vegan zucchini bread

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 Gluten-Free Vegan Chocolate Zucchini Bread is super moist, indulgent and tastes like a brownie!

Gluten-Free Vegan Chocolate Zucchini Bread

150 g zucchini (courgette) (, grated)

60 g coconut oil ((or sub olive or vegetable oil))

maple syrup ((or sub any other sweetener))

apple cider vinegar (* (ensure gluten-free if necessary))

150 ml unsweetened almond milk

150 g ground walnuts (** (or sub ground almonds/almond meal))

flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

cocoa powder

dark chocolate chips (*** (ensure vegan/gluten-free if necessary))

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl .

Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

Mix well, adding a splash more milk if it&#039;s looking too dry.

Add the chocolate chips and fold in gently .

Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).

Bake in the oven for around 35 minutes until risen and an inserted skewer comes out clean .

Once out the oven, leave to cool on a wire rack before cutting.

Tastes best fresh but keeps covered in the fridge for up to a few days.

A delicious vegan quick-bread flavored with cinnamon, nutmeg, and pecans.

Easy Vegan Zucchini Bread

tbsp ground flax seeds

water

flour (all purpose)

¾ tsp baking powder

½ tsp baking soda

½ tsp kosher salt (I used Mortons)

sugar

coconut oil (refined coconut oil, not virgin)

tsp white rice vinegar

zucchini

pecans

Start by pre-heating the oven to 350 degrees. Then line a 8 1/2 x 4 in (standard 1 lb) loaf pan with parchment paper and grease the bottom and sides with refined coconut oil.

Then grate a large zucchini using a box grater. I like to put the whole grater in a bowl to catch all of the zucchini, and then I grate this on side with the large holes. Put the shredded zucchini in a colander so the extra water can drain while you prep the other ingredients.

Next, mix the ground flax seeds and water in a small bowl. Stir and set aside to thicken.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.

In another large bowl, combine the sugar and the coconut oil. Whisk for 1 full minute. Then add the vinegar and thickened flax egg and whisk for 2 minutes ( I set a timer 🤓) It should be lighter in color and much thicker and fluffier than when you started.

Then, with clean hands, gently squeeze the zucchini in your fist to remove the excess water. You don&#039;t have to completely ring it dry,  just a good squeeze to dry it out a bit. Then measure out 1.5 cups and add it into the bowl with the wet ingredients. Mix well.

Then add 1/2 of the dry ingredients into the bowl with the wet ingredients and stir. When combined, add the remaining dry ingredients and mix until the flour is no longer visible, but be careful not to beat/over mix.

Stir in the pecans so they&#039;re evenly distributed in the batter and then transfer to the prepared loaf pan. Smooth out the top lightly, and bake for 1 hour. In my oven, it takes exactly 1 hour and five minutes. It&#039;s better to let it go a little longer than you think it needs or else the inside will be doughy.

Side note: Your kitchen should smell AMAZING at this point, so take a moment to enjoy how cozy it feels to have a kitchen that smells like baked goods and cinnamon. It&#039;s the little things 💛

After about an hour, insert a toothpick into the center. If it comes out clean you can remove the pan from the oven and set it on a rack to cool. After 5-10 minutes, gently remove the zucchini bread from the pan and allow it to finish cooling on the rack (This will allow the crumb structure to develop nicely)

I usually wait about 20 minutes before slicing (it will still be warm, don&#039;t worry) and then I enjoy this with a cup of tea or coffee. So good! Hope you love it  😊

Baking a loaf of delicious vegan zucchini bread is a must for the summer. This loaf is tender and delicious, infused with the goodness of fresh zucchini and whole wheat flour, and naturally sweetened with coconut sugar. It&#039;s also low in fat.

Vegan Zucchini Bread

whole wheat pastry flour

tsp baking soda

tsp baking powder

tsp salt

tbsp flaxmeal

vegetable oil

tbsp pure vanilla extract

zucchini ((grated. About two medium zucchini))

walnuts

Preheat the oven to 325 degrees

Whisk the flaxmeal with 9 tbsp water in a large bowl. Add to it the oil, sugar, applesauce and vanilla and whisk well.

