Moist Vegan Zucchini Bread with Chocolate & Walnuts
If you’re looking for a delightful way to incorporate veggies into your baking, you’ve found it! This Moist Vegan Zucchini Bread with Chocolate & Walnuts is a perfect blend of sweetness and nutrition, making it an ideal snack or breakfast treat. The zucchini adds moisture without overpowering the flavor, while the chocolate chunks and walnuts bring a satisfying crunch and richness. Plus, it’s simple to make and requires just a few pantry staples. Let’s dive into the delicious details!
What You’ll Love About This Recipe
- Incredibly Moist: The zucchini keeps the bread moist for days.
- Rich Flavor: Chocolate chunks and warm spices create a heavenly blend.
- Easy to Make: Simple steps make this a great recipe for bakers of all levels.
- Nutritious Ingredients: Packed with fiber, this bread is a guilt-free indulgence.
- Vegan-Friendly: Made without any animal products, perfect for everyone!
What Goes In
- 1 cup shredded zucchini (from roughly 1 medium zucchini)
- 1 cup light spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¾ cup coconut palm sugar
- ½ cup unsweetened apple sauce
- ⅓ cup neutral-tasting oil of choice (avocado, sunflower, refined coconut, etc.)
- 1 teaspoon vanilla extract
- ½ cup walnut halves, chopped
- ½ cup dairy-free chocolate chunks or chips
Must-Have Equipment
- Mixing Bowls: For combining dry and wet ingredients.
- Loaf Pan: A standard 9×5 inch loaf pan works best.
- Whisk: Essential for mixing ingredients thoroughly.
- Spatula: For folding in those delicious chocolate chunks and walnuts.
- Grater: To shred the zucchini easily.
From Start to Finish: Moist Vegan Zucchini Bread with Chocolate & Walnuts
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly.
Step 2: Prepare the Zucchini
Grate your zucchini with a box grater or food processor. Make sure to press out any excess moisture using a clean kitchen towel. This step is crucial for achieving that perfect bread texture!
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the light spelt flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground cardamom, and ground nutmeg. This combination of spices will give your bread a warm and inviting aroma.
Step 4: Combine the Wet Ingredients
In another bowl, mix together the coconut palm sugar, unsweetened apple sauce, neutral oil, and vanilla extract until well combined. Then, fold in the grated zucchini.
Step 5: Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
Step 6: Add the Goodies
Fold in the chopped walnuts and dairy-free chocolate chunks. This is where the magic happens—those chocolatey bursts in every bite will make your taste buds sing!
Step 7: Pour into the Loaf Pan
Pour the batter into a greased or parchment-lined loaf pan, spreading it evenly with a spatula.
Step 8: Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it!
Step 9: Cool and Slice
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This step is essential for maintaining that moist texture.
Holiday-Friendly Variations
- Spiced Pumpkin Zucchini Bread: Swap out some of the zucchini for pumpkin puree for a seasonal twist!
- Cranberry Nut Zucchini Bread: Add dried cranberries and pecans for a festive feel.
- Chocolate Chip Banana Zucchini Bread: Mix in mashed bananas for extra sweetness and flavor.
- Maple Pecan Zucchini Bread: Substitute maple syrup for coconut palm sugar and use pecans instead of walnuts.
Chef’s Rationale
The beauty of this Moist Vegan Zucchini Bread with Chocolate & Walnuts lies in its versatility. You can vary the spices and mix-ins based on what’s in season or what you have on hand. The zucchini not only keeps the bread moist but also adds a nutritional boost without altering the flavor. This recipe is a wonderful way to use up excess zucchini, especially in the summer months when it’s abundant!
Keep-It-Fresh Plan
To ensure your Moist Vegan Zucchini Bread with Chocolate & Walnuts stays fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice the bread and freeze individual pieces in a freezer-safe bag. It will last for up to 2 months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or pop it in the toaster for a warm treat.
Frequently Asked Questions
Can I substitute the spelt flour with regular all-purpose flour?
Yes, you can substitute all-purpose flour for light spelt flour, but the texture and flavor may vary slightly. Spelt flour tends to yield a denser loaf with a nuttier flavor.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes and check again.
Can I add other nuts or seeds to the recipe?
Absolutely! Feel free to experiment with different nuts, such as pecans or almonds, or even add seeds like flaxseeds or chia seeds for extra nutrition.
What can I use instead of applesauce?
If you don’t have applesauce, you can use mashed banana, pumpkin puree, or even a plant-based yogurt as a substitute for moisture.
Because You Liked This
- Vegan Banana Bread – A classic, moist banana bread that’s full of flavor.
- Vegan Pumpkin Bread – Another fall favorite, packed with warm spices.
- Gluten-Free Vegan Banana Bread – Perfect for those with dietary restrictions!
The Last Word
If you’ve never tried making zucchini bread before, now is the time to start! This Moist Vegan Zucchini Bread with Chocolate & Walnuts is not only incredibly easy to whip up, but it’s also a delightful way to sneak some veggies into your diet. It’s perfect for breakfast, an afternoon snack, or even dessert. So grab your ingredients, preheat that oven, and let the delightful aroma of baking zucchini bread fill your kitchen. Happy baking!
Moist Vegan Zucchini Bread with Chocolate & Walnuts
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly.
- Grate your zucchini with a box grater or food processor. Make sure to press out any excess moisture using a clean kitchen towel.
- In a large mixing bowl, whisk together the light spelt flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground cardamom, and ground nutmeg.
- In another bowl, mix together the coconut palm sugar, unsweetened apple sauce, neutral oil, and vanilla extract until well combined. Then, fold in the grated zucchini.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the chopped walnuts and dairy-free chocolate chunks.
- Pour the batter into a greased or parchment-lined loaf pan, spreading it evenly with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individual slices in a freezer-safe bag for up to 2 months.
- Experiment with different nuts or seeds for added nutrition.
