Chocolate Chip Zucchini Bread


Now that zucchini are in season, we feel it almost a duty to make vegan zucchini bread. Zucchini (and other summer squash) have a multitude of uses, fresh or cooked or baked into things, but I always feel a little special when grated zucchini works its way into a loaf of bread. Zucchini bread can be kind of tricky to get right; I have made far too many “loaves” that ended up being pudding bread. The end result will almost always be moist, but this recipe turned out well and mighty tasty.

– Justin Van Kleeck

Chocolate Chip Zucchini Bread


1 1/2 cups all-purpose flour
2 tablespoons ground flax seeds
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup vegan sugar
1/3 cup canola oil
1/2 cup non-dairy milk
1 teaspoon vanilla extract
2 cups freshly grated zucchini
1/2 cup vegan chocolate chips


Preheat the oven to 350 F. Lightly grease a 9″ loaf pan.

In a large bowl, combine the flour, ground flax seeds, salt, baking soda, baking powder, and ground cinnamon. In another bowl, whisk together the sugar, oil, non-dairy milk, and vanilla extract until well combined.

Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining zucchini. Fold in the chocolate chips.

Transfer the batter to the loaf pan and bake for 70-75 minutes, or until a knife inserted in the center comes out clean. (It is a good idea to check the bread after about 55-60 minutes, just to make sure it is not getting too done on top.) Remove from the oven and allow to cool before serving.


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