Dairy Free Zucchini Bread with Chocolate Chips
A fluffy savory and sweet oil-free vegan zucchini bread that’s perfect for snacking, breakfast, or dessert.
I make this easy vegan zucchini bread recipe at least once a week and it’s a hit in our household because of how quick and easy it is to make but also because it’s oil-free!
If you enjoy experimenting with dairy free baking, check out the following recipes:
- Delicious homemade vegan pop-up bagels, pair with at home onion and chive dairy free cream cheese
- Savory vegan sloppy joe cups baked in flaky biscuits
- Easy to make peach and mango crumble pie
How to make vegan zucchini bread
Zucchini bread is really easy to make and you can mix everything by hand. You can bake a fresh loaf of this recipe in under one hour. It’s the perfect breakfast, snack, or dessert. The key ingredients to my oil-free vegan zucchini bread are grated zucchini, flour, apple sauce, and nut milk. Chocolate chips are optional but trust me, it tastes too good.
Key ingredients & substitutions
- Vegan buttermilk – a key ingredient to keeping the loaf fluffy, just whip up your choice of nut milk and apple cider vinegar. My default dairy free milk for baking is soy milk because it has the most protein.
- Flaxseed meal – I like to use flaxseed meal in order to bind the ingredients together as an egg-substitute
- Apple sauce – for any oil-free baking I like to use apple-sauce to keep the baked goods moist. If you don’t care about the oil you can substitute for 1/4 cup of vegetable oil
- Spices – cinnamon is my go-to spice for the zucchini bread recipe but I’ve also experimented with nut-meg
Serving and Storage
- Serving – use a serrated knife to create slices of bread. Although this is called a zucchini bread, the texture will be more like a cake. I’ve also used this recipe to create vegan zucchini muffins. I also like to add a spoonful of sunflower butter on top of my slice, definitely give it a try!
- Storage – store in the fridge for 5-7 days. I like to keep a loaf around for the week and will snack on it sporadically. Pro tip: try eating it cold
Prefer to watch?
Zucchini Bread with Chocolate Chips
Quick and easy dairy free and vegan zucchini bread recipe with chocolate chips.
Ingredients
Equipment
Method
- Preheat the oven to 375 degrees Fahrenheit.
- Grate the zucchini and squeeze out any excess water.
- Make the vegan buttermilk for a fluffy texture in a medium mixing bowl. Whisk together the oatmilk and apple cider vinegar. Set it aside for 5 minutes.
- Mix together the dry ingredients in a large mixing bowl: flour, flaxseed meal, baking soda, baking powder, ground cinnamon, brown sugar, and salt.
- Mix together the wet ingredients: in the vegan buttermilk add the vanilla extract, apple sauce, and grated zucchini
- Mix the wet ingredients into the dry ingredients, making sure the flour is mixed evenly. Fold in the chocolate chips.
- Lightly spray the loaf baking pan with non-stick spray or line with parchment paper for oil free.
- Pour in the batter, making sure it is spread evenly across the pan.
- Bake for 30 minutes. Depending on the strength of your oven this may take +5-10 mins. Just check that the loaf is baked throughout (do the toothpick test!)
- Remove from the oven and let it cool for 10 minutes. Use a serated knife to cut into your desired slices. Serve it warm or my personal preference, cold after chilling in the fridge.
