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vegan chocolate chip zucchini bread

Vegan Chocolate Chip Zucchini Bread.

Kelly Roenicke
This is a delicious recipe for vegan chocolate chip zucchini bread. It's moist, flavorful, and so tasty for breakfast or dessert!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Dairy Free, vegan.
Servings 8
Calories 251 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. 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 F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool for about 45 minutes in the pan, then use the parchment paper to lift the loaf out of the pan before slicing.

Notes

This zucchini bread can be frozen. Wrap the bread in waxed paper or plastic wrap, and then store in a ziploc freezer bag. It should be good for up to 3 months.
If you can't have applesauce, try using mashed banana instead.
Feel free to use the flour that works for your needs - wheat flour, all-purpose flour, or white spelt flour should be fine. If you need to use a gluten free flour blend, I recommend using one without any gums.
Nutrition facts are for ⅛ of a loaf.

Nutrition

Calories: 251kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 7gSodium: 232mgPotassium: 52mgFiber: 3gSugar: 16gVitamin A: 25IUVitamin C: 2.1mgCalcium: 23mgIron: 1.7mg
Keyword easy
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