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–+ servings
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5 from 2 votes

The BEST Vegan Zucchini Bread

If you have a lot of summer Zucchini this is a great place to use it up. This bread is seriously tasty, with notes of cinnamon and chocolate chips.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 2 loaves
Author: Courtney Hunter

Ingredients

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

Crumble Topping

  • ½ cup oats
  • ¼ cup brown sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon cinnamon
  • ¼ 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 and put your oil and sugars in and mix. Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zuchinni and mix unti incorporated then add your flour and mix again. Add the chocolate chips and then stir, then add your bread evenly to the bread pans. I drop the bread pans from a couple inches, carefully to the counter to get any air bubbles out and make it spread evenly.
    Make your topping by combining all the ingredients and using a pastry cutter to cut in the vegan butter until it's crumbles. Split the topping in half and cover the two loafs 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. Slice and enjoy.