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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.
Recipe Card
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4.98 from 38 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 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes 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
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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, seeGF 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, seeGF Zucchini Loaf
Nutrition is for 1 slice of 12
Nutrition
Nutrition Facts
Easy Vegan Zucchini Bread with Chia Seeds
Amount Per Serving
Calories 172Calories 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.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Denise
I was hesitant as I’ve never baked with that much chia before, but it’s 6 stars ! So good. I actually baked 2, and will bake more to freeze as my zuchini plant produces this summer.Reply
Vegan Richa Support
🙂 thank you!
Reply
Christine Mcmahan
Could you double this recipe by doubling each ingredient, or with some of them have to be a little bit less or more? Love all your recipes.
Thank youReply
Richa
Double everything. Then add more of the flour or non dairy milk if needed based of batter consistency. You want a muffin batter like thick batter
Reply
Bree
I’ve made this recipe multiple times and everyone always loves it. The flavors and sweetness are perfectly balanced and I love the crunch of the chia seeds! Sometimes I sprinkle nutmeg on top because I love nutmeg but otherwise I follow the recipe exactly.Reply
Vegan Richa Support
Yum! Great idea.
Dawn M Jensen
Can I omit the chocolate chips?
Reply
Richa
Yes
Reply
Janine
I’ve made this numerous times, and it is loved by my entire family, even my non-vegan husband. Makes great Holiday gifts too!Reply
Vegan Richa Support
Perfect!
Reply
Rachael D
Yum!! I followed the recipe to a T aside from doing equal parts almond butter in place or oil and equal parts pumpkin seeds instead of chocolate chips (don’t worry- I sprinkled brown sugar on top to makeup for the loss of sweetness, haha) This recipe turned out great! Perfect texture and flavor! It said a cinnamon spices optional but I beg to differ… it definitely makes the bread as tasty as it is!
Reply
Vegan Richa Support
Yummy.
Reply
Cassan
This is my go to zucchini bread recipe. I’ve made it so many times. I’ve got lots of compliments on it. Thank you!Reply
Vegan Richa Support
Compliments to the chef
Reply
Ingrid
This zucchini loaf was delicous. Thanks for sharing.
Reply
Ks
is the zucchini quantity one cup before squeezing or after squeezing
Reply
Richa
Before
Reply
Cassan
I love this recipe. It’s my go to for zucchini bread and everyone I’ve shared it with has loved it.Reply
Vegan Richa Support
Yay!
Reply
Ks
Can I use sugar instead of maple syrup? How will that change the texture?
If I omit the chia seeds should I decrease the milk?
Reply
Richa
Use sugar and omit the chia seeds, together that should balance out as sugar has less moisture than maple
Reply
Tina
Hi! Can we use only wheat flour instead of a mixture of AP flour and wheat?
Reply
Richa
It will be dense
Reply
Chitra
Can we replace maple syrup with powder jaggery or jaggery syrup instead?
Reply
Richa
Yes use jaggery syrup
Reply
Emma Cook
I love this recipe! I make it all the time and omit the chia seeds. Do you think this recipe would work well as muffins too?Reply
Vegan Richa Support
thank you! absolutely – would work as muffins, check this site out: https://bakeorbreak.com/2019/05/convert-muffins-bread
Reply
Marshay
This recipe has made the transition to going vegan a lot easier and it’s absolutely amazing. Thank you for sharing !Reply
Vegan Richa Support
so glad to hear about your transition!
Reply
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