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If you’re looking for a vegan chocolate chip zucchini bread. With the best streusel oat topping ever. That will impress anyone vegan or not, then look no further. This vegan quick bread is dreamy and delicious. Everyone will be asking for the recipe of this tasty treat. 

This is seriously the best vegan zucchini bread I have ever had. It tastes SO good; I could eat it every day.

My kids go crazy over this, and I can’t blame them.

Even the picky eaters in the family love it.

I love that it makes two loaves so I can share it.

If it only made one, there would be no sharing going down. 

It’s just too good.

It’s perfect for this time of year when the garden zucchini plants are running rampant, and you are feverishly searching the internet for ways to use up to your fresh zucchini.

What I love most about this bread is the topping.

It has an oatmeal streusel top, and it pairs perfectly with this quick bread. Oh, and maybe the chocolate chips; I mean, who doesn’t love chocolate chips.

The combination of the cinnamony bread, chocolate chips, and the streusel topping is just out of this world delicious.

If you want to check out something savory to use up your leftover zucchini, these cashew zucchini rounds are a great way to do so.

Delicious zucchini bread recipe FAQS-

Can I make this vegan zucchini bread into vegan zucchini muffins?

Yes, you can. But I have an equally delicious vegan chocolate chip zucchini muffins recipe that is already converted to muffins for you.

I would stick to using that.

Can I make this gluten-free?

Yes, you can use all-purpose gluten-free flour if you need it to be gluten-free.

Can I use coconut oil?

Yes, if you don’t want to use vegan butter or vegetable oil, you can sub it in. 

Here’s how-

For the oil in the actual zucchini bread, use melted coconut oil. For it in the topping, use it in its solid form.

Can I use other flours?

You can use whole wheat flour or whole wheat pastry flour if you’d rather. I wouldn’t use almond flour or oat flour as the primary baking flour.

Can I make this oil-free?

Yes, you can sub out apple sauce for the oil in the bread and for the topping; I would use mild oil-free nut butter to make the crumbly topping.

Can I sub out the vegan chocolate chips?

Yes, you can, but I wouldn’t, mainly because I am a chocolate lover. 

But if you hate chocolate for some reason, you can add in raisins or nuts or both to add a little different twist to this easy recipe.

What’s the best egg replacer?

You can use a store-bought egg replacer, or flax eggs work great. 

Flax eggs are super easy to make. You need flax seeds, a grinder, and some water. 

There is a post all about it if you want to check it out.

How do you grate zucchini for this delicious chocolate chip zucchini bread?

Note- If you have really picky eaters who can’t handle seeing something green in their food, then take a potato peeler and peel the skin of the zucchini off.

For the box grater-

1. Clean the zucchini
2. Cut the zucchini ends off
3. Cut the zucchini in half and scoop out the seeds with a spoon
4. Take a box grater and grate the zucchini being careful not to grate your hand
5. Now it’s ready to use

For the food processor-

1. Clean the zucchini
2. Cut the zucchini ends off
3. Cut the zucchini in half and scoop out the seeds with a spoon
4. Set up your food processor with the small grate attachment, push the zucchini through the hole where the food goes, and use the safety guard to push it through. Your zucchini should now be perfectly grated zucchini and ready for the recipe

What size bread pan should I use?

I use a four 1/2inches by eight 1/2 inches bread pan. If you use another size, watch the baking time.

 What do you need to make the BEST vegan zucchini bread?

Take a look at the recipe card for the ingredient amounts.

• all-purpose flour
• salt
• baking soda
• baking powder
• ground cinnamon
• flax eggs or egg replacers
• white sugar
• brown sugar
• vegetable oil (canola oil or neutral oil of your choice, olive oil is a bit strong for this)
• vanilla extract
• zucchini grated
• chocolate chips
• oats
• vegan butter
• nutmeg, ground

How do you make this delicious vegan zucchini bread with chocolate chips?

Servings– 2 loaves

Baking time– 50-60 minutes

Preheat the oven to 325 degrees F. Grease and flour two bread loaf pans, set aside. You can also add parchment paper, then grease if you’d rather for easy removal.

You can either use your stand mixer or hand mixer.

Get a large bowl or the stand mixer bowl ready.

Take a stand mixer fitted with the cookie paddle and mix your oil and sugars.

Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zucchini. Mix until incorporated, then add your flour and mix again.

Please note- Often, when people make zucchini bread recipes, they like to squeeze the excess liquid out of the zucchini. For this recipe, you don’t want to do that; the bread needs the excess moisture.

Add the chocolate chips and then stir. 

Then add your bread batter evenly to the prepared loaf pan(s).

I drop the bread pans from a couple of inches carefully to the counter to get any air bubbles out and make it spread evenly.

Make your topping by combining all the ingredients; use a pastry cutter to cut the vegan butter until it looks like little crumbs. 

Split the topping in half and sprinkle the two loaves with the topping.

Put the bread in the oven for 50-60 minutes until a toothpick comes out clean.

Let this sit in the pan for 30 or more minutes until it’s strong enough to come out and not break.

Turn over onto a cooling rack or lift out with the overhang of parchment paper.

 Let it finish cooling to room temperature, then slice and enjoy.

How do you store this easy vegan chocolate chip zucchini bread?

For best results, store this in an airtight container or plastic wrap at room temperature for 2-3 days. It can also be stored in the fridge for up to 5 days. However, this is better within the first 2-3 days.

Can you freeze it?

The best way to freeze this is to let it cool down completely, double wrap it in plastic wrap, and place it in an airtight container or a freezer bag. 

This will last up to 3 months in the freezer.

 When you want to defrost it, remove it from all its packaging and place it on a cooling rack to come to room temperature.

Want to check out some other summer recipes?

• Vegan Berry Bars
• Raspberry pie
• Vegan hand pies
• Fruit vegan pizzas

The BEST Vegan Zucchini Bread

Print Pin Rate

Prep : 10 minutes

Cook : 1 hour

Total : 1 hour 10 minutes

Servings: 2 loaves

Ingredients

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 vegan egg replacer or flax eggs
• 1 cup neutral oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2.5-3 cups zucchini shredded
• 2 cups chocolate chips

Crumble Topping

• 1/2 cup oats
• 1/4 cup brown sugar
• 1/4 cup all purpose flour
• 1/4 tsp cinnamon
• 1/4 cup Earth Balance Vegan Butter

Instructions

• Preheat the oven to 325 degrees and grease and flour two bread loaf pans, set aside.
• Take a stand mixer fitted with the cookie paddle, add your oil and sugars into the bowl, and mix. Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zucchini and mix until incorporated. Then add your flour and mix again. Stir in the chocolate chips. Now add your bread evenly to the bread pans. I drop the bread pans from a couple of inches carefully to the counter to get any air bubbles out and make it spread evenly.
• Make your topping by combining all the ingredients using a pastry cutter to cut in the vegan butter until it looks like coarse crumbs. Split the topping in half and cover the two loaves with the topping.
• Put the bread in the oven for 50-60 minutes until a toothpick comes out clean. Let this sit in the pan for 30 or more minutes until it's strong enough to come out and not break. Let it cool on the cooling rack, slice, and enjoy.

Notes

See blog post for recipe Q&A's

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 249mg | Fiber: 3g | Sugar: 32g

Course: Dessert

Cuisine: American

Keywords: vegan zuchinni bread, vegan zuchinni recipes

Author: Courtneys Homestead

Tried this recipe? Let us know!Mention @courtneyshomestead or tag #courtneyshomestead!

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