Vegan Zucchini Bread
This Vegan Zucchini Bread is a moist, flavorful treat made without dairy or eggs. It uses simple ingredients like grated zucchini, whole grain flour, and a flax egg to create a comforting, plant-based loaf. Ideal for breakfast, snacks, or dessert, this zucchini bread is perfect for vegans and anyone looking for a healthier twist on the classic recipe. Customize it with walnuts or chocolate chips for added texture and flavor. Easy to make and perfect for meal prep, it stays fresh for days and even freezes well.
Equipment
- 1 9x5-inch Loaf Pan
- 2 Mixing Bowls
- 1 Box grater
- 1 Whisk
- 1 Rubber Spatula
- 1 Measuring cups (for dry and liquid ingredients)
- 1 Cooling Rack
- 1 Parchment Paper (optional)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon ground flaxseeds
- 3 tablespoons water to make flax egg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini squeezed dry
Optional add-ins:
- ½ cup chopped walnuts
- ½ cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- Prepare the flax egg: Combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and set aside for 5 minutes to thicken.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Mix wet ingredients: In a separate bowl, combine sugar, oil, vanilla extract, and the prepared flax egg. Stir until smooth.
- Combine wet and dry: Gradually add the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add zucchini: Gently fold in the grated zucchini, followed by any optional add-ins like walnuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10–15 minutes before transferring it to a cooling rack to cool completely. Slice and enjoy!
Notes
- Drain the zucchini well: To prevent the bread from becoming too soggy, be sure to squeeze out any excess moisture from the grated zucchini using a kitchen towel or paper towels.
- Customize with add-ins: You can add chopped nuts, raisins, or dairy-free chocolate chips to enhance the texture and flavor.
- Flour alternatives: Whole wheat flour can be used in place of all-purpose flour for a healthier, more fiber-rich loaf. If you’re gluten-free, try using a gluten-free flour blend.
- Storage: This bread keeps well at room temperature for 3–4 days when wrapped tightly. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
- For a moister loaf: You can add a tablespoon of applesauce for extra moisture and flavor.