This vegan zucchini bread is perfectly moist, sweet, and full of extra dark chocolate chunks throughout! You only need 12 ingredients and 1 bowl! It’s also a lot healthier than most zucchini breads – no oil, no refined sugar, and whole wheat flour!
It took me quite a few tries to get this zucchini bread right. And in the middle of my failed attempts at zucchini bread making, I got pretty pessimistic about the whole idea of zucchini bread.
People say the purpose of making zucchini bread is to use up all that extra zucchini your summer garden is exploding with…That would make sense to me IF zucchini bread used a significant amount of zucchini. However, you really can only put maybe two zucchinis in a loaf of bread before it’s too moist.
A recipe that is only going to use up one to two small zucchini is not really solving the end-of-summer-exploding-zucchini-garden problem NOW IS IT?
You’re much better off eating zoodles (zucchini noodles) or making a ratatouille. Something that’s going to use up more than 1 small zucchini…right?! Right.
Can we all agree to stop saying it’s to use up zucchini and just start admitting we just like eating delicious loaves of fluffy, sweet bread that sometimes include a small zucchini? OKAY, GREAT.
Now, as I said, it took me a bit to get to this perfect loaf so let me share some of my mistakes with you so you don’t have to make the same ones!
Oil-Free Zucchini Bread Making Tips
- Do not ring all of the water out of the zucchini! The first couple of times I made this bread I put my shredded zucchini into a clean tea towel and rung it out over the sink until it was pretty dry. Because this bread uses whole wheat flour and is oil free, it needs a bit of that moisture in the zucchini to stay moist while baking. Instead, put the shredded zucchini in a sieve over the sink or over a large bowl and allow any excess moisture to drip out while you’re preparing the rest of the loaf. That’s it!
- Use a very runny tahini or nut butter. When I say runny I mean it will naturally pour out of the container when you tilt it. If it’s too thick or you need a knife or spoon to assist it out of the jar, your bread will be dry.
- If the batter seems too dry after you’ve added the wet ingredients, just keep folding it! The more you fold it, the more wet it will appear and the flour will get incorporated. I promise! Just be patient. If you think it REALLY needs more moisture, add in 1 tablespoon at a time of unsweetened yogurt. I wouldn’t add more than 4, total!
- Bake this loaf in a metal loaf pan. I had tried baking this loaf a couple of times in a glass baking dish and did not have good results. Glass heats much differently than metal and distributes heat differently as well. With a glass dish, the middle of the bread took too long to cook, causing the outside of the bread to become too hard, almost burnt!
preparing the bread
With those tips in mind, this bread really is quite easy to make. Essentially pour the wet ingredients into the dry ingredients and gently fold together! Easy and quick!
This bread is easiest to slice once it’s cooled, but I don’t recommend waiting that long. Hot zucchini bread out of the oven should be enjoyed and experienced by all. And slather it with a little almond butter or vegan butter? YUM. Pretty much the best.
Plus, since it’s oil free and refined sugar free, it’s heathy enough in my opinion to eat for breakfast!
Such a good idea for a weekly meal prep or just some fun weekend baking!
I hope you give this recipe a try! And if you’re looking for more summer baking, check out these recipes:
Summer Baking Recipes
- Lemon Poppy Seed Loaf
- Coconut Chocolate Chip Banana Bread
- Healthy Banana Blueberry Muffins
- Blueberry Lemon Poppy Seed Scones
If you like this recipe or give it a try, don’t forget to leave me a comment down below! And as always, you can pin this recipe for later.
Happy summer baking!
Vegan Zucchini Bread with Chocolate Chunks
- 2 cups whole wheat pastry flour - can substitute all purpose flour
- 1 tablespoon chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup zucchini - shredded
- ⅔ cup maple syrup
- ½ cup unsweetened vegan yogurt - I prefer Kite Hill brand
- ¼ cup tahini - very runny and pourable
- 2 teaspoons vanilla extract
- 1 bar dark vegan chocolate - chopped (about 1 cup)
- Preheat oven to 350 degrees, Fahrenheit.
- Shred your zucchini and put in a sieve over the sink to allow it to drain any excess liquid.
- To a large mixing bowl, add the whole wheat pastry flour, chia seeds, cinnamon, baking powder, baking soda, and sea salt. Mix to combine.
- To a medium size mixing bowl, add the maple syrup, yogurt, tahini, and vanilla extract. Stir to combine.
- Make a well in the middle of the dry ingredients and slowly pour the maple syrup mixture in. Gently fold the dry ingredients into the wet ingredients until just combined. It may look a little dry at this point and that is okay. Set aside.
- Gently press the zucchini into the sieve to remove any last excess moisture and then add it to the mixing bowl along with the chopped chocolate chunks. Gently fold them in until just combined. See photo in post for reference.
- Add mixture to a greased or parchment lined metal 9x5" loaf pan. Spread top of zucchini bread evenly into pan with back of spatula so it bakes evenly.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Once baked, allow to cool 10 minutes, then transfer loaf to a wire baking rack to cool.
- Storage: This loaf will keep best in an airtight container at room temperature for 3-4 days.
- You must use a very runny tahini or substitute nut butter. If you do not, the bread will be dry.
- I have not tried freezing this bread, but if you do and have good results, please leave a comment.
- Do not bake this loaf in a glass pan. Glass pans heat too slowly and then stay much hotter than aluminum. It burns the bread on the outside but leaves it undercooked on the inside.
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.