Best Vegan Zucchini Bread
Vegan zucchini bread with shredded zucchini, applesauce, and cinnamon. This egg-free, dairy-free recipe makes two loaves, with 8 slices per loaf.
Servings: 16 slices (2 loaves)
Calories: 280kcal
Cost: $5
Equipment
- Two light-colored aluminum 9-by-5-inch loaf pans
- Box grater or food processor
- Two mixing bowls
- Whisk
Ingredients
- 2½ C Shredded Zucchini measured loosely packed after shredding; drain separately pooled liquid
- 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 spooned into the measuring cup and leveled; use all-purpose flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Cinnamon
Instructions
- For light-colored aluminum pans, heat the oven to 350°F (175°C). For oven-safe glass pans, use 325°F (165°C) and allow extra baking time as needed. For cast iron, follow the pan manufacturer’s guidance and the pan-material notes below. Grease two 9-by-5-inch loaf pans and line them with parchment paper, leaving overhang for lifting.
- Shred enough zucchini to measure 2 1/2 cups loosely packed. If it has released a puddle of liquid, drain that free liquid; do not wring the shreds dry.2½ C Shredded Zucchini
- In a large bowl, mix 2 1/2 cups shredded zucchini, 1 cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar, 3/4 cup oil, and 2 teaspoons vanilla extract.1 C Unsweetened Applesauce, 1 C Sugar, 1 C Brown Sugar, ¾ C Olive oil, 2 tsp Vanilla Extract
- In a second bowl, whisk 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons cinnamon.3 C All-Purpose Flour, 1 tsp Salt, 1 tsp Baking Soda, 2 tsp Cinnamon
- Add the dry mixture to the wet mixture and stir just until no dry flour remains.
- Let the batter rest for 15 minutes.
- Divide the batter evenly between both pans and smooth the tops. Do not put the whole batch into one loaf pan. Bake on the center rack with space between the pans. For aluminum pans, allow approximately 50 to 65 minutes. Glass pans at 325°F may need longer; continue until the centers are done.
- Begin checking both loaves at 45 minutes. Continue baking until a skewer inserted in the center has no wet batter and the center is set. An instant-read thermometer should register about 200 to 205°F in the center. If the tops brown before the centers are done, tent loosely with foil and continue baking.
- Cool in the pans for 15 minutes, then lift onto a wire rack and cool completely before slicing. Cut each loaf into 8 slices, for 16 slices total.
Notes
Yield: Two loaves, 8 slices each (16 slices total). Divide the batter evenly between two light-colored aluminum 9-by-5-inch pans.
Baking: Begin checking at 45 minutes. Continue baking until both centers are set and a skewer comes out without wet batter. Tent loosely with foil if the tops brown before the centers are done.
Timing: The listed total includes a 15-minute batter rest and approximately 60 minutes of baking, but does not include cooling. Cool completely before slicing.
Ingredients: Use all-purpose flour, spooned into the measuring cup and leveled. Drain only liquid that has pooled separately from the shredded zucchini; do not squeeze it dry.
Nutrition: Calories are approximate and are calculated per slice when each loaf is cut into 8 slices.
Pan materials: Light-colored aluminum pans are preferred at 350°F (175°C). For oven-safe glass pans, a general adjustment is 325°F (165°C), with additional baking time as needed; follow the manufacturer’s directions and avoid sudden temperature changes. Cast iron holds heat and can make a darker, thicker crust; follow the pan manufacturer’s baking guidance and watch both the edges and center. Do not preheat an empty cast-iron pan for this batter. The 50 to 65-minute range is for aluminum pans; use center-doneness checks for every material.