no oil

The BEST Vegan Zucchini Bread recipe! Cinnamon and nutmeg combined with healthy grated zucchini to make an incredible Fall loaf. Oil-Free and delicious!

Best Vegan Zucchini Bread

organic unbleached flour, whole wheat pastry flour, whole wheat flour, flour

baking soda

baking powder

salt

cinnamon

nutmeg

applesauce

brown sugar, packed

maple syrup

flax egg

vanilla

zucchini (about 1 medium sized zucchini)

In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.

Next, in a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything &#8220;just&#8221; combined. DO NOT OVERMIX!

Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchement paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.

Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don&#8217;t have a wire rack just use a cutting board. 

Cover and store your leftovers for 3-4 days at room temperature.

I just made this easy and delicious zucchini bread tonight. I didn’t have brown sugar so I substituted with coconut sugar. It turned out great and was surprisingly moist considering there’s no oil which is great since I avoid using oil when cooking at home.

Loved it!!  Easy to make.  Super moist and delicious.
Life is good!!!

Loved this! I love all of your recipes, and you!  Thank you for all you do!  On another note, I miss your old website.....  the new one has so many adds and makes it so very hard to navigate.  Not sure if anyone else has mentioned this, but it is really frustrating.  Is there a way to block the adds?  They make the page, jump and jump. Just an FYI. I will not stop following you, just hoping something can be done to fix this.

I found this site a few days ago - my hubby and I are looking into a plant-based diet to help decrease inflammation and joint pain in our bodies, etc - I made this zucchini bread and your pumpkin bread and we're enjoying both!  We may tweak the recipes for simply preference on sweetness and spice, but I wanted to say THANK YOU so much for making it easy, I've never even made banana bread before! That may be next on my list!  I look forward to trying many more of your recipes and seeing the encouragement and ideas through your site!

I have to say that I am very impressed with this website.  Thank you for the great recipes and for keeping the ingredients simple!!   You are a blessing to those who are looking to improve their health and happiness!!

This recipe was great! I had a bunch of extra zucchini and wanted to make some bread without having to run out for ingredients! The recipe was simple yet sooooo good! I used 1 cup whole wheat flour and 1/2 cup white flour. I may experiment with all whole wheat or oat flour next time :)

Just made this today and it was SOOO good!! My batter was thicker than yours, but so delicious! Saving this recipe forsure!

This bread is excellent! The only adaptation I made were to decrease the flour and applesauce  a bit so I could add some sourdough discard. 

Moist and delicious. Thank you!

If coconut sugar will work, I guess date sugar also is ok?

Another great recipe, we love this zucchini bread.  I’ve been trying a lot of your recipes and they’re all keepers.  Hope you have a cookbook in the near future because I would buy it.

Awesome recipe! I reduced the sugar by 1/4 cup (left maple syrup as writ), used half whole wheat flour and half all purpose, it turned out moist and very light considering the WW flour! I brought this on a camping trip along with your chocolate pb hummus as a spread for instant, protein-rich camp breakfasts. :) We LOVED them both, and will be making again! Thanks a bunch!

Holy moly, this knocked my socks off! Like, WOW. This was AMAZING! Also, it made the perfect portion size. A++ for this!

Just so you know, I have made 6 loaves of this zucchini bread in the last 6 weeks....it's just that good!   Thank you for a solid recipe.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This is seriously the BEST Vegan Cornbread recipe and so easy to make. It's perfectly sweet, moist, tender, and comforting. The perfect side for chili, soups, and stews.

The Best Vegan Cornbread Recipe

yellow cornmeal

whole wheat flour flour

Tbsp baking powder

almond milk

Tbsp apple cider vinegar

aquafaba

Preheat oven to 400 F˚ and line an 8 x 8 baking pan with parchment paper. You could also use a nonstick or silicone baking pan.

Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together.

Add the maple syrup, almond milk, apple cider vinegar, and aqufaba to the dry mix. Whisk until everything is combined but do not overmix.

Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean.

Remove from the oven, let the cornbread cool for a few minutes, then serve.

This is so good! Ive been looking for a recipe that doesn't crumble when it's served. This came out sweet, soft and slices beautifully!

This was the first time that I have tried your cornbread recipe. I made it to go with your sweet potato and black bean Chili recipe (also a first try), and my husband said it was the best Chili he'd ever tasted and that both the cornbread and Chili recipes were keepers. Congratulations on "testing well done"!

Shane, all I can say is this corn bread is better than any corn bread I’ve ever tasted! Thank you.

