Chocolate chip and peanut butter vegan zucchini bread

Vegan zucchini bread recipe

Moist, delicious and satisfying chocolate chip and peanut butter vegan zucchini bread. Pairs perfectly with your morning cup of coffee. Vegan, delicious and easy to make. Great way to use up your end of summer zucchini.

It’s that time of year when everyone is panicking about their zucchini going bad. Frantic home gardeners everywhere are chasing down their unsuspecting neighbors and giving away their zucchini by the barrel-full.

Well don’t panic because I’ve got the perfect recipe for you. Here’s a fantastic twist on the classic zucchini bread recipe. Chocolate chip and peanut butter vegan zucchini bread.

It’s moist, comforting and delicious.

Zucchini is such an interesting vegetable to put in baked goods. It doesn’t taste like anything, and it adds some great nutrients and moisture. It’s full of vitamin B6, C, K, folate, potassium and magnesium.

A fair warning, this bread doesn’t really taste like peanut butter. The peanut butter is a great way to add moisture to your bread without having to add a lot of oil.

So flag down your neighbor, grab some of their zucchinis and let’s bake our buns off

Happy Munching

More recipes to try

Four ingredient vegan bread

Easy vegan banana bread

📖 Recipe

Chocolate peanut butter vegan zucchini bread

Moist, delicious and satisfying chocolate chip and peanut butter vegan zucchini bread. Pairs perfectly with your morning cup of coffee. Vegan, delicious and easy to make. Great way to use up your end of summer zucchini.

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 1

Calories: 3431kcal

Author: Maria

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Ingredients

• ▢ 2 cups flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 1 cup brown sugar
• ▢ ½ cup vegan chocolate chips
• ▢ 1 ripe banana – mashed
• ▢ ½ cup soymilk
• ▢ 2 teaspoon vanilla
• ▢ ¼ cup coconut or canola oil (can substitute for applesauce)
• ▢ ⅓ cup peanut butter
• ▢ 1 cup grated zucchini (don’t squeeze water out)
• ▢ 1 tablespoon ground flax or chia seeds mixed with 4 TBL water

Instructions

• Pre-heat oven to 350 degrees
• Make your flax egg (mix 1 TBL ground flax with 4 TBL water)
• Mix together all dry ingredients in a bowl
• Mix together all wet ingredients in a separate bowl
• Add your chocolate chips to wet ingredients last
• Add dry ingredients to wet ingredients
• Stir only for a few moments and then let the mixture sit for 5 minutes. This ensures the zucchini will release more water into the mixture to make it easier to stir.
• Gently mix batter again but don’t over-mix
• Add batter to a lined or oiled bread pan
• Bake at 350 degrees for 60 minutes
• Remove bread from bread pan and let cool completely

Video

Notes

You can substitute ½ cup of applesauce for the oil

Make sure to let the batter sit for 5 minutes to allow the zucchini to release water into the mixture. It will feel a bit dry until you let it sit. This will make it easier for you to stir without over-mixing.

If you use chia seeds, make sure to grind them up like ground flax seeds. The texture is better and the nutrients from the chia seeds are better absorbed.

Nutrition

Calories: 3431kcal | Carbohydrates: 521g | Protein: 61g | Fat: 137g | Saturated Fat: 76g | Sodium: 3093mg | Potassium: 2120mg | Fiber: 27g | Sugar: 286g | Vitamin A: 800IU | Vitamin C: 41mg | Calcium: 1096mg | Iron: 24mg

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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.