The Best Vegan Zucchini Bread
Vegan Zucchini Bread that’s soft, moist, and dairy-free. A healthy and easy treat everyone can enjoy any time of day!
Ingredients
- 1 ½ cups grated zucchini moisture squeezed out
- 1 ¾ cups all-purpose flour or whole wheat pastry flour
- ½ cup brown sugar or coconut sugar
- ¼ cup maple syrup or agave syrup
- ⅓ cup neutral oil like vegetable or melted coconut oil
- ¼ cup unsweetened non-dairy milk like almond or oat
- 1 tablespoon ground flaxseed + 3 tbsp water flax egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg optional
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts or vegan chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix ground flaxseed and water in a small bowl to create a flax egg. Let sit for 5 minutes.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another bowl, mix brown sugar, maple syrup, oil, flax egg, vanilla extract, and non-dairy milk until smooth.
- Stir in grated zucchini.
- Add the wet mixture to the dry ingredients and stir until just combined. Fold in walnuts or chocolate chips if using.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.