Best Vegan Zucchini Bread Recipes

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EGGLESS ZUCCHINI BREAD WITH WALNUTS



Eggless Zucchini Bread with Walnuts image

An egg-free, dairy-free moist and nutty zucchini bread with flaxseed meal.

Provided by Zerrin & Yusuf

Categories     Vegan

Time 1h20m

Yield 8

Number Of Ingredients 14

2 tablespoons flaxseed meal
6 tablespoons water
2 tablespoons water (or a vegan milk of your choice)
1 and 1/2 cup granulated sugar
3/4 cup sunflower oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon grated nutmeg
2 cups shredded zucchini
3/4 cup chopped walnut

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.

Nutrition Facts : ServingSize 1 slice, Calories 538 calories, Sugar 25.4 g, Sodium 306.7 mg, Fat 28.7 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 64.1 g, Fiber 3.2 g, Protein 8.1 g, Cholesterol 0 mg

VEGAN ZUCCHINI BREAD RECIPE



Vegan Zucchini Bread Recipe image

Tons of zucchini on your hands? Vegan Zucchini Bread tooooo the rescue! It's tender, it's moist, and it's loaded with cozy cinnamon, sweet brown sugar, coconut oil, and of course, plenty of zucchini!

Provided by Jennifer Debth

Categories     Snack

Time 50m

Number Of Ingredients 14

1 tablespoon chia seeds
3 tablespoons water
1 3/4 cups all purpose flour ( (whole wheat pastry flour should be fine too))
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup almond milk
2 tablespoons white vinegar
1/3 cup orange juice
1/3 cup coconut oil (melted)
2 teaspoons vanilla extract
2/3 cups brown sugar (packed)
1 cup grated zucchini (loosely packed)

Steps:

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

Nutrition Facts : ServingSize 1 slice, Calories 179 kcal, Carbohydrate 28 g, Protein 2 g, Fat 7 g, SaturatedFat 5 g, Sodium 203 mg, Fiber 1 g, Sugar 13 g

EASY VEGAN ZUCCHINI BREAD



Easy Vegan Zucchini Bread image

A delicious vegan quick-bread flavored with cinnamon, nutmeg, and pecans.

Provided by Nicole Vranjican

Categories     Breakfast     Dessert     Side Dish

Time 1h15m

Number Of Ingredients 13

2 tbsp ground flax seeds
4 tbsp water
1 3/4 cup flour (all purpose)
¾ tsp baking powder
½ tsp baking soda
½ tsp kosher salt (I used Mortons)
2 tsp cinnamon
½ tsp nutmeg
1 cup sugar
½ cup melted coconut oil (refined coconut oil, not virgin )
2 tsp white rice vinegar
1.5 cups shredded zucchini
⅓ cup chopped pecans

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 ????

IRRESISTIBLY MOIST VEGAN GLUTEN FREE ZUCCHINI BREAD RECIPE (GF)



Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF) image

Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF): this irresistible vegan zucchini bread is moist 'n buttery. The best vegan gluten free zucchini bread-easy recipe, perfect for summer! GF.

Provided by Demeter | Beaming Baker

Categories     Breakfast

Time 1h27m

Number Of Ingredients 12

2 cups gluten free oat flour - if using homemade oat flour, make sure it's very finely ground (not coarse)
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup + 2 tablespoons melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
1 ½ flax eggs (4 ½ teaspoons ground flaxseed and ¼ cup + 1 ½ teaspoons water, whisked together, set for 15 mins)
1 teaspoon pure vanilla extract
1 ¼ cups grated zucchini
¾ cup chopped walnuts

Steps:

  • Preheat the oven to 325°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
  • In a medium bowl, whisk together all the dry ingredients.
  • In a large bowl, whisk together all the wet ingredients.
  • Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Thoroughly fold and mash in zucchini and walnuts, until zucchini is very well incorporated (about 30 seconds). The batter will be very, very thick-do not add additional liquids to thin out the batter.
  • Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with a rise down the center-in the shape of a loaf.
  • Bake for 55-70 minutes. Mine took 62 minutes. Insert a toothpick to check for doneness-once it comes out clean with just a few moist bits, it's done.
  • Allow to cool in the pan, placed on a cooling rack for about 25 minutes. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice loaf into 10-14 slices. Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 180 calories, Sugar 7g, Sodium 48mg, Fat 11g, SaturatedFat 6g, UnsaturatedFat 4g, Carbohydrate 18g, Fiber 2g, Protein 3g

BEST VEGAN ZUCCHINI BREAD



Best Vegan Zucchini Bread image

This perfectly moist vegan zucchini bread recipe is so darn good, everyone will be hooked -- and no one will believe it's vegan. Here are all our secrets.