Add the flour, baking soda, baking powder and salt to the bowl and mix together just until everything comes together, then stir in the zucchini and the nuts.

Grease and flour two loaf pans. Divide the batter equally between the two and smooth down the top.

Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Continue cooling on a rack.

A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you're going to love the flavors in this classic bread.

Best-Ever Vegan Zucchini Bread

brown sugar

tsp vanilla extract

all-purpose flour

tsp nutmeg

cardamom

shredded zucchini, ((1 medium zucchini))

Preheat the oven to 350 F. Spray an 8x4&quot; loaf pan and set aside. 

Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside. 

In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.

Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely. 

This delicious vegan zucchini bread is moist, fluffy and easy to make in 1 bowl! A perfect way to use up leftover zucchinis.

1 Bowl Vegan Zucchini Bread

canola oil

almond milk

flaxseeds

vanilla extract

zucchini (| about 1 medium zucchini)

all purpose flour (|

dairy free chocolate chips or chopped walnuts

Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.

In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.

Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.

Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.

Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Comforting, classic zucchini bread that’s undetectably vegan and gluten-free! Just 1 bowl required for this moist, nutty, subtly-spiced loaf.

The BEST Vegan Gluten-Free Zucchini Bread

avocado oil oil

plain unsweetened dairy-free milk ((we used almond))

coconut sugar

almond flour*

potato starch* ((NOT potato flour))

brown rice flour*

Tbsp flaxseed meal ((ground flax seeds))

½ tsp baking powder

½ tsp cinnamon

tsp sea salt

Preheat your oven to 350 degrees F (176 C) and line an 8x4-inch (or similar size) loaf pan with parchment paper. Set aside.

If you haven’t already prepped your zucchini, do so now by grating and squeezing it dry. We like using a nut milk bag or clean dish towel to squeeze excess moisture from the zucchini. Set the prepped zucchini aside.

In a medium mixing bowl, combine the avocado oil, dairy-free milk, coconut sugar, maple syrup, and vanilla, and whisk well to combine. Next, add the zucchini to the mixture and stir, being sure to break up any clumps. Lastly, add all the dry ingredients: almond flour, potato starch, brown rice flour, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Stir to fully combine.

Pour the batter into the prepared baking pan and bake on the center rack for 60-70 minutes, until the outside is slightly crackly and a rich golden color. A toothpick or knife should come out clean (or with very few crumbs). Remove from the oven and let rest in the pan for 15 minutes, then pull up on the parchment paper to transfer to a cooling rack. We recommend letting it cool completely before cutting or it will be too moist and may crumble. It’s even better the next day!

Store leftovers covered at room temperature for up to 2-3 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through. It’s especially delicious topped with vegan butter and a drizzle of maple syrup.

https://www.youtube.com/watch?v=KZaW2XVBt9E

Comforting, classic zucchini bread that’s undetectably vegan and gluten-free! Just 1 bowl required for this moist, nutty, subtly-spiced loaf.

Full Recipe: https://minimalistbaker.com/the-best-vegan-gluten-free-zucchini-bread/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

The Best Vegan Gluten-Free Zucchini Bread | Minimalist Baker Recipes

This healthy vegan zucchini bread is made with almond flour and uses avocado and banana to replace the oil. It's grain-free, gluten-free and vegan.

almond flour

oat flour (or ¼ cup more almond flour)

zucchini (squeezed firmly to release water)

flax egg (1 Tablespoon ground flaxseed + 2 ½ Tablespoons water)

avocado (about ½ an avocado)

banana (mashed)

sea salt

vegan chocolate chips

Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.

Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.

Whisk together ground flaxseed and water in a small bowl to make the flax egg. Set aside.

In a large bowl add dry ingredients (almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt) and stir to combine.

