Easy Eggless Zucchini Bread

eggless Eggless Zucchini Bread over a pink surface with a kitchen towel and chocolate chips on the side.

This Easy Eggless Zucchini Bread is moist, flavorful and freezes well! Perfect for breakfast, snack or even dessert.

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 271kcal

Author Oriana Romero

Equipment

Ingredients

1 ½ cup (210 g) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup (60 ml) canola or vegetable oil
1/3 cup (67 g) brown sugar
1/3 cup (67 g) granulated sugar
½ cup (120 g) plain yogurt (or sour cream)
¼ cup (60 ml) milk
1 teaspoon pure vanilla extract
1 cup (100 g approx) grated zucchini (about 1 medium)
1/2 cup (100 g approx) chocolate chips + more to sprinkle on top (optional)

Instructions

Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
Allow cooling completely before slicing.

Notes

Store: leftover bread can be stored at room temperature for up to 3 - 4 days.

Freeze: let the eggless zucchini bread cool completely, wrap it up in aluminum foil, then wrapped it with plastic wrap. Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months. Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

Zucchini: Very lightly blot the zucchini. Do not squeeze the moisture out of the grated zucchini.

Spices: I added cinnamon to my recipe, which you can leave out entirely or get creative with nutmeg, ginger, or cardamom! Feel free to add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoons ginger, and/or 1/8 teaspoon of cloves or cardamon for extra spiced bread.

Ads-in ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds.

Extra Tips:

When greasing pans for quick bread is best to use shortening instead of butter since butter has water, and it can cause sticking.
Also, just brush the shortening over the bottom and slightly up to the sides of the pan; this will help the bread its height as it rises.
Peeling the zucchini is not necessary.
You can use a grater to shred your zucchini or use the “shred” setting on your food processor.
Lightly blot the sheered zucchini to remove the extra water.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition