Go Back
slice of vegan zucchini bread with yogurt and chocolate chips on a plate
Print

Vegan Zucchini Bread with Yogurt and Chocolate Chips

This Vegan Zucchini Bread with Yogurt and Chocolate Chips is soft, moist, and warmly spiced, with plenty of shredded zucchini and pockets of melty chocolate in every slice. Plant-based yogurt keeps the crumb tender and gives the loaf a rich, bakery-style texture without eggs or dairy. It’s an easy one-bowl bake that’s perfect for using up summer zucchini and even better with a cup of coffee.
Course Breakfast, Dessert, Snack
Cuisine Vegan
Keyword chocolate chip zucchini bread, dairy free zucchini bread, easy vegan bread, eggless zucchini bread, moist zucchini bread, one bowl zucchini bread, plant-based baking, vegan quick bread, vegan summer baking, vegan zucchini bread, vegan zucchini bread with yogurt, zucchini chocolate chip bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Kristen Holtz

Ingredients

  • 210g (1 ¾ cup) All Purpose Flour
  • 4g (1 tsp) Baking Powder
  • 3g (½ tsp) Baking Soda
  • 4g (1 ½ tsp) Cinnamon
  • 1g (¼ tsp) Nutmeg
  • 3g (½ tsp) Salt
  • 120g (½ cup) Vegan Yogurt unsweetened, plain
  • 120ml (½ cup) Canola Oil
  • 100g (½ cup) Brown Sugar
  • 100g (½ cup) Vegan Cane Sugar
  • 10g (2 tsp) Vanilla Extract
  • 160g (1 ¼ cup) Zucchini shredded, no blotting necessary
  • 180g (1 cup) Vegan Semi-Sweet Chocolate Chips

Instructions

  • Preheat the oven to 350℉. Lightly spray a 9x5-inch loaf pan.
  • In a large bowl combine the vegan yogurt, oil, brown sugar, cane sugar and vanilla. Whisk together well, until emulsified.
  • Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt straight into the large bowl or whisk together in a small bowl first. Gently mix until there are still a few streaks of flour left. Now add in the shredded zucchini and vegan chocolate chips. Fold in with a spatula until just combined. Be careful not to overmix.
  • Spread the batter into the loaf pan. Use an offset spatula or spoon to level out the batter evenly in the pan. Bake for 50-60 minutes or until a tester comes out nearly clean (maybe a few crumbs) and with no raw batter. Leave bread to cool in the pan for about 1 hour. Remove and finish to cooling completely on a wire rack.
  • Wrap tightly and keep at room temperature for up to 3-4 days.