Summer just wouldn’t be complete without this Vegan Zucchini bread. The best part is the my kids didn’t even know it was packed full of zucchini. My oldest child thought it was banana bread. However, when I broke the news to him, he spit it out! God forbid, he eat anything that was good for him!
This bread is so simple and fun to make. It has a moist center with a crunchy sweet crust. Top it with Vegan butter in the morning and breakfast just got that much better.
Zucchini bread has always been one of those comfort food items that a friend’s mother would make for an after school snack or a coworker would bring in for the office to eat. No matter where it was, I was sure to be (this sounds like a Dr. Seuss rhyme). Vegan or not, it is super delicious and just brings that comfort factor with it.
Zucchini is versatile as it can be added in bread and desserts or eaten as a side at one of my favorite Japanese restaurants, JMK Nippons. Nonetheless, you are getting a good daily serving of veggies and I am not mad about it!
INgredients for Vegan Zucchini bread
Vegan Zucchini bread has all classic ingredients in it. In addition, it is somewhat healthy for you!
- All-purpose flour
- Zucchini: freshly grated with box grater
- Granulated sugar
- Brown Sugar
- Vegetable oil: Canola oil can be used as well
- Baking soda and powder
- Vanilla extract
- Ground cinnamon: Other spices can be added as well such as nutmeg or allspice.
- Almond milk: or other non-dairy milk substitutes would work as well.
- Apple Cider Vinegar: white vinegar can be used as well.
Expert tips and facts
- Using a box cutter to grate the zucchini into a hashbrown consistency is best for this bread. In addition, leftover zucchini can be used in your favorite dinner recipes!
- For breakfast, slather this warmed up bread in Vegan butter and enjoy!
- Chocolate chips, pecans, or walnuts can be folded into the bread to give the bread an extra special touch!
- This bread can be frozen as long as it is stored in an airtight container. Be sure to thaw before serving!
- Standard or mini zucchini muffins can also be made from this batter. Baking times will vary!
Should Vegan zucchini bread be refrigerated?
Zucchini bread is great at room temperature and will last 1-2 days in an airtight container. However, if stored in the fridge it will last 3-4 days and the bread will not dry out as quickly and be more moist.
Step by step instructions
First, make sure to preheat oven and prepare bread loaf. Grate zucchini and set aside. Whisk all the dry ingredients together in a medium sized mixing bowl.
Second, whisk together all the wet ingredients into separate bowl. Add dry ingredients to the wet ingredients and mix on medium until just combined. Fold in grated zucchini.
Third, pour batter into prepared bread loaf. Bake for 50-60 minutes or until toothpick inserted into the center comes out clean. Remove from oven and let it cool in pan for 10 minutes.
Lastly, turn out onto wire rack to complete cooling. Slice and serve!
BRead recipes calling your name!
Vegan Zucchini Bread
- Electric mixer
- 9x5 bread loaf pan
- Non-stick spray
- Mixing bowls
- Measuring cups and spoons
Vegan zucchini bread
- 1½ cup all-purpose flour
- 1 cup zucchini grated
- ¾ tsp baking powder
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ⅛ tsp salt
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- ½ cup almond milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Vegan zucchini bread
- Preheat oven to 350°. Grease 9x5 bread pan lightly with non-stick spray or shortening. Set aside.
- In a small mixing bowl, whisk together the flour, baking soda and powder, cinnamon, and salt.
- In another large mixing bowl, whisk both sugars, vegetable oil, almond milk, apple cider vinegar, and vanilla extract together.
- Pour the dry ingredients into the wet ingredients and mix on medium until just combined. Fold in zucchini.
- Pour the batter into the prepared bread pan. Bake for 50-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes. Use knife along the edges and turn out onto a cooling rack to complete cooling. Slice when cooled. Store in an airtight container in the fridge or at room temperature.
Fun fact of the day!
For all you reptile lovers out there, today is the day you celebrate your snakes! It is world Snake day!