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Zucchini Bread (GF, V)

My intention was to have this as a breakfast bread, but it's definitely sweet and maybe better suited for dessert -- hence the categorization.

If I make this again, I think I'll half the amount of chocolate chips, otherwise, wouldn't change a thing.

Zucchini Bread (GF, V)

Source: The Banana Diaries | Makes: 1 loaf | Time: 1+ hr


1 enormous zucchini, shredded and liquid squeezed out

1/2 cup unsweetened dairy-free milk mixed with 1 tsp apple cider vinegar, room temperature (I used coconut milk

2 cups gluten-free 1:1 baking flour (I used Bob's Red Mill brand)

1 tbsp cinnamon

2 tsp nutmeg

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup coconut sugar

1/3 cup (85 g) unsweetened applesauce, room temperature

1/3 cup vegan butter, melted and cooled to room temperature

2 tsp vanilla extract

3/4 cup vegan chocolate chips


Preheat the oven to 350F, and prepare a 9″ loaf pan with cooking oil lined with parchment paper. Set aside.

In a small bowl, combine the dairy free milk and apple cider vinegar . Set aside.

Whisk together the dry ingredients: in a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside. You can also just mix everything into one bowl after you’ve mixed the wet ingredients.

Mix the wet ingredients: in a large bowl, whisk together the vegan butter and sugar. Then add in the applesauce, vanilla extract, and zucchini, mixing until just combined.

Make the vegan zucchini bread batter: add in the dry ingredients and use a rubber spatula to begin to fold the dry into the wet. Pour in the vegan buttermilk to help you mix the batter. When the dry ingredients are about 75% of the way mixed in, add in the zucchini and chocolate chips, and continue gently folding until the dry ingredients have just been incorporated, and the zucchini and chocolate chips are evenly distributed throughout the batter.

Bake the vegan zucchini bread: pour the batter into your prepared loaf pan, and top with extra chocolate chips if desired. Bake the bread for 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool for another 10-15 minutes.

Slice and enjoy! Serve this vegan zucchini bread warm or cool.

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