Tasty & Moist Vegan Zucchini Bread
Enjoy a piece of this tasty, moist vegan zucchini bread that is topped with a delightful layer of chocolate chips and crunchy walnuts. It is quite pleasant, delightfully sweet, and delicate. Ideal for a quick midday snack or breakfast!
It’s a delight that makes you grin, whether you have it for breakfast, as an afternoon snack, or as a warm dessert. Everybody who takes a bite will be impressed by the crowd-pleasing blend of flavors and textures, which is really divine.
Vegan Zucchini Bread Recipe
Tasty Vegan Zucchini Bread
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy1 Loaf
servings10
minutes45
minutes218
kcalThis vegan zucchini bread with chocolate chips and walnuts will become your favorite. It’s quite simple to prepare, fluffy, and moist! It’s a very simple meal that works well as a snack or for breakfast!
Ingredients
2 cups all-purpose flour
1 cup shredded zucchini
1 small banana, mashed
1/4 cup maple syrup
1/2 cup unsweetened apple sauce
1/4 cup canola oil or melted coconut oil
1 teaspoon natural vanilla extract
2 teaspoons baking powder
1/4 cup coconut sugar or brown sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/3 cup walnuts, chopped
1/3 cup dark chocolate chips (make sure they’re vegan)
Directions
- Use a handheld grater or a food processor to finely shred the zucchini. Then, using your hands, thoroughly squeeze them to get rid of as much extra water as you can.
- In a bowl, mix together the dry ingredients. Set oven temperature to 350 °F.
- Next, include the oil, vanilla extract, maple syrup, apple sauce, and mashed banana. Mix until well blended. Next, add the grated zucchini and mix it rapidly.
- Add the chopped walnuts and the dark chocolate chips after that. Avoid overmixing the batter as this may result in improper rising of the zucchini bread.
- Pour the vegan zucchini bread batter into a loaf pan that has been lined with parchment paper, allowing the paper to overlap the pan.
- Bake the zucchini bread for 40 to 50 minutes. Use a toothpick to verify the condition of the zucchini bread. Simply pierce the core of your zucchini bread with a toothpick. It needs extra time if the toothpick has moist batter on it. However, it’s finished if it comes out clean.
- Before transferring the zucchini bread to a cooling rack, allow it to cool in the loaf pan for approximately 20 minutes. It could break apart if you remove it too soon.
Recipe Video
Notes
- Avoid over-mixing the mixture.
To make it simple to remove the baked zucchini bread, make sure the parchment paper overlaps the loaf pan.
It is necessary that the zucchini bread cools in the loaf pan for around 20 minutes before transferring it to a cooling rack. It could break apart if you remove it too soon.
