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Special Vegan Zucchini Bread 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
Cook Time 1 hour
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

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

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
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