You will love this vegan zucchini bread with walnuts and chocolate chips. It’s moist, fluffy, and super easy to make! It makes a great snack or breakfast recipe that doesn’t require much work!
It’s also a great recipe for leftover zucchini. So if you’re growing your own zucchini in your garden, this is the perfect recipe for you! And the zucchini serve as a perfect egg-replacer!
They also make the zucchini bread super moist. And don’t worry, the vegan zucchini bread won’t taste much like zucchini. It actually tastes pretty much like a regular banana bread.
It’s nicely spiced with cinnamon and a pinch of nutmeg. Oh and don’t forget the dark chocolate chips!
What You Need For This Vegan Zucchini Bread:
You don’t need any fancy or hard to find ingredients for this vegan zucchini bread. In most cases, you should be able to find all of the ingredients in any regular grocery store.
You need:
- all-purpose flour
- a zucchini
- a small ripe banana
- maple syrup
- unsweetened apple sauce
- natural vanilla extract
- baking powder
- coconut sugar or brown sugar
- salt
- cinnamon
- nutmeg
- walnuts
- coconut oil or canola oil
- dark chocolate chips (make sure they’re vegan)
As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.
How To Make Vegan Zucchini Bread
The recipe is super easy and very straight-forward. You just need a grater (or a food processor), a bowl, a wooden spoon, and a loaf pan.
STEP 1: Grate the zucchini either in a food processor or with a handheld grater. Then throughly squeeze them with your hands to remove as much excess water as possible.
STEP 2: Combine the dry ingredients in a bowl. Preheat your oven to 350 °F.
STEP 3: Then add the mashed banana, the apple sauce, the maple syrup, and the vanilla extract. Stir until combined. Then add the grated zucchini and stir quickly. Next, mix in the chopped walnuts and the dark chocolate chips. Make sure not to overmix the batter as this can cause the zucchini bread to not rise properly.
STEP 4: Line a loaf pan with parchment paper (let the parchment paper overlap the loaf pan) and pour the vegan zucchini bread batter into the loaf pan.
STEP 5: Bake your zucchini bread for 40-50 minutes. Do a toothpick test to check if the zucchini bread is done. Just stick a toothpick into the center of your zucchini bread. If there is wet batter on the toothpick, it needs more time. But if it comes out clean, it’s done.
STEP 6: Let the zucchini bread cool down in the loaf pan for about 20 minutes before moving it to a cooling rack. If you take it out too early, it might break apart.
Recipe Notes:
- Make sure not to overmix the batter as this can cause the zucchini bread to not rise properly.
- I lined the loaf pan with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it’s very easy to remove the zucchini bread after baking.
- Alternatively, you could also spray your loaf pan with no-stick cooking spray. However, make sure to spray it very generously, so the zucchini bread doesn’t stick to the pan.
- It’s very important that you let the zucchini bread cool down in the loaf pan for about 20 minutes before moving it to a cooling rack. If you take it out too early, it might break apart.
- I love to eat a slice of this zucchini bread with thinly spread nut butter on top. I usually use almond butter or pumpkin seed butter.
Vegan Zucchini Bread – FAQs:
How Do You Store This Vegan Zucchini Bread and How Long Does It Last?
To store the zucchini bread, I recommend covering it with foil and storing it at room temperature.
Stored at room temperature, it will last 3-4 days. If you want it to last longer (5-7 days), you can also store it in the fridge. However, I’m not the biggest fan of storing it in the fridge as I think it loses some of its flavor this way.
Can You Freeze This Vegan Zucchini Bread?
Yes, zucchini bread freezes really well. Double-wrap it tightly in plastic wrap, then transfer it to a freezer bag.
This way you can freeze it for up to 8-12 weeks. Before freezing the zucchini bread, let it cool down completely.
When you de-freeze it, just leave it in the plastic wrap and let it sit on the counter until it reaches room temperature.
Other Vegan Baking Recipes You Might Like:
- Pumpkin Bread with Cranberries and Pumpkin Seeds
- Vegan Banana Bread with Chocolate and Hazelnuts
- Vegan Lemon Cake
- 15 Amazing Vegan Banana Bread Recipes
I LOVE TO HEAR FROM YOU GUYS!
I hope you like this vegan zucchini bread as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Zucchini Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded zucchini
- 1 small banana, mashed
- 1/4 cup maple syrup
- 1/2 cup unsweetened apple sauce
- 1/4 cup canola oil or melted coconut oil
- 1 teaspoon natural vanilla extract
- 2 teaspoons baking powder
- 1/4 cup coconut sugar or brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup walnuts, chopped
- 1/3 cup dark chocolate chips (make sure they're vegan)
Instructions
- Grate the zucchini either in a food processor or with a handheld grater. Then throughly squeeze them with your hands to remove as much excess water as possible.
- Combine the dry ingredients in a bowl. Preheat your oven to 350 °F.
- Then add the mashed banana, the apple sauce, the maple syrup, the oil, and the vanilla extract. Stir until combined. Then add the grated zucchini and stir quickly.
- Next, mix in the chopped walnuts and the dark chocolate chips. Make sure not to overmix the batter as this can cause the zucchini bread to not rise properly
- Line a loaf pan with parchment paper (let the parchment paper overlap the loaf pan) and pour the vegan zucchini bread batter into the loaf pan.
- Bake your zucchini bread for 40-50 minutes. Do a toothpick test to check if the zucchini bread is done. Just stick a toothpick into the center of your zucchini bread. If there is wet batter on the toothpick, it needs more time. But if it comes out clean, it's done.
- Let the zucchini bread cool down in the loaf pan for about 20 minutes before moving it to a cooling rack. If you take it out too early, it might break apart.
Notes
- Make sure not to overmix the batter as this can cause the zucchini bread to not rise properly.
- I lined the loaf pan with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's very easy to remove the zucchini bread after baking.
- Alternatively, you could also spray your loaf pan with no-stick cooking spray. However, make sure to spray it very generously, so the zucchini bread doesn't stick to the pan.
- It's very important that you let the zucchini bread cool down in the loaf pan for about 20 minutes before moving it to a cooling rack. If you take it out too early, it might break apart.
- I love to eat a slice of this zucchini bread with thinly spread nut butter on top. I usually use almond butter or pumpkin seed butter.
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