Easy Vegan Zucchini Bread with Chia Seeds
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 3 tbsp oil
- 1/4 cup maple syrup
- 3 tbsp chia seeds
- 1.5 tsp baking powder
- 3/4 cup non dairy milk ( such as almond milk, soy milk)
- 1/3 cup raw sugar or light brown sugar or coconut sugar (
- 1.5 cups flour ((i use 1 cup unbleached all purpose and 1/
- 1/2 tsp spices like cinnamon ( optional)
- 1 cup shredded zucchini ( squeezed between paper towels to remove excess moisture)
- 1/3 cup chocolate chips ( plus more for topping)
- Carbohydrate 3.19484402690576 g
- Cholesterol 10.5760416658382 mg
- Fat 18.5189132901791 g
- Fiber 1.3367298870184 g
- Protein 0.9320366655132 g
- Saturated Fat 4.34639797556073 g
- Serving Size 1 1 Serving (34g)
- Sodium 38.7999722000987 mg
- Sugar 1.85811413988737 g
- Trans Fat 0.996316973463688 g
- Calories 180 calories
My Easy Vegan Zucchini Bread Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But when the kids started begging for a treat that wasn’t filled with processed sugar and artificial ingredients, I knew I had to get creative. Enter my Easy Vegan Zucchini Bread with Chia Seeds – a recipe that’s as simple as it is delicious. I stumbled upon this recipe while browsing for healthy dessert options online. I was immediately drawn to its simplicity; it only uses one bowl, so cleanup is a breeze! Plus, it promised a hearty, moist bread that wouldn’t crumble at the first touch. And boy, did it deliver!
The best part? This recipe is incredibly adaptable. I've experimented with different nuts (walnuts are my personal favorite), spices (a dash of cardamom adds a lovely warmth), and even different types of sugar. Coconut sugar gives it a slightly caramel-like flavor, while maple syrup adds a subtle sweetness without being overpowering. One time, I even added a handful of dried cranberries for a burst of tartness. The possibilities are endless!
The secret to this bread’s moist texture is the zucchini, of course. But don’t let that intimidate you! Simply shred the zucchini and squeeze out the excess moisture. This step is crucial; it prevents the bread from becoming soggy. The chia seeds add a nice boost of omega-3 fatty acids and create a slightly gel-like texture that helps bind the ingredients together. This makes it particularly suitable for vegan baking where eggs are not used as a binder.
Making this bread is a therapeutic experience. The process of mixing the wet and dry ingredients, folding in the zucchini and chocolate chips, feels almost meditative. It's a welcome break from the chaos of daily life, a chance to slow down and create something nourishing and delicious for my family. And the aroma while it bakes? Pure heaven. It fills the kitchen with a comforting warmth, promising a sweet reward at the end of the baking process. The kids absolutely adore it, and it's become a regular feature in our weekend brunches.
Beyond the ease and deliciousness, what I appreciate most about this recipe is its versatility. It's perfect for breakfast, a snack, or even dessert. I often slice it and serve it alongside a cup of coffee or tea for a satisfying afternoon treat. It also travels well, making it a great option for potlucks or picnics. I’ve even packed it in lunch boxes for my kids, and it holds up remarkably well.
I encourage you to try this recipe. It's a delicious, healthy, and easy way to enjoy the simple pleasures of baking. Experiment with different variations, and let your creativity shine. The most important ingredient, after all, is love. And that's something this recipe has in abundance.
Tips and Variations:
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- Add a teaspoon of orange zest for a citrusy twist.
- If you don't have maple syrup, honey or agave nectar will work as a substitute.
- To make it gluten-free, simply use a gluten-free flour blend.
- Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This easy vegan zucchini bread recipe is a true testament to the fact that healthy and delicious can coexist. It’s a recipe I wholeheartedly recommend to any busy individual or family looking for a simple yet satisfying treat that’s kind to both the body and the soul. So, grab your ingredients, preheat your oven, and enjoy the simple joy of baking this wonderfully moist and flavorful bread. You won’t be disappointed!
Step-by-step
- Preheat the oven to 365 deg F (190 C), line a loaf pan with parchment or grease well.
- Mix non dairy milk and chia seeds in a large bowl and let sit for 10 mins.
- Then whisk in the rest of the wet ingredients until well combined.
- Fold in the zucchini.
- Add the dry ingredients and mix to make a thick muffin like batter.
- Fold in the chocolate chips (and 1/4 cup chopped nuts if using).
- ( If omitting the chia seeds from the wet, you will need a bit more flour to get the thick batter).
- Pour into prepared pan.
- Sprinkle 1 tbsp chocolate chips on top.
- Bake at 365 degrees F (190 deg C) for 55 to 65 minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and the batter).
- For a gluten-free bread, see GF Zucchini Loaf