I just made this and it is SO delicious!! Very moist. I didn't know how to make aquafaba, so left it out. I just noticed you can substitute applesauce, but frankly, it was great without it. It is so moist and not too sweet. I cannot believe how good it is. Truly the best I have ever made. And it's healthy too. I saw a comment saying it's not healthy, but just use Whole Wheat Flour instead and I am a vegan so maple syrup is a great sweetener to use. I am now going to check out all your recipes. Thank you!!!!

Hi Shane! Tried this recipe today and loved it. Best cornbread I have ever made! My husband says it's the best cornbread he's ever had! And he's not wfpb! Thank you for sharing!

This is the only vegan cornbread I've ever made that was still edible the second day! THANK YOU!!!

This corn bread is legit. I've had to keep myself from eating all of it... but I'm slowly failing - one delicious bite at a time. This will now be my go-to cornbread recipe! It makes me excited to try your cornbread casserole recipe!

hey Shane, me again from Canada. I made the corn bread today and it’s the first cornbread that was moist and fluffy. I used oat flour as I’m GF. It was awesome. We are going to enjoy it with the potato soup we have in the instant pot. Keep those great recipes coming. Have you ever tried making pretzels? I’ve tried the different GF recipes and the raccoons out back wouldn’t eat them. Thanks again!!

I made this last night (with your chili) and it was so so good ! I have missed cornbread sooooo much -- and all the other vegan recipes I tried weren't worth having LOL This was FANTASTIC !! Thank you, Shane !

This is delicious cornbread, but mine turned out dense and flat. Do you think vital wheat gluten would help or maybe I just need to buy a new jar of baking powder.

I made this for my vegan husband and my nonvegan, just because it's vegan means it tastes bad, kids;) It is now my official cornbread recipe taking the place of my stand by that has been used 20+ years! Very moist and tastes delicious. The kiddos were pleasantly surprised and our church group did not even know it was vegan. Thank you for a great recipe!

Creamed corn worked out well! I think I'll try adding more nest time.

Excellent. Thank you for this wonderful recipe.

I'm absolutely thrilled with this recipe. I have cooked it twice and it is so tasty. Thanks so much.

I didn't have aquafaba, so I used the unsweetened applesauce. Very nice! Light. Not too sweet. It works well both savory and sweet.
I made it tonight to accompany black beans, sweet potato, and greens. It was so delicious that I'm planning a late dessert of cornbread with some warmed up stewed apples I have in the fridge.
This recipe is well worth your four years mastering a delicious cornbread! Thank you, and stay well.

This recipe is amazing! Much like many of your recipes this will become a regular in our house. We crumble it in our vegetable soup. It also refrigerates well.

Absolutely moist and delicious! Thanks for all your great recipes!

I made this last night. It was really tasty. And I loved that I could use the aquafaba! I actually used the aquafaba from a can of pinto beans (instead of chickpeas), but it seemed to work as it turned out perfectly. Another winner from Shaneandsimple.com.

Best cornbread recipe to date! I’m fussy about my cornbread but I love this recipe, I made it last night, quick &amp; easy like all of your recipes! I love to smother mine with honey 😁

This turned out very moist and raised really nicely. I only had white cornmeal so the color was more brown than yellow, but flavor didn't seem to e affected.

This came out perfect! The texture and the amount of sweetness was spot on! I've made this twice now and it's going to be my go to recipe for cornbread as everyone in the house loved it!

This recipe is the BEST vegan cornbread I've ever made, and I've made quite a few trying to find the perfect one.

We liked the flavor of this and when warm, it was quite good. About a 1/2 hour after it came out of the oven, it set up quite hard. Maybe I over-stirred it? Any thoughts? I made it as directed. Thanks!

YUM! My first ever cornbread made this morning before church and Hubby and I had a little bit afterwards. Letting it cool down then it's going to be wrapped and frozen for our Thanksgiving meal! On to the next recipe to prep - The Cream of Mushroom soup for the Green Bean casserole!

We were really wanting cornbread to go with African red bean stew, but I had no regular cornmeal so I used polenta instead. I added some frozen corn and because I didn’t want to open a can of garbanzos, I used a 1/2 cup of applesauce. It turned out great! Nice and moist!

I tried your chili recipe and it came our awesome.

I will try the corn bread recipe this weekend.🙏🤩

Hi, I'm going to make this tonight and I thought about adding a flax egg. Should I not do that? I think that I'll throw in some frozen corn kernels because I want to use them up! I'm sure these will be great in any case. Thanks.

