Vegan zucchini bread bridges the gap between breakfast and dessert. It’s straightforward, no-fuss baking at its best, perfect for when you want something sweet but not overly saccharine, satisfying yet light. The zucchini brings plenty of moisture to the loaf, making each slice tender without being heavy, while the walnuts add that perfect bit of crunch.
This bread is an excellent way to make the most of your zucchini bounty, turning the humble vegetable into something giftable. This recipe yields two loaves, so you can give one to a friend and keep one for yourself. Plus, it’s vegan and can easily be made gluten-free, so it’s friendly to a variety of dietary needs. Simple, reliable and utterly delicious, this zucchini bread recipe is a keeper.
Vegan Zucchini Bread Ingredients
- Brown sugar: The brown sugar adds sweetness and a slight molasses flavor, enhancing the overall taste of the bread.
- Unsweetened applesauce: Applesauce provides moisture and acts as a natural sweetener, while also helping to bind the ingredients together. If you’re up for it, try making your own applesauce.
- Canola oil: This oil contributes to the moist texture of the bread and adds a subtle richness.
- Vanilla extract: This classic baking ingredient brings a warm, aromatic flavor to the bread, complementing the spices and zucchini. Make your zucchini bread extra special with homemade vanilla extract.
- All-purpose flour: The flour provides the structure and base for the bread, ensuring it holds together while baking.
- Baking powder: Baking powder helps the bread rise, creating a light and fluffy texture.
- Ground cinnamon: Cinnamon adds a warm, spicy note that pairs well with the sweetness of the bread and the flavor of the zucchini.
- Salt: Salt enhances the flavors of the other ingredients and helps balance the sweetness.
- Baking soda: A small amount of baking soda assists in the rising process, working with the baking powder to achieve a tender crumb.
- Shredded zucchini: The zucchini adds moisture and a subtle earthy flavor, while also contributing to the bread’s texture.
- Chopped walnuts: Walnuts provide a crunchy texture and nutty flavor, adding a delightful contrast to the soft bread.
Directions
Step 1: Start the batter
Preheat the oven to 350°F. In a large mixing bowl, beat together the brown sugar, applesauce, canola oil and vanilla extract until the mixture is well blended and smooth.
Step 2: Mix the dry ingredients
In a separate bowl, combine the flour, baking powder, cinnamon, salt and baking soda.
Step 3: Combine everything
Gradually add the dry ingredients to the wet ingredients, stirring gently until just moistened (be careful not to overmix). Fold in the zucchini and walnuts, ensuring they are evenly distributed throughout the batter.
Step 4: Bake the zucchini bread
Divide the batter evenly between two greased 8×4-inch loaf pans. Bake until a toothpick inserted into the center of the loaves comes out clean, 45 to 55 minutes. Let the loaves cool in the pans for about 10 minutes before removing them to wire racks to cool completely.
Vegan Zucchini Bread Variations
- Add chocolate chips: Stir 1 cup of vegan chocolate chips into the batter for a sweet and indulgent twist.
- Try different nuts: Replace the walnuts with pecans, almonds or pistachios to vary the nutty flavor and crunch.
- Add some spice: Increase the spice profile by adding 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground cardamom for a more aromatic bread.
- Include citrus zest: Mix the zest of one lemon or orange into the batter for a fresh, citrusy flavor.
- Use whole wheat flour: Substitute half the all-purpose flour with whole wheat flour for a denser, more nutritious loaf.
How to Store Vegan Zucchini Bread
To store your vegan zucchini bread, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. For short-term storage, keep the wrapped bread at room temperature for up to three days.
Can you freeze vegan zucchini bread?
Yes, you can freeze vegan zucchini bread. Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil, then place it in a resealable plastic bag. This way, the bread can be stored in the freezer for up to three months. When you’re ready to enjoy it, simply thaw the bread at room temperature.
Vegan Zucchini Bread Tips
Should you squeeze excess water out of the shredded zucchini for vegan zucchini bread?
Yes, you should squeeze out the excess water from the shredded zucchini before adding it to the batter. This helps to prevent the bread from becoming too moist and ensures a better texture. Simply place the shredded zucchini in a clean kitchen towel or paper towels and squeeze until most of the liquid is removed.
Do you peel zucchini before shredding it?
No, you do not need to peel the zucchini before shredding it for bread. The skin is thin and tender, and it adds both nutrients and a bit of color to the bread. Simply wash the zucchini thoroughly, then shred it with the skin on.
Can I make vegan zucchini bread gluten-free?
Yes, you can make vegan zucchini bread gluten-free. Simply substitute the all-purpose flour with a gluten-free flour mix. Additionally, make sure that all other ingredients, such as baking powder and baking soda, are certified gluten-free to ensure the entire recipe remains gluten-free.