Provided by Sonja Overhiser

Categories     Bread

Time 1h15m

Number Of Ingredients 11

2 flax eggs (2 tablespoons ground flax + 5 tablespoons water)
1/4 cup neutral oil (grapeseed, sunflower, vegetable)
1/2 cup unsweetened applesauce
3/4 cup turbinado sugar
1 tablespoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon cinnamon
1 1/2 cups packed shredded zucchini

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.

Nutrition Facts : Calories 154 calories, Sugar 11.7 g, Sodium 91.5 mg, Fat 4.4 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 26.1 g, Fiber 2.5 g, Protein 2.8 g, Cholesterol 0 mg

BEST-EVER VEGAN ZUCCHINI BREAD



Best-Ever Vegan Zucchini Bread image

A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you're going to love the flavors in this classic bread.

Provided by Sarah McMinn

Categories     Snack

Time 1h10m

Number Of Ingredients 14

1/2 cup granulated sugar
1/3 cup brown sugar
1 cup unsweetened applesauce
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cardamom
1 heaping cup shredded zucchini, ((1 medium zucchini))
1/2 cup walnuts

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.

Nutrition Facts : Calories 233 kcal, Carbohydrate 35 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Sodium 245 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

Wholesome and delicious vegan zucchini bread. It's fluffy and perfectly moist and you'll never suspect it's hiding green vegetables!

Provided by Alison Andrews

Categories     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 14

2 cups All Purpose Flour ((250g))
1/2 cup White Granulated Sugar ((100g))
1/2 cup Light Brown Sugar ((100g))
3 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Salt
1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
1 cup Shredded Zucchini ((140g) Packed Cup)
1/3 cup Mashed Ripe Banana ((75g))
1/4 cup Soy Milk ((60ml) or other non-dairy milk)
1/4 cup Coconut Oil ((60ml) Melted)
1 tsp Vanilla Extract
1 cup Walnuts ((100g) Chopped, plus more to place directly on top of the bread before baking*)

Steps:

  • Preheat the oven to 350°F (180°C). Spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper.
  • Sift the all purpose flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.
  • Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.
  • Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don't worry. Leave the mixing bowl for a couple of minutes. When you come back to it the zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don't overmix.
  • Add chopped walnuts and mix in.
  • Transfer to your prepared loaf pan and smooth down evenly. Add a few chopped walnuts directly to the top of the bread before baking.
  • Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  • Let the bread cool for a few minutes before removing it from the pan and placing onto a wire cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Slice, Calories 249 kcal, Sugar 17.7 g, Sodium 229 mg, Fat 10.4 g, SaturatedFat 4.3 g, Carbohydrate 36.2 g, Fiber 1.7 g, Protein 3.9 g

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

Easy, fluffy, and perfectly spiced Vegan Zucchini Bread! It's loaded with shredded zucchini and mix-ins of choice. You can use nuts, dried fruit or chocolate chips and unlike most recipes you don't need to squeeze/blot the zucchini!

Provided by Melanie McDonald

Categories     Baked Goods     Breakfast     Cake

Time 1h25m

Number Of Ingredients 14

1¼ packed cups (250 grams) grated zucchini (courgette) (, about 2 small or 1 medium zucchini)
2 cups (250 grams) flour (, spelt, all purpose flour (plain in the UK), wholewheat or 1 to 1 GF baking flour)
2 teaspoons baking powder
¼ teaspoon baking soda (, (bicarbonate of soda in the UK))
¾ cup (150 grams) sugar (, white or brown, plus a little more for sprinkling on the top. )
2 teaspoons ground cinnamon (, (or replace the cinnamon & nutmeg with 1½ teaspoons allspice). )
¼ teaspoon ground nutmeg
½ teaspoon fine salt
2 tablespoons ground flax seed (, (it must be ground and not whole seeds))
½ cup + 2 tablespoons (150 mls) plant milk
1½ teaspoons vanilla extract
¼ cup (60 mls) liquid oil of choice (, use cashew or almond butter instead for oil-free (blend it into the milk before adding). )
1 teaspoon apple cider vinegar (, or lemon juice (important - do not omit))
1 cup (145 grams) mix-ins of choice (, chopped nuts, dried fruit or chocolate chips)

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.

