Fluffy, moist, and dense zucchini bread embedded with gooey chunks of chocolate chips and crunchy walnuts. This zucchini bread is so delicious and extremely simple and easy to make.
When you have a big pile of zucchini sitting in your fridge and you have a huge sweet tooth…what else are you supposed to make other than zucchini bread. Let’s be real.
Embedded with chocolate chips, sweetened with coconut sugar, hints of cinnamon, and of course zucchini. You’ll be wanting to eat the whole loaf, let me tell you.
I am kind of indecisive when it comes to the textures I am looking for in a sweet bread like this. Do I want it fluffy? Dense? Fudgy? Moist? Why not all four?
Fudgy from the chocolate, moist and fluffy from a combination of all-purpose flour, baking powder, and vegan “buttermilk”, yet perfectly dense from mashed banana. It is heavenly.
As many of my recipes are, this bread contains simple ingredients, such as: all-purpose flour, baking powder and soda, cinnamon, salt, coconut sugar, non-dairy milk, apple cider vinegar, mashed banana, zucchini, walnuts and chocolate chips.
I have not tested this recipe subbing any ingredients, however swapping coconut sugar for cane sugar, mashed banana for 1/4 cup applesauce, walnuts for other nuts, or omitting the chocolate chips will work.
To make this bread, start by whisking together apple cider vinegar and non-dairy milk. Set aside for 5 minutes. Mash one medium ripe banana in a large mixing bowl. Add milk mixture and whisk to combine.
In a separate mixing bowl, whisk together flour, baking soda and powder, coconut sugar, cinnamon, and salt. Add dry mixture to wet. Use a spatula or wooden spoon to combine until a smooth, thick but pourable batter forms.
Fold in shredded zucchini, walnuts, and chocolate chips.
Pour batter into a prepared loaf pan. Bake for 40 minutes until top is golden brown and toothpick inserted comes out clean. Allow to cool for 5 minutes before slicing.
This Chocolate Chip Walnut Zucchini Bread is…
- Moist, fluffy, and dense
- Dairy and egg-free
- Chocolatey, nutty, and perfectly spiced
- Oh so delicious!
Fluffy, moist, and dense zucchini bread embedded with gooey chunks of chocolate chips and crunchy walnuts. This zucchini bread is so delicious and extremely simple and easy to make.
- ¾ cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 medium ripe banana
- 1 ½ cups all-purpose flour
- ½ cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup grated zucchini
- ½ cup dark chocolate chips
- ¼ cup chopped walnuts
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Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
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In a liquid measuring cup, measure non-dairy milk. Whisk in apple cider vinegar. Set aside for 5 minutes. Mash banana in a large mixing bowl. Whisk in milk mixture.
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In a separate mixing bowl, whisk together flour, coconut sugar, baking soda and powder, cinnamon, and salt. Add flour mixture to milk mixture. Use a wooden spoon or spatula to combine until a smooth, thick, and pourable batter forms. Fold in grated zucchini, chocolate chips and walnuts.
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Pour batter into prepared loaf pan. Bake for 40 minutes until top is golden brown and toothpick inserted comes out clean. Allow bread to cool for 5 minutes before slicing.
Made this today with my kids – super easy and oh so delicious! My 7yr old didn’t think he’d like it since he doesn’t like zucchini, but after reading it said it’s one of his favorite breads! I added on a few more chocolate chips (they were mini chips though), and I cooked it longer – maybe 10 min longer… It is SUPER moist, and the flavor is great. Everyone in the family loves it! With lots of allergies in the family it’s so nice when we find a great recipe EVERYONE likes! Thank you!!
Author
I am SO happy you all enjoyed it!! Im even happier you got your boy to enjoy zucchini…even though it may be hidden inside a sweet bread lol!
Hi there! I’m planning on making this for my family later this week but I can’t eat gluten. Would you suggest subbing the all-purpose flour with King Arthur’s gluten free blend or blending up some oats to make oat flour? Thank you! 🙂