Vegan Zucchini Bread
This moist and flavorful vegan zucchini bread is perfect for breakfast or a snack, packed with wholesome ingredients and subtle spices.
If you're looking for a delicious and healthy way to use up your garden zucchini, this Vegan Zucchini Bread recipe is just what you need.
Made with whole food ingredients and naturally sweetened, it's a delightful treat that everyone will love.
Perfect for a family breakfast or as a midday snack, this recipe is easy to prepare and packed with nutrients.
Explore more delicious vegan recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini can be grated ahead of time and stored in the refrigerator. For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend. You can also replace walnuts with pecans or omit them entirely for a nut-free version.
Tips & Notes
- •For extra moisture, you can add a few tablespoons of non-dairy yogurt to the batter.
- •Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel to prevent the bread from becoming too wet.
Recipe Variations
- •Add chocolate chips for a sweeter twist.
- •Incorporate dried fruits like raisins or cranberries for added flavor.
Storage & Freezing
Store the zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If freezing, ensure it's tightly wrapped to prevent freezer burn.
Frequently Asked Questions
Can I freeze zucchini bread?
Yes, you can freeze zucchini bread. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag. It can be stored in the freezer for up to 3 months.
What can I use instead of maple syrup?
You can substitute maple syrup with agave nectar or brown rice syrup, though the flavor may vary slightly.
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This moist and flavorful vegan zucchini bread is perfect for breakfast or a snack, packed with wholesome ingredients and subtle spices.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the grated zucchini with maple syrup, applesauce, and vanilla extract. Mix well until combined.
- 3
In another bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- 5
If using, fold in the chopped walnuts gently.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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