How to Make Eggless Zucchini Bread With Chocolate Chips

8 servings
55 min

Learn how to make vegan zucchini bread with chocolate chips. This eggless zucchini bread recipe is a delicious and healthy way to use zucchini from your garden. Both dairy free and eggless, this healthy homemade zucchini bread loaf is a wonderful dessert, snack or breakfast bread. It also makes a delicious food gift for neighbors, teachers and housewarming parties.


Eggless Zucchini Bread With Chocolate Chips


My parents always grew a small garden, so I grew up with fresh vegetables each summer. They always planted zucchini, which gave us more than enough squash to use up each summer. Of course, you never want it to go to waste, so you get creative with recipes.


My mom made zucchini bread each year. She always made a traditional recipe, and we loved it. However, now I’m eating a healthier diet and avoiding dairy milk whenever possible. Therefore, I wanted to make a vegan version of this amazing zucchini recipe. I’ve tried several bread recipes that called for zucchini as a key ingredient, but I’ve found I really enjoy homemade zucchini bread with chocolate chips.


If you’ve never made zucchini bread before, it’s important to not that you cannot taste the zucchini. However, by using zucchini to make this light quick bread recipe, you end up with deliciously moist bread loaf.

While you may see some green flecks of the peel in this bread, you’ll find that most parts the zucchini melt away into the loaf.


Keep reading to learn how to make this tasty dairy free bread. It’s sure to become one of your favorite zucchini recipes!


Does Zucchini Have to be Peeled to Make Bread?


No, you don’t need to peel zucchini to make homemade zucchini bread. The peel has a lot of vitamins and minerals, so you want to eat that as well as the flesh of the plant. However, if you use a large zucchini, the peel may be tough or bitter. You can peel the zucchini and just use the flesh of the squash to make vegan zucchini bread without applesauce.


Can You Freeze Shredded Zucchini for Later?


Yes, you can freeze shredded zucchini to make this recipe for vegan zucchini bread later. I recommend shredding it to a medium size and not a small size because small shreds will be very mushy.


To freeze shredded zucchini to make a healthy zucchini bread later, shred zucchini and squeeze to remove excess water. Then put 1 cup of shredded zucchini in a freezer bag. When you’re ready to make this bread, allow the zucchini thaw. Then squeeze out extra water and make the recipe as usual.


What Causes Zucchini Bread to Sink in the Middle?


This zucchini bread recipe with chocolate chips can sink in the middle for a number of reasons. Here are some of the causes of zucchini bread sinking in the middle:


  • It could be that your baking powder didn’t rise.
  • You may have overfilled the the loaf pan.
  • Alternately, if you mix the batter too vigorously it can create a lot of small air bubbles that aren’t stable.


Tips for Perfect Eggless Zucchini Bread


Use these tips when making dairy free zucchini bread with chocolate chips for best results:


  • Shred zucchini using a medium sized grater. Smaller shreds will be soggy.
  • Squeeze excess water from the zucchini before baking.
  • Spray the bottom of the loaf pan with a non-stick spray, but don’t spray the sides.
  • Don’t overmix the batter or it can become tough and sink in the middle.


Find additional tips on how to keep zucchini bread from sinking in the middle, discover how to make vegan zucchini muffins from this recipe, learn what substitutions to make for gluten free bread, discover how to make this recipe without oil, learn how to freeze this bread, and discover fun recipe variations when you visit the original post for making this eggless zucchini bread here.



How to Make Eggless Zucchini Bread With Chocolate Chips

Recipe details

  • 8  servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients


  • 2 Cups all-purpose flour
  • ½ Cup white sugar
  • ½ Cup brown sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 Tablespoon flaxseed meal
  • 3 Tablespoons warm water
  • 1 Cup shredded zucchini
  • ½ Cups neutral cooking oil
  • 1 teaspoon vanilla extract
  • ¾ Cup vegan chocolate chips

Instructions


Preheat the oven to 350°F. Prepare an 8’’ loaf pan with non-stick cooking spray on the bottom of the pan. Set aside.
Prepare the flaxseed egg by mixing the flaxseed meal with warm water. Then let sit for at least 15 minutes.
Mix the white and brown sugar with the oil in a medium bowl. Add the flaxseed egg and vanilla extract, then stir to combine.
Add the shredded zucchini to the batter and mix.
Now combine the flour, salt and baking powder in a separate bowl. Mix until thoroughly incorporated. Then add the dry ingredients to the bowl with the zucchini bread batter. Stir until it is just combined.
Fold in chocolate chips.
Now pour the batter into the prepared pan. Shake the pan to even out the batter to the sides so that the bread rises evenly.
Bake the bread loaf for 35 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool for 10 minutes, then remove the bread from the pan place onto a wire cooling rack.
Cut the cooled bread loaf into slices. Then serve and enjoy!

Tips

  • Keep leftovers in the fridge in an airtight container for the bread to stay moist.

Rebecca D. Dillon
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