• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfast Recipes

    Vegan Zucchini Bread Recipe

    Published: Jun 19, 2018 · Modified: Jan 18, 2019 by Richa 127 Comments

    Jump to Recipe   Print Recipe

    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    

    Vegan Zucchini Bread Slices on White Napkin , side view

    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.

    Vegan Zucchini Bread on Wood paddle front view


    Easy Vegan Zucchini Bread #veganricha

    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. 

    White Bowl with Zucchini Bread Batter and shredded Zucchini Vegan Zucchini Bread loaf in a Loaf pan over marble

    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. Hearty Zucchini Bread with Chia seeds and chocolate chips. Add some walnuts or other nuts for variation. #Vegan #Nutfree #Recipe #veganricha

    Easy Vegan Zucchini Bread. Hearty Zucchini Bread with Chia seeds and chocolate chips. Add some walnuts or other nuts for variation. #Vegan #Nutfree #Recipe #veganricha
    Print Recipe
    4.98 from 35 votes

    Easy Vegan Zucchini Bread with Chia Seeds

    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
    Prep Time10 mins
    Cook Time55 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Cuisine: American, Vegan
    Keyword: easy zucchini bread, summer zucchini loaf, vegan zucchini bread with chocolate chips
    Servings: 12
    Calories: 172kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 3/4 cup (183 ml) non dairy milk , such as almond milk, soy milk
    • 1/3 cup (66.67 g) 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 (80.5 g) maple syrup
    • 1/2 tsp (0.5 tsp) vanilla extract

    Dry:

    • 1.5 cups (187.5 g) flour (I use 1 cup unbleached all purpose and 1/2 cup wheat)
    • 1.5 tsp baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/2 tsp (0.5 tsp) salt
    • 1/2 tsp (0.5 tsp) spices like cinnamon , optional
    • 1 cup (124 g) shredded zucchini , squeezed between paper towels to remove excess moisture
    • 1/3 cup (60 g) 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

    Variation: Add 1/4 cup shredded coconut to the dry. The coconut adds a darker caramelized color and amazing flavor to the bread. 
    Chocolate Zucchini Bread: Use 1 1/4 cup flour and 1/4 cup cocoa powder.  If the consistency of the batter is too thin, add a tbsp or so more flour.
     
    Chia: You can omit the chia seeds from the wet. Add another tbsp of sugar and mix in. You might need a few tbsp more flour.
     
    Oil-free: Omit oil and use 2 tbsp applesauce. Add 1/4 cup shredded coconut to the dry to help retain moisture.
    Refined sugar free: Omit sugar, add 1/3-1/2 cup chopped dates instead of chocolate
    For a gluten-free bread, see GF Zucchini Loaf
     
    Nutrition is for 1 slice of 12

    Nutrition

    Nutrition Facts
    Easy Vegan Zucchini Bread with Chia Seeds
    Amount Per Serving
    Calories 172 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 149mg6%
    Potassium 134mg4%
    Carbohydrates 27g9%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 30IU1%
    Vitamin C 1.8mg2%
    Calcium 82mg8%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Easy Vegan Zucchini Bread. Hearty Zucchini Bread with Chia seeds and chocolate chips. Add some walnuts or other nuts for variation. #Vegan #Nutfree #Recipe #veganricha

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Golden Turmeric Roasted Cauliflower with Raita Dip
    25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Saloni Shah

      January 17, 2021 at 1:29 pm

      5 stars
      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

      Reply
    2. Emily

      November 14, 2020 at 7:39 pm

      5 stars
      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! 🙂

      Reply
      • Vegan Richa Support

        November 16, 2020 at 4:53 pm

        hahahhaha. Hilarious Thank you! better late than never

        Reply
    3. Pamela

      October 18, 2020 at 10:27 am

      5 stars
      This is a big hit. I make this one often.

      Reply
      • Richa

        October 18, 2020 at 10:48 am

        Awesome

        Reply
    4. Faridah

      October 18, 2020 at 4:56 am

      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

      Reply
      • Richa

        October 18, 2020 at 12:42 pm

        It does add moisture to the bread. Add a bit more oil, and 2 tbsp non dairy yogurt as a sub

        Reply
    5. Sarah

      September 25, 2020 at 8:54 am

      5 stars
      My first vegan recipe! Thank you – I have hope in the change for a healthier me!

      Reply
      • Vegan Richa Support

        September 27, 2020 at 7:31 pm

        💜 yay!! I’m fully confident in you Sarah – that’s great

        Reply
    6. T

      September 11, 2020 at 1:32 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        September 13, 2020 at 6:44 pm

        aha! eureka. thanks T

        Reply
    7. Leo

      August 04, 2020 at 10:15 pm

      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.

