This easy, healthy vegan zucchini bread recipe is a cinch to make, with natural ingredients that are easy to access.
At first glance, the zucchini isn't the flashiest of vegetables. It won't claim top prize among superfood vegetables like kale and broccoli. Zucchini is a little pale, perhaps a smidge bland. But this summer squash (which is botanically classified as a fruit) has lots to boast of, including plenty of vitamins, minerals and other beneficial compounds.
As we zoodle lovers know, zucchini also makes for a great low calorie, healthy noodle with a pleasant texture. In our house, we like to mix lightly sautéed zoodles into regular pasta to serve with traditional marinara sauce. It helps to increase our daily intake of vegetables in an easy and delicious way. Zucchini is also a low carb alternative to noodles for people with type 2 diabetes. Plus, zucchini is high in antioxidants, water and both soluble and insoluble fibre.
Now, to the main point. Zucchini is perfectly lovely in a sweet bread - a great alternative to the ever-popular banana bread. My family has been using this vegan zucchini bread recipe for many years. I'm surprised I haven't shared it here before. The recipe is super easy to make and results in a moist and delicious loaf. With all the benefits of zucchini, it also can't hurt to balance it out with a few chocolate chips. Although this zucchini bread is tasty without chocolate chips, semi-sweet chocolate chips add a touch of decadence that's especially popular with children.
I often make this zucchini bread recipe with light spelt flour, but regular all-purpose flour works well too. No doubt you could also use an all-purpose gluten-free flour mix. The recipe is pretty versatile, and I like to vary it and make it more healthy by either stirring in quick oats or hemp seeds. You will also need vanilla extract, salt, baking powder, baking soda, cinnamon and, of course, shredded zucchini. Walnuts are an optional addition that add a nice crunchy contrast to the tender, moist zucchini bread.
Our small backyard garden produced exactly two zucchinis this year, but just one of them was enough to make four zucchini breads. For this recipe, I find it easiest to grate the zucchini with the grater attachment of a food processor. Freeze any extra grated zucchini in 1-cup portions for future zucchini breads.
Making this easy, healthy vegan zucchini bread with chocolate chips could not be easier. It's a good beginner baking recipe for those who are intimidated by baking. Yes, you do have to measure your ingredients, but zucchini bread is somewhat flexible, so proceed without fear.
You'll start by beating together the flax "eggs," sugar, oil and vanilla flavouring with an electric mixer or fork. This step is brief and won't require a lot of muscle. In another bowl, stir together the dry ingredients - flour, oats, salt, baking powder, baking soda and cinnamon. (The cinnamon provides welcome flavour as well as a wonderful scent while baking.) Add dry ingredients to wet ingredients and beat together briefly until mixed. Fold in zucchini, chocolate chips and walnuts (if using).
Transfer batter to a loaf pan that you have greased or lined with parchment paper and bake for about 45 minutes. Allow zucchini bread to cool for as long as your patience allows. It's tough to wait, but it's easier to cut the zucchini bread when it has cooled some (particularly if you use spelt flour, which can make for a more delicate, although delectable, zucchini bread).
This easy, healthy vegan zucchini bread with chocolate chips makes for a light dessert, an afternoon snack or even a quick breakfast. Slather on margarine, vegan cream cheese or nut butter if you like. Please do let me know if you give this vegan zucchini bread recipe a try.
Questions for you
Are you a fan of zucchini? What else would you add to this easy vegan zucchini bread recipe? Yes to chocolate chips? How about walnuts?
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Easy Vegan Zucchini Bread Recipe With Chocolate Chips
(1 loaf)
Ingredients
2 tablespoons ground flaxseed mixed with 5 tablespoons water (allow to gel for 5 minutes)
½ cup sugar
⅓ cup light olive oil or vegetable oil
1 teaspoon vanilla
1 ½ cups all-purpose flour or light spelt flour
¼ cup quick oats or hemp seeds
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 cup grated zucchini (lightly packed)
¼ cup chocolate chips (optional)
¼ cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F.
Grease a loaf pan or line with parchment paper.
In a large bowl, beat together flax eggs, sugar, oil and vanilla with an electric mixer or fork for about 30 seconds.
In a medium bowl, stir together flour, oats or hemp seeds, salt, baking powder, baking soda and cinnamon.
Add dry ingredients to wet ingredients and beat together briefly until mixed.
Fold in zucchini, chocolate chips and walnuts (if using).
Transfer batter to loaf pan and bake for about 45 minutes, until a toothpick or knife inserted in the centre comes out free of batter (there might be some chocolate if you use chocolate chips).
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