Chocolate Chip Zucchini Bread (Vegan)

Here’s a delicious recipe for Chocolate Chip Zucchini Bread that’s moist, flavorful, and a great way to use up extra zucchini!

Chocolate Chip Zucchini Bread (Vegan)

Yield: 10 Servings

Ingredients:

Dry Ingredients:

  • 1 ½ cups all-purpose flour (or gluten-free flour)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (or allspice)

Wet Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 flax egg (1 tbs flaxseed meal plus 3 tbs water)
  • 1/2 cup organic cane sugar (or granulated sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil (or melted vegan butter or oil of choice)
  • 2 tsp vanilla extract

Add-ins:

  • 1/3 cup dairy-free chocolate chips
  • 1/2 cup chopped nuts (optional, like walnuts or pecans)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. Prepare the Flax Egg:
    • In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons water. Stir well and set aside.
  3. Prepare the Zucchini:
    • Grate the zucchini using a box grater or food processor, no need to drain. Set aside.
  4. Mix the Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Mix the Wet Ingredients:
    • In another bowl, combine the grated zucchini, flaxseed egg, sugar, applesauce, coconut oil, and vanilla extract. Stir until well combined.
  6. Combine Wet and Dry:
    • Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  7. Add Chocolate Chips and Nuts:
    • Fold in the chocolate chips and chopped nuts, if using.
  8. Bake the Bread:
    • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool:
    • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve:

  • Slice and serve! This zucchini bread is delicious on its own or with a spread of vegan butter or nut butter.

Tips:

  • Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Enjoy your moist and sweet vegan chocolate chip zucchini bread!