Vegan Zucchini Bread is filled with cinnamon, nutmeg, toasted walnuts, fresh grated zucchini, and even more deliciousness. You won’t believe how soft and spongy this homemade sweet bread is!
Zucchini makes pretty frequent appearances in my kitchen. It’s been grilled, stuffed into tacos, packed into lasagna, etc. My favorite thing to do with it, though, is bake. Muffins, cakes, cupcakes… you name it, I’ll try it. Recently, though, I’ve been making batch after batch of this Vegan Zucchini Bread!
Homemade zucchini bread is truly a blessing. It’s spongy and super moist on the interior (like a good slice of cake!), and baked to crisp, golden-brown perfection on the exterior. And, with the additions of cinnamon, ground nutmeg, and allspice, it’s flavorful without being overpowering or ultra-rich.
Easy Vegan Zucchini Muffins.
Making your own zucchini bread is a great way to use up a surplus of zucchini if you’ve got one. It’s also a great way to get picky eaters (we’re talking kids
Adults, here) to gobble up some fresh veggies. So, quick recap: zucchini bread uses up fresh veggies, is cake-like in nature but is still healthy, and provides breakfast and snacks for the next couple of days. Sounds like a good deal to me!
‘Best’ is a pretty serious qualifier, so does this vegan zucchini bread recipe really live up to the hype? In a word, yes. It’s every bit as fluffy, sweet, and delicious as non-vegan zucchini recipes are. Here are some more words on the matter:
Vegan Zucchini Bread Recipe
Now that we’re all craving a slice of warm, tender zucchini bread, let’s go over all of the necessary ingredients! Here’s what you’ll need to round up:
Preheat the Oven to 350°F/180°C: Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside. Mix Sugar, Oil, & Vanilla: In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
Mix the Dry Ingredients: In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
Best Ever Vegan Zucchini Bread
Add the Remaining Ingredients: Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
Bake the Bread: Pour the batter into the loaf pan and use your spatula to smooth down the top. Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
Let Cool: Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!
Fluffy Vegan Zucchini Bread (easy + Gluten Free!)
You can store your zucchini bread for up to 3 days at room temperature when stored in an airtight container, or wrapped tightly in plastic wrap. It will keep for a couple more days if you refrigerate it the same way.
You can definitely freeze this vegan zucchini bread once it has cooled. Place it in a tightly-sealed freezer bag or an airtight container, and eat within 2-3 months.
Vegan Zucchini Bread is filled with cinnamon, nutmeg, toasted walnuts, fresh grated zucchini, and even more deliciousness. You won't believe how soft and spongy this homemade sweet bread is!
Best Vegan Zucchini Bread
*If you’re toasting the walnuts, do it first. Toast the nuts in a lightly oiled pan over medium high heat for about 2-4 minutes until fragrant. Spread them onto a baking sheet or cutting board to cool. You can chop them before toasting, or after toasting.
Calories: 328 kcal , Carbohydrates: 41 g , Protein: 4 g , Fat: 17 g , Saturated Fat: 9 g , Polyunsaturated Fat: 5 g , Monounsaturated Fat: 2 g , Sodium: 238 mg , Potassium: 115 mg , Fiber: 2 g , Sugar: 20 g , Vitamin A: 29 IU , Vitamin C: 2 mg , Calcium: 62 mg , Iron: 2 mg
Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.This vegan zucchini bread is so delicious. You’d never know there was zucchini in it! But also, it’s so great that there’s zucchini in it!
Vegan Gluten Free Zucchini Bread Recipe
Basically, zucchini in baked goods is a fabulous idea. It’s almost undetectable in the final baked result, but it adds heaps of moisture and you get a couple of servings of veggies from your baked goods too. This is very much a win/win situation.
Yes, you can see little flecks of green zucchini in there and it’s super pretty, but don’t worry, it does not taste anything like green vegetables.
We’ve incorporated zucchini into a bunch of baked goods already, like our vegan chocolate zucchini cake, vegan zucchini muffins and vegan zucchini brownies.
Vegan Chocolate Chip Zucchini Bread
This bread is so delicious it can count as dessert. But it also has a wonderfully wholesome vibe so you’d feel very comfortable eating it for breakfast too. Or lunch, or a snack. It’s pretty much great to have a loaf of this around to eat anytime.
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The batter is very thick. In fact you will likely think I’ve left something important out of the recipe, like a lot of extra liquid! But don’t worry, it does come together. Once you have added your zucchini and other wet ingredients to your batter, mix it in a little and then step away from the bowl for a minute or two. The zucchini will release extra moisture into the batter, making it easy to mix when you come back to it.
Woman In Real Life: Easy Vegan Zucchini Bread Recipe
Don’t overmix the batter. Something to keep in mind is not to overmix the batter. This is why you want to do a quick mix, and then just leave the bowl for a couple of minutes and then come back and mix again. You have to be careful not to overmix, because this can cause your bread to not rise properly.
There is no need to squeeze the water out of the zucchini. Just shred the zucchini and use it right away. If there is any water pooled at the bottom of your food processor or bowl after shredding, you can throw that out, but there is no need to squeeze the water out of the shredded zucchini itself.
You can freeze it for up to 3 months. Allow it to cool completely before freezing and then ideally wrap it in plastic wrap and then in foil before freezing. Thaw in the fridge overnight and let it come to room temperature on the counter before serving.
Bowl Vegan Zucchini Bread
Serving: 1 Slice | Calories: 249 kcal | Carbohydrates: 36.2 g | Protein: 3.9 g | Fat: 10.4 g | Saturated Fat: 4.3 g | Sodium: 229 mg | Fiber: 1.7 g | Sugar: 17.7 g
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @ on Instagram and hashtag #
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
Gluten Free Zucchini Bread Recipe (vegan)
Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made
0 Komentar