Super moist and a great way to use your garden harvest, this Vegan Zucchini Bread is easy to prepare and tasty any time of the day. Swirled with chocolate chips and lightly spiced with cinnamon, this recipe skips the eggs but not the flavor.
Made with vegan yogurt to keep it ultra moist, this vegan zucchini bread recipe is so delicious that everyone will fall in love with it. Whisk easily in a bowl, the bread then cooks until soft inside and golden brown on top.
Just like my double chocolate banana bread and my date pumpkin breadThis zucchini bread proves that you don’t need eggs for baked goods to come together. And believe me, once you have the vegan version, you will never go back to a traditional recipe.
Why you will love this recipe
- Easy to make: You really only need a handful of pantry staples for dairy-free zucchini bread to come together, making this dessert super simple to make.
- Family approved: Everyone from kids to adults loves this zucchini bread thanks to its light texture and tasty chocolate chip bites.
- Versatile: The main recipe can be adjusted and adapted easily so you can tweak it for any occasion.
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Ingredients
- Vegan yogurt: This is what makes eggless zucchini bread stay moist while baking. Opt for an unsweetened yogurt because the sugar present in the recipe provides enough sweetness.
- Dairy-free milk: Any type of plant-based milk will work for the recipe, so use what you have on hand.
- Zucchini: It takes about 2 small zucchini to make a cup and a half when grated. If your zucchini is very liquid, let it sit in a colander for 5 to 10 minutes, pressing lightly to release excess liquid.
- Chocolate chips: Make sure your chocolate chips are vegan. You can use mini or regular chips. The mini chocolate chips will be distributed better in each bite.
See the recipe card at the end of the article for the full list of ingredients with quantities.
Variants
- Crunch: Adding chopped pecans or walnuts is a great way to give extra texture to egg-free zucchini bread.
- Caramel Zucchini Bread: If you’re making this vegan zucchini bread for a special occasion, try drizzling it with vegan caramel sauce to make it even more delicious.
- White chocolate: Replace chocolate chips with white chocolate for a new aesthetic look and different flavor.
How to Make Zucchini Bread Without Eggs or Dairy
Making egg-free zucchini bread is incredibly simple. It all comes together in one bowl and the prep work only takes 10 minutes. The hardest part is waiting for the bread to cool so you can eat it!
Step 1: Mix the Dough. In a large bowl, mix dry ingredients until well combined. One by one, add the wet ingredients and mix until no lumps remain.
Step 2: Prepare the zucchini: Grate and measure the zucchini before gently incorporating it and the chocolate chips into the dough.
Step 3: Pour and cook. Pour the dough into a buttered loaf pan and smooth it out. Sprinkle with chocolate chips if desired and bake for 60-65 minutes until cooked through. Enjoy a warm slice with a Dalgona matcha latte for the ultimate afternoon snack.
Expert advice
- Do not overmix the dough: When adding the wet ingredients to the dry ingredients, mix until everything is well combined. Also be careful when incorporating the zucchini and chocolate chips. Overmixed batter leads to dry zucchini bread.
- Measure the flour with a cup: Do not remove the flour from the bag, but pour it into a measuring cup for a more accurate measurement.
- Line your bread pan: Either grease your bread pan well, or line it with a piece of parchment paper so that the bread does not stick once baked.
Recipe video
Storage Instructions
- Storage: Once completely cooled, wrap leftover zucchini bread in plastic wrap or place in an airtight container. It will stay fresh on the counter for up to 3 days or in the refrigerator for a week.
- Freeze: You can also freeze zucchini bread once cooled by wrapping it in plastic wrap and placing it in a freezer-safe bag. Store it in the freezer for up to 3 months and thaw it in the refrigerator overnight before using.
- Reheating: Before serving leftover zucchini bread, heat it lightly in the microwave. This will make the chocolate chips gooey again, making every bite delicious.
Presentation suggestions
Zucchini bread pairs well with all types of meals and all seasons. Whether you enjoy it as part of a simple summer dinner or as a snack on a hot day, it’s the perfect addition. Below are some fun dishes to pair with it.
Recipe FAQs
You can, but the texture and taste may vary. Whole wheat flour gives a denser texture and a bit nuttier taste than all-purpose flour. For best results, I recommend using half all-purpose flour and half whole wheat to maintain a more tender texture. Note that you may need to add more liquid if you use whole wheat flour, as it absorbs more liquid.
It’s not necessary. The moisture in zucchini is what keeps it moist and tender. If you feel that your zucchini is too liquid, you can drain them and squeeze them lightly.
Yes! There is no need to peel it before grating it. Just make sure to wash it well before mixing it into the batter.
Yes! If you want to make this a chocolate chip zucchini cake, you can bake it in an 8 x 8 pan or an 8 inch round cake pan. The baking time will be different because the cake will be thinner. Check the cake for about 30 minutes and adjust the time if necessary, watching it closely so it doesn’t overcook.
More Delicious Vegan Cake Recipes
Vegan Zucchini Bread
This vegan zucchini bread is ultra moist, perfectly spiced with cinnamon and sprinkled with gooey chocolate chips. A simple plant-based recipe that makes the most of fresh zucchini: delicious for breakfast, snack or dessert.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- ¾ cup Powdered sugar
- 3 teaspoon cinnamon
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- ¾ cup sugar-free vegan yogurt
- ¾ cup neutral oil I used avocado, canola also works great
- ¼ cup dairy-free milk
- 2 teaspoon vanilla extract
Folding
- 1 ½ cups grated zucchini
- 1 cup chocolate chips
Instructions
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Whisk together the dry ingredients until well combined, then add the wet ingredients. Mix everything well.
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Grate the zucchini, then measure out 250 g and add them to the mixture with the chocolate chips.
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Line a large loaf pan with baking paper and gently grease it. Transfer the zucchini bread mixture to the pan and garnish with chocolate chips, if desired.
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Bake the bread for 60 to 65 minutes at 350°F. Let cool, slice and enjoy!
Remarks
- Mix gently: Mix the wet and dry ingredients until well combined, then gently fold in the zucchini and chocolate chips. Overmix = dry bread.
- Measure the flour correctly: Pour the flour into your measuring cup and level it – pouring in too many packets.
- Prepare your pan: Grease well or line with parchment paper to prevent the bread from sticking.
Nutrition
Calories: 409kilocaloriesCarbohydrates: 49gProtein: 3gFat: 23gSaturated fat: 5gPolyunsaturated fats: 5gMonounsaturated fat: 11gTrans fat: 0.1gSodium: 178mgPotassium: 139mgFiber: 1gSugar: 27gVitamin A: 62UIVitamin C: 6mgCalcium: 104mgIron: 1mg
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