Not sure what to do with all that zucchini from your garden? Bake up a loaf of vegan zucchini bread! Loaded with chocolate chips, it’s the perfect afternoon snack. It’s great for dessert and even breakfast. This easy vegan recipe is free of oil and refined sugar. It also has a gluten-free option.
Zucchini Bread
of PETA Compassionate Cook, or “Please Don’t Eat Animals” It was one of my first vegetarian cookbooks and I cooked from it almost every day. It looked nothing like the vegan cookbooks we know and love today. It’s a small, photo-less paperback printed on cheap paper, but it helped me learn to cook and I love it. My copy is dog-eared and stained, but it will always be an important part of my cookbook library
A few years ago, I was gifted a very generous bunch of zucchini, I consulted my copy Merciful cook And found a recipe for zucchini bread. It was easy to make and only used a few ingredients. I was an avid baker and had everything I needed, so I went to the kitchen and grabbed some delicious zucchini bread.
Did I mention that the zucchini bread was delicious? The recipe made two loaves, so I gave one to whoever gave me the zucchini in the first place. He loved it, and he soon started giving me more zucchini, hoping to get more fresh bread in return.
Recipe from Merciful cook All-purpose flour, commercial egg replacer, two cups of sugar and whole lot of oil are used. I don’t follow a completely sugar free or oil free diet, but it’s too much for me and I don’t cook that way anymore. I made a version that is a little more healthy.
Chocolate Chip Zucchini Bread
I’ve been tinkering with the recipe for years, swapping refined sugar for maple syrup and applesauce for oil. I also added walnuts and chocolate chips, because everything goes well with chocolate chips. My new zucchini bread recipe doesn’t really look anything like the inspired recipe, but it’s just as delicious—maybe even more so.
what do you want
- Almond or soy milk
- Apple cider vinegar
- wheat flour
- cinnamon
- nutmeg
- Baking soda
- Baking powder
- Sea salt
- Maple syrup
- apple sauce
- Vanilla extract
- zucchini
- walnut
- Chocolate chip
See recipe card for exact amounts.
How to grate zucchini
This recipe calls for one cup of grated zucchini. I use a medium sized zucchini.
Grating your zucchini using a manual grater only takes a few minutes. If your food processor has a grate attachment, you can be done in seconds!
How to Make Vegan Chocolate Chip Zucchini Bread
This Vegan Chocolate Chip Zucchini Bread is so easy to make!
- First, you add a little apple cider vinegar to almond or soy milk and let it curdle or curdle. This helps the bread bake nice and fluffy.
- Then you mix together the dry ingredients in one bowl and the wet in another. Mix the two together and then fold in the zucchini, walnuts and chocolate chips.
- And finally you bake it! And like magic, you’ll have delicious vegan chocolate chip zucchini bread in less than an hour!
Recipe notes
Clabbered almond milk (or soy milk) is the first step in this recipe. Clabbering thickens and curdles the milk, giving it a buttermilk-like consistency. To make clambered milk, you simply add vinegar to almond or soy milk and let it sit for about 10 minutes. It will look curdled, which is what you want. It won’t work with other non-dairy milks, so make sure you use almond or soy.
When buying chocolate chips, make sure you check the dairy content. Chocolate chips that were once vegan are hiding milk in the ingredients, so I always check, even if it’s a brand I’ve bought before. I like to use Enjoy Life and Pascha.
If you follow a gluten-free diet, you can use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
Serve your zucchini bread
A slice or two of vegan chocolate chip zucchini bread pairs well with a cup of tea for a mid-afternoon snack! It also makes a great grab-and-go breakfast.
Storing Your Zucchini Bread
Your bread will last about 5 days in the fridge. Make sure you store it in an air-tight container. It also freezes well. It will last about 6 months in an air-tight container in the freezer. Defrost it on the countertop when you’re ready to eat it.
Vegan Chocolate Chip Zucchini Bread
Not sure what to do with all that zucchini from your garden? Bake a loaf of Vegan Chocolate Chip Zucchini Bread! This healthy treat is free from oil and refined sugar.
material
- ½ the cup almond milk or soy milk
- 1 table spoon Apple cider vinegar
- 1½ the cup wheat flour
- 1½ teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Sea salt
- ¼ the cup Maple syrup
- ½ the cup apple sauce
- ½ teaspoon Vanilla extract
- 1 the cup grated zucchini Packed, (about 1 medium zucchini)
- ½ the cup chopped walnuts
- ½ the cup Chocolate chip (Make sure they are dairy-free)
instructions
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Preheat your oven to 350° and lightly oil or line an 8×4-inch loaf pan with parchment paper.
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Mix the almond or soy milk and apple cider vinegar together and set aside to allow the milk to curdle.
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In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
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In a medium bowl, whisk together the maple syrup, applesauce, vanilla, and almond or soy milk mixture.
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Pour the wet mixture into the dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter should be thick.
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Carefully fold in the zucchini, walnuts and chocolate chips. You can save a few chocolate chips to sprinkle on top if you like.
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Pour the batter into the prepared loaf pan and smooth it out with a spatula or wooden spoon
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Bake the bread until it is golden brown around the edges and a toothpick inserted in the center comes out clean, about 45-55 minutes.
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Place the loaf pan on a wire rack and let the loaf cool for 10 minutes before carefully removing it from the pan.
Calories: 180kcal | Sugars: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 1g | Trans fats: 0.01g | Sodium: 292mg | Potassium: 179mg | Fiber: 3g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg
