Vegan Zucchini Bread
Serves 8
15 mins prep
60 mins cook
75 mins total
This Vegan Zucchini Bread recipe is fluffy, moist, has crispy edges, and is studded with chocolate chips. Treat yourself to a slice for breakfast or dessert. Vegan, Gluten-Free and Oil-Free Options.
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Prep: Preheat the oven to 350F and grease or line a 9x5” loaf pan (I prefer to line it with parchment paper for easy removal). Make the vegan buttermilk by combining the milk and vinegar in a small cup; mix well, then let sit for at least 5 minutes.
Zucchini: Trim the ends from your zucchini and use the fine setting of the box grater to grate the zucchini over a large plate. Use your hands to gently squeeze the shredded zucchini over the sink, discarding extra liquid. Return the zucchini to the plate and set aside.
Dry Ingredients: In a large bowl whisk the flour, cinnamon, ginger, baking powder, baking soda, and salt together until evenly combined. Use a spatula to form a well in the center of the bowl.
Wet Ingredients: Add the buttermilk, brown sugar, cane sugar, oil, yogurt, and vanilla, to a separate bowl or measuring glass. Mix well, then add the shredded zucchini and mix again. Add to the dry ingredients and mix gently until just combined. Fold in the chocolate chips and walnuts, if using (I like to save a few tablespoons to sprinkle on top).
Bake: Transfer the batter to the prepared loaf pan and top with a few extra chocolate chips (optional). Bake in the middle rack of the oven for 50-55 minutes, until the lof is golden on top and a toothpick inserted in the center comes out clean.
Cool: Remove the pan from the oven and let sit for 10 minutes to allow the loaf to set. Transfer the loaf to a wire rack and cool completely.
Serve & Store: Slice and enjoy immediately, or store leftovers in an airtight container for up to 3 days. You can also pre-slice this Vegan Zucchini Bread and store in the freezer for up to 2 months.
