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.

1 BOWL VEGAN ZUCCHINI BREAD

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, brown sugar and vanilla. Whisk well until combined.
• Lightly blot the grated zucchini with paper towels, 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 45-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool in the pan for a few 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.

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.