Vegan Chocolate Chip Zucchini Bread Recipe
This Vegan Chocolate Chip Zucchini Bread is a moist, flavorful, and wholesome treat perfect for breakfast or a snack. Made with whole spelt flour, natural sweeteners like maple syrup and coconut sugar, and dairy-free chocolate chips, it offers a delicious plant-based option that is simple to prepare and packed with the moisture of shredded zucchini.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 3/4 cup shredded zucchini (squeezed to remove excess water)
- 1/4 cup organic coconut oil (measured solid, then melted)
- 2 Tablespoons unsweetened applesauce
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup maple syrup
- 1/4 cup water
- 1 1/2 cup whole spelt flour (or whole wheat flour, white spelt flour, or all-purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dairy free mini chocolate chips (plus a few more for sprinkling on top)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper so that it hangs over the sides for easy removal of the bread.
- Combine wet ingredients: In a bowl, mix together the shredded zucchini, melted coconut oil, unsweetened applesauce, and water until well combined.
- Add sweeteners and flavorings: Stir in the coconut sugar, maple syrup, and vanilla extract until fully incorporated.
- Incorporate dry ingredients: Add the whole spelt flour, baking soda, salt, and cinnamon to the wet mixture. Stir gently until a smooth batter forms.
- Mix in chocolate chips: Fold in 1/3 cup of dairy-free mini chocolate chips evenly throughout the batter.
- Prepare for baking: Spoon the batter into the prepared loaf pan and sprinkle a few more dairy-free chocolate chips on top for garnish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for about 45 minutes, then lift it out using the parchment paper sides. Slice and enjoy warm or at room temperature.
Notes
- Ensure zucchini is well squeezed to avoid excess moisture, which can make the bread soggy.
- You can substitute whole spelt flour with whole wheat or all-purpose flour if preferred.
- For a sweeter bread, increase the maple syrup slightly but be cautious not to add too much liquid into the batter.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze slices for longer storage and thaw at room temperature before serving.