In another bowl, combine wet ingredients (zucchini, flax egg, avocado, banana, maple syrup and vanilla).

Add wet ingredients into the bowl with the dry ingredients and stir until everything is combined.

Gently stir in chocolate chips. Pour batter into prepared loaf pan and top with additional chocolate chips for decoration (this step is optional, but I like to make it look pretty.)

Bake for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Edges and top of the loaf will be a dark, golden brown color. Let cool, slice and enjoy.

Store any leftovers covered in the fridge for up to one week.

Fluffy, moist, and flavorful, this Vegan Zucchini Bread is simply the best! Gluten-Free, Oil-Free, and made with only 11 plant-based ingredients.

The Best Vegan Zucchini Bread

tbsp Ground Flax + 5 tbsp Filtered Water

Oats, blended into a fine flour

Brown Rice Flour

tsp Baking Soda

Salt

Zucchini,

Unsalted Almond Butter*

Coconut Sugar*

Non-Dairy Milk

tbsp Apple Cider Vinegar

tsp Vanilla Extract

Walnuts, chopped

Non-Dairy Chocolate Chips

First, preheat your oven to 350F. Add the Ground Flax and Filtered Water to a medium bowl and mix well. Set aside and let thicken for 5-10 minutes.

In the meantime, combine the Oats, Brown Rice Flour, Baking Soda, and Salt together in a large bowl.

Shred your Zucchini and use either a nut milk bag (recommended), cheesecloth, or towel to press all of the liquid out of it. You want this to be as dry as possible! Measure out the Zucchini after it has been pressed to ensure you have 1 cup.

Once the Flax Egg has thickened, add the Almond Butter, Coconut Sugar, Non-Dairy Milk, Apple Cider Vinegar, and Vanilla extract to the same bowl and whisk until no clumps remain. Form a well in the center of the dry mix, then pour the wet mix into it. Stir until well-incorporated &#8211; the batter will be thick!

Next, add the Shredded and Pressed Zucchini to the bowl and use a Spatula to fold it into the mixture.

Add a pinch of extra Flour to the Chopped Walnuts (and Chocolate Chips, if you decide to add them) to lightly coat them, then fold into the batter as well.

Transfer the batter into a greased or lined 8” x 4” bread pan and bake for 47-50 minutes. Remove from the tin immediately, and let cool completely before slicing.

Store loosely covered at room temperature for up to 3 days, in the fridge for up to a week, or pre-sliced and frozen for up to one month.

Easy vegan zucchini bread with applesauce and whole wheat flour. Plus, no sugar, so it&#039;s a healthy vegan zucchini bread recipe too!

flax eggs

zucchini ((about 2 small zucchini))

baking powder ((I recommend aluminum-free))

white whole wheat flour

Preheat

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Stir

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

Whisk

In a large mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Top 11 vegan zucchini bread recipes from across the web

The most viewed vegan zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Vegan Zucchini Bread

Best Vegan Zucchini Bread

Gluten-Free Vegan Chocolate Zucchin...

Easy Vegan Zucchini Bread

Vegan Zucchini Bread

Best-Ever Vegan Zucchini Bread

1 Bowl Vegan Zucchini Bread

The BEST Vegan Gluten-Free Zucchini...

Vegan Zucchini Bread

The Best Vegan Zucchini Bread

Vegan Zucchini Bread

Top 11 vegan zucchini bread recipes from across the web

The most viewed vegan zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Vegan Zucchini Bread

Best Vegan Zucchini Bread

Gluten-Free Vegan Chocolate Zucchin...

Easy Vegan Zucchini Bread

Vegan Zucchini Bread

Best-Ever Vegan Zucchini Bread

1 Bowl Vegan Zucchini Bread

The BEST Vegan Gluten-Free Zucchini...

Vegan Zucchini Bread

The Best Vegan Zucchini Bread

Vegan Zucchini Bread

The most viewed vegan zucchini bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine