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 9x5-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.