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.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Spatula
- 9x5-inch loaf pan
- Parchment paper this is optional, it's for lining
Ingredients
- 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
Instructions
Prep the zucchini:
- Wash and grate the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
Preheat the oven:
- Set oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line with parchment paper.
Mix dry ingredients:
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet ingredients:
- In a medium bowl, whisk oil, sugar, applesauce, vanilla extract, and plant-based milk until smooth.
Combine wet and dry:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.
Fold in zucchini:
- Add the grated zucchini and optional nuts or chocolate chips. Gently fold until evenly distributed.
Bake:
- 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:
- 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!