      Reply
      • Richa

        August 05, 2020 at 12:56 am

        Awesome

        Reply
    8. Sarah Scott

      July 26, 2020 at 8:21 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        July 26, 2020 at 9:50 am

        that’s great Sarah! thank you & i”m glad that you experimented

        Reply
    9. Sara Baillies

      July 17, 2020 at 5:37 am

      5 stars
      Swapped the chocolate chips for blueberries and whipped up a lemon “butter”cream for it. Delicious and versatile!! 🙂

      Reply
      • Vegan Richa Support

        July 17, 2020 at 2:43 pm

        sounds superb! !! Thank you for your awesome review !

        Reply
    10. Moni

      May 09, 2020 at 12:49 pm

      Hello,

      Can I bake this in a 6 inch cake pan?

      Reply
      • Richa

        May 09, 2020 at 1:07 pm

        Yes

        Reply
        • moni

          May 09, 2020 at 1:44 pm

          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?

          Reply
          • Richa

            May 09, 2020 at 9:14 pm

            Yes to the milk

            Reply
    11. Alicia

      November 27, 2019 at 11:57 am

      5 stars
      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!

      Reply
      • Richa

        November 27, 2019 at 12:05 pm

        awesome

        Reply
    12. Hillary

      November 18, 2019 at 8:52 am

      5 stars
      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.

      Reply
      • Richa

        November 27, 2019 at 10:51 pm

        awesome!

        Reply
    13. Kristina

      August 03, 2019 at 12:02 pm

      5 stars
      Amazing recipe! We loved this in our house. Thanks so much for the great summer treat!😊

      Reply
    14. zuzana

      July 27, 2019 at 6:12 am

      Hey, made it couple of days ago, it was delicious, everybody loved it. We will definitely be making it again 🙂

      Reply
    15. Lyf

      June 01, 2019 at 2:33 pm

      5 stars
      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.

      Reply
      • Richa

        June 01, 2019 at 6:37 pm

        Thanks!

        Reply
    16. Symonne

      March 28, 2019 at 6:16 pm

      Can I strictly use all purpose flour or do I need the wheat flour? 🙂

      Reply
      • Richa

        March 28, 2019 at 7:15 pm

        yes all all purpose is fine

        Reply
    17. Shaz

      February 15, 2019 at 4:51 pm

      I’m thinking about trying this recipe with Lupin Bean Flour. What do you think about that?

      Reply
      • Richa

        February 16, 2019 at 8:09 am

        thats a glutenfree flour so direct sub wont work.

        Reply
    18. MiMi

      January 14, 2019 at 10:29 am

      4 stars
      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.

      Reply
      • Richa

        January 14, 2019 at 11:57 am

        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

        Reply
        • MiMi

          January 18, 2019 at 5:09 am

          It didn’t really rise at all. Very dense/heavy.

          Reply
          • Richa

            January 18, 2019 at 10:21 am

            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.

            Reply
    19. Suzanne

      December 01, 2018 at 12:30 pm

      5 stars
      Delicious! I made it exactly to the recipe it came out looking just like the picture

      Reply
      • Richa

        December 01, 2018 at 7:53 pm

        yay!

        Reply
    20. Michele

      November 16, 2018 at 6:59 am

      Can I use flaxseed meal in place of chia seeds?

      Reply
      • Richa

        November 16, 2018 at 11:06 am

        yes

        Reply
    21. Kim

      October 25, 2018 at 7:29 am

      Subbed 1 1/8 cup of whole wheat flour and it was delish!

      Reply
      • Richa

        October 25, 2018 at 10:37 am

        awesome!

        Reply
    22. Jacqueline Shaw

      September 30, 2018 at 6:30 am

      Can I use 1 1/2 cups almond flour or do I have to mix flours?

      Reply
      • Richa

        September 30, 2018 at 9:56 pm

        you do need a mix of flours as there is not much binding inthe almond flour. So atleast a quarterportion starch such as potato starch

        Reply
    23. Rita

      September 13, 2018 at 1:40 pm

      5 stars
      Fantastic recipe! So quick and easy! I added cocoa powder and used about 1-1/2 TBS chia seeds (all I had on hand), keeping flour at 1-1/4 per Notes. I also added a handful of chopped pecans. My only “complaint” is that it’s supposed to serve 12…more like serves 1! 🙂

      Reply
      • Richa

        September 13, 2018 at 2:43 pm

        awesome! 12 slices :). people serves is variable.

