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Are you looking for a delightful and healthy treat to satisfy your sweet tooth? Look no further! This vegan zucchini bread is moist, flavorful, and incredibly easy to make. Perfect for breakfast, a snack, or even dessert, this recipe will become a staple in your kitchen. Let’s dive into the details!
Delicious Vegan Zucchini Bread
This vegan zucchini bread is perfect for any occasion. Its moist texture and delicious flavor will make it a favorite among vegans and non-vegans alike. Whether you enjoy it with a cup of coffee in the morning or as a sweet treat in the afternoon, this recipe is sure to please. Happy baking!
Ingredients
- 1 ½ cups grated zucchini about 1 medium zucchini
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup coconut sugar or brown sugar
- ¼ cup maple syrup
- ⅓ cup coconut oil melted
- ⅓ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts or pecans optional
- ½ cup vegan chocolate chips optional
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This step is crucial to avoid a soggy bread.
Mix Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Mix Wet Ingredients:
- In another bowl, combine the coconut sugar, maple syrup, melted coconut oil, unsweetened applesauce, and vanilla extract. Mix until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Add Zucchini and Extras:
- Gently fold in the grated zucchini. If using, add the chopped walnuts or pecans and vegan chocolate chips. Mix until evenly distributed.
Bake:
- 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.
Cool:
- Allow the zucchini bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
Tips and Variations:
Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
Add-ins: Feel free to get creative with your add-ins. Dried fruits, seeds, or even shredded coconut can make great additions.
Gluten-Free: To make this recipe gluten-free, substitute the flours with a gluten-free flour blend.
Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
Add-ins: Feel free to get creative with your add-ins. Dried fruits, seeds, or even shredded coconut can make great additions.
Gluten-Free: To make this recipe gluten-free, substitute the flours with a gluten-free flour blend.
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
Learn more at the About Me page and follow on social media at the links below.
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