Vegan Zucchini Bread

This simple vegan zucchini bread is one of my favorite ways to fit more veggies into my day! Perfectly moist, it's lightly sweetened and deliciously spiced with cinnamon and nutmeg. Optional chopped walnuts inside and out give it a delightful crunch.

Prep: 10

Cook: 1

Total: 1 10

Yield:16 slices

Equipment

Oven
Loaf pan
neutral-flavored cooking spray or parchment paper
2 medium mixing bowls
2 whisks
Hand mixer or stand mixer, or silicone spatula

Ingredients

Wet Ingredients

⅓ cup coconut oil liquid, or solid melted
½ cup applesauce
2 teaspoons apple cider vinegar
½ cup plant-based milk unsweetened

Dry Ingredients

2 cups all-purpose flour
¾ cup cane sugar see Notes
¼ cup brown sugar see Notes
¼ teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons cinnamon
¼ teaspoon nutmeg

Add-Ins

1 cup zucchini grated, see Notes
½ cup walnuts chopped, plus more for topping, optional

Instructions

Preheat oven to 350° Fahrenheit. Grease loaf pan with non-stick cooking spray or line with parchment paper.
In medium bowl, whisk together coconut oil, applesauce, apple cider vinegar, and milk. Set aside.
In separate bowl, whisk together flour, cane sugar, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg until thoroughly combined.
Using hand mixer, stand mixer, whisk, or silicone spatula, slowly mix dry ingredients into wet ingredients, stirring constantly until fully combined and thick.
Gently fold in grated zucchini and walnuts (optional).
Pour batter into loaf pan, spreading mixture into all corners. Top with additional chopped walnuts if desired.
Bake bread 45 to 50 minutes. To check doneness, insert toothpick or butter knife into center of bread and remove. If utensil comes out completely clean or with few crumbs, baking is done. Top of bread should be lightly browned. Bread will continue cooking slightly while resting.
Remove bread from oven. Let rest in pan until completely cooled, then remove and slice.

Notes

Sugars: Not all cane sugars and brown sugars are vegan, so be sure to double check the brand you're using.
Zucchini: Grate the zucchini with a box grater or a food processor with the shredder attachment. Place the grated zucchini between paper towels and squeeze out as much moisture as possible. Use 1 cup drained, grated zucchini in this recipe.
Make it Gluten Free: Use equal amounts gluten free all-purpose flour.
Make it Added-Sugar Free: Use monkfruit or Swerve in place of the cane sugar and brown sugar, and use unsweetened or no sugar added applesauce.
For Vegan Zucchini Bread Muffins: Lightly spray a muffin tin with non-stick spray. Portion batter into tin and bake at 350°F for 18 to 22 minutes or until toothpick comes out clean.

Recipe yields one loaf of 8-16 slices, though the actual number of slices per loaf will depend on how thickly you cut them. Nutritional values shown reflect information for one slice of 16, including walnuts. Macros may vary slightly based on specific brands and types of ingredients used.

Nutrition

Recipe By:Jasmine Comer