This Easy Vegan Chocolate Chip Zucchini Bread is sweet, moist, and delicious. It's one of my favorite breads to make and it's a great way to use up leftover zucchini.
This vegan recipe doesn't use a flax egg which makes baked goods too dense. It's quick to put together and the whole family loves it. This easy vegan zucchini bread is very versatile and you can put in your favorite add-ins.
I love baking with chocolate chips. If you need more recipes full of gooey chocolate chips, try out my peanut butter chocolate chip cookies, chocolate chocolate chip bundt cake, chocolate bread with chocolate chips and banana chocolate chip cookies.
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Why You'll Love This Recipe
- Made with veggies: Even if your kid claims to not like zucchini, they will happily gobble up this bread.
- No eggs: It's dairy-free, egg-free and doesn't use an egg replacer.
- Warm spices: This tasty bread is full of cinnamon and nutmeg.
- Oil-free option: If you are staying away from oil, you can use unsweetened applesauce instead.
Ingredient Notes
- Unsweetened non-dairy milk - I always use unsweetened soy milk in my cooking and baking but almond or oat milk would work well too. I wouldn't use coconut milk as it will give the bread a coconut flavor.
- Flour - For best texture, use all purpose flour. However, I've also made this with 100% whole wheat flour and it works out great.
- Vegetable oil - You can substitute with canola oil. If you don't want to add any oil, replace with unsweetened applesauce.
- Apple cider vinegar - If you don't have any apple cider vinegar, you can also substitute with regular white vinegar.
- Brown sugar - You can use a combination of brown sugar and white sugar as well. I prefer the flavor of all brown sugar though.
- Non-dairy chocolate chips - My favorite non-dairy chocolate chips are from Trader Joe's but use your favorite brand.
Variations
- Add in ⅓ cup of walnuts or pecans.
- Turn the zucchini bread into vegan zucchini muffins. Fill the muffin tins about ⅔ full and bake for 18 - 20 minutes.
- If you don't have vegetable oil you can also use canola oil.
- Substitute the raisins for a different dried fruit.
How To Make Vegan Zucchini Chocolate Chip Bread
1. To start, preheat the oven to 350 degrees.
2. Prepare an 8" x 4" loaf pan by spraying it with cooking spray. You can also line it with parchment paper.
3. Next, use a handheld grater to grate a medium zucchini. You can also use a food processor, but it only takes a minute to do it by hand.
4. Wrap the grated zucchini in a paper towel and set aside. The paper towel helps absorb some of the excess liquid.
5. Next, in a small bowl, combine the vegetable oil, non-dairy milk, vanilla extract and apple cider vinegar. Set aside the wet ingredients.
Don't be alarmed if the mixture looks curdled. The vinegar mixed with the non-dairy milk combine to make a buttermilk substitute.
6. Next, in a large mixing bowl whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Make sure there aren't any sugar lumps in it.
7. Pour the wet ingredients into the dry ingredients and stir until just combined.
8. Fold in the zucchini shreds, vegan chocolate chips, and raisins. Do not overmix.
9. Pour the zucchini batter into the prepared loaf pan and bake for 53-60 minutes.
10. Remove the pan from the oven and let it rest for at least 10 minutes.
11. Remove the bread from the pan and put on a cooling rack to cool completely.
Expert Tips
- You can eat it as is or spread on some vegan butter or nut butter.
- Wrapping the grated zucchini in paper towels is a must to absorb the excess moisture. Do not skip this step.
This is a great summer time recipe. If you're looking for more vegan recipes that are perfect in the summer, try my vegan peach mango pie and my vegan ube coconut cupcakes.
Storage Tips
Room Temperature
Store any leftovers in an airtight container or wrapped in aluminum foil at room temperature. Use within 3 days.
Freezer
For best results, wrap it in wax paper or parchment paper and place in a freezer bag. When you are ready, thaw the bread in the refrigerator overnight. You should be able to slice it by the next morning.
Reheat
You can warm up individual slices in the oven.
Recipe FAQs
No. You can leave them out or even substitute with another dried fruit. The raisins give it added sweetness and texture.
Insert a toothpick or even a fork in the middle of the bread. If any batter/crumbs are stuck to it then give it five more minutes to cook.
Vegan Bread Recipes
If you tried this Vegan Chocolate Chip Zucchini Bread Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Chocolate Chip Zucchini Bread
Equipment
- 8" x 4" loaf pan
Ingredients
- 1 medium zucchini, grated
- ½ cup vegetable oil
- ½ cup unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 ½ cups all purpose flour
- ¾ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ⅓ cup non-dairy chocolate chips
- ⅓ cup raisins
Instructions
- Preheat oven to 350°. Prepare an 8" x 4" loaf pan by spraying with nonstick oil spray or lining it with parchment paper.
- Grate a medium zucchini with a box grater. Wrap the zucchini shreds in a paper towel and set aside.
- In a small bowl, combine the vegetable oil, non-dairy milk, vanilla extract and apple cider vinegar and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Make sure there aren't any sugar lumps in it.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the zucchini, chocolate chips, and raisins. Do not overmix.
- Pour the zucchini batter into the prepared pan and bake for 50 - 60 minutes.
- Remove the pan from the oven and let rest for at least 10 minutes. Remove the bread from the pan and put on a wire rack to cool completely.
- Store any leftovers in an airtight container.
Notes
- Wrapping the grated zucchini in paper towels is a must to absorb the excess moisture. Do not skip this step.
- If you don't have any apple cider vinegar, white vinegar can work as well.
- I use unsweetened soy milk, but almond milk or oat milk would work too. I don't recommend coconut milk because it will give it a coconut flavor.
- You can also add about ⅓ cup of walnuts for added crunch.
- You can eat this bread as is or spread some vegan butter, cream cheese or nut butter on it.
Jen says
This is the best zucchini bread! Sweet and moist but not super heavy.
Marvin says
This is the best zucchini bread recipe - vegan or non-vegan. Hands down.
jencardenas says
It's my favorite too! Thanks!