Vegan Zucchini Bread

This Vegan Zucchini Bread recipe is fluffy, moist, has crispy edges, and is studded with chocolate chips. Treat yourself to a slice for breakfast or dessert. Vegan, Gluten-Free and Oil-Free Options.

Course Breakfast

Cuisine American

Method Oven

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 449kcal

Author Caitlin Shoemaker

Ingredients

1/2 cup dairy-free milk I recommend soy milk
1 tablespoon apple cider vinegar
1 1/2 cups finely shredded zucchini (about 2)
2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup neutral oil or sub olive oil
1/4 cup vegan yogurt or sub applesauce
1 teaspoon vanilla extract
1 cup mini chocolate chips or walnuts or a mix of both

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F and grease or line a 9x5” loaf pan (I prefer to line it with parchment paper for easy removal). Make the vegan buttermilk by combining the milk and vinegar in a small cup; mix well, then let sit for at least 5 minutes.
Zucchini: Trim the ends from your zucchini and use the fine setting of the box grater to grate the zucchini over a large plate. Use your hands to gently squeeze the shredded zucchini over the sink, discarding extra liquid. Return the zucchini to the plate and set aside.
Dry Ingredients: In a large bowl whisk the flour, cinnamon, ginger, baking powder, baking soda, and salt together until evenly combined. Use a spatula to form a well in the center of the bowl.
Wet Ingredients: Add the buttermilk, brown sugar, cane sugar, oil, yogurt, and vanilla, to a separate bowl or measuring glass. Mix well, then add the shredded zucchini and mix again. Add to the dry ingredients and mix gently until just combined. Fold in the chocolate chips and walnuts, if using (I like to save a few tablespoons to sprinkle on top).
Bake: Transfer the batter to the prepared loaf pan and top with a few extra chocolate chips (optional). Bake in the middle rack of the oven for 50-55 minutes, until the lof is golden on top and a toothpick inserted in the center comes out clean.
Cool: Remove the pan from the oven and let sit for 10 minutes to allow the loaf to set. Transfer the loaf to a wire rack and cool completely.
Serve & Store: Slice and enjoy immediately, or store leftovers in an airtight container for up to 3 days. You can also pre-slice this Vegan Zucchini Bread and store in the freezer for up to 2 months.

Notes

Oil-Free: Replace the oil with 1/2 cup of almond butter; the bread will have a denser texture and slight almond flavor.
Gluten-Free: Replace the flour with 2 cups of oat flour and 1/2 cup of brown rice flour; the loaf will not rise as much but it will still be delicious! I have not tested this recipe using any other flour combination. I cannot recommend substitutions, but feel free to experiment at your own risk!

Nutrition