So great and quick! Have made it 3 times since Thanksgiving since Hubby has raved about it. I made both the aquafaba and the applesauce versions. I bought some sweet corn to go into my next one for this weekend!

Oh, this is so good!!! I used the liquid from some great northern beans that I had to open for a seitan sausage recipe I was making, so figured I'd give it a try. Worked very well as the aquafaba. I baked in a cast-iron skillet for 25minutes and it was perfect. Thank you!

https://content.jwplatform.com/videos/AHOjvsP2.mp4

Delicious, sweet, and moist Easy Vegan Cornbread. It goes great with a bowl of vegan chili, baked beans, or just enjoy all by itself! It’s so easy to make. You only need 1 bowl, less than 10 ingredients, and about 30 minutes.

Easy Vegan Cornbread

Bake a batch of these soft and chewy Banana Protein Baked Oatmeal Bars with all the sweet flavor of protein bar without fat or added sugar! The perfect high protein breakfast, snack or post workout meal.

Banana Protein Baked Oatmeal Bars

Ripe Banana (½ cup Mashed, 120 grams)

Almond Milk (or other)

Egg Whites

½ tsp Vanilla Extract (if protein powder is not Vanilla)

Rolled Oats (about 112 grams)

1½ scoop Protein Powder (about ½ cup, 45 grams)

tsp Baking Powder

½ tsp Cinnamon (Ground)

Preheat oven to 350°F, and grease and line a 7" x 5" oven-safe dish or loaf pan with parchment paper.

In a large bowl, whisk mashed banana, almond milk, egg whites and vanilla.

In a medium bowl mix together oats, protein powder, baking powder, cinnamon and salt.

Add dry ingredients to wet, and whisk lightly to combine.

Pour mixture into prepared dish and flatten with back of a spoon or spatula.

Bake for 25 minutes until center is set.

Let cool for about 10-15 minutes before removing from pan.

Cool completely, slice, and enjoy!

Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy &amp; flavorful southwestern style dressing.

Vegan Taco Salad with Creamy Southwestern Dressing

head romaine (4-5 cups finely chopped)

chickpea-walnut taco crumbles

black beans

sweet corn, cooked

cherry/grape tomatoes (about 1 cup)

red onion (or 2-3 green onions)

Optional for serving: tortilla strips, avocado/guacamole, cilantro

vegan yogurt, plain & unsweetened* (about 10 oz.)

Tbsp. lime juice (about 1 lime)

Tbsp. apple cider vinegar

chili powder

onion powder

garlic powder

salt (more/less

chipotle

Make the chickpea-walnut taco crumbles.

Meanwhile, make the dressing: combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.

Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.

Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.

Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)

If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.

This is a recipe for tofu scramble that is vegan, plant-based, oil-free, and gluten-free.

The best tofu scramble

block tofu (firm)

water

tsp tapioca starch

chickpea flour (*optional, see notes)

paprika

turmeric

½ tsp black salt

Cut the tofu block in half. Crumble one half.

Put the other half into a blender, add water, chickpea flour (*optional) turmeric, and paprika. Blend until smooth. Add more water if needed.

Stir in tapioca starch. (*see notes)

Saute the crumbled tofu with some onions until golden brown. Pour the mixture over crumbled tofu, cover the pan, and cook for 5 minutes.

Break into pieces, flip them, and cook for aditional 5 minutes on the other side.

Take off heat, sprinkle with black salt, and serve.

A delicious vegan meatloaf made with chickpeas and topped with a homemade maple bbq sauce glaze. It's so EASY to make, bakes up perfectly, and is absolutely delicious.

Chickpea Vegan Meatloaf

onion,

celery stalks, chopped

carrots,

chickpeas

panko bread crumbs bread crumbs

Tbsp ground flax seed

yeast

sage

soy sauce

Worcestershire sauce

Tbsp ketchup

liquid smoke

ketchup

Tbsp low-sodium soy sauce

smoked paprika

In a nonstick pan, that has been preheated over medium heat, cook your chopped onions, carrots, and celery until the onions are a little soft. Once they are finished cooking remove the pan from the heat and set aside.

Add the drained and rinsed chickpeas to a large mixing bowl and mashed with a fork or potato masher. Toss in the cooked vegetables and remaining ingredients. Mix everything together unitl it is all well combined.

Scoop the chickpea vegan meatloaf mixture into nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Firmly and evenly, press the mixture into the pan. Cover with aluminum foil and bake for 25 minutes. 

