Easy Vegan Zucchini Bread
My Easy Vegan Zucchini Bread is moist, tender, fluffy, and lightly sweet, with warm cinnamon and walnuts. It's so tasty that even kids love it! This decadent vegan treat is easy to make with just 10 simple ingredients you might already have on hand. Enjoy this zucchini bread plain (which doesn't taste plain at all) or with a smear of vegan butter! Whether you're new to baking or a seasoned pro, this recipe is easy and deliciously satisfying!
Servings: 1 zucchini bread loaf (about 12 slices)
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups grated zucchini (about 2 small zucchinis
- ¾ cup plant-based milk (such as soy or almond)
- ¾ cup light oil (such as canola or vegetable)
- ½ cup chopped walnuts (optional)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Notes before starting: For the zucchini, make sure to measure 1 ½ cups of lightly packed grated zucchini—do not eyeball it as this can cause problems! There is no need to squeeze and drain the zucchini before adding it to the batter; you want that moisture in the bread.
- Preheat your oven to 350℉ (180℃). Lightly grease an 9" x 5" loaf pan or line it with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the grated zucchini, plant-based milk, light oil, walnuts (if using), lemon juice or apple cider vinegar, and vanilla extract, ensuring the grated zucchini is evenly distributed and not clumping. Pour the zucchini mixture into the flour mixture and gently mix until just combined. Don’t overmix; the batter should be lumpy.
- Scoop the batter into the loaf pan and smooth it down. Bake for 70 - 90 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Test a few spots to ensure it is cooked through. Let cool in the pan.
- Storage Suggestions:Room Temperature: Store the zucchini bread in an airtight container at room temperature for up to 3 days.Refrigerator: It can be stored in the refrigerator for up to 1 week. Warm slices in the toaster oven or microwave before serving.Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil, or use freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1slice (recipe makes approx 12 slices) | 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
Find it online:
https://itdoesnttastelikechicken.com/easy-vegan-zucchini-bread/Scan the QR code for updates, tips, and to ask me any questions!
