Easy Vegan Zucchini Bread

A Delicious Journey

I’ve always loved creating recipes that are not only delicious but also easy and accessible for everyone. The Easy Vegan Zucchini Bread is one such recipe that perfectly fits this vision. It all started one sunny afternoon when I found myself with an abundance of zucchinis from my garden. Not wanting to let them go to waste, I decided to experiment and create a simple, vegan-friendly zucchini bread. This Easy Vegan Zucchini Bread quickly became a household favorite, and I knew I had to share it with my readers.

From Garden to Oven

The beauty of this Easy Vegan Zucchini Bread lies in its simplicity and the way it transforms humble ingredients into something truly special. I remember grating the fresh zucchinis and being amazed at how they added both moisture and a subtle sweetness to the bread. Combining the shredded zucchini with a mix of plant-based ingredients, I felt a sense of excitement. The process of making this bread is straightforward, requiring just one bowl, which means less cleanup and more time to enjoy the delicious results.

The Baking Adventure

As I poured the batter into the loaf pan and placed it in the oven, the kitchen filled with a warm, comforting aroma that reminded me of cozy mornings and family gatherings. The Easy Vegan Zucchini Bread baked to perfection, with a golden brown crust and a moist, fluffy interior. Each slice was a delightful blend of flavors, with hints of cinnamon and the occasional burst of chocolate chips or crunchy walnuts. It was a true testament to how simple ingredients can come together to create something extraordinary.

Sharing the Joy

The best part about this Easy Vegan Zucchini Bread is sharing it with others. Whether it’s a quick breakfast, a snack, or a dessert, this bread is versatile and always well-received. I love seeing the smiles on my friends’ and family’s faces when they take their first bite. It’s a recipe that brings people together, just like it did for me and my loved ones. I hope you enjoy making and eating this bread as much as I do. Happy baking!

Chefs Notes- Easy Vegan Zucchini Bread

• Blot the Zucchini: After shredding, lightly blot the zucchini with paper towels to remove excess moisture. This step prevents the bread from becoming too wet.
• Measure Flour Properly: Use the spoon-and-level method for measuring flour to avoid packing too much into the cup, which can make the bread dense.
• Avoid Over-Mixing: Once you add the dry ingredients to the wet mixture, gently fold until just combined. Over-mixing can result in a tougher texture.
• Room Temperature Ingredients: Ensure your wet ingredients are at room temperature. This helps them combine more smoothly and evenly.
• Customize Add-ins: While chocolate chips and walnuts are great, feel free to add your favorite nuts, seeds, or dried fruits for variety.
• Check for Doneness: Oven temperatures can vary. Start checking your bread at the 45-minute mark by inserting a toothpick into the center. It should come out clean or with just a few crumbs.
• Cooling: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. This helps it set and makes slicing easier.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.

Easy Vegan Zucchini Bread

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Dive into this moist and fluffy vegan zucchini bread that’s a breeze to whip up in just one bowl! Perfect for using up those extra zucchinis, this recipe is a delightful treat for any time of the day. Whether you’re a seasoned baker or a newbie, you’ll love how simple and delicious this bread is. Get ready to impress your friends and family with this healthy, vegan delight!

Course: Breakfast, Dessert, SnackCuisine: AmericanDifficulty: Easy

Print

Servings

8

slices

Prep time

10

minutes

Cooking time

50

minutes

Calories

264

kcal

Resting Time

10

minutes

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Wet Ingredients

• 1/4 cup vegetable oil can substitute with melted coconut oil or applesauce for an oil-free version

• 1/3 cup plant-based milk such as almond milk

• 1 tbsp ground flaxseeds for binding

• 1 cup packed light brown sugar

• 2 tsp pure vanilla extract

• Zucchini

• 1 cup finely shredded zucchini approximately one medium zucchini

• Dry Ingredients

• 1 1/2 cups all-purpose flour or substitute with white whole wheat flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• Optional Add-ins

• 1 cup dairy-free chocolate chips or chopped nuts such as walnuts

Directions

• Preheat your oven to 350°F (175°C). Line a standard loaf pan (9 x 5 inch) with parchment paper or lightly grease it with oil.
• In a large mixing bowl, combine the vegetable oil, plant-based milk, ground flaxseeds, light brown sugar, and vanilla extract. Whisk until the mixture is smooth and well-blended.
• Lightly blot the shredded zucchini with paper towels to remove excess moisture. Stir the zucchini into the wet mixture until evenly distributed.
• Add the all-purpose flour to the wet mixture. Sprinkle the baking powder, baking soda, salt, and ground cinnamon over the flour. Gently fold the dry ingredients into the wet mixture until just combined; avoid over-mixing to keep the bread light.
• If using dairy-free chocolate chips or chopped nuts, fold them into the batter gently.
• Allow the bread to cool in the pan for about 10 minutes before transferring it to a cooling rack. Slice carefully while warm or let it cool completely for easier slicing.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• box grater
• baking sheet

Nutrition Facts

• Calories: 264kcal
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 237mg
• Potassium: 134mg
• Carbohydrates: 46g
• Fiber: 1g
• Sugar: 27g
• Protein: 3g
• Vitamin A: 31IU
• Vitamin C: 3mg
• Calcium: 57mg
• Iron: 1mg

FAQs- Easy Vegan Zucchini Bread

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with white whole wheat flour or a gluten-free flour blend. Just note that the texture may vary slightly.

What can I use instead of ground flaxseeds?

You can use chia seeds as a binding agent. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for a few minutes to form a gel-like consistency.

How do I make this bread oil-free?

Substitute the vegetable oil with applesauce. This will maintain moisture without adding oil.

Can I reduce the sugar content?

Yes, you can use less sugar or replace it with a natural sweetener like maple syrup or coconut sugar. Keep in mind that this may alter the flavor and texture slightly.

Can I make muffins instead of a loaf?

Absolutely! Pour the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.