Vegan Chocolate Chip Zucchini Bread
Indulge in the perfect balance of wholesome and decadent with this Vegan Chocolate Chip Zucchini Bread, a delightful twist on a classic. This moist and tender loaf combines shredded zucchini for natural sweetness and moisture, flaxseed meal for an egg-free binding agent, and rich vegan chocolate chips for pockets of melty goodness in every bite. Fragranced with warm cinnamon and vanilla, it’s entirely dairy-free and made with simple pantry staples like almond milk, coconut oil, and two types of sugar for layered sweetness. Ready in just over an hour, this easy recipe is a crowd-pleaser for breakfast, dessert, or a mid-day treat. Enjoy it fresh out of the oven or toasted with your favorite vegan spread!
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Recipe Information
Ingredients
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened almond milk
- 0.5 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, shredded
- 0.75 cup Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan and set aside.
In a small bowl, combine the flaxseed meal and water to make a flax egg. Stir well and let it sit for about 5 minutes until it thickens.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In another bowl, mix the granulated sugar, brown sugar, almond milk, melted coconut oil, vanilla extract, and the prepared flax egg.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Fold in the shredded zucchini and vegan chocolate chips, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your delicious vegan chocolate chip zucchini bread. Enjoy!
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 522.4 g | 190% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 302.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 435 mg | 33% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2105 mg | 45% | |
*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.
