There’s something magical about a warm slice of zucchini bread. This recipe brings together the earthiness of zucchini and the sweetness of cinnamon for a treat that’s as comforting as it is nutritious. Packed with plant-based ingredients, it’s perfect for those looking to enjoy a wholesome and tasty snack without any animal products.
I often bake this zucchini bread on lazy Sunday mornings when the whole family is home. The aroma that fills the kitchen is enough to draw everyone in. It’s become a family favorite, not just because it tastes amazing, but also because it’s a sneaky way to get some extra veggies into our diets. Plus, it’s an easy recipe that delivers consistent results every time.
Zucchini Bread Recipe
Ingredients
- 2 cups zucchini grated (about 2 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped walnuts or pecans optional
- 1/2 cup raisins or chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Grease your 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Prepare the zucchini by grating 2 cups worth. After grating, lightly squeeze the zucchini to remove excess moisture, but don’t dry it out completely—you want some moisture left.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Set aside.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients. Stir until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans and 1/2 cup raisins or chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 6%
- Calcium: 2%
- Iron: 6%
- Potassium: 5%
There’s something magical about a warm slice of zucchini bread. This recipe brings together the earthiness of zucchini and the sweetness of cinnamon for a treat that’s as comforting as it is nutritious. Packed with plant-based ingredients, it’s perfect for those looking to enjoy a wholesome and tasty snack without any animal products.
I often bake this zucchini bread on lazy Sunday mornings when the whole family is home. The aroma that fills the kitchen is enough to draw everyone in. It’s become a family favorite, not just because it tastes amazing, but also because it’s a sneaky way to get some extra veggies into our diets. Plus, it’s an easy recipe that delivers consistent results every time.
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Cuisine: American
Ingredients
- 2 cups zucchini, grated (about 2 medium zucchini)
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease your 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Prepare the zucchini by grating 2 cups worth. After grating, lightly squeeze the zucchini to remove excess moisture, but don’t dry it out completely—you want some moisture left.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Set aside.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons vanilla extract. Mix until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients. Stir until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the grated zucchini and, if desired, 1/2 cup chopped walnuts or pecans and 1/2 cup raisins or chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Vitamin C: 6%
- Calcium: 2%
- Iron: 6%
- Potassium: 5%
This zucchini bread recipe is a wonderful addition to any plant-based diet. Not only is it delicious, but it also offers a healthy dose of veggies disguised as a sweet treat. I hope you enjoy making and sharing this recipe as much as I do!
