This Vegan Zucchini Bread is easy to make and delicious. It has hazelnuts, and chocolate, and is perfect for a dessert or a snack.
Zucchini is a squash that is surprising to find in a dessert, but in this zucchini bread, you don’t even notice it. You wouldn’t believe there are two whole zucchinis in it!
This is a baked dessert that is simple to make, the only tedious part will probably be the grating and the straining of the zucchini. But this is a necessary step in order to stop your bread from being waterlogged. The addition of nuts, chocolate, and cinnamon adds to this scrumptious vegan zucchini bread. Try it out yourself!
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Ingredients for Vegan Zucchini Bread
- Zucchini. two medium ones will be needed. Zucchini naturally has a lot of water, so to remove it, you will have to grate it, then squeeze it through a cheesecloth. This step is important. If you don’t do this, then the excess water will affect the texture of the cake.
- All-purpose flour. I have not experimented with gluten-free flour, but feel free to try.
- Brown sugar
- Cinnamon
- Baking powder and baking soda will help the cake rise. It will react with the acid from the lemon juice and create air bubbles.
- Non-dairy milk. You can use any type you want. Ideally, I like using soy milk because of the protein content, but I have tried it with oat and almond and haven’t noticed a difference.
- Neutral oil. Such as canola, safflower, or grapeseed. You can also use melted deodorized coconut oil or melted vegan butter.
- Lemon Juice
- Hazelnuts. These are optional. You can use any type of nuts, or omit it completely.
- Chocolate chips. I love the addition of vegan chocolate chips. I fold some in the batter and give a generous helping on top. It will change your life.
Storing It
You can store this in the refrigerator in an airtight container for up to one week. Or it can be frozen for up to three months time.
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Zuchinni Bread
Materials
- 2 medium zucchini
- 260 g (2 cups) all-purpose flour
- 200 g (1 cup) light brown sugar
- 1 1/4 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 160 g (2/3 cup) unsweetened non-dairy milk
- 120 g (1/2 cup) neutral oil
- 1 tbsp lemon juice
- 1/2 cup chopped toasted hazelnuts or another nut of choice
- turbinado sugar to sprinkle on top
- 1/4 cup mini vegan chocolate chips
Instructions
- Preheat oven to 350°F
- Spray a loaf pan with oil. Line with parchment paper and be sure to leave a little overhang on the sides. This will make it easier to take the zucchini bread out when baked.
- In one bowl, whisk together all-purpose flour, light brown sugar, cinnamon, baking soda, baking powder, and salt.
- In another bowl, add the non-dairy milk, neutral oil, and lemon juice. Add the dry to the wet using a rubber spatula or wooden spoon. Don't overmix.
- Add 3/4 of the chopped hazelnuts and mix in. Pour into prepared loaf pan. Sprinkle the top with turbinado sugar, the rest of the hazelnuts, and the chocolate chips.
- Put in the oven and bake for 50-65 minutes until cooked through. Check if baked by poking the center with knife or cake tester.
- Let cool on a wire rack for 15 minutes at room temperature. Then take out of the loaf pan and return it to the wire rack to cool completely. Store in the fridge, loosely wrapped, for up to 5 days.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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Hoy hice un asopao de pollo con zucchini, cole
Hoy hice un asopao de pollo con zucchini