seed butter.
What is included in this recipe?
- bananas – they must be ripe with brown spots
- Brown sugar – You can also use coconut sugar instead
- Chocolate chips – Dark chocolate chips are usually vegan, but always check the label
- apple sauce – Use sugar-free applesauce
- flour – I used all-purpose flour, but you could also use wholemeal or spelled flour for a healthier version.
How to make this recipe
1. Step: Grate the zucchini in a food processor or with a hand grater.
2. Step: Press them well with your hands to remove as much excess water as possible.
3. Step: Add the dry ingredients to a bowl. Preheat oven to 350°F.
4. Step: Stir the dry ingredients with a spoon until they are well integrated.
5. Step: Next, add the mashed banana, applesauce, maple syrup and vanilla extract.
6. Step: Stir until combined. Then add the grated zucchini and give it a quick stir.
7/8 step: Next, mix in the chopped walnuts and dark chocolate chips. Be sure not to over mix the batter as this can cause the bread to not rise properly.
9. Step: Line a baking tin with baking paper (let the baking paper overlap the tin) and pour the batter into the tin.
10. Step: We bake it for 40-50 minutes. Do a toothpick test to see if it’s done. Stick a toothpick in the center. If there is wet dough on the toothpick, it will take longer. But if it comes out clean, that’s it.
11. Step: Let it cool in the pan for about 20 minutes before transferring it to a wire rack. If you take it out too soon, it may break.
Recipe notes:
- Be sure not to over mix the batter as this can cause the zucchini bread to not rise properly.
- I lined the loaf pan with parchment paper. Be sure to let the parchment paper overlap the pan so it’s easy to remove after baking.
- Alternatively, you can also spray your pan with non-stick cooking spray. Be sure to spray it very liberally though, so it doesn’t stick to the pan.
- It is very important that you let it cool in the pan for about 20 minutes before transferring it to a wire rack. If you take it out too soon, it may break.
Frequently Asked Questions:
How long does zucchini bread last?
I recommend covering it with aluminum foil and storing it at room temperature. Stored at room temperature, it will last 3-4 days.
If you want it to last longer (5-7 days), you can also store it in the fridge. However, I’m not a big fan of storing it in the fridge as I think it loses some of its flavor that way.
can you freeze it
Yes, it freezes really well. Double wrap in plastic wrap, then transfer to a freezer bag.
This way it can be frozen for up to 8-12 weeks. Allow to cool completely before freezing.
To thaw, just leave it in the plastic wrap and let it sit on the counter until it comes to room temperature.
Can I make this recipe gluten free?
Yes, you can replace all-purpose flour 1:1 with a gluten-free flour blend.
Related Recipes:
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Vegan zucchini bread
You’ll love this Vegan Zucchini Bread with Walnuts and Chocolate Chips. It’s moist, fluffy and super easy to make! It’s a great snack or breakfast recipe that doesn’t require a lot of work!
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Rations: 12 rations
Calories: 218kcal
Instructions
-
Grate the zucchini in a food processor or with a hand grater. Then squeeze them well with your hands to remove as much excess water as possible.
-
Combine the dry ingredients in a bowl. Preheat oven to 350°F.
-
Then add the mashed banana, applesauce, maple syrup, oil and vanilla extract. Stir until combined. Then add the grated zucchini and give it a quick stir.
-
Then mix in the chopped walnuts and dark chocolate chips. Be sure not to over mix the batter as this can cause the zucchini bread to not rise properly
-
Line a tin with baking paper (let the baking paper overlap the tin) and pour the vegan zucchini bread batter into the tin.
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Bake your zucchini bread for 40-50 minutes. Do a toothpick test to see if the zucchini bread is done. Simply stick a toothpick into the center of your zucchini bread. If there is wet dough on the toothpick, it will take longer. But if it comes out clean, that’s it.
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Allow the zucchini bread to cool in the pan for about 20 minutes before transferring to a wire rack. If you take it out too soon, it may break.
notes
- Do not over mix the batter.
- Be sure to let the parchment paper overlap the pan, so it’s very easy to remove the zucchini bread after baking.
- It is very important that you let the zucchini bread cool in the pan for about 20 minutes before transferring it to a wire rack. If you take it out too soon, it may break.
nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated fat: 2g | Sodium: 106mg | Potassium: 226mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25UI | Vitamin C: 2.8mg | Calcium: 66mg | Iron: 1.3mg