This vegan pineapple chocolate chip zucchini bread combines the best of sweet, tropical flavor and irresistible chocolatey goodness, all in a moist, plant-based loaf. It’s the perfect way to use up summer zucchini, and the addition of pineapple keeps the bread extra tender without any eggs or dairy. Whether for breakfast, a snack, or dessert, this recipe brings a lush twist to classic zucchini bread.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (60g) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup (200g) granulated sugar or coconut sugar
- 1/3 cup (80ml) neutral oil (such as avocado or canola)
- 1/4 cup (60ml) unsweetened non-dairy milk (soy, almond, oat, etc.)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 1/2 cups (200g) finely grated zucchini (about 1 medium zucchini, unpeeled, excess moisture squeezed out)
- 1 cup (150g) crushed pineapple, drained (reserve 1 tablespoon juice)
- 3/4 cup (135g) vegan chocolate chips
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, letting some hang over the sides for easy removal.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
- In a separate medium bowl, whisk together the sugar, oil, non-dairy milk, vanilla extract, apple cider vinegar, and reserved tablespoon of pineapple juice until smooth and emulsified.
- Fold the grated zucchini and drained pineapple into the wet mixture. Stir until evenly distributed.
- Pour the wet ingredients into the dry mixture. Use a spatula to gently fold together until just combined; do not overmix. The batter will be thick.
- Fold in the vegan chocolate chips and nuts (if using), reserving a few chocolate chips for topping if desired.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and a few extra nuts if you like.
- Bake on the center rack for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. (If the top is browning too quickly, tent loosely with foil after 40 minutes.)
- Remove from the oven and let cool in the pan for 15 minutes. Use the parchment to lift the bread out and transfer to a wire rack to cool completely before slicing.
Tips
- Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend for both flours to make this bread gluten-free. Check that your baking powder and chocolate chips are certified gluten-free.
- Don’t skip draining: Be sure to squeeze excess moisture from both the zucchini and the pineapple. Too much liquid can make the bread dense or lead to a gummy texture.
- Oil alternatives: Replace oil with unsweetened applesauce or mashed banana for a lower-fat version, but note the crumb may be slightly denser.
- Mix-ins: Add a handful of coconut flakes or swap the nuts for seeds (pumpkin or sunflower) for a nut-free option.
Serving Suggestions
- Enjoy slices slightly warmed with a pat of vegan butter or a drizzle of nut butter for breakfast.
- Pair with a cup of coffee or chai tea for an energizing afternoon snack.
- Serve as a dessert topped with vegan vanilla ice cream or coconut whipped cream.
- Pack thick slices for picnics or lunchboxes—this bread holds up well at room temperature.
Variations
- Tropical twist: Add 1/4 cup shredded unsweetened coconut and a dash of lime zest for a piña colada-inspired loaf.
- Spiced version: Increase cinnamon to 2 teaspoons and add 1/4 teaspoon ground cloves for a warmer, spicier flavor profile.
- Mocha style: Replace 2 tablespoons of the flour with unsweetened cocoa powder and add 1 teaspoon instant espresso powder for a mocha zucchini bread.
- Berry boost: Fold in 1/2 cup fresh or frozen blueberries (tossed in a little flour to prevent sinking) along with the chocolate chips for extra brightness.
Storage and Reheating
Once fully cooled, wrap the bread tightly in plastic wrap or store in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, slice the bread and wrap slices individually in foil or parchment, then place in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or microwave for 20–30 seconds until warmed through. To reheat a whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
Yes! Use finely chopped or crushed fresh pineapple. Be sure to drain well and reserve a tablespoon of juice for the batter. The flavor will be even brighter and fresher. - Do I need to peel the zucchini?
No, there’s no need to peel zucchini for this recipe. The skin is tender and adds a nice fleck of color and extra nutrients. Just wash and grate it finely. - How do I prevent the bread from becoming soggy?
The key is to squeeze excess moisture from both the zucchini and pineapple. Place grated zucchini in a clean kitchen towel and wring out as much liquid as possible. Do the same for the pineapple before adding to the batter. - Can I make muffins instead of a loaf?
Absolutely! Divide the batter among lined muffin tins, filling each about 3/4 full. Bake at 350°F (175°C) for 22–26 minutes, or until a toothpick comes out clean. - Is this recipe nut-free?
It can be! Simply omit the nuts or substitute with pumpkin or sunflower seeds. Always check your chocolate chips and other ingredients for cross-contamination if you have a severe nut allergy. - Why add vinegar to vegan quick bread?
The vinegar reacts with baking soda to create lift and a tender crumb in the absence of eggs. You won’t taste it, but it helps the bread rise and stay fluffy.
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Vegan Pineapple Chocolate Chip Zucchini Bread Recipe Guide