While the veggie loaf cooks go ahead and make the maple bbq sauce glaze. Simply add all the ingredients to a small bowl and whisk together.

Take the veggie loaf out of the oven, remove the aluminum foil, and spread the maple bbq sauce glaze on top. Place the loaf back in the oven and cook uncovered for an additional 15 minutes. 

Remove the chickpea vegan meatloaf from the oven and let it cool in the loaf pan for about 15 minutes before serving. The longer it sets, ther firmer it gets. 

Slice, serve, and devour! Cover leftovers and store in the fridge for up to 5 days.

Hi, Deborah. You could do it either way.

Frozen: Preheat your oven to 350 / Remove any wrapping / Place it an oven-safe baking dish (prefarbly what you cooked it in) / Bake for 1 1/2 hours.

Thawed: Preheat oven to 350 / Remove wrapping and place in loaf pan or <span class="tasty-link" data-tasty-link-href="https://amzn.to/2InQ3rZ">baking pan</span> / Cook for 45 mins. - 1 hour

Hope this helps!!!

This is another winner in my book! I figured I would end up freezing at least half of it since I am the only one at my house who will get anywhere near chickpeas, but I have been eating it on sandwiches until there's now only two slices left. That glaze...oh so yummy. I think the next time I make this I'll leave out the carrots and substitute green bell pepper which will make it even more like my traditional meat loaf.

Yes, Cheri! Thanks for catching that. All updated:)

Absolutely, why not? I'd love your feedback after doing it. I also love chipotle peppers. Good luck!

I had this at my sister's house and loved it.  Just made it for myself and it was tedious.  I must remember to put in my food processor next time.  I can see that it would make it very simple by doing just that simple step.  When I removed this from the oven the glaze on top seemed a little too runny so I poked holes, with a skewer, into top of loaf hoping that it would absorb some of the glaze.  Smells soooo good.  I plan to slice and wrap individual slices for the freezer and then reheat in a fry pan.

Can I just say "keep them coming".  My word!  This was amazing.  What a beautiful band of flavors.  Thanks so much for sharing!

I really enjoy this recipe. I have made it several times and it is my go-to vegan meatloaf recipe. I change it up sometimes with different seasonings, but tonight was as written. Served with garlic mashed potatoes, roasted cherry tomatoes and sauteed garlic spinach, yum.

As I sit here eating this now.....I have a hard time digesting any type of flour. I switched out the bread crumbs for 1 cup of thick rolled oats (not oat flour) and it came out great! 

Delish recipe!

Made this  for supper tonight! I have been craving meat and this satisfied my envie' !  My non -vegan husband  asked for a second helping!  Score with this recipe! I  will make the bbq sauce x 3 or 4 next time! It was yummy!
Thank you for this amazing recipe!!!

Qthis just came out of the oven. My kitchen smells amazingly! I took a bite and am delighted by the taste. Can't wait to eat my lunch now! Thanks for the recipe!

Phenomenal! Made this in cupcake tins instead of in a loaf pan. Everyone loved it.

This meal made my teenagers emerge from their bedrooms, the wonderful aroma of the bbq sauce filled the entire house and drew everyone to the dinning room even before I called them for dinner, Do you know how hard that is? A very rare occurrence. The only modifications I made was using less vinegar and syrup. Thank you, simply delicious!

This is the second recipe of yours I’ve made and I can’t believe how good it turned out! 
I think I used a little to much carrot but it was yummy 
Thank you so much!

Thanks for another great recipe! My husband and I really liked it, unfortunately my son did not. I will definitely try using the food processor next time to speed up prep and hoping my son will like it better without chunks.

Wonderful! Next time we’ll make in muffin tins. Thank you!

I make both this meatloaf and the lentil one.  Love them both.  Don't remember how I found your website but I use it all the time.

I didn't have celery so I used finely chopped green cabbage instead.  Also omitted soy sauce, and upped the liquid smoke.  Delicious!  

Thanks for all the great recipes.

Simple and delicious, this is now my favourite loaf recipe!

Made this the day before and took it out of the fridge and sliced two slices to reheat for dinner. It didn’t hold together and while delicious, it fell apart. I wonder if I should increase flax or bread crumbs?  I tried to chop everything quite small so don’t think that was the problem.

Anyway, combined with your scalloped potatoes it was a very tasty meal. Thanks.

I made this for my husband and myself for our Thanksgiving meal.  It was fabulous!  I will definitely be making it on a regular basis!  Thanks for all your recipes!

