Vegan zucchini bread! It’s a treat that’s as moist and flavorful as its classic counterpart, but with a guilt-free twist. This bread is a melody of sweet and warm spices, infused with the delicate sweetness of zucchini. Warm cinnamon and nutmeg complement the natural sweetness.
The grated zucchini adds subtle flecks of texture, while toasted nuts offer a delightful crunch in every bite.
The secret to this deliciousness lies in clever replacements for eggs and dairy. Flaxseed meal or apple sauce often binds the batter. Vegan zucchini bread isn’t just a healthy treat; it’s a crowd-pleaser. Perfect for breakfast, a snack, or dessert, it’s adaptable to any occasion. Toast a slice and slather it with nut butter for a protein boost, or crumble it over yogurt for a decadent parfait. Its moistness also makes it perfect for lunchboxes or picnics.
Vegan Zucchini BreadCourse: Breads and Rolls
1 cup light brown sugar
1 cup unsweetened applesauce
¼ cup vegetable oil
1 cup shredded zucchini, (1 medium zucchini)
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 ½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3/4 cup walnuts
- Preheat the oven to 350 F. Spray an 8×4″ loaf pan and set aside.
- Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth squeeze any excess liquid out of the zucchini and set aside.
- In a mixing bowl