A loaf of warm vegan chocolate chip zucchini bread makes a wonderful summer breakfast!
It was so nice here yesterday – just perfect summer weather. Not too hot, bright blue sky, breezy…a perfect beach day. We packed up the car and headed to Lake Huron and had a lovely time relaxing on the beach. It was so nice! Then we came home and Darryl realized that he hadn’t checked the garden in two days, so he went out and came back with a full basket of tomatoes and zucchini. And that reminded me that I hadn’t shared this recipe yet!
MY LATEST VIDEOSThis vegan chocolate chip zucchini bread has been made a few times over here now – it’s a favorite! I love it warm from the oven with the chocolate still melty. It’s so delicious – a perfect snack or breakfast.
This is a healthier loaf for sure – I used whole grain spelt flour, and kept it refined sugar free (except for the chocolate chips). This recipe should work with gluten free flour as well – I would recommend a lighter weight gluten free flour like King Arthur Multi-Purpose Flour.
This vegan chocolate chip zucchini bread is:
- moist and delicious
- perfect when warm from the oven
- delicious for breakfast or a snack
If you’re looking for a gluten free zucchini cake, be sure to check out this recipe! I love the spice cake with the creamy frosting – it’s one of our favorites!
And if you have a ton of garden zucchini to use up, you’ll want to try these vegan zucchini muffins, too.
Vegan Chocolate Chip Zucchini Bread.
Ingredients
- 3/4 cup shredded zucchini squeezed to remove excess water
- 1/4 cup coconut oil measured solid, then melted
- 2 Tablespoons unsweetened applesauce
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup water
- 1 1/2 cup whole spelt flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/3 cup dairy free mini chocolate chips plus a few more for sprinkling on top
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that it hangs over on both sides.
- Put the shredded zucchini, coconut oil, applesauce, and water in a bowl and stir together.
Add the coconut sugar, maple syrup, and vanilla extract and stir to combine.
- Add the spelt flour, baking soda, salt, and cinnamon and stir well.
- Stir in the dairy free chocolate chips. Spoon the batter into the pan.
- Sprinkle a few more dairy free chocolate chips on top.
- Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 10 minutes in the pan, then move to a wire rack to cool completely.
This recipe is amazing and turned out so great. It was so light and fluffy and might I add delicious!!
If I’m out of zucchini, could I replace them with carrots (and probably remove the chocolate chips )? Or do you have any carrot bread or muffin recipes I could reference?
Could I use Splenda or another sugar substitute in place of maple and coconut sugar, and still make this recipe work?
I have not tried that, but it may work. If you try it, please let me know how it goes!
Hi, we just found your blog, as our youngest has found out this week he has many food sensitivities. This looks like another great recipe to try! What could we replace the applesauce with, since he’s sensitive to apples? I know applesauce is normally a replacement for oils. We usually use grapeseed oil when we bake, as it has a less strong flavor than olive oil or avocado oil. Do you have a suggestion? If oil would work as a substitute, how much would we add?
Thank you!
Can you do banana? Mashed banana would work, or even yogurt would work.
Banana is good, how much would I replace it with? Would I replace the applesauce with the same amount of yogurt, as well?
It’s been too long since I last had a good loaf of zucchini bread and I am completely CRAVING this gorgeous chocolate-stuffed version, Kelly! Totally digging how super-soft and moist it looks!!
Thanks, Sarah!
Looks delicious!! Do you think a GF all-purpose flour would work in place of the whole spelt flour?
Yes, definitely, I have tried it that way and it works! Use a light blend like King Arthur or Bob’s Red Mill if you can.
I’ve been itching for a good loaf of zucchini bread and this version looks amazing! I’m impressed how fluffy and perfect it looks – I’ve had a difficult time getting my vegan breads to work out womp wooomp. I’ll definitely try your version with applesauce. Perfection, m’dear!
Thanks, Julia!