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You’re going to love this vegan zucchini bread with nuts and chocolate chips. It’s moist, fluffy, and super easy to make! It’s the perfect snack or breakfast that doesn’t require a lot of work.
Why this recipe works
Zucchini serves as the perfect egg substitute 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 nutmeg give it a really nice flavor. The nuts add a little crunch and the dark chocolate chips provide just the right amount of sweetness.
The recipe is very easy and very quick to make. All you need is a grater (or food processor), a bowl, a wooden spoon, and a skillet.
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 eating it with some nut butter spread thinly on top. I usually use almond butter or pumpkin seed butter.
What goes into this recipe
- Bananas – should be ripe with some brown spots
- Brown sugar – you could also use coconut sugar
- Chocolate Chips – dark chocolate chips are often vegan, but always check the label
- Applesauce – use unsweetened applesauce
- Flour – I used 00 flour, but for a healthier version you can also use wholemeal or spelled flour.
How to make this recipe
1. Step: Grate the zucchini in a food processor or with a handheld grater.
2. Pass: squeeze them well with your hands to remove as much excess water as possible.
3. Pass: Add the dry ingredients to a bowl. Preheat the oven to 350°F.
4. Pass: Mix the dry ingredients with a spoon until well blended.
5. Pass: Then add the mashed banana, applesauce, maple syrup and vanilla extract.
6. Pass: Stir until combined. Then add the grated zucchini and mix quickly.
7./8. Take a step: Then add the chopped walnuts and dark chocolate drops. Make sure you don’t mix the batter too much as this may cause the bread to rise incorrectly.
9. Pass: Line a baking sheet with parchment paper (allow the parchment paper to overlap the pan) and pour the batter into the pan.
10. Pass: Cook for 40-50 minutes. Do the toothpick test to see if it’s cooked. Stick a toothpick in the center. If there is wet batter on the toothpick, it takes longer. But if it comes out clean, it’s done.
11. PassPreparation: Let it cool in the loaf pan for about 20 minutes before transferring it to a wire rack to cool. If you take it off too soon, it could break.
Notes on the recipe:
- Make sure you don’t mix the batter too much, or the zucchini bread may not rise properly.
- I lined the pan with parchment paper. Be sure to let the parchment paper overlap the pan so it’s easy to remove after baking.
- Alternatively, you can also spray the pan with nonstick cooking spray. However, be sure to spray it very generously, so it doesn’t stick to the pan.
- It’s very important to let it cool in the pan for about 20 minutes before moving it onto a wire rack. If you take it off too soon, it could break.
Frequent questions:
How long does 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 keep it in the fridge as well. However, I’m not the biggest fan of keeping it in the fridge as I think that way it loses some of its flavor.
Can you freeze it?
Yes, it freezes really well. 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, let it cool completely.
To defrost 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 1:1 all-purpose flour with a gluten-free flour blend.
Related Recipes:
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I hope you enjoy 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. As soon as leave me a comment and a star rating under. Your comments really make my day!
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Theirs
Vegan zucchini bread
You’re going to love this vegan zucchini bread with nuts and chocolate chips. It’s moist, fluffy, and super easy to make! It’s a great snack or breakfast recipe that doesn’t require much work!
Press Pin Evaluate
Portions: 12 portions
Calories: 218kcal
Instructions
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Grate the zucchini in a food processor or with a handheld grater. Then squeeze them well with your hands to remove as much excess water as possible.
-
Combine the dry ingredients in a bowl. Preheat the oven to 350°F.
-
Then add the mashed banana, applesauce, maple syrup, oil and vanilla extract. Mix until combined. Then add the grated zucchini and mix quickly.
-
Then add the chopped walnuts and dark chocolate chips. Make sure you don’t mix the batter too much, or the zucchini bread may not rise properly
-
Line a baking sheet with parchment paper (allow the parchment paper to overlap the pan) and pour the vegan zucchini bread batter into the pan.
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Bake the zucchini bread for 40-50 minutes. Do the toothpick test to check if the zucchini bread is cooked. Simply poke a toothpick into the center of the zucchini bread. If there is wet batter on the toothpick, it takes longer. But if it comes out clean, it’s done.
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Let the zucchini bread cool in the pan for about 20 minutes before transferring it to a wire rack. If you take it off too soon, it could break.
Notes
- Don’t mix the batter too much.
- Be sure to let the parchment paper overlap the pan, so it’s very easy to remove the zucchini bread after baking.
- It is very important to let the courgette bread cool in the pan for about 20 minutes before moving it onto a wire rack. If you take it off too soon, it could break.
Nutrition
Calories: 218kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated fats: 2g | Sodium: 106mg | Potassium: 226mg | Fiber: 1g | Sugar: 12g | Vitamin A: 25UI | C vitamin: 2.8mg | Soccer: 66mg | Iron: 1.3mg
