Vegan Zucchini Bread
Moist, tender, and brimming with wholesome flavor, this Vegan Zucchini Bread is the ultimate plant-based treat that’s perfect for breakfast, snacking, or dessert. Packed with shredded zucchini, sweetened naturally with maple syrup and unsweetened applesauce, and spiced with warm cinnamon, this dairy-free and egg-free quick bread is as nutritious as it is delicious. Choose to elevate each slice with optional add-ins like crunchy walnuts or decadent vegan chocolate chips for a personalized twist. With just 15 minutes of prep time and a delightful aroma that fills your kitchen as it bakes, this recipe is a foolproof way to enjoy seasonal produce. Ideal for vegans and non-vegans alike, it’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 0.25 cup Melted coconut oil
- 2 teaspoons Vanilla extract
- 1 cup Shredded zucchini (moisture squeezed out)
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
In a separate bowl, mix together the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded zucchini to the batter. If you're using chopped walnuts or vegan chocolate chips, add them now and gently mix until evenly distributed.
Transfer the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the zucchini bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the zucchini bread once it has cooled. Enjoy it as-is or with a slather of vegan butter.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 174.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1685 mg | 36% | |
*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.
