Description

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.

Ingredients

Scale

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

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Instructions

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.
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.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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.
Fold the grated zucchini into the wet mixture.
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.
Once the batter is mixed, you can add your choice of optional ingredients (chocolate chip, nuts, fruit, etc)
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.
If the top begins to brown too quickly, tent the loaf with foil during the last 10 minutes of baking.

Notes

Zucchini holds a lot of water, so removing excess moisture is key to avoiding a soggy loaf. Also, 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.

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.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 240mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg