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Easy 1 Bowl Vegan Zucchini Bread. Hearty Zucchini Bread with Chia seeds and Chocolate chips. Add some walnuts or other nuts for variation. Vegan Nutfree Recipe Jump to Recipe
Is your zucchini crop filling up baskets yet? The abundance of summer squash around means a lot of grilled veggies, minestrone, shredded zucchini fritters, zucchini sloppy lentils and more ways to use them up.
This zucchini bread is another popular loaf to add to the repository. With chia seeds for additional nutrition, these soft, moist, delicious slices make a for a great breakfast or snack. Add nuts, other toasted seeds and dried fruit for a hearty breakfast loaf. For Gluten-free try this GF Zucchini Loaf.
More Bakes from the blog
- Golden Turmeric Coconut Loaf – 1 Bowl.
- Grain-free Carrot Banana Bread. Use shredded zucchini instead of carrot for Grain-free Zucchini Banana Bread,
- Carrot Turmeric Chia Muffins.
- Sweet Potato Pie Bars.
- Pumpkin Pecan Crumb Coffee Cake.
- Gluten-free Cakes and Loafs.
Tips for a great zucchini bread
- Zucchini can have a ton of moisture which can end up throwing the dry to wet balance off and making the bread gummy. Squeeze out the zucchini for best results.
- Use a good balance of batter to zucchini. More zucchini than what the batter can handle also can yield gummy or wet result.
- If you arent accustomed to or fond of the chia texture, omit the chia seeds.
- This bread can be made without oil and low sugar, see recipe notes. The bread can tend to dry out without the oil and will benefit from the addition of 1/4 cup coconut flakes.
Easy Vegan Zucchini Bread with Chia Seeds
Ingredients
Wet:
- 3/4 cup non dairy milk, , such as almond milk, soy milk
- 1/3 cup raw sugar or light brown sugar or coconut sugar, , 1-2 tbsp more for sweeter
- 3 tbsp chia seeds
- 3 tbsp oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Dry:
- 1.5 cups flour, (I use 1 cup unbleached all purpose and 1/2 cup wheat)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp spices like cinnamon, , optional
- 1 cup shredded zucchini, , squeezed between paper towels to remove excess moisture
- 1/3 cup chocolate chips, , plus more for topping
Instructions
- Preheat the oven to 365 deg F (190 C), line a loaf pan with parchment or grease well. Mix non dairy milk and chia seeds in a large bowl and let sit for 10 mins. Then whisk in the rest of the wet ingredients until well combined.
- Fold in the zucchini. Add the dry ingredients (start with 1.25 cups flour if using more whole grain flour, and more a tbsp at a time), and mix to make a thick muffin like batter. Fold in the chocolate chips (and 1/4 cup chopped nuts if using). ( If omitting the chia seeds from the wet, you will need a bit more flour to get the thick batter).
- Pour into prepared pan. Sprinkle 1 tbsp chocolate chips on top.
- Bake at 365 degrees F (190 deg C) for 55 to 65 minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and the batter) . For a gluten-free bread, see GF Zucchini Loaf
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Subbed 1 1/8 cup of whole wheat flour and it was delish!
awesome!
Can I use 1 1/2 cups almond flour or do I have to mix flours?
you do need a mix of flours as there is not much binding inthe almond flour. So atleast a quarterportion starch such as potato starch
Fantastic recipe! So quick and easy! I added cocoa powder and used about 1-1/2 TBS chia seeds (all I had on hand), keeping flour at 1-1/4 per Notes. I also added a handful of chopped pecans. My only “complaint” is that it’s supposed to serve 12…more like serves 1! 🙂
awesome! 12 slices :). people serves is variable.
Made it and turned out to be super soft! Love the crunch of chia seeds. I omitted chocolate chips and cinnamon powder.
I made this and it turned out to be a gelatinous mess 🙁
oh no, Maybe it needed more flour or more bake time? is the outer part like bread or it is gummy throughout?
Gummy throughout! I followed the recipe to a t but maybe my oven didn’t hear properly or something. I’m breaking the rules and putting it back in to see if it makes a difference!
i think it needed more flour. the zucchini might have had too much moisture. it wont bake now. You can slice and bake like biscotti, although it would be slightly softer biscotti
Could I sub flax for the chia seed? How much?
yes, just 1 tbsp flaxseed meal is sufficient
This was amazing!!! I don’t like zucchini but our CSA gave us a bunch anyways so I had to figure out what to do with them. I stumbled upon your recipe, and voila! I made it exactly as you listed it and brought it to a dinner party with omnivores, and everyone loved it!!
One thing I will warn about was that the chia seeds made us all a little bloated afterwards because we all had eaten a lot of one of your curries right before. 🙂 Absolutely delicious, and I will DEFINITELY be making it again. Thank you!
awesome! thats interesting about the chia seeds. 3 tbsp is not a lot when distributed over many slices. but does bulk up with a couple of slices together
Sorry if you’ve already answered this (I looked but couldn’t find it). Is this freezable? Whole or in slices? Thank you I love your recipes!
freeze slices.
Really good recipe! The crust was nice and crunchy and the inside was moist.
Nice loaf! Thanks for the recipe. My daughter doesn’t like chocolate chips, so I added raw pumpkin seeds to the top. So pretty! I also checked all of the chocolate chips in my pantry and they contain milk solids, etc. Any suggestions for real chocolate chips that are vegan?
There are several brands of vegan chocolate chips, theymight vary by country. Enjoy life, lulu, 365 brand and others