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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.
The bread was delicious but a little too moist. Probably from the zucchini. I made a few changes. I used oat flour, 3 Tbsp applesauce instead of oil. Next time I will use 2 Tbsp. I omitted the sugar and just used maple syrup. It was sweet enough. I added orange zest which added a nice twist. Thank you for all of your hard work and for sharing your recipes. You are awesome. 👏👍
Thanks Sheila. Oat flour is gluten-free (does not rise enough and hence less volume for the zucchini to spread) and also absorbs moisture differently, so that might be the reason of moistness. Add a bit of rice flour, almond flour and starch to the mix.
I took a loaf to my neighborhood coffee club and received lots of compliments. Making a second loaf for hubby and I.
awesome!
Delicious!!Made it yesterday and my family already ate it all! You are a household name in our house 🤗
yay!! so glad everything turns out well!! <3
Did you use the chia seeds? What was the texture like?
you can make the bread without the chia seeds. Reserve 2-3 tbsp of the batter and mix some chia seeds in the batter and bake that in a small ramekin as a test batch
Looks delicious! Is the pan just lined with parchment paper?
yes.
What kind of oil do you recommend?
neutral – safflower, sunflower or canola
Have you ever tried using apple sauce as an oil replacement?
See note section. … Oil-free: Omit oil and use 2 tbsp applesauce. Add 1/4 cup shredded coconut to the dry to help retain moisture.
In general you can same amount of applesauce as a sub for oil when oil is in low amounts. (not like 1 cup etc). If the dish is generally a moist baked dish, then reduce the applesauce a bit
Can I use flax instead of chia ?
Yes. use 1.5 tbsp flax seed meal( grind or blend in a blender to make a coarse meal and use). Flax seeds wont gel, so you have to use a meal. Also they have a stronger flavor, so use less
Will try this out, looks delicious! Noted that the metric measures are off – at least the maple syrup. 0.02 ml should be about 60 ml. Not sure if the rest of the ingredients are right or not.
oh yes, the widget does that to maple syrup certain amounts only. its weird. Thanks for catching that
Thanks so much for the suggestions – and links! I’ll try the chickpea flour one as I can’t eat the tapioca flour….arrowroot is ok though.
use potato starch if that works for you.
Is there any way to make this gluten free with rice flour? or chickpea flour? And thanks so much for the “tips”- I’ve always had gooey disasters when using zucchini…now I know why 🙂
You can use the gf zucchini bread recipe and use rice flour+ almond flour instead of oat https://www.veganricha.com/2016/08/vegan-gluten-free-zucchini-bread-recipe.html
There is a savory zucchini cake recipe in my first book that uses lentils and rice batter.
You can also add zucchini to the chickpea flour cinnamon bread.https://www.veganricha.com/2017/11/vegan-gluten-free-cinnamon-roll-bread-yeast-free.html Omit the cinnamon swirl. Shred and roast the zucchini for 10 to 15 mins so that the excess moisture dries out before adding to the batter. The batter is steaming for quarter of the time than traditional bread cooking time, which will not cook the zuchini.
Can I use reg milk instead of dairy free?
Vegan