Vegan Homemade Zucchini Bread
Soft, moist, and bursting with warm spices, this Vegan Homemade Zucchini Bread is a plant-based twist on the classic comfort food favorite. Perfectly sweetened with a combination of brown sugar and applesauce, this easy recipe keeps things wholesome while packing in plenty of flavor. Freshly grated zucchini adds natural moisture and a tender crumb, while hints of cinnamon and nutmeg deliver cozy autumn vibes in every bite. Crafted without eggs or dairy, this zucchini bread uses clever ingredients like apple cider vinegar and non-dairy milk for the ultimate fluffy texture. Ready in just over an hour, this loaf is perfect for breakfast, a snack, or even dessert. Whether you're a seasoned baker or a beginner, this simple homemade recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon ground nutmeg
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 2 teaspoons vanilla extract
- 0.25 cup non-dairy milk
- 1 tablespoon apple cider vinegar
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, mix the grated zucchini, brown sugar, and granulated sugar.
Add the unsweetened applesauce, vegetable oil, vanilla extract, non-dairy milk, and apple cider vinegar to the zucchini mixture. Stir until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let the zucchini bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve. Enjoy your homemade vegan zucchini bread!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 385.9 g | 140% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 191.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 325 mg | 25% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
