Super moist and a great way to use up your garden haul, this Vegan Zucchini Bread is easy to make and tasty any time of day. Swirled with chocolate chips and lightly spiced with cinnamon, this recipe skips the eggs but not the flavor.
Made with vegan yogurt to keep it ultra-moist, this vegan zucchini bread recipe is so delicious that anyone will fall in love with it. Whipped up easily in one bowl, the bread then bakes until it’s soft on the inside and browned on top.
Just like my double chocolate banana bread and my go-to pumpkin bread, this zucchini bread proves that you don’t need eggs for baked goods to come together. And trust me, once you have the vegan version, you’ll never go back to a traditional recipe.
Why You’ll Love This Recipe
- Easy to make: You really only need a handful of pantry staples for the dairy-free zucchini bread to come together, making this dessert super simple to whip up.
- Family approved: Everyone from kids to adults raves about this zucchini bread thanks to its light texture and tasty bites of chocolate chips.
- Versatile: The main recipe can be adjusted and adapted easily so that you can tweak it for any occasion.
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Ingredients
- Vegan yogurt: This is what makes the eggless zucchini bread stay moist while baking. Opt for unsweetened yogurt as the sugar in the recipe provides enough sweetness.
- Dairy-free milk: Any type of non-dairy milk will work for the recipe, so use what you have on hand.
- Zucchini: You need roughly 2 small zucchinis to get one and a half cups worth once grated. If your zucchini is extra watery, let it sit in a strainer for 5-10 minutes, pressing lightly, to drain the excess liquid from it.
- Chocolate chips: Make sure your chocolate chips are vegan-friendly. You can use either mini or regular chips. Mini chocolate chips will distribute better into each bite.
Check the recipe card at the end of the post for the full list of ingredients with quantities.
Variations
- Crunch: Adding chopped pecans or walnuts is a great way to give the egg-free zucchini bread some extra texture.
- Caramel zucchini bread: If you’re making this vegan zucchini bread for a special occasion, try drizzling it with vegan caramel sauce to make it extra indulgent.
- White chocolate: Swap the chocolate chips with white chocolate for a new aesthetic look and a different flavor.
How to Make Zucchini Bread Without Eggs or Dairy
Whipping up a zucchini bread with no eggs is unbelievably simple. It all comes together in one bowl, and the prep work takes only 10 minutes. The hardest part is waiting for the bread to cool so that you can enjoy it!
Step 1: Mix the batter. In a large bowl, combine the dry ingredients until well mixed. One by one, add in the wet ingredients and mix until no clumps remain.
Step 2: Prep the zucchini: Grate and measure the zucchini before gently folding it and the chocolate chips into the batter.
Step 3: Pour and bake. Pour the batter into a greased loaf pan and smooth it out. Sprinkle on more chocolate chips if desired and bake for 60-65 minutes until cooked through. Enjoy a slice warm with a Dalgona matcha latte for the ultimate afternoon snack.
Expert Tips
- Don’t overmix the batter: When adding the wet ingredients to the dry, mix until just combined. Take care when folding in the zucchini and chocolate chips, too. Overmixed batter leads to dry zucchini bread.
- Measure flour with a cup: Do not scoop the flour from the bag, but spoon it into a measuring cup for the most accurate measurement.
- Line your loaf pan: Either grease your loaf pan well or line it with a piece of parchment paper to ensure that the bread doesn’t stick once baked.
Recipe Video
Storage Directions
- Storing: Once fully cooled, wrap leftover zucchini bread in plastic wrap or place it in an airtight container. It will stay fresh on the counter for up to 3 days or in the fridge for a week.
- Freezing: You can also freeze the zucchini bread once cooled by wrapping it in plastic wrap and placing it into a freezer-safe bag. Store it in the freezer for up to 3 months and thaw it in the refrigerator overnight before use.
- Reheating: Before you serve leftover zucchini bread, heat it lightly in the microwave. It will make the chocolate chips gooey again, making each bite delicious.
Serving Suggestions
Zucchini bread pairs well with every kind of meal and season. Whether you’re enjoying it alongside a simple summer dinner or as a snack on a hot day, it’s the perfect addition. Below are a few fun dishes to pair it with.
- Serve it as a dessert with vegan taco salad or stuffed sweet potato.
- Add a scoop of non-dairy homemade ice cream on the side and enjoy the best of both worlds.
- Add it to the dessert table with brownie truffles.
Recipe FAQ
You can, but the texture and taste may vary. Whole wheat flour yields a denser texture and a bit more of a nuttier taste than all-purpose flour does. For the best results, I recommend using half all-purpose flour and half whole wheat to maintain a more tender texture. Note, you may need to add more liquid if using whole wheat flour because it absorbs more of the liquid.
It's not necessary. The moisture in zucchini is what keeps it moist and tender. If you feel like your zucchini is too watery, you can drain it and lightly squeeze it dry.
Yes! There's no need to peel it before grating. Just be sure to wash it well before mixing it into the batter.
Yes! If you want to make it into more of a chocolate chip zucchini cake you can cook it in a 8 x 8 pan or 8-inch round cake pan. The baking time will be different as the cake will be thinner. Check the cake around 30 minutes and adjust the time as needed, keeping a close eye on it so that it doesn’t overbake.
More Delicious Vegan Cake Recipes
Vegan Zucchini Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 3 teaspoon cinnamon
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsweetened vegan yogurt
- ¾ cup neutral oil I used avocado, canola also works great
- ¼ cup dairy-free milk
- 2 teaspoon vanilla extract
Fold Ins
- 1 ½ cups grated zucchini
- 1 cup chocolate chips
Instructions
- Whisk together the dry ingredients until well combined, then add the wet ingredients. Mix everything well.
- Grate the zucchini, then measure out 250g and fold that into the mixture, along with the chocolate chips.
- Line a large loaf pan with parchment paper and gently grease it. Transfer the zucchini bread mixture into the pan and top with more chocolate chips, if you wish.
- Bake the bread for 60-65 minutes at 350°F. Let it cool, slice, and enjoy!
Notes
- Mix gently: Stir wet and dry ingredients until just combined, then carefully fold in zucchini and chocolate chips. Overmixing = dry bread.
- Measure flour correctly: Spoon flour into your measuring cup and level it off—scooping packs in too much.
- Prep your pan: Grease well or line with parchment to keep the loaf from sticking.
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