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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  Â
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.Â
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.Â
- Sweet Potato Pie Bars.
- Pumpkin Pecan Crumb Coffee Cake.
- Gluten-free Cakes and Loafs.Â
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.Â
- Use a good balance of batter to zucchini. More zucchini than what the batter can handle also can yield gummy or wet result.Â
- If you arent accustomed to or fond of the chia texture, omit the chia seeds.Â
- 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 Â
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
InstructionsÂ
- 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.Â
- 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.
I’ve made this recipe a few times now. It’s a huge hit with family and friends! Even those who aren’t vegan love it! I’m excited to try the pumpkin bread recipe with chocolate chips next for the holidays. Thanks so much!
awesome
I made this with no modifications and it came out great. Other recipes I have tried came out too dry but this was delicious. I made this just for myself so I froze extras and they thawed well.
awesome!
Amazing recipe! We loved this in our house. Thanks so much for the great summer treat!😊
Hey, made it couple of days ago, it was delicious, everybody loved it. We will definitely be making it again 🙂
This makes one beautiful zuchinni loaf. I omit the sugar and only use 1/4 cup of maple which makes a perfectly sweet loaf. I love the texture of the chia seeds when biting into the bread. The recipe video is one of my favorites too. Nicely shot, the music makes it so relaxing to watch.
Thanks!
Can I strictly use all purpose flour or do I need the wheat flour? 🙂
yes all all purpose is fine
I’m thinking about trying this recipe with Lupin Bean Flour. What do you think about that?
thats a glutenfree flour so direct sub wont work.
Okay this didn’t work for me. My batter seemed thicker than it should have but I kept going and after about 40 minutes of baking (and hoping) I realized something was terribly wrong. The only things I remember doing differently was I used only whole wheat flour and I cut back on the amount of maple syrup, but it wasnt by much. I was able to taste it and it was very tasty but obviously I need to try again, following the recipe exactly.
oh no. What happened? can you describe the baked bread and texture? Maybe it just needed extra baking time? whole grain flours add 5-10 mins in bake time sometimes
It didn’t really rise at all. Very dense/heavy.
You would need slightly less all whole grain flour(or a bit more liquid). With whole grain baking, dryer batter will lead to less rise. Whole grain breads also rise a bit less. All these issues will make it even more dense if it didnt have enough moisture. Start with 1.25 cups and add more only if the batter is flowy thin. Also add 2 tsp baking powder.
I am not if you generally bake with all whole wheat. it generally baked denser than all purpose.
Delicious! I made it exactly to the recipe it came out looking just like the picture
yay!
Can I use flaxseed meal in place of chia seeds?
yes