Vegan White Chocolate Matcha Bread

Posted by in Breads, Cooking, Desserts, Matcha | 4 comments














Hello & Happy Wednesday!!






I don’t know about you, but I’m all about matcha. From matcha cookies, to crepe cakes, pancakes, bark, rice crispy treats, and even a cocktail, I love all things matcha!


On a random side note, I’ve actually never enjoyed a matcha tea or matcha latte etc. #irony


When it comes to matcha, I love to pair it with white chocolate as I feel like the flavors compliment each other. When brainstorming for the next matcha concept, it occurred to me that I’ve never done a bread. While I love all the banana bread concepts, you have to have fun with it and put a modern twist on it. 


That being said, I knew this vegan White Chocolate Matcha Bread was the perf recipe to add to my collection!





What I love about this recipe, is everything! It’s quick, easy, affordable, packs spinach, a gorgeous hue from the spinach, is low in sugar, you can remove the white chocolate chips to keep it even lower in calories, is perf for spring or St. Patrick’s Day, or any day for that matter!




If you love effortless innovative matcha concepts, you have to try my recipe for vegan White Chocolate Matcha Bread!












Why this recipe rocks: 





Packs Spinach

A gorgeous color

Low in sugar

Perf for spring!














Recipe Tutorial 





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White Chocolate Matcha Bread

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 slices 1x



  1. Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, matcha, and salt. In a blender or food processor combing mashed bananas, almond milk (room temp) maple syrup, spinach, vanilla, and melted coconut oil. If the oil begins to solidify due to the cold almond milk, simply pop in the microwave for a minute.
  3. Slowly fold the dry ingredients into the wet, just until incorporated. Fold in 1/2 cup of the vegan white chocolate chips. Save the remainder to top it with.
  4. Pour the batter into the pan and top with additional chips. Bake for 45 minutes – 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
  • Category: Breads
  • Cuisine: snack/dessert


  • Serving Size: 1











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  1. does it have enough caffeine to keep a 5 year old up?

    • Can I sub applesauce for the coconut oil?

      • Hi Alice, You can absolutely try substituting with applesauce!

  2. This bread is really delicious. I used Seerve(non-glycemic sugar substitute) and left out the white chocolate since I have to be on a sugar free cancer diet. I also added cardamom and chopped walnuts.
    My only disappointment was that after baking the bread was a dark chocolaty color instead of bright green!?

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