        Reply
    24. Parul Mehta

      September 10, 2018 at 5:55 am

      5 stars
      Made it and turned out to be super soft! Love the crunch of chia seeds. I omitted chocolate chips and cinnamon powder.

      Reply
    25. Amanda

      September 06, 2018 at 4:46 pm

      I made this and it turned out to be a gelatinous mess 🙁

      Reply
      • Richa

        September 06, 2018 at 4:59 pm

        oh no, Maybe it needed more flour or more bake time? is the outer part like bread or it is gummy throughout?

        Reply
        • Amanda

          September 06, 2018 at 5:00 pm

          Gummy throughout! I followed the recipe to a t but maybe my oven didn’t hear properly or something. I’m breaking the rules and putting it back in to see if it makes a difference!

          Reply
          • Richa

            September 06, 2018 at 5:28 pm

            i think it needed more flour. the zucchini might have had too much moisture. it wont bake now. You can slice and bake like biscotti, although it would be slightly softer biscotti

            Reply
    26. Jessi

      September 03, 2018 at 4:08 pm

      Could I sub flax for the chia seed? How much?

      Reply
      • Richa

        September 03, 2018 at 4:58 pm

        yes, just 1 tbsp flaxseed meal is sufficient

        Reply
    27. Mir

      September 01, 2018 at 4:37 pm

      5 stars
      This was amazing!!! I don’t like zucchini but our CSA gave us a bunch anyways so I had to figure out what to do with them. I stumbled upon your recipe, and voila! I made it exactly as you listed it and brought it to a dinner party with omnivores, and everyone loved it!!

      One thing I will warn about was that the chia seeds made us all a little bloated afterwards because we all had eaten a lot of one of your curries right before. 🙂 Absolutely delicious, and I will DEFINITELY be making it again. Thank you!

      Reply
      • Richa

        September 01, 2018 at 7:44 pm

        awesome! thats interesting about the chia seeds. 3 tbsp is not a lot when distributed over many slices. but does bulk up with a couple of slices together

        Reply
    28. Jan

      August 27, 2018 at 12:57 pm

      Sorry if you’ve already answered this (I looked but couldn’t find it). Is this freezable? Whole or in slices? Thank you I love your recipes!

      Reply
      • Richa

        August 27, 2018 at 1:15 pm

        freeze slices.

        Reply
    29. Linda

      August 24, 2018 at 3:41 pm

      5 stars
      Really good recipe! The crust was nice and crunchy and the inside was moist.

      Reply
    30. DS

      August 17, 2018 at 9:16 am

      5 stars
      Nice loaf! Thanks for the recipe. My daughter doesn’t like chocolate chips, so I added raw pumpkin seeds to the top. So pretty! I also checked all of the chocolate chips in my pantry and they contain milk solids, etc. Any suggestions for real chocolate chips that are vegan?

      Reply
      • Richa

        August 17, 2018 at 9:42 am

        There are several brands of vegan chocolate chips, theymight vary by country. Enjoy life, lulu, 365 brand and others

        Reply
    31. Meredith

      August 05, 2018 at 10:41 am

      5 stars
      Thank you so much for this vegan zucchini bread recipe. I did make a couple of switches – didn’t have any non-dairy milk so used water; applesauce instead of oil; omitted chia seeds; omitted the sugar and added more chocolate chips. Used all whole wheat flour. I think the soy or almond milk might make it too sweet for us anyway, so it worked well. The bread has a great flavor and texture to it, and I know it’s healthy. My vegan grandson is home from college for the summer and we go through several loaves of tea breads a week. This will be tops on the list during zucchini season and beyond!

      Reply
      • Richa

        August 05, 2018 at 2:57 pm

        Thats awesome that the changes worked out!

        Reply
    32. Rk

      July 31, 2018 at 4:03 am

      What can I substitute for Chia seeds? What purpose do they serve in the recipe?

      Reply
      • Richa

        July 31, 2018 at 9:43 am

        omit them, see recipe write up and notes. I added them for added nutrition and also to absorb extra moisture in case the zucchinis are very moist, but they arent needed

        Reply
    33. Victoria Scott

      July 26, 2018 at 5:51 pm

      I love this recipe! I used coconut oil and it gave it an amazing flavor. I also added sunflower and pumpkin seeds. Thank you for the recipe.:)

      Reply
    34. Kirsten

      July 22, 2018 at 6:28 pm

      5 stars
      Fantastic!! Hands down a great bread that doesn’t miss the eggs.

      Reply
      • Richa

        July 22, 2018 at 7:29 pm

        thanks!

        Reply
    35. Christine

      July 21, 2018 at 4:54 pm

      Do you think coconut oil would work and if so the same amount? I think the subtle coconut taste would go well. Love your recipes!
      Thanks.

