Best Ever Vegan Zucchini Bread Recipes

BEST VEGAN ZUCCHINI BREAD

Steps:

• Start the flax eggs. Allow them to sit while preparing the ingredients.
• Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch bread pan.
• In a large bowl, whisk together the oil, applesauce, sugar, vanilla, and flax eggs with a fork. In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• Stir in the dry ingredients to combine into a sticky dough. Gently stir in zucchini. Be careful not to overmix: just stir until the dough comes together.
• Pour the dough into the prepared bread pan. Sprinkle the top with turbinado sugar. Bake 60 to 65 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature for 2 days, in the refrigerator for about 1 week, or frozen for at least 3 months.

EGGLESS ZUCCHINI BREAD WITH WALNUTS

Steps:

• Preheat oven to 350F (175C). Grease an 8x4 inch loaf pan and line it with baking paper.
• In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
• Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
• In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
• Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
• Let it cool for 15-20 minutes in the pan and then remove it from the pan.

VEGAN ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x5 loaf pan with cooking spray and line it with parchment paper for easily removal.

KINGMAN'S VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
• Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EASY VEGAN ZUCCHINI BREAD

Steps:

• 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'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'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'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'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't worry) and then I enjoy this with a cup of tea or coffee. So good! Hope you love it ????

BEST-EVER VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F. Spray an 8x4" 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.

VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 350 °F (175 °C) and grease and line a loaf pan.
• Grate the zucchini. I use the grating attachment on my food processor. Then add it along with the plant milk, vanilla extract, oil and apple cider vinegar to a bowl and stir together.
• Add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and ground flax seed to another large bowl. Whisk to combine.
• Pour the wet zucchini mixture into the dry mixture and stir together with a spatula until just combined. It's a stiff batter, and at first will feel and look too dry, but be patient and it will come together as the zucchini lets out it's moisture.
• Add mix-ins of choice and stir gently to combine.
• Spoon into the prepared loaf pan and smooth the top. Sprinkle on a generous amount of sugar and some extra nuts or chocolate chips if using, then bake for 70 minutes, or until a tooth pick inserted comes out clean.
• Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.

EASY ZUCCHINI BREAD

Steps:

• Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325°F.
• In a large bowl, mix together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
• Next, in a separate small bowl, beat the eggs, oil, vanilla extract, and sugars together.
• Then, add the wet ingredients to the large bowl of dry ingredients and stir until combined.
• After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes.
• Proceed to pour the batter into the prepared pans.
• Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. (See below for my method on making sure loaves are completely cooked!)
• When done cooking, cool in the pan on rack a for 20 minutes. Remove bread from pan, and completely cool. Slice, serve and enjoy!

VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• Liberally spray a 9x5 inch loaf pan with cooking spray or grease with coconut oil.
• Grate zucchini. Squeeze out excess water. Set aside.
• In a large bowl, whisk together the brown sugar, applesauce, softened butter, and vanilla.
• Add zucchini and fold in with a spatula.
• Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir just until no dry ingredients remains.
• If adding, walnuts, or any optional ingredients, add now. Fold to combine. Do not over mix.
• Pour batter into greased loaf pan.
• Bake for 70 to 80 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Remove from the oven and let cool for 10-15 minutes.
• Remove from the pan and transfer to cool completely.
• Slice in 16 equal sized pieces (or desired size)
• Store in an air tight container.

VEGAN ZUCCHINI BREAD

Steps:

• Mix yeast and water until entirely dissolved.
• Shred or blend squash fine or rough, depends on your preference.
• Add squash, sugar, salt, whole wheat flour, and oatmeal.
• Slowly add wheat flour, but note that it's not supposed to be very firm. Squash is very watery, and this is what makes zucchini bread so amazing.
• Let the dough rise on the kitchen table for 1 hour and 30 minutes. You can also let it rise overnight, by putting it in the fridge.
• Put the vegan zucchini bread into a prewarmed oven at 325 degrees F (165 degrees C). Bake for 40-60 minutes. Let it cool for 30 minutes or more.

22+ BEST VEGAN BREAD RECIPES (SAVORY & SWEET)

Steps:

• Combine yeast and warm water in a large mixing bowl.
• Add flour and salt, then mix until well incorporated with a wooden spoon.
• Cover with a clean towel and let sit in a warm place for 2 hours until the dough doubles in volume.
• Preheat oven to 450 °F (220 °C) and knead your dough on a floured, clean surface.
• Shape into a roundish bread-like shape and transfer to a baking sheet.
• Place on the middle rack of your oven and bake for 30 minutes or until slightly brown on the top and bottom.
• Remove from oven and let cool before slicing!

BEST VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
• In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
• Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
• Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.