This tastes great but every time I make it, it is very very soft. I cook it 15 minutes more and let it sit 20 minutes before cutting it but no luck. The next day it is firm but I don’t always want to make it a day ahead. Any thoughts? Thanks and thanks for the amazing recipes!!

Hi, Joan! It always firms up once it sits for a bit, even if just for an hour. You could add 1 cup of wheat bread crumbs as that will absorb some moisture. I'm glad you like it and I hope this helps!!! Merry Christmas!

This chickpea loaf is amazing! Just made another loaf last night to take to my cardio nurses that want to try it. Btw they absolutely loved your chickpea salad I made for them (made with dill relish instead of sweet)
Keep the delicious recipes coming Shane!! 😁

Hi Shane, I'm new to your blog but already loving it.  Hubby was diagnosed with atherosclerosis recently and has opted to follow a WFPB diet in lieu of medications.  It's already working wonders on him!  I discovered your site and all the recipes I've tried so far have been fantastic!  This meatloaf was very easy and delicious.  The BBQ sauce especially is to die for!  We made two batches because it just tasted amazing for dipping as well as caramelized on top of the loaf...Thank you so much!

I made this today as written. Delicious!! And much easier to make than my lentil loaf. My teen liked it as well.
Thank you ,thank you!!

Hi, Bettie! Yes, it helps to caramelize the top and adds a bit of sweetness. I would recommend just using your favorite BBQ sauce or simply add 2 extra Tbsp of ketcup. Hope this helps. Blessings.

Really delicious!    I served it with your easy sauteed kale and kamut.  It was a great dinner and the leftovers this week are even better.  Thank you.

I make this all the time. I make a large loaf. 
I use my grandmother’s old meatloaf blue enamel pan. Just shape it with my hands and cover with Barbecue sauce. Yum!! So good the next few days for sandwiches!

My daughter made this for me after I had shoulder surgery (she asked for a few web sites I regularly use) and it was fantastic!  She also made Shane's scalloped potatoes and roasted veggies.  Not able to cook for a while, i really appreciated this!  Some was frozen (freezes well) A keeper for sure! Flavor was great and it was moist and kept well for a few days in the fridge.

Love the meatloaf Shane, and regarding your moving woes....Don’t worry about nothing, ‘cause ever little thing is gonna be alright 🎼

All love and best wishes coming your way for an easy, happy move for you and your family. Thank you for all you do for all of us!

I made your chickpea vegan meatloaf this afternoon.  Easy to make and delicious to eat!!!
Thank you so much!!!

Gotta try this, Shane. 

Just moved to a university campus to start studies in the fall. 

I hope your move goes well -- mine didn't....I had to stay three days in a hotel to recover...lol... Big tip -- packing up the kitchen takes a lot of time. I liked using smaller boxes so that I didn't have to lift heavy boxes of kitchen items like plates or applicances. 

Best of luck. Thanks for all you do.

Oh my, this was scrumptious.  My husband loved this. The sauce was out of this world. I doubled the sauce.  I will definitely be making this again.

Another big hit, Shane! Your recipes are all winners - reliably and consistently. I'm so appreciative of you and this resource! I made this scrumptious loaf last Thanksgiving and plan to do it again - this time traveling. I understand that it can be made, frozen, and then cooked from frozen. but what about making, refrigerating, and cooking from refrigerated? I don't need to make it so far in advance that it makes sense to freeze it, and I'm not traveling far (ice chest distance). I just prefer to bake at the destination on turkey-alternative day. How many days ahead do you think it would be safe to keep it refrigerated - unbaked - before taking it on the road? Also, how might you adjust the cooking time to bake it from refrigerated vs. room temperature? Thanks so much!

Bright and fresh! This easy hummus is great on sandwiches or served with vegetables, crackers, pita bread, and more.

Top 15 no oil recipes from across the web

The most viewed no oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 15 no oil recipes from across the web

The most viewed no oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Vegan Zucchini Bread

Best Vegan Zucchini Bread

The Best Vegan Cornbread Recipe

Banana Protein Baked Oatmeal Bars

Vegan Taco Salad with Creamy Southw...

The best tofu scramble

Chickpea Vegan Meatloaf

Lemon Dill Hummus

Hummus (Oil-Free)

The Best Vegan Cheddar Cheese Recip...

Healthy Baked Falafel [+ Air Fryer]

Vegan Scalloped Potatoes

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Healthy Vegan Cornbread (Gluten-Fre...

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The most viewed no oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine