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I’m thrilled to share my favorite plant-based zucchini bread recipe with you! This moist, healthy treat is easy to make in just one bowl. It’s dairy-free, egg-free, and full of flavor.
Got extra zucchinis? This easy recipe is perfect for using them up. You can add your favorite things like walnuts or chocolate chips for more taste.
This zucchini bread is great for anyone, whether you’re vegan or just want a healthy snack. It’s perfect for breakfast or an afternoon snack. You’ll want to make extra to freeze for later!
5 Reasons You’ll Love This Recipe
This vegan zucchini bread recipe is going to be your new favorite! It’s a quick bread that’s easy to make. You’ll find all the ingredients in your pantry.
This recipe is super customizable. You can add nuts, chocolate chips, or use whole wheat flour. It’s great for using up extra zucchini from your garden or market.
- One-bowl recipe for easy cleanup
- Versatile – add your favorite mix-ins
- Great way to use excess zucchini
- Freezer-friendly for future enjoyment
- Kid-friendly veggie-packed treat
This bread is a hit with the whole family. It’s a sneaky way to get veggies into picky eaters’ diets. Plus, you can freeze extra loaves for later, saving time on busy days.
My kids can’t get enough of this zucchini bread. They don’t even realize they’re eating vegetables!
This recipe turns simple ingredients into a delicious treat. It’s moist, flavorful, and wholesome. Give it a try, and you’ll fall in love with this vegan zucchini bread too!
Exact Ingredients List (+ Possible Substitutes)
Let’s explore the ingredients for vegan zucchini bread. I picked each one to make a loaf that’s both moist and tasty.
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 2 tablespoons ground flaxseeds
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated zucchini (about 1 medium zucchini)
If you’re missing an ingredient, don’t worry. I have some substitutes for you. Use whole wheat or gluten-free flour instead of all-purpose flour. Swap vegetable oil with applesauce for a healthier option. Any plant milk can replace almond milk.
Want more flavor? Add dairy-free chocolate chips or chopped walnuts. These extras make your zucchini bread even better.
My secret tip: Don’t squeeze out the zucchini juice. It makes the bread moist and soft!
With these ingredients, you’re ready for a fun vegan baking project. Next, we’ll go through the steps to make this tasty treat.
Instructions
I’m excited to share my vegan baking tips for this delicious zucchini bread. Let’s start with the baking steps! First, preheat your oven to 350°F and get a loaf pan ready. In a big bowl, mix the wet stuff: oil, plant milk, flaxseeds, sugar, and vanilla. Then, add the grated zucchini and mix well.
Next, we add the dry ingredients. I find it easier to add them to the same bowl. Put the flour, baking powder, baking soda, salt, and cinnamon on top of the wet mix. Gently mix until everything is just combined. Don’t overmix, as it can ruin the vegan bread.
If you want to try something new, add chocolate chips or chopped walnuts. Put the mix into your loaf pan and bake. The zucchini bread method is easy from here – bake for 45-55 minutes. It’s done when a toothpick comes out clean.
- Preheat oven to 350°F
- Mix wet ingredients
- Add dry ingredients
- Fold in optional add-ins
- Bake for 45-55 minutes
And there you have it! A perfect vegan zucchini bread that’s moist, tasty, and plant-based. Enjoy baking!
Tips, Tricks & Storing
I have some awesome baking tips for you. Make your vegan zucchini bread perfect every time! First, squeeze out extra water from your grated zucchini. This keeps your bread from getting soggy.
When mixing the batter, be gentle. Overmixing can make your bread tough and dense.
Now, let’s talk about storing your zucchini bread. Wrap it well to keep it fresh for 2-3 days at room temperature. If you want to keep it longer, freeze it! It’ll stay good for up to 2 months.
First, cool it completely before freezing. Wrap it twice in plastic, then add foil or put it in a freezer bag for extra protection.
Food preservation is important for enjoying your bread later. When you’re ready to eat, just thaw it on the counter. Or, try making muffins instead! Use the same recipe but bake for 15-20 minutes. These tips will help you enjoy your tasty zucchini bread anytime!