Simple, practical, and full of everyday flavour, Easy Vegan Zucchini Bread with Chia Seeds is a vegan, vegetarian American, Vegan breakfast made with non dairy milk, raw sugar or light brown sugar or coconut sugar, and chia seeds in about 65 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Total time: 65 minutes
  • Yield: 12
  • Category: Breakfast
  • Cuisine: American, Vegan

Ingredients

Wet:

  • 3/4 cup non dairy milk (, such as almond milk, soy milk)
  • 1/3 cup raw sugar or light brown sugar or coconut sugar (, 1-2 tbsp more for sweeter)
  • 3 tbsp chia seeds
  • 3 tbsp oil
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

Dry:

  • 1.5 cups flour ((I use 1 cup unbleached all purpose and 1/2 cup wheat))
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 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)

Method

  1. 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.
  2. Fold in the zucchini. Add the dry ingredients (start with 1.25 cups flour if using more whole grain flour, and more a tbsp at a time), 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).
  3. Pour into prepared pan. Sprinkle 1 tbsp chocolate chips on top.
  4. 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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.