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–+ servings
Moist Zucchini Bread

Moist Zucchini Bread That Will Make Your Taste Buds Dance

This Moist Zucchini Bread is a delightful treat that showcases rich flavors and a moist texture, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free version.
  • 1/2 cup Coconut Oil Can be substituted with vegan butter.
  • 3/4 cup Brown Sugar Erythritol can be used for keto version.
  • 1/4 cup Almond Milk Any plant-based milk can be used.
  • 1 cup Chocolate Chips Use dairy-free chocolate chips.

Equipment

  • Mixing bowl
  • baking sheet
  • Oven
  • spatula

Method
 

Step‑by‑Step Instructions for Easy Vegan Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the coconut oil and brown sugar until creamy.
  3. Pour in the almond milk and mix until the batter is smooth.
  4. Gradually add the all-purpose flour to the wet mixture, mixing gently.
  5. Fold in the dairy-free chocolate chips with a spatula.
  6. Scoop out portions of dough and place them onto the prepared baking sheet.
  7. Bake for 12-15 minutes until edges are golden and centers are slightly set.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 3mg

Notes

Chill the dough for at least 30 minutes for enhanced flavors.

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