Fresh vs. Frozen Zucchini
I’ve never tried using frozen zucchini in baking before, so I thought it was worth a try. Last week, I used frozen blueberries in this blueberry cornbread recipe. It turned out so moist and delicious, I thought maybe using frozen zucchini in this vegan zucchini bread recipe would work too. To use frozen zucchini, you’ll want to remove as much water as possible. Even if you use fresh zucchini, you will need to remove as much excess water as you can.
I left the bag of frozen zucchini in the fridge overnight. Then, I microwaved it for about a minute. When I removed it, I drained as much water as possible, and then I also placed the zucchini in a paper towel to remove as much water as I could. The zucchini was still moist, but not wet.
Other Easy Zucchini Bread Mix In Options
If you don’t like chocolate chips in your vegan zucchini bread, you can try other mix-ins. Some obvious choices would be walnuts, raisins, or dried cranberries. You could also use blueberries or white chocolate chips. There is not one way to make zucchini bread, so it’s really up to you in terms of what you like for your mix-ins. I personally love how this bread tastes with vegan chocolate chips, but if you’re not a chocolate fan, you should try something else.
Overall, I love how this zucchini bread turned out. It’s a great vegan option, super easy to make, and really tasty. I also love that it worked to use frozen zucchini, which just made it easier. If you’re looking for a fairly healthy and yummy baking recipe, this is for you.
If you’re looking for other zucchini recipes, click here.
Vegan Zucchini Bread
1/4 cup canola oil
1/3 cup almond milk
1 tablespoon flax meal
1 cup brown sugar
2 teaspoons vanilla extract
1 cup grated zucchini or one bag of frozen zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup vegan chocolate chips
To make this vegan zucchini bread, preheat the oven to 350 degrees F. Spray your loaf pan generously with cooking spray. In a large bowl, add the oil, almond milk, flax meal, brown sugar and vanilla. Whisk well until combined.
Grate your zucchini and blot with a paper towel to dry. If you use a bag of frozen zucchini as I did. You will want to cook it for a few minutes and remove as much water as possible. Stir the zucchini into the wet ingredients.
Add the flour, baking powder, baking soda, salt, and cinnamon and stir gently until just combined. Do not over-mix.
Gently fold in the chocolate chips. (You may also want to add walnuts, raisins, or dried cranberries as additional mix-ins. In this case, decrease the chocolate chips to 1/2 a cup)
Pour into the prepared pan, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes, then transfer the loaf to a cooling rack to cool before cutting. Enjoy!