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Easy Vegan Zucchini Bread with Chia Seeds
5 from 111 votes

Easy Vegan Zucchini Bread with Chia Seeds

This vegan zucchini bread incorporates shredded zucchini, chia seeds, and chocolate chips in a moist, muffin-like batter made without eggs or dairy. The wet ingredients, including non-dairy milk, sugar, chia seeds, oil, maple syrup, and vanilla, hydrate and bind the dry ingredients consisting of flour, baking powder, baking soda, salt, and optional cinnamon. The finished loaf has a tender crumb with chocolate bursts and subtle zucchini moisture.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 172 kcal
Course: Breakfast
Cuisine: American, Vegan

Ingredients

Wet:
  • 3/4 cup non-dairy milk such as almond milk, soy milk
  • 1/3 cup raw sugar 1-2 tbsp more for sweeter, or light brown sugar or coconut sugar
  • 3 tbsp chia seeds
  • 3 tbsp neutral cooking oil generic cooking oil
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
Dry:
  • 1.5 cups flour (I use 1 cup unbleached all purpose and 1/2 cup wheat)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon optional, spices like
  • 1 cup zucchini squeezed between paper towels to remove excess moisture, shredded
  • 1/3 cup chocolate chips , plus more for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 365 deg F (190 C), line a loaf pan with parchment or grease well. Mix non dairy milk and chia seeds in a large bowl and let sit for 10 mins. Then whisk in the rest of the wet ingredients until well combined. 
  2. Fold in the zucchini. Add the dry ingredients (start with 1.25 cups flour if using  more whole grain flour, and more a tbsp at a time), and mix to make a thick muffin like batter. Fold in the chocolate chips (and 1/4 cup chopped nuts if using). ( If omitting the chia seeds from the wet, you will need a bit more flour to get the thick batter).
  3. Pour into prepared pan. Sprinkle 1 tbsp chocolate chips on top.
  4. Bake at 365 degrees F (190 deg C) for 55 to 65 minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and the batter) . For a gluten-free bread, see GF Zucchini Loaf

Notes

  • Add 1/4 cup shredded coconut to the dry ingredients to enhance flavor and color.
  • For chocolate zucchini bread, replace 1/4 cup flour with cocoa powder and adjust flour as needed if batter is too thin.
  • You can omit chia seeds but add an extra tablespoon of sugar and increase flour slightly for proper batter consistency.
  • To make oil-free, omit oil and substitute 2 tablespoons applesauce; add shredded coconut to maintain moisture.
  • For refined sugar-free versions, replace sugar with 1/3 to 1/2 cup chopped dates and omit chocolate chips.
  • Refer to a gluten-free zucchini loaf recipe for gluten-free adaptations.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 149mg (6%) Potassium 134mg (3%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 30IU (1%) Vitamin C 1.8mg (2%) Calcium 82mg (8%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 172

% Daily Value*

Calories 172kcal 9%
Carbohydrates 27g 9%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 149mg 6%
Potassium 134mg 3%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 30IU 1%
Vitamin C 1.8mg 2%
Calcium 82mg 8%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.