You will love this vegan zucchini bread with walnuts and chocolate chips. It’s moist, fluffy, and super easy to make! It’s the perfect snack or breakfast that doesn’t require much work.
Why This Recipe Works
The zucchini serve as a perfect egg-replacer in this vegan banana bread. They also make it super moist. And don’t worry, it won’t taste like zucchini. It actually tastes pretty much like a regular banana bread.
The cinnamon and the nutmeg give it a really nice flavor. The walnuts add a bit of crunch and the dark chocolate chips provide the perfect amount of sweetness.
The recipe is super easy and quick to make. All you need is a grater (or a food processor), a bowl, a wooden spoon, and a loaf pan.
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!
I love to eat it with thinly spread nut butter on top. I usually use almond butter or pumpkin seed butter.
What Goes Into This Recipe
- Bananas – they should be ripe with a few brown spots
- Brown Sugar – you could also use coconut sugar instead
- Chocolate Chips – dark chocolate chips are often vegan, but always check the label
- Apple Sauce – use unsweetened apple sauce
- Flour – I used all-purpose flour, but you could also use whole wheat or spelt flour for a healthier version.
How To Make This Recipe
1. Step: Grate the zucchini either in a food processor or with a handheld grater.
2. Step: Throughly squeeze them with your hands to remove as much excess water as possible.
3. Step: Add the dry ingredients to a bowl. Preheat your oven to 350 °F.
4. Step: Stir the dry ingredients with a spoon until well combined.
5. Step: Then add the mashed banana, the apple sauce, the maple syrup, and the vanilla extract.
6. Step: Stir until combined. Then add the grated zucchini and stir quickly.
7./8. Step: Next, mix in the chopped walnuts and the dark chocolate chips. Make sure not to overmix the batter as this can cause the bread to not rise properly.
9. Step: Line a loaf pan with parchment paper (let the parchment paper overlap the loaf pan) and pour the batter into the loaf pan.
10. Step: Bake it for 40-50 minutes. Do a toothpick test to check if it’s s done. Stick a toothpick into the center. If there is wet batter on the toothpick, it needs more time. But if it comes out clean, it’s done.
11. Step: Let it 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 easy to remove it after baking.
- Alternatively, you could also spray your loaf pan with no-stick cooking spray. However, make sure to spray it very generously, so it doesn’t stick to the pan.
- It’s very important that you let it 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.
FAQs:
How Long Does The Zucchini Bread Last?
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 It?
Yes, it 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 it, let it cool down completely.
To thaw, just leave it in the plastic wrap and let it sit on the counter until it reaches room temperature.
Can I Make This Recipe Gluten-Free?
Yes, you can replace the all-purpose flour 1:1 with a gluten-free flour blend.
Related Recipes:
- 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!
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
- Don't overmix the batter.
- Make sure to let the parchment paper overlap the loaf pan, so it's very easy to remove the zucchini bread after baking.
- 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.
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