
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:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the Flax Egg:
- In a small bowl, combine 1 tablespoon flaxseed meal with 3 tablespoons water. Stir well and set aside.
- Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor, no need to drain. Set aside.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients:
- In another bowl, combine the grated zucchini, flaxseed egg, sugar, applesauce, coconut oil, and vanilla extract. Stir until well combined.
- Combine Wet and Dry:
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Add Chocolate Chips and Nuts:
- Fold in the chocolate chips and chopped nuts, if using.
- 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.
- 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!