Vegan Chocolate Chip Zucchini Bread Recipes

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VEGAN CHOCOLATE CHIP ZUCCHINI BREAD



Vegan Chocolate Chip Zucchini Bread image

This is a healthier and vegan version of Recipe #48013. This is so moist, delicious, and good for you.

Provided by WeazelChef

Categories     Quick Breads

Time 1h25m

Yield 4 loaves

Number Of Ingredients 13

6 tablespoons ground flax seeds
1 cup water
2 tablespoons water
1 cup honey (this ingredient is NOT vegan)
2 cups coconut oil (refined)
4 -5 cups shredded zucchini (4 large zucchini)
6 cups buckwheat flour
3 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons sea salt
1 tablespoon cinnamon
1 tablespoon vanilla
1 (12 ounce) package miniature semisweet vegan chocolate chips

Steps:

  • Preheat oven to 325 degrees.
  • Mix flax seed and water in a bowl. Let the mixture rest for 5 minutes.
  • Add honey and oil to flax seed/water mixture. Beat well.
  • Add zucchini FIRST and remaining ingredients, mixing well.
  • Bake in 4 well-greased loaf pans for one hour.
  • Freezes well.

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

Easy, fluffy, and perfectly spiced Vegan Zucchini Bread! It's loaded with shredded zucchini and mix-ins of choice. You can use nuts, dried fruit or chocolate chips and unlike most recipes you don't need to squeeze/blot the zucchini!

Provided by Melanie McDonald

Categories     Baked Goods     Breakfast     Cake

Time 1h25m

Number Of Ingredients 14

1¼ packed cups (250 grams) grated zucchini (courgette) (, about 2 small or 1 medium zucchini)
2 cups (250 grams) flour (, spelt, all purpose flour (plain in the UK), wholewheat or 1 to 1 GF baking flour)
2 teaspoons baking powder
¼ teaspoon baking soda (, (bicarbonate of soda in the UK))
¾ cup (150 grams) sugar (, white or brown, plus a little more for sprinkling on the top. )
2 teaspoons ground cinnamon (, (or replace the cinnamon & nutmeg with 1½ teaspoons allspice). )
¼ teaspoon ground nutmeg
½ teaspoon fine salt
2 tablespoons ground flax seed (, (it must be ground and not whole seeds))
½ cup + 2 tablespoons (150 mls) plant milk
1½ teaspoons vanilla extract
¼ cup (60 mls) liquid oil of choice (, use cashew or almond butter instead for oil-free (blend it into the milk before adding). )
1 teaspoon apple cider vinegar (, or lemon juice (important - do not omit))
1 cup (145 grams) mix-ins of choice (, chopped nuts, dried fruit or chocolate chips)

Steps:

  • Preheat oven to 350 °F (175 °C) and grease and line a loaf pan.
  • Grate the zucchini. I use the grating attachment on my food processor. Then add it along with the plant milk, vanilla extract, oil and apple cider vinegar to a bowl and stir together.
  • Add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and ground flax seed to another large bowl. Whisk to combine.
  • Pour the wet zucchini mixture into the dry mixture and stir together with a spatula until just combined. It's a stiff batter, and at first will feel and look too dry, but be patient and it will come together as the zucchini lets out it's moisture.
  • Add mix-ins of choice and stir gently to combine.
  • Spoon into the prepared loaf pan and smooth the top. Sprinkle on a generous amount of sugar and some extra nuts or chocolate chips if using, then bake for 70 minutes, or until a tooth pick inserted comes out clean.
  • Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.

Nutrition Facts : ServingSize 1 of 10 slices, Calories 286 kcal, Carbohydrate 43 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 21 g

BEST-EVER VEGAN ZUCCHINI BREAD



Best-Ever Vegan Zucchini Bread image

A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you're going to love the flavors in this classic bread.

Provided by Sarah McMinn

Categories     Snack

Time 1h10m

Number Of Ingredients 14

1/2 cup granulated sugar
1/3 cup brown sugar
1 cup unsweetened applesauce
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cardamom
1 heaping cup shredded zucchini, ((1 medium zucchini))
1/2 cup walnuts

Steps:

  • Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
  • Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
  • In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
  • Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

Nutrition Facts : Calories 233 kcal, Carbohydrate 35 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Sodium 245 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

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