Vegan Zucchini Bread
The BEST Vegan Zucchini Bread! Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.
Equipment
- 1 9x5-inch loaf pan
- 1 large mixing bowl
- 1 food processor or handheld grater
Ingredients
Zucchini Bread Ingredients
- 1 tablespoon ground flax egg
- 3 tablespoons hot water
- 2 cups all purpose flour
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon baking soda
- 1 teasoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup shredded zucchini freshly grated
- ¼ cup plant-based milk
- ½ cup neutral oil or applesauce if oil-free
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Crumb Topping Ingredients (optional)
- ⅓ cup all purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons vegan butter melted
Instructions
- Preheat oven and prep bread pan: First, preheat your oven to 350 degrees. Either grease bread pan with a bit of oil, or line with parchment paper. Then shred your fresh zucchini, if you haven’t already.
- Make flax egg: Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.1 tablespoon ground flax egg, 3 tablespoons hot water
- Mix dry ingredients: Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.2 cups all purpose flour, ⅓ cup white granulated sugar, ⅓ cup light brown sugar, 1 teaspoon baking soda, 1 teasoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
- Add wet ingredients and let sit: Add the shredded zucchini, thickened flax egg, plant-based milk, oil (or applesauce), vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine. The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the zucchini releases its water. The moisture from the zucchini will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.1 cup shredded zucchini, ¼ cup plant-based milk, ½ cup neutral oil, 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar
- Make crumb topping (optional): Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.⅓ cup all purpose flour, 3 tablespoons granulated sugar, ¼ teaspoon ground cinnamon, 3 tablespoons vegan butter
- Bake bread: Add batter to the bread pan and sprinkle with crumb topping (if using). Place pan in the oven and bake 45-50 minutes, or until a toothpick or fork comes clean.
- Cool and enjoy: Remove bread and let the pan cool for 10 minutes before removing the bread. Then let the bread cool completely before servings or storing. Then enjoy!
Notes
Prep ahead: Bake bread up to 4-5 days before eating, or freeze and enjoy up to a month later.
Leftovers and storage: Store leftover bread in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days. Freeze in a freezer-friendly bag or container for up to 1 month, by first cutting into slices before freezing. To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
Nutrition notes: Nutrition information is an estimate using all listed ingredients, including crumb topping. This recipe uses all plant-based ingredients and can be made gluten free by using gluten free all purpose flour.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 339mgPotassium: 138mgFiber: 2gSugar: 23gVitamin A: 276IUVitamin C: 5mgCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!