Special Vegan Zucchini Bread Recipe

Special Vegan Zucchini Bread Recipe

This my special vegan zucchini bread is unbelievably tasty, it’s almost impossible to know Zucchini is one of the ingredients used in making this vegan bread.

Everyone knows adding zucchini to baked foods is such a creative way to improve the resul. It blends right into the batter, keeping the bread soft and moist without overpowering the flavor. Plus, you get the bonus of sneaking in some veggies while enjoying something sweet. Definitely a win all around.

You’ll spot those little green flecks running through each slice, which makes it look beautiful, but don’t worry, it doesn’t taste like vegetables at all.

We’ve used zucchini in all sorts of recipes before, like vegan chocolate zucchini cake, zucchini muffins, and even zucchini brownies, and it never disappoints.

This bread is the perfect balance between indulgent and wholesome. It’s sweet enough to serve as dessert but still feels like something you could happily enjoy for breakfast, a quick snack, or even lunch. Honestly, having a loaf of this sitting on the counter just makes the whole day better.

Instead of describing how special this vegan zucchini bread is, let’s just get to the recipe.

Special Vegan Zucchini Bread Recipe

My special vegan zucchini bread recipe would change everything you thought you knew about zucchini bread, that is why I think this recipe is special and worth the time to learn it.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 10 Slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 ½ cups grated zucchini about 1 medium zucchini, excess water squeezed out
• 1 ¾ cups all-purpose flour or half whole wheat for a heartier loaf
• ¾ cup organic cane sugar or coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg optional
• ⅓ cup neutral oil e.g., canola or avocado oil
• ¼ cup unsweetened applesauce egg replacer
• 1 tsp pure vanilla extract
• ¼ cup plant-based milk could be almond, oat, soy, etc.
• ½ cup chopped walnuts or pecans optional
• ½ cup vegan chocolate chips or raisins optional

Equipment

• Large mixing bowl
• Medium mixing bowl
• Box grater
• Whisk
• Spatula
• 9x5-inch loaf pan
• Parchment paper this is optional, it's for lining
• Oven

Method

 

Prep the zucchini:

1. Wash and grate the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.

Preheat the oven:

1. Set oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line with parchment paper.

Mix dry ingredients:

1. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Combine wet ingredients:

1. In a medium bowl, whisk oil, sugar, applesauce, vanilla extract, and plant-based milk until smooth.

Combine wet and dry:

1. Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.

Fold in zucchini:

1. Add the grated zucchini and optional nuts or chocolate chips. Gently fold until evenly distributed.

Bake:

1. Pour the batter into the loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Cool:

1. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 180kcal

Tried this recipe?Let us know how it was!