Description
This recipe for vegan zucchini bread delivers a classic zucchini bread taste without using eggs, butter, or milk. If your garden is overrun with zucchini this season, this easy vegan zucchini bread is calling your name.
This plant-based zucchini bread is loaded with flavor and wholesome ingredients for a fluffy and moist loaf you’ll want to make over and over again. Vegan baking at its best, with everyday ingredients and simple-to-follow instructions.
Ingredients
Units
Scale
- 2 cups of All Purpose Flour
- 1/2 cup of White Granulated Sugar
- 1/2 cup of Light Brown Sugar
- 3 teaspoons of Baking Powder
- 1 teaspoon of Cinnamon
- 1/4 teaspoon of Nutmeg
- 1/2 teaspoon of Salt
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
- 1 cup of Shredded Zucchini (Packed Cup) (140 grams)
- 1/3 cup of Mashed Ripe Banana (76 Grams)
- 1/4 cup of Soy Milk (or other non-dairy milk)
- 1/4 cup of Coconut Oil (Melted)
- 1 teaspoon of Vanilla Extract
- 1 cup of Chopped Walnuts (100 grams)
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper.
- Sift the all-purpose flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.
- Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.
- Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don’t worry. Leave the mixing bowl for a couple of minutes. When you come back to it the zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don’t overmix.
- Add chopped walnuts and mix in.
- Transfer to your prepared loaf pan and smooth down evenly. Add a few chopped walnuts directly to the top of the bread before baking.
- Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes before removing it from the pan and placing onto a wire cooling rack to cool completely.
Notes
- Measure the flour accurately by either weighing it on a kitchen scale or using the “spoon and level” technique, which involves spooning the flour into your measuring cup and then levelling the top with a knife.
- Zucchini: The simplest method for me was to shred zucchini in the food processor (you may shred it with the skins on; no need to peel it first).
- Coconut oil: You can use any type of oil or even melted vegan butter in its stead.
- Walnuts are an optional ingredient. Pecans would also be fantastic.
- Storing: The bread can be kept for two to three days at room temperature in an airtight container.
- Freezing: It can be kept frozen for up to three months. Prior to freezing, let it cool fully, and then, ideally, wrap it in foil and plastic wrap. Before serving, let it thaw in the refrigerator overnight and reach room temperature on the counter.
- Prep Time: 15
- Cook Time: 60
- Category: Side, Snack
- Method: Oven
- Cuisine: International
