There’s something magical about the aroma of freshly baked zucchini bread filling your home. It’s warm, comforting, and instantly makes you feel at ease. This recipe is not just any zucchini bread—it’s a vegan version that’s incredibly moist, packed with flavor, and so easy to make that you’ll wonder why you haven’t tried it sooner. Whether you’re vegan or not, this bread is a winner. It’s perfect for breakfast, a midday snack, or even dessert. And the best part? You won’t miss the eggs or dairy at all.
Remember when everyone was baking banana bread during lockdown? Well, this zucchini bread might just become your new obsession. It’s just as easy to make, and the addition of chocolate chips (or any other add-ins you like) takes it to a whole new level. I love baking a loaf on a Friday and enjoying a slice with my morning coffee all weekend long. Trust me, once you try this recipe, you’ll be hooked.
Why You’ll Love This Recipe
Vegan-friendly: No eggs or dairy, but still incredibly moist and delicious.
Easy to make: Simple ingredients and straightforward steps.
Versatile: Perfect for breakfast, snacks, or dessert.
Customizable: Add your favorite nuts, fruits, or chocolate chips.
Ingredients You’ll Need
Let’s start with the ingredients. Don’t worry—you probably already have most of these in your pantry. Here’s what you’ll need:
Dry Ingredients:
2 cups all-purpose flour: The base of the bread.
1 teaspoon baking soda: Helps the bread rise.
1 teaspoon baking powder: Adds extra lift.
½ teaspoon salt: Enhances the flavors.
1 teaspoon ground cinnamon: Adds warmth and depth.
½ teaspoon ground nutmeg: Complements the cinnamon for a cozy flavor.
Wet Ingredients:
1 flax egg: Made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. This replaces the egg and binds the ingredients.
1 cup granulated sugar: Adds sweetness.
½ cup brown sugar, packed: Adds moisture and a caramel-like flavor.
½ cup vegetable oil (or melted coconut oil): Keeps the bread moist.
¼ cup unsweetened applesauce: Adds moisture and helps bind the ingredients.
1 teaspoon vanilla extract: Enhances the overall flavor.
1 ½ cups grated zucchini: About 2 medium zucchinis. This is the star ingredient that keeps the bread moist.
Optional Add-ins:
½ cup chopped walnuts or pecans: Adds a nice crunch.
½ cup raisins or vegan chocolate chips: For a touch of sweetness and texture.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s get baking! Follow these simple steps, and you’ll have a delicious loaf of zucchini bread in no time.
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper. This will make it easier to remove the bread once it’s baked.
2. Make the Flax Egg
In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir well and let it sit for about 10 minutes. This mixture will thicken and act as a binder, replacing the egg in traditional recipes.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is well combined so the bread bakes evenly.
4. Combine the Wet Ingredients
In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Add the flax egg and mix until everything is smooth and well combined.
5. Grate the Zucchini
Grate the zucchini using a box grater. There’s no need to peel the zucchini—just wash it thoroughly. After grating, lightly press the zucchini with a paper towel to remove some of the excess moisture. Be careful not to squeeze it too much, as the moisture helps keep the bread moist.
6. Combine Everything
Add the wet mixture to the dry ingredients, stirring until just combined. Overmixing can make the bread dense, so mix gently. Fold in the grated zucchini and any optional add-ins, like nuts or chocolate chips.
7. Bake the Bread
Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
8. Cool and Slice
Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step is important—if you slice it too soon, it might crumble.
Tips for the Perfect Zucchini Bread
Moisture Control: Don’t over-drain the zucchini. A little moisture is key to keeping the bread moist and tender.
Add-ins: Feel free to get creative! Try shredded coconut, dried cranberries, or even a swirl of nut butter for a fun twist.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep it longer, wrap individual slices in plastic wrap and store them in a freezer bag for up to 3 months. Just thaw and enjoy whenever you’re ready.
Why This Recipe Works
You might be wondering how a vegan zucchini bread can be so moist and flavorful without eggs or dairy. The secret lies in the combination of ingredients:
Zucchini: Adds natural moisture and a subtle sweetness.
Applesauce and Oil: Keep the bread tender and moist.
Flax Egg: Acts as a binder, holding everything together.
Cinnamon and Nutmeg: Add warmth and depth of flavor.
Serving Suggestions
This zucchini bread is delicious on its own, but here are a few ways to make it even more special:
With Coffee or Tea: Enjoy a slice with your morning coffee or afternoon tea.
Toasted: Lightly toast a slice and spread it with vegan butter or nut butter.
Dessert: Serve it warm with a scoop of vegan ice cream for a simple dessert.
Ultimately
Whether you’re a seasoned baker or a beginner, this vegan chocolate chip zucchini bread is a recipe you’ll want to keep in your back pocket. It’s easy to make, incredibly moist, and packed with flavor. Plus, it’s a great way to use up any extra zucchini you have lying around.
So, the next time you’re in the mood for something sweet, comforting, and a little bit healthy, give this recipe a try. I promise, you won’t be disappointed. Happy baking!
