Easy Vegan Zucchini Bread

5 from 26 votes

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 Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: 1 zucchini bread loaf (about 12 slices)

Author: Sam Turnbull

Ingredients

Dry ingredients:

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon ground 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)

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-zucchini-bread/