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    Home » Recipes » Other sweets

    July 22, 2018 53 Comments

    Easy Vegan Zucchini Bread

    9.2K shares
    Jump to Recipe

    I remember the first time I ever had zucchini bread. I was a kid visiting my friend Danielle and her mom Caron baked up a loaf. I thought the idea was revolting. Who wants veggies in their bread!? But I've always been open and interested to try new foods so I hesitantly sampled it and... pure bliss.

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    The bread didn't really taste like zucchini at all. Or even bread for that matter. It tasted just like banana bread except without the bananas. It was lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it was extra-extra-moist. I fell in love and have ever since been a huge fan. Thanks, Caron!

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    My recipe for Easy Vegan Zucchini Bread is, you guessed it, easy and vegan. All the same flavours of traditional zucchini bread but even better. The zucchini adds so much delicious moistness that this bread needs to hang out in the oven for quite a long time to cook all the way through. The perfect time in my oven was 75 minutes, which means my entire house was filled with sweet scents of baked goodness. Now, this is how you win the hearts of zucchini haters!

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    To make Easy Vegan Zucchini Bread: in a large bowl whisk together the dry ingredients.

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    In a medium bowl whisk together the plant-based milk, light oil, lemon juice or apple cider vinegar, and vanilla extract.

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    Pour the wet ingredients into dry and stir until the batter just starts to come together. Add in the grated zucchini and walnuts if using and mix just a few more times to combine. Don't over mix.

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    Scoop the batter into the loaf pan and smooth down. Bake for 70 - 80 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Let cool in the pan.

    Enjoy easy vegan zucchini bread plain (which doesn't taste plain at all) or with a smear of vegan butter.

    Easy Vegan Zucchini Bread! Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! #itdoesnttastelikechicken #veganrecipes #zucchini

    Print Recipe
    5 from 24 votes

    Easy Vegan Zucchini Bread

    Tastes just like banana bread except without the bananas. It's lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it's extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! 
    Prep Time10 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 30 mins
    Course: Breakfast, Snack
    Cuisine: American, Canadian
    Servings: 1 zucchini bread loaf (about 12 slices)
    Calories: 298kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    Dry ingredients:

    • 2 cups all-purpose flour
    • 1 cup white sugar
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt

    Wet ingredients:

    • ¾ cup plant-based milk (such as soy or almond)
    • ¾ cup light oil (such as canola or vegetable)
    • 1 tablespoon lemon juice or apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1 ½ cups grated zucchini (about 2 small zucchinis)
    • ½ cup chopped walnuts (optional)
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    Instructions

    • Preheat your oven to 350F (180C). Lightly grease an 8" x 4" loaf pan or you can line it with parchment paper.
    • In a large bowl whisk together the dry ingredients.
    • In a medium bowl whisk together the plant-based milk, light oil, lemon juice or apple cider vinegar, and vanilla extract. Pour the wet ingredients into dry and stir until the batter just starts to come together. Add in the grated zucchini and walnuts if using and mix just a few more times to combine. Don't over mix. 
    • Scoop the batter into the loaf pan and smooth down. Bake for 70 - 80 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Let cool in the pan.

    Nutrition

    Calories: 298kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 100mg | Potassium: 188mg | Fiber: 1g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 5.8mg | Calcium: 43mg | Iron: 1.4mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « Vegan Korean Bibimbap
    VEGANIZED: Tasty's Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Laura says

      April 22, 2022 at 8:09 pm

      5 stars
      This was a big hit and disappeared within a couple days (and I even doubled the recipe!). I didn't find it too moist or oily at all. I used vanilla soymilk, which probably made it a bit sweeter and vanilla-y. The flavor reminded me of a cream cheese pound cake I used to make pre-vegan days- yum! The only thing that threw me off a bit was that it didn't taste very zucchini-ish at all- which may or may not be a bad thing depending on what you're looking for. I kind of wanted more of a zucchini taste personally, but regardless, it was a very good vegan cake bread that happened to have "hidden" zucchini 🙂

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:53 am

        SO happy you loved it Laura!

        Reply
    2. Gel says

      September 03, 2021 at 3:25 pm

      I’ve made this twice now, both times it’s been WAY too oily. It tastes deep fried. I followed the recipe exactly as written. Definitely wouldn’t recommend and it’s going on my “never again” list, sadly.

      Reply
    3. Deserae says

      August 16, 2021 at 5:15 pm

      5 stars
      LOVE this recipe!!! It was sooooo good and everyone at my work gobbled it up! I've made this recipe 3x.

      i will see the second time I made it, I messed up and forgot to add the baking powder! The loaf of bread was very dense and did not rise at all I mean, it was still good and I ate half of it haha It just didn't look like bread at all. So don't forget to add the baking powder! I'll be making this at least a few times a month!

      Reply
    4. Liz says

      July 16, 2021 at 11:45 am

      Sam what type of loaf pan did you use. Pyrex or a metal pan? I’ve seen how a few have said there’s didn’t turn out. It was to wet. Wondering if the kind of pan you make it in makes a difference?

      Reply
    5. Linda says

      April 30, 2021 at 9:29 pm

      5 stars
      Delicious! It is the best zucchini bread ever. I made it using coconut oil. So good. So moist tastes a little like banana bread, will definitely be making this often

      Reply
      • Sam Turnbull says

        May 07, 2021 at 9:06 am

        Woohoo! Thrilled youloved it so much, Linda 🙂

        Reply
    6. Kay says

      November 15, 2020 at 1:55 am

      5 stars
      After reading the initial comments about it being too moist I decided to try it with one half the called for zucchini. Turned out excellent. I can see how it would be too moist otherwise. Perfect with these modifications.

      Reply
    7. Diana Smith says

      October 16, 2020 at 5:55 pm

      Mine didn't turn out well at all...it's 80 minutes and all wet. I thought I added too much oil, went and double checked the recipe, no, I did everything correctly! Smells wonderful but a flop for me.

      Reply
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