Lifestyle — Food & Drink
Deliciously Moist Zucchini Bread With Chocolate Chips Recipe
Molly Moore / 27 August 2024
There's something truly comforting about the smell of freshly baked zucchini bread wafting through the house. It's a versatile treat that can be enjoyed for breakfast, as a snack, or even as a dessert. What makes this recipe special is that it's entirely vegan, yet incredibly moist and flavorful. You won't miss the eggs or dairy one bit!
Remember when we were all obsessed with banana bread? Well, you might just become obsessed with this! It's such an easy and forgiving recipe to whip up. I bake a batch on a Friday and then have a slice with my morning coffee throughout the weekend.
Don't let the fear of this being a vegan recipe fool you, it makes it much easier to prepare as all you need to do is keep a stash of flaxseeds in the pantry and you're good to go.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or vegan chocolate chips
Some baking essentials you'll need:
Try these no-bake energy bites for an easy pick me up snack!
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Make the Flax Egg: In a small bowl, combine the ground flaxseed with water. Stir well and let it sit for about 10 minutes to thicken. This will act as your egg replacer.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Combine Wet Ingredients: In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract. Add the flax egg and mix until smooth.
- Grate the Zucchini: Grate the zucchini using a box grater. No need to peel the zucchini first. After grating, lightly press the zucchini with a paper towel to remove excess moisture, but do not squeeze it dry.
- Combine Everything: Add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the grated zucchini and any optional add-ins like nuts or raisins.
- Bake: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Perfect Zucchini Bread
- Moisture Control: Don't over-drain the zucchini. The natural moisture helps keep the bread moist.
- Add-ins: Feel free to get creative with add-ins like shredded coconut, cranberries, or even a swirl of nut butter.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It also freezes well – simply wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
Whether you’re serving it to family, friends, or simply enjoying a slice with your morning coffee, this recipe is sure to become a staple in your kitchen.
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