Easy Vegan Chocolate Chip Zucchini Bread

5 from 2 votes

This easy sweet bread is flavorful, moist, and delicious. It's the perfect way to use up extra zucchini.

Prep Time15

Cook Time53

Total Time1 8

Course: Bread, Dessert

Cuisine: American

Servings: servings

Calories: 294kcal

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.

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.