Dairy-Free Chocolate Chip Zucchini Bread
Elevate your snacking game with this Dairy-Free Chocolate Chip Zucchini Bread—an irresistible blend of wholesome ingredients and indulgent flavors. Perfectly moist and naturally sweetened, this recipe uses grated zucchini to infuse a subtle freshness while eliminating dairy for a plant-based twist. Melted coconut oil, almond milk, and apple cider vinegar create a rich, tender crumb, complemented by warm spices like cinnamon and nutmeg for cozy depth. Studded with dairy-free chocolate chips, every bite strikes the perfect balance between healthy and indulgent. Quick to prepare and ready in under an hour, this zucchini bread makes a fantastic breakfast, snack, or dessert option. Slice into this family-friendly treat and enjoy it as is or pair it with your favorite dairy-free spread for an even more delightful experience! Perfect for those seeking dairy-free baking recipes, chocolate zucchini bread, or vegan-friendly comfort food.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2 large eggs
- 0.5 cup coconut oil, melted
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 0.25 cup unsweetened almond milk
- 1.5 cups zucchini, grated and squeezed of moisture
- 1 cup dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another bowl, beat the eggs until light and frothy. Add the melted coconut oil, brown sugar, vanilla extract, apple cider vinegar, and almond milk. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated.
Fold in the grated zucchini and dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your dairy-free chocolate chip zucchini bread as is, or toast it lightly and serve with your favorite dairy-free spread.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 562.8 g | 205% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 335.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 479 mg | 37% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
