Zucchini bread is not only a fantastic way to use up extra zucchini but also a treat that’s both comforting and wholesome. This vegan version is perfectly moist, naturally sweetened, and can be customized with various add-ins like chocolate chips, pineapple, or nuts. With easy-to-find plant-based ingredients, you’ll have a versatile and delightful loaf that’s ideal for breakfast, snacks, or dessert.
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Recipe Information:
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10–12 slices
- Difficulty: Easy
- Course: Dessert, Breakfast, Snack
Ingredients:
For the Vegan Zucchini Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour (gluten-free flour blend or whole wheat flour for a heartier loaf)
- ¾ cup granulated sugar (or coconut sugar for a less refined option)
- ½ cup neutral oil (like vegetable, sunflower, or melted coconut oil)
- 2 tablespoons ground flaxseed + 6 tablespoons water (flax “eggs”)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Optional Add-ins:
- ½ cup vegan chocolate chips
- ½ cup crushed pineapple (drained, for extra moisture)
- ½ cup chopped walnuts or pecans
- 1 tablespoon grated lemon zest
- ¼ cup dried cranberries or raisins
Instructions:
Step 1: Prepare the Zucchini
Start by washing and drying the zucchini. Keep the peel on for its nutrients and texture. Grate the zucchini and place it in a clean kitchen towel or paper towels. Gently press to remove excess moisture, which helps prevent a soggy loaf. Set aside.
Step 2: Make the Flax Eggs
In a small bowl, combine the ground flaxseed and water. Stir well, then let it sit for 5–10 minutes until the mixture thickens and gels. This acts as an egg substitute, helping to bind the ingredients.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the batter.
Step 4: Mix the Wet Ingredients
In a large bowl, whisk the sugar, oil, and vanilla extract until well combined. Stir in the prepared flax eggs and mix until everything is incorporated.
Step 5: Add the Zucchini
Fold the grated zucchini into the wet mixture. Make sure the zucchini is evenly distributed, as it adds moisture and subtle sweetness to the bread.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense. The batter should be thick but moist.
Step 7: Add the Variations
Once the batter is mixed, you can add your choice of optional ingredients. Some popular vegan variations include:
- Vegan Chocolate Chip Zucchini Bread: Fold in ½ cup of dairy-free chocolate chips for a rich, sweet treat.
- Pineapple Zucchini Bread: Add ½ cup of drained, crushed pineapple for a tropical sweetness and extra moisture.
- Zucchini Nut Bread: Stir in ½ cup of chopped walnuts or pecans for a nutty crunch.
- Lemon Zucchini Bread: Add 1 tablespoon of lemon zest for a refreshing citrus flavor.
- Cranberry Zucchini Bread: Mix in ¼ cup of dried cranberries or raisins for a pop of fruity sweetness.
Step 8: Prepare the Pan and Bake
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, tent the loaf with foil during the last 10 minutes of baking.
Step 9: Cool and Serve
Once the bread is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely. Letting the bread cool allows the flavors to develop and makes slicing easier.
Enjoy your vegan zucchini bread warm or at room temperature. It’s delicious on its own, but you can also spread some vegan butter or almond butter on top for extra richness.
Storage and Freezing Tips:
- Storage: Store the bread at room temperature in an airtight container for up to 3 days. After that, transfer it to the fridge for another 2–3 days.
- Freezing: To freeze zucchini bread, let the loaf cool completely. Wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.
Tips for Success:
- Don’t skip draining the zucchini: Zucchini holds a lot of water, so removing excess moisture is key to avoiding a soggy loaf.
- Use ripe bananas for added sweetness: If you want to reduce the amount of sugar, you can mash 1 ripe banana and add it to the wet ingredients. This will naturally sweeten the loaf while keeping it moist.
- Vegan milk option: If your batter feels too thick, you can add a splash of plant-based milk (like almond, oat, or soy milk) to thin it out slightly.
- Check for doneness: Begin testing the bread around the 50-minute mark. The loaf is done when a toothpick comes out clean or with just a few moist crumbs attached.
Vegan Zucchini Bread Variations to Try:
Once you’ve mastered the basic recipe, feel free to experiment with different flavor combinations:
- Vegan Double Chocolate Zucchini Bread: Add ¼ cup of cocoa powder to the dry ingredients and fold in ½ cup of vegan chocolate chips for a decadent treat.
- Zucchini-Carrot Bread: Replace ½ cup of the zucchini with grated carrots for a nutrient-packed loaf.
- Coconut Zucchini Bread: Add ½ cup of shredded unsweetened coconut for a tropical twist.
- Gluten-Free Vegan Zucchini Bread: Use a gluten-free flour blend in place of the all-purpose flour. Make sure the blend includes a binding agent like xanthan gum for best results.
Conclusion
This vegan zucchini bread is the perfect combination of moist, tender, and flavorful. With its endless customization options — whether you prefer chocolate chips, pineapple, or nuts — you’ll never run out of ways to enjoy this versatile recipe. It’s a crowd-pleaser, ideal for breakfast, snacks, or even as a light dessert. Plus, it’s plant-based, so it’s good for you and the planet!
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