Best Vegan Zucchini Bread
A moist vegan zucchini bread made with 2 1/2 cups shredded zucchini, applesauce, cinnamon, and no eggs or dairy.
Servings: 8 Servings
Calories: 560kcal
Cost: $5
Equipment
- 9-by-5-inch loaf pan
- Box grater or food processor
- Two mixing bowls
- Whisk
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
- Heat the oven to 375°F. Prepare a 9-by-5-inch loaf pan.
- Shred enough zucchini to measure 2 1/2 cups. Do not squeeze it 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.
- Transfer the batter to the prepared pan and bake for 70 to 75 minutes.
- Begin checking at 60 minutes. The loaf is ready when a toothpick inserted near the center comes out clean.
- Let the loaf cool before slicing.