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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.
I have question to ask . I do have a commercial egg replacer by bob mill so instead of chia seed how many tbsp of egg replacer can I substitute?
Thanks
Last summer my roommate grew a ridiculous amount of zucchini and I used this recipe to gift zucchini bread to everyone we knew in the hopes of using it all up! Everybody loved it and I’ve made it so often that it’s memorized now ahaha
So here is a very belated THANK YOU for this easy and delicious recipe! 🙂
hahahhaha. Hilarious Thank you! better late than never
This is a big hit. I make this one often.
Awesome
Hi. I really like this recipe as a base but I’d like to make it savoury instead of sweet. My plan is to switch out the sugar for herbs and omit the maple syrup completely but I was wondering whether the maple syrup acts as a binder so if I take it out, it would mess up with the structure of the bread.
Also, do you think it would be an issue to use 1/2 oat flour and 1/2 wholewheat flour for the bread?
Thanks
It does add moisture to the bread. Add a bit more oil, and 2 tbsp non dairy yogurt as a sub
My first vegan recipe! Thank you – I have hope in the change for a healthier me!
💜 yay!! I’m fully confident in you Sarah – that’s great
Thanks for posting. I had a few zucchinis and wanted to make a vegan recipe. Came out well.
The only thing is I kept looking when to add sugar, baking powder etc and couldn’t find it. I followed the video and finally found it. I missed reading it from “wet ingredients”. Ha!
aha! eureka. thanks T
Just made it. Lovely! My family doesn’t really like the “green bits” and I’m not a fan of chia so took all wet ingredients with chunks of zucchini and whizzed like a smoothy. Have I said it’s lovely? And no green bits…Thankyou for sharing.
Awesome
Love this recipe! It’s so simply and the end-result is delicious and moist.I made with and without cocunut flakes and didn’t use chocolate.
that’s great Sarah! thank you & i”m glad that you experimented
Swapped the chocolate chips for blueberries and whipped up a lemon “butter”cream for it. Delicious and versatile!! 🙂
sounds superb! !! Thank you for your awesome review !
Hello,
Can I bake this in a 6 inch cake pan?
Yes
Thank you for your quick reply. I plan to use “1.5 tbsp flax seed meal” instead of chia.
Do I put the flax seed meal in milk (like how you mix chai seeds in milk) or later when I add the flour?
Yes to the milk