Vegan Zucchini Bread
This delicious vegan zucchini bread is perfect for using up extra zucchini and makes a moist, flavorful treat that's great for snacks or dessert.
Ingredients
Main Ingredients
- 2 cups All-Purpose Flour You can substitute with whole wheat or gluten-free flour.
- 1 cup Granulated Sugar Coconut sugar or maple syrup can be used for a healthier option.
- 1 cup Plant-Based Milk Almond, soy, or oat milk works best.
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 medium Shredded Zucchini Grate and squeeze out extra moisture.
- ½ teaspoon Cinnamon Optional for additional flavor.
Optional Add-Ins
- ½ cup Dairy-Free Chocolate Chips For a sweet treat.
- ½ cup Chopped Walnuts or Pecans Add a nice crunch.
- ½ cup Raisins or Dried Cranberries For natural sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Grate the zucchini and squeeze out excess moisture with paper towels.
Mixing Ingredients
- In a bowl, mix together dry ingredients: flour, baking soda, baking powder, and cinnamon.
- In another bowl, combine wet ingredients: applesauce, maple syrup, vanilla extract, and the prepared zucchini.
- Slowly add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Use airtight containers for storage; lasts 3-5 days at room temperature or 1-2 weeks in the refrigerator. Can be frozen for 2-3 months. Enjoy with toppings like vegan cream cheese or fresh fruits.