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5 from 2 votes

Zuchinni Bread

This Vegan Zucchini Bread is easy to make and delicious. It has hazelnuts, and chocolate, and is perfect for a dessert or a snack.
Prep Time30 minutes
Active Time1 hour 5 minutes
Cooling Time15 minutes
Total Time1 hour 50 minutes
Course: baked items
Cuisine: American
Keyword: Bread, Cake, Chocolate, Cinnamon, Hazelnuts, Zucchini

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.