Vegan Zucchini Bread Recipe

If you're like most people, you enjoy a slice of sweet bread from time to time. Today, we share a delightful twist on a classic favorite with our vegan zucchini bread recipe. Bursting with wholesome goodness and sweetness, this plant-based version of zucchini bread is an absolute treat. Moist, tender, and filled with shredded zucchini, this irresistible bread is a perfect way to sneak in some veggies while satisfying your sweet tooth.

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Like many people, I have a garden that at certain times of the year is overflowing with homegrown zucchini. I love making this vegan zucchini bread because it makes a great on-the-go breakfast or mid-day snack."

Whether you're a vegan or simply looking to add more plant-based options to your baking repertoire, this easy-to-follow recipe promises a mouthwatering slice of pure joy in every bite.

To make this recipe, you'll, of course, need zucchini. "A little goes a long way in terms of shredding zucchini, so you only need one, medium in size," Hahn shares. 

Then, you'll need quite a few pantry basics — cane sugar, coconut sugar, applesauce, coconut oil, vanilla, all-purpose flour, baking soda, cinnamon, baking powder, salt, nutmeg, and walnuts. "I usually use coconut sugar in place of brown sugar because it's a little less processed and offers a slightly caramelized flavor. You can substitute brown sugar if you have that on hand," Hahn explains. The use of applesauce allows us to use less oil and adds some moistness as well.

Start by preheating the oven to 350 F.

You'll need to grate the zucchini, so if you have a food processor with the grating blade attachment, that is your best bet. "If you don't have a food processor, you can use a box grater to grate the zucchini," Hahn says. 

Once the zucchini is grated, place it into a mesh bag and wring tightly to squeeze out the water. Alternatively, you can put the zucchini into a mesh strainer and press hard with a wooden spoon against the draining holes to release as much water as possible.

Take out a large bowl and combine the cane sugar, coconut sugar, applesauce, coconut oil, and vanilla. Then, in a separate bowl, combine the flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Now add the wet ingredients to the dry ingredients and fold in the shredded zucchini and nuts. "You don't want to over-mix here. Just combine everything until a thick batter forms," Hahn explains.

The next step is to get the bread into the oven. Line a loaf pan with parchment paper (or spray with cooking spray) and scoop the batter into the pan. Put the pan into the oven and bake for 50-60 minutes. "All ovens vary a bit, but the toothpick test will be helpful here. Stick one into the very center of the loaf and if it comes out clean, the zucchini bread is done." 

You'll want to let it cool on a cooling rack for about 30 minutes before slicing. The bread is delicious nice and still warm right after slicing, but it will last for several days if kept in an air-tight container in the fridge. Pair it with some homemade vegan latte for the ultimate morning snack!