The Best Vegan Zucchini Bread Recipes

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.

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 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.

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.

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.

EASY VEGAN ZUCCHINI BREAD

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!

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:

• 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!

HEALTHY VEGAN LEMON ZUCCHINI BREAD

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.

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.

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.

THE BEST VEGAN ZUCCHINI BREAD

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.

THE BEST VEGAN ZUCCHINI BREAD

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!

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.

BEST VEGAN ZUCCHINI BREAD

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.

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.

VEGAN ZUCCHINI BREAD RECIPE

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!