Nutrition Facts : ServingSize 1 of 10 slices, Calories 286 kcal, Carbohydrate 43 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 159 mg, Fiber 2 g, Sugar 21 g

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

Easy vegan zucchini bread with applesauce and whole wheat flour. Plus, no sugar, so it's a healthy vegan zucchini bread recipe too!

Provided by Erin Clarke / Well Plated

Categories     Dessert     Snack

Time 1h50m

Number Of Ingredients 12

2 flax eggs
2 cups shredded unpeeled zucchini ((about 2 small zucchini))
1/2 cup pure maple syrup
1/3 cup unsweetened applesauce
1/4 cup melted and cooled coconut oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder ((I recommend aluminum-free))
1/2 teaspoon kosher salt
2 cups white whole wheat flour
1/2 cup toasted raw walnuts or pecans

Steps:

  • Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.
  • Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.
  • Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.
  • In a large mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.
  • Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then with a rubber spatula or wooden spoon, stir just until the flour disappears. Fold in the zucchini and nuts.
  • Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. Enjoy!

Nutrition Facts : ServingSize 1 (of 10), with walnuts, Calories 307 kcal, Carbohydrate 48 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, Fiber 6 g, Sugar 12 g, UnsaturatedFat 4 g

THE BEST VEGAN ZUCCHINI BREAD



The Best Vegan Zucchini Bread image

Fluffy, moist, and flavorful, this Vegan Zucchini Bread is simply the best! Gluten-Free, Oil-Free, and made with only 11 plant-based ingredients.

Provided by Caitlin Shoemaker

Categories     Breakfast

Time 1h5m

Number Of Ingredients 13

2 tbsp Ground Flax + 5 tbsp Filtered Water
2 cups Oats, blended into a fine flour
½ cup Brown Rice Flour
1 tsp Baking Soda
½ tsp Salt
1 cup Zucchini, shredded and pressed (about 1 large, but I would recommend measuring)
¼ cup Unsalted Almond Butter*
½ cup Coconut Sugar*
¾ cup Non-Dairy Milk
1 tbsp Apple Cider Vinegar
1 tsp Vanilla Extract
⅓ cup Walnuts, chopped
Optional: ⅓ cup Non-Dairy Chocolate Chips

Steps:

  • First, preheat your oven to 350F. Add the Ground Flax and Filtered Water to a medium bowl and mix well. Set aside and let thicken for 5-10 minutes.
  • In the meantime, combine the Oats, Brown Rice Flour, Baking Soda, and Salt together in a large bowl.
  • Shred your Zucchini and use either a nut milk bag (recommended), cheesecloth, or towel to press all of the liquid out of it. You want this to be as dry as possible! Measure out the Zucchini after it has been pressed to ensure you have 1 cup.
  • Once the Flax Egg has thickened, add the Almond Butter, Coconut Sugar, Non-Dairy Milk, Apple Cider Vinegar, and Vanilla extract to the same bowl and whisk until no clumps remain. Form a well in the center of the dry mix, then pour the wet mix into it. Stir until well-incorporated - the batter will be thick!
  • Next, add the Shredded and Pressed Zucchini to the bowl and use a Spatula to fold it into the mixture.
  • Add a pinch of extra Flour to the Chopped Walnuts (and Chocolate Chips, if you decide to add them) to lightly coat them, then fold into the batter as well.
  • Transfer the batter into a greased or lined 8" x 4" bread pan and bake for 47-50 minutes. Remove from the tin immediately, and let cool completely before slicing.
  • Store loosely covered at room temperature for up to 3 days, in the fridge for up to a week, or pre-sliced and frozen for up to one month.

BEST VEGAN ZUCCHINI BREAD



Best Vegan Zucchini Bread image

The BEST Vegan Zucchini Bread recipe! Cinnamon and nutmeg combined with healthy grated zucchini to make an incredible Fall loaf. Oil-Free and delicious!

Provided by Shane Martin

Categories     Breakfast

Time 1h5m

Number Of Ingredients 12

1 1/2 cups organic unbleached flour, whole wheat pastry flour, whole wheat flour, or white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup unsweetened applesauce
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 flax egg
2 tsp. vanilla
1 cup grated zucchini (about 1 medium sized zucchini)

Steps:

  • Preheat your oven to 350 F˚
  • In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.
  • Next, in a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything "just" combined. DO NOT OVERMIX!
  • Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchement paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.
  • Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don't have a wire rack just use a cutting board.
  • Cover and store your leftovers for 3-4 days at room temperature.

Nutrition Facts : ServingSize 1 slice, Calories 120 calories, Sugar 13.2 g, Sodium 66.6 mg, Fat 0.5 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 2.1 g, Protein 2.4 g, Cholesterol 0 mg

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

This is the BEST Vegan Zucchini Bread recipe you'll find! Super soft, filled with spices, and you can never taste the zucchini! Absolutely delicious vegan quick bread recipe that's a hit with everyone!

Provided by LarishaBernard

Categories     breads     Breakfast     Snack

Time 1h25m

Number Of Ingredients 14

2 1/4 cups zucchini ((about 1 medium zucchini))
1 1/2 cups brown sugar
1/2 cup + 1 tbsp dairy free butter, (softened)
3/4 cup unsweetened applesauce
1 tbsp vanilla extract
2 1/4 cups flour ((use GF if needed - see post for details))
1 tsp baking powder
1 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
3/4 cup walnuts, (chopped (Optional))
1 1/2 cups dried cranberries or raisins or chocolate chips, (pick one )

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.

Nutrition Facts : ServingSize 1 slice, Calories 237 kcal, Carbohydrate 36 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 130 mg, Fiber 1 g, Sugar 21 g

THE BEST VEGAN ZUCCHINI BREAD



The BEST Vegan Zucchini Bread image

This Vegan Zucchini Bread is truly the BEST! Sweet, warm, and delicious, this recipe is great as a healthy breakfast loaf, snack, or dessert. Make this easy vegan, gluten-free recipe in no time for a wholesome treat that lasts all week long!

Provided by Christine McMichael

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 14

1 Tbsp ground flaxseed
3 Tbsp water
1 medium zucchini (about 1 cup grated/blended)
1/3 cup coconut oil
2 Tbsp agave (or honey)
1 tsp vanilla
1/4 cup water
1/3 cup raw sugar
2 cups oat flour (or all-purpose flour)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 cup coconut flakes (for topping)
2 Tbsp crushed pecans (optional, for topping)

Steps:

  • Preheat the oven to 375 degrees.
  • Mix the ground flaxseed and water together, then refrigerate for 15 minutes.
  • Grate or lightly blend the zucchini in a food processor until it has a grated texture.
  • Pat the zucchini dry, or squeeze the liquid out of it with a cheese cloth.
  • Mix the blended zucchini with the coconut oil, agave, vanilla, water, sugar, and flax egg, then set aside.
  • Mix the flour, baking powder, and cinnamon together.
  • Combine the previously mixed dry ingredients with the liquid ingredients.
  • Pour into a loaf pan lined with parchment paper and top with coconut flakes and pecans.
  • Bake for about 50 minutes, or until a toothpick comes out clean.
  • Let cool, slice, and enjoy!

Nutrition Facts : Calories 203 kcal, Carbohydrate 25 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Sodium 190 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

HEALTHY VEGAN LEMON ZUCCHINI BREAD



Healthy Vegan Lemon Zucchini Bread image

This healthy vegan lemon zucchini bread is light, fluffy and perfectly tender, with a subtle lemon glaze. Halfway between the zucchini bread and the lemon loaf, it's the best of both made healthy!

Provided by Delphine Fortin

Categories     Cakes and pies

Time 1h

Number Of Ingredients 16

1 ⅔ cup (200g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (100g) sugar
2 Tablespoons lemon zests
2 Tablespoons fresh lemon juice
½ cup (120 ml) vegetable oil, neutral in taste (canola, sunflower...)
1 teaspoon apple cider vinegar
¼ cup (60 ml) coconut cream*
¼ cup (60 ml) applesauce, unsweetened
1 cup (150g) shredded zucchini
1 Tablespoon cornstach
1 Tablespoon lemon juice
1 Tablespoon coconut oil
1 teaspoon maple syrup

Steps:

  • Preheat oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.
  • In a medium size bowl, mix flour, baking powder, baking soda and salt.
  • In a separate bowl, whisk together sugar, lemon zest and juice, vegetable oil, apple cider vinegar, coconut cream and applesauce, until texture is smooth.
  • Whisk in the wet ingredients into the dry ones, and stir until combined.
  • Using a spatula, gently fold in the zucchini until evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides.
  • Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 50 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely.
  • For the glaze, whisk all the ingredients in a small bowl, and drizzle over the cooled lemon zucchini bread. Let set.

BEST VEGAN ZUCCHINI BREAD



Best Vegan Zucchini Bread image

This vegan zucchini bread is a moist and tender loaf that uses simple ingredients! Made in just one bowl, it's a delicious quick bread recipe.

Provided by Arman

Categories     Breakfast

Time 55m

Number Of Ingredients 11

1 1/2 cups all-purpose flour (gluten-free, if needed * See notes)
1 cup sugar (** See notes)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
6 tablespoon oil (*** See notes)
6 tablespoon yogurt (coconut, soy, almond, etc)
1 teaspoon vanilla extract
1 cup zucchini (shredded, approximately 1 large zucchini)
1/2 cup chocolate chips (Optional)

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.

Nutrition Facts : ServingSize 1 Slice, Calories 187 kcal, Carbohydrate 29 g, Protein 2 g, Fat 9 g, Sodium 185 mg, Fiber 1 g

BEST ZUCCHINI BREAD



Best Zucchini Bread image

This best zucchini bread is really the best! It's perfectly moist with applesauce and cinnamon-scented. Prepare to be amazed.

Provided by Sonja Overhiser

Categories     Bread

Time 1h15m

Number Of Ingredients 11

1/4 cup neutral oil (grapeseed, sunflower, vegetable)
1/2 cup unsweetened applesauce
3/4 cup turbinado sugar
2 eggs (for vegan substitute 2 flax eggs - go to Vegan Zucchini Bread)
1 tablespoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon cinnamon
1 1/2 cups packed shredded zucchini

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch bread pan.
  • In a large bowl, whisk together the oil, applesauce, sugar, eggs, and vanilla 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.

Nutrition Facts : Calories 160 calories, Sugar 11.8 g, Sodium 101.7 mg, Fat 5.1 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 2.2 g, Protein 3.5 g, Cholesterol 26.6 mg

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

This vegan zucchini bread is an amazing way to get more vegetables in your diet. Zucchini gives the bread an amazing thick texture and satisfies your hunger in no time.

Provided by Gustav Hassert

Categories     Breakfast     Side Dish

Number Of Ingredients 9

1/2 cups water
20 g yeast
1 tsp sugar
1 tsp salt
1 small squash
125 g oatmeal
100 g whole wheat flour
325 g wheat flour
1/2 cup Walnuts (This is optional. You can even switch it up for other ingredients, such as berries or chocolate.)

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.

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

An easy Vegan Zucchini Bread recipe with a moist, sweet cinnamon crumb filled with crunchy pecan. A great recipe to use all your summer zucchinis and enjoy a nourishing sweet piece of bread.

Provided by Carine Claudepierre

Categories     Breakfast

Time 1h5m

Number Of Ingredients 14

1/4 cup Light Olive Oil (or vegetable oil)
2 tablespoons Unsweetened Almond Milk
1/2 cup Unsweetened Applesauce (or mashed bananas)
1/4 cup Unrefined Cane Sugar (or white sugar)
1/2 cup Light Brown Sugar (or coconut sugar)
1 cup Shredded Zucchini (packed, drained from their liquid)
1 1/2 cup All-Purpose Flour (or White whole wheat flour)
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
1/2 cup Chopped Pecans

Steps:

  • Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
  • First, cut and discard the extremities of zucchinis. Peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
  • Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
  • Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside.
  • In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
  • Stir in shredded, drained shredded zucchinis, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
  • In another bowl, combine flour, baking powder, baking soda and chopped pecans.
  • Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread.
  • Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
  • Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
  • Slice the bread after a few hours. 3 hours is ideal for easy slicing.

Nutrition Facts : ServingSize 1 slice, Calories 159 kcal, Carbohydrate 30 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 167 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g

SUGAR-FREE VEGAN ZUCCHINI BREAD



Sugar-Free Vegan Zucchini Bread image

This sugar-free vegan zucchini bread is so inviting with a crusty edge - it tastes like the holiday season in a bread!

Provided by Justin Farell

Categories     Bread

Time 1h

Number Of Ingredients 12

1/4 cup canola oil (may sub melted coconut oil or vegan butter)
1/3 cup almond milk
1 Tbsp ground flaxseeds
1 cup Lakanto Monkfruit Golden Sweetener (may sub regular sugar or coconut sugar)
2 tsp pure vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional)
1 tsp cinnamon
1 1/2 cups all purpose flour (or white / whole wheat)
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil. In a large bowl, add the oil, almond milk, ground flaxseeds, monkfruit sweetener and vanilla. Whisk well until combined. Using a boxed grater, grate the zucchini down to the middle, and then throw away the core. Lightly blot the grated zucchini with paper towels, napkins, or a cheese cloth, and add it to the bowl. Stir the zucchini into the wet ingredients. Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense. Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 20 minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving. Store in an air-tight Tupperware container for up to 5 days. Notes: Substituting conventional sugar or coconut sugar will make the loaf fluffier and softer. If using either of these substitutions, please allow the loaf to cool prior to slicing to avoid crumbling. Also make sure to lightly and gently blot your zucchini shreds - you want the zucchini to retain some moisture to keep your bread moist.

Nutrition Facts : ServingSize 1 Loaf

VEGAN ZUCCHINI BREAD



Vegan Zucchini Bread image

This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.

Provided by stamperjen0

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 ripe bananas
½ cup applesauce
½ cup vegetable oil
1 ¼ cups brown sugar
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 ½ cups grated zucchini

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
  • Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  • Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 63.1 g, Fat 9.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 389 mg, Sugar 35.6 g

VEGAN ZUCCHINI BREAD RECIPE



Vegan Zucchini Bread Recipe image

Moist and delicious, easy and nutritious! Your kids will be asking you to make this vegan zucchini bread recipe.

Provided by Shawna Clapper

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 12

1/4 cup applesauce
1/3 cup non-dairy milk
1/2 cup sugar
2 tsp vanilla ((optional))
1/2 cup shredded zucchini ((or 1 medium zucchini))
1/4 cup shredded carrot ((or 1 medium carrot))
1/4 cup shredded apple ((or 1 medium apple))
1 1/2 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 cup raisins ((optional))

Steps:

  • Preheat oven to 350F.
  • Mix ingredients together in the order listed above.
  • Add parchment paper to cover bread pan, pour batter in and bake for 45-55 minutes
  • Let cool, slice, and enjoy!

EASY VEGAN ZUCCHINI BREAD



Easy Vegan Zucchini Bread image

Vegan Zucchini Bread is filled with cinnamon, nutmeg, toasted walnuts, fresh grated zucchini, and even more deliciousness. You won't believe how soft and spongy this homemade sweet bread is!

Provided by Jessica Hylton

Categories     Breads

Time 1h20m

Number Of Ingredients 12

1 cup cane sugar ((200g))
½ cup oil ((100g) if using coconut oil, ensure it's melted - I used sunflower oil)
2 tsp vanilla extract (or paste)
2 ¼ cups all-purpose flour ((280g), sifted)
2 tsp baking powder
¾ tsp sea salt
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
½ cup applesauce
1 cup walnuts (chopped and toasted (toasting optional)* (112g))
1 cup grated zucchini (do not press or drain (about 162g))

Steps:

  • Preheat the oven to 350°F/180°C. Spray a 9x5 loaf pan with an oil spray to prepare it. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
  • In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
  • Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
  • Pour the batter into the loaf pan and use your spatula to smooth down the top.
  • Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
  • Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!

Nutrition Facts : Calories 328 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 9 g, Sodium 238 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 7 g, ServingSize 1 serving

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