Vegan Zucchini Bread with Chocolate Chips and Walnuts Recipe
This Vegan Zucchini Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made without dairy or eggs, it uses dairy-free milk and apple cider vinegar to create a vegan buttermilk, combined with shredded zucchini, warm spices, and a touch of sweetness from brown and cane sugar. Mini chocolate chips or walnuts add texture and extra flavor. Baked to golden perfection, it’s easy to make and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1/2 cup dairy-free milk (soy milk recommended)
- 1 tablespoon apple cider vinegar
- 1/2 cup neutral oil (or substitute olive oil)
- 1/4 cup vegan yogurt (or substitute applesauce)
- 1 teaspoon vanilla paste
Dry Ingredients
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/2 cup cane sugar
Produce
- 1 1/2 cups finely shredded zucchini (about 2 medium zucchinis)
Add-ins
- 1 cup mini chocolate chips or walnuts (or a mix of both)
Instructions
- Prep: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper for easy removal. To make vegan buttermilk, combine the dairy-free milk and apple cider vinegar in a small cup, mix well, and let it sit for at least 5 minutes to curdle.
- Shred Zucchini: Trim the ends off the zucchinis and grate them finely using the fine setting of a box grater over a large plate. Gently squeeze the shredded zucchini over the sink to discard excess liquid, then return it to the plate and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ground cinnamon, ground ginger, baking powder, baking soda, and kosher salt until fully combined. Create a well in the center using a spatula.
- Combine Wet Ingredients: In a separate bowl or measuring cup, mix together the vegan buttermilk, brown sugar, cane sugar, oil, vegan yogurt, and vanilla paste. Add the shredded zucchini and mix again. Pour the wet mixture into the well of the dry ingredients and fold gently until just combined. Be careful not to overmix. Fold in the mini chocolate chips and/or walnuts, reserving a few to sprinkle on top if desired.
- Bake: Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips or nuts on top if using. Place the pan on the middle rack of the oven and bake for 50-55 minutes or until the loaf is golden and a toothpick inserted in the center comes out clean.
- Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing.
- Serve & Store: Slice and serve immediately, or store leftovers in an airtight container at room temperature for up to 3 days. You can also pre-slice and freeze the bread for up to 2 months for longer storage.
Notes
- For a moist loaf, avoid over-squeezing the zucchini to retain some moisture.
- Use parchment paper to line the loaf pan for easy removal and cleaner edges.
- You can substitute vegan yogurt with unsweetened applesauce if needed.
- Feel free to switch up add-ins with raisins, nuts, or dairy-free chocolate chips.
- Make sure to test doneness with a toothpick to avoid overbaking.
- This bread freezes well; wrap slices tightly for individual portions.