      Reply
      • Richa

        July 21, 2018 at 9:40 pm

        yes coconut oil will work

        Reply
    36. Brya

      July 17, 2018 at 4:03 pm

      Can I switch the maple syrup for another ingredient? I’m not a big fan of maple syrup.

      Reply
      • Richa

        July 17, 2018 at 6:19 pm

        Yes, Add 1/4 cup sugar and 2 tbsp non dairy milk to the wet

        Reply
    37. Julie

      June 30, 2018 at 6:59 pm

      5 stars
      Can we use frozen shredded coconut as an addition?

      Reply
      • Richa

        June 30, 2018 at 7:08 pm

        yes

        Reply
    38. Aparna Datt

      June 25, 2018 at 6:15 pm

      I wonder how you come up with awesome recipes like these. Love it. Can I skip maple syrup ? Difficult to source in India . Very expensive.

      Reply
      • Richa

        June 25, 2018 at 6:43 pm

        You can omit maple syrup. Add 1/4 cup sugar and 2 tbsp non dairy milk to the wet

        Reply
    39. Jillian

      June 24, 2018 at 11:21 am

      5 stars
      Wow! This was delish- great way to use my fresh zucchini from the garden. I actually used two small loaf pans and baked for about 30-40 min. on same temp. Thanks for a great one!

      Reply
      • Richa

        June 24, 2018 at 11:57 am

        awesome!

        Reply
    40. Sheila

      June 23, 2018 at 5:48 pm

      5 stars
      Thank you. Now I understand oat flour better. I use it a lot. I have rice and almond flour. What proportions do you suggest? I am going to make the bread again tomorrow. 😍

      Reply
      • Richa

        June 23, 2018 at 11:49 pm

        equal amounts is an easy option. You can add a bit more of almond and oat flours

        Reply
    41. Sheila

      June 23, 2018 at 3:10 pm

      5 stars
      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. 👏👍

      Reply
      • Richa

        June 23, 2018 at 3:35 pm

        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.

        Reply
    42. Val

      June 23, 2018 at 12:56 pm

      5 stars
      I took a loaf to my neighborhood coffee club and received lots of compliments. Making a second loaf for hubby and I.

      Reply
      • Richa

        June 23, 2018 at 3:35 pm

        awesome!

        Reply
    43. Lalita

      June 23, 2018 at 7:46 am

      5 stars
      Delicious!!Made it yesterday and my family already ate it all! You are a household name in our house 🤗

      Reply
      • Richa

        June 23, 2018 at 12:53 pm

        yay!! so glad everything turns out well!! <3

        Reply
      • rika

        June 12, 2019 at 5:54 am

        Did you use the chia seeds? What was the texture like?

        Reply
        • Richa

          June 12, 2019 at 11:01 am

          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

          Reply
    44. JCB

      June 21, 2018 at 12:59 pm

      Looks delicious! Is the pan just lined with parchment paper?

      Reply
      • Richa

        June 21, 2018 at 1:13 pm

        yes.

        Reply
    45. Kae

      June 21, 2018 at 12:47 pm

      What kind of oil do you recommend?

      Reply
      • Richa

        June 21, 2018 at 12:48 pm

        neutral – safflower, sunflower or canola

        Reply
        • Ella

          August 09, 2018 at 3:15 am

          Have you ever tried using apple sauce as an oil replacement?

          Reply
          • Richa

            August 09, 2018 at 10:19 am

            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

            Reply
    46. Amanda

      June 20, 2018 at 8:43 am

      Can I use flax instead of chia ?

      Reply
      • Richa

        June 20, 2018 at 8:52 am

        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

        Reply
    47. Simon

      June 19, 2018 at 9:30 pm

      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.

      Reply
      • Richa

        June 19, 2018 at 10:44 pm

        oh yes, the widget does that to maple syrup certain amounts only. its weird. Thanks for catching that

        Reply
    48. trish

      June 19, 2018 at 7:43 pm

      5 stars
      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.

      Reply
      • Richa

        June 19, 2018 at 10:45 pm

        use potato starch if that works for you.

        Reply
    49. trish

      June 19, 2018 at 5:32 pm

      5 stars
      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 🙂

      Reply
      • Richa

        June 19, 2018 at 5:50 pm

        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.

        Reply
    50. Rupal

      June 19, 2018 at 8:34 am

      Can I use reg milk instead of dairy free?

      Reply
      • liz

        June 19, 2018 at 7:09 pm

        5 stars
        Vegan

        Reply
    Newer Comments »

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa