Best Vegan Zucchini Bread Recipe: Moist, Delicious, and Easy to Make!
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Are you swimming in zucchinis and wondering what to do with them? Well, how about making the best vegan zucchini bread you’ve ever tasted? This recipe is a game-changer! Made with applesauce, cinnamon, and simple pantry staples, this zucchini bread is incredibly moist, aromatic, and perfect for any occasion, from cozy breakfasts to delightful desserts.
More Breads? Then, check out this Vegan Spiced Pumpkin Applesauce Loaf and this Vegan Banana Bread with Strawberries for more yummy bread recipes!
Why You’ll Love This Best Vegan Zucchini Bread
Ever look at a zucchini and think, “What on earth am I going to do with you?” Look no further! Whip up the best vegan zucchini bread, a delicious way to use up all that garden-fresh zucchini. Plus, it’s a great excuse to thank your neighbors for their generous zucchini supply.
This bread is packed with 2 1/2 cups of fresh zucchini, applesauce, cinnamon, and a few simple ingredients you probably already have in your pantry. Therefore, it’s the perfect blend of flavors and textures, with a golden-brown crust and a moist, tender crumb. And let’s not forget that intoxicating cinnamon aroma that fills your kitchen as it bakes. Honestly, it’s hard to resist!
What Makes This Zucchini Bread Special?
Here’s a little secret: this vegan zucchini bread has no eggs, no dairy, and is still wonderfully fluffy and flavorful! Thanks to the magic of applesauce, it’s a healthier twist on a classic. Moreover, did you know zucchini packs more potassium than a banana? So, you’re sneaking in some nutrients while indulging in a slice (or three) of this sweet, cinnamon-spiced delight.
Want to make it even healthier? Consider swapping the sugar with a healthier alternative like coconut sugar or using a mix of spelt flour or whole wheat pastry flour. Just don’t go too light on the sweetness, though; this cake loaf’s charm lies in its perfect balance of flavors.
Pro Tips for Baking the Best Zucchini Bread
- Squeeze the Zucchini: Zucchinis are water-rich, which is great for keeping the bread moist. However, too much water can make your loaf soggy. After shredding your zucchini, let it sit for 5-10 minutes, then wring out the excess moisture using a thick paper towel or a clean kitchen cloth. Trust us; this step makes a huge difference!
- Choose the Right Flour: Feel free to experiment with different types of flour. Whole wheat, spelt, or even a gluten-free blend all work great in this recipe. Just make sure to adjust the liquids accordingly.
- Add Your Favorites: Love some crunch? Then, toss in a handful of chopped walnuts or pecans. Craving a bit of chocolate? Simply sprinkle in some dairy-free chocolate chips. Want a fruity twist? Diced apples or dried cranberries are a delicious addition!
Ingredients for the Best Vegan Zucchini Bread
Best Vegan Zucchini Bread Recipe
- 1 large zucchini (or 2 small), shredded
- 1 cup unsweetened applesauce
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup olive oil (or oil of choice; I used half olive, half canola, can also use melted coconut oil)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or flour of choice, like spelt)
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon powder
How to Make the Best Vegan Zucchini Bread
- Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Shred the zucchini using a food processor or a box grater. Place it in a bowl and let it rest for a few minutes to release some water, then squeeze out as much moisture as possible.
- Mix the wet ingredients: In a large bowl, combine the shredded zucchini, applesauce, sugars, oil, and vanilla extract. Stir until well blended.
- Combine the dry ingredients: In another bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Mix it all together: Add the dry ingredients to the wet ingredients, stirring until just combined. Let the batter rest for about 15 minutes.
- Pour into the loaf pan and bake for 70-75 minutes, checking for doneness at around 60 minutes. A toothpick inserted in the center should come out clean.
- Cool and enjoy! Let the bread cool in the pan for 10 minutes, then transfer it to a wire cooling rack to cool completely.
Delicious Variations to Try!
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Nuts and Seeds: Add a handful of your favorite nuts, like walnuts or pecans, for extra crunch.
- Chocolate Lovers: Toss in a cup of dairy-free chocolate chips for a sweet treat.
- Fruit Mix-Ins: Stir in some chopped apples or dried fruits like cranberries or cherries for added flavor and texture.
- Spice It Up: Add a pinch of nutmeg or ginger for a warm, spiced twist.
Storing and Freezing Your Zucchini Bread
- Keep any leftovers in an airtight container in the fridge for up to three days. If you want to enjoy it later, this bread freezes beautifully! Wrap the loaf tightly in plastic wrap and foil, then freeze for up to three months. When the craving strikes, simply thaw a slice and warm it in the microwave for a quick and comforting treat.
Frequently Asked Questions (FAQ)
Can I use a different flour for this vegan zucchini bread recipe?
- Absolutely! This recipe is versatile and works well with all-purpose flour, whole wheat flour, spelt flour, or a gluten-free blend. Pick whatever suits your dietary needs. This wouldn’t work with almond flour, however.
Do I need to peel the zucchini before grating it?
- No need! The skin is thin and adds extra nutrients and a pop of color to your bread. Just give the zucchini a good wash before grating.
How do I prevent my zucchini bread from being too watery?
- To avoid a watery loaf, make sure to squeeze out as much moisture as possible from the grated zucchini before mixing it into the batter. Also, this recipe uses no dairy-free milk or ground flax eggs. The applesauce and olive oil make this bread super moist and delish without them.
Can I add extra ingredients like nuts or chocolate chips?
- Definitely! Feel free to personalize your zucchini bread with your favorite mix-ins.
Vegan zucchini bread is a delicious, easy-to-make treat that everyone, vegan or not, will love. With its moist, tender crumb and warm cinnamon flavor, it’s the perfect comfort food for any time of year. So, what are you waiting for? Grab your zucchinis, preheat that oven, and let’s get baking!
When it comes to vegan zucchini recipes, give this best vegan zucchini bread recipe a try today, and it might just become your new go-to favorite for a cozy, delicious vegan baking experience!
More Delish Vegan Treats!
- Perfect Vegan Pumpkin Chocolate Chip Muffins
- Awesome Vegan Black Forest Brownies
- Vegan Chocolate Chip Banana Bread Bars
- Starbucks Copycat Pumpkin Bread
- Vegan Chocolate Chip Peanut Butter Muffins
- Easy Vegan Snickerdoodle Cookie Bars
- Vegan Cinnamon Swirl Bread
Best Zucchini Bread & It's VEGAN!
Ingredients
- 2½ C Shredded Zucchini 1 large zucchini or 2 small
- 1 C Unsweetened Applesauce
- 1 C Sugar
- 1 C Brown Sugar
- ¾ C Olive oil or oil of choice. I used 1/2 olive oil and 1/2 canola oil
- 2 tsp Vanilla Extract
- 3 C All-Purpose Flour or flour of choice, like spelt
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Cinnamon
Instructions
- Preheat oven to 375 degrees
- Shred or grate 1 large zucchini using food processor or grater/shredder.2½ C Shredded Zucchini
- Combine zucchini, applesauce, sugars, oil and vanilla together and mix well.1 C Unsweetened Applesauce, 1 C Sugar, 1 C Brown Sugar, ¾ C Olive oil, 2 tsp Vanilla Extract
- In another bowl, combine flour, salt, baking soda and cinnamon & whisk together.3 C All-Purpose Flour, 1 tsp Salt, 1 tsp Baking Soda, 2 tsp Cinnamon
- Add, flour mixture to wet mixture and mix & let sit for 15 minutes
- Place mixture into a 9x5" bread pan & bake for 70-75 minutes.
- *Check at 60 minutes with a toothpick to check progress.
- Zucchini bread is done when toothpick pulls clean.
- Best served next day or a few hours.
I just made this last night and it turned out great! Nice texture and just the right sweetness.
I used GF flour, Bob’s + buckwheat + rice. What I had on hand. I baked it in a loaf pan for 1 hour. I also greased and floured the pan ahead of time for easy removal.
I’ll store it in the fridge to bring out the flavor.