Vegan Zucchini Bread is a delicious and healthy treat perfect for any time of day. This recipe replaces traditional ingredients with plant-based alternatives, making it suitable for vegans and those looking to enjoy a lighter version of classic zucchini bread. With its moist texture and subtle sweetness, it’s an irresistible option for breakfast or a snack.
I often bake this Vegan Zucchini Bread when I want a wholesome, plant-based treat to share with my family. It’s a great way to use up extra zucchini from the garden and is always a hit with everyone. I love how easy it is to make and how it fills the house with a delightful aroma.
Vegan Zucchini Bread
Vegan Zucchini Bread is a delicious and healthy treat perfect for any time of day. This recipe replaces traditional ingredients with plant-based alternatives, making it suitable for vegans and those looking to enjoy a lighter version of classic zucchini bread. With its moist texture and subtle sweetness, it’s an irresistible option for breakfast or a snack.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water flax egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel. Measure out 1 1/2 cups.
- In a medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup oil, 1/4 cup applesauce, 1 tablespoon flaxseed meal mixed with 3 tablespoons water, and 1 teaspoon vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Calcium: 5%
- Iron: 7%
- Potassium: 6%
Recipe Details
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Loaf pan (8×4 inches)
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel. Measure out 1 1/2 cups.
- In a medium bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup oil, 1/4 cup applesauce, 1 tablespoon flaxseed meal mixed with 3 tablespoons water, and 1 teaspoon vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 3%
- Calcium: 5%
- Iron: 7%
- Potassium: 6%
This Vegan Zucchini Bread is a fantastic addition to any plant-based diet. Its easy preparation and wholesome ingredients make it a delightful treat for everyone. Enjoy the perfect blend of flavors and textures in every slice!
