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.
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!
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!
To make Easy Vegan Zucchini Bread: 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.
Enjoy easy vegan zucchini bread plain (which doesn't taste plain at all) or with a smear of vegan butter.
Easy Vegan Zucchini Bread
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)
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
Bon appetegan!
Sam.
Laura says
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 🙂
Gel says
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.
Deserae says
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!
Liz says
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?
Linda says
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
Sam Turnbull says
Woohoo! Thrilled youloved it so much, Linda 🙂
Kay says
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.
Diana Smith says
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.