Sugar Free Vegan Zucchini Bread Recipes

VEGAN ZUCCHINI BREAD

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.

VEGAN ZUCCHINI BREAD

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!

VEGAN ZUCCHINI BREAD

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.

VEGAN ZUCCHINI BREAD

Steps:

• Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it's baked.
• In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
• Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
• Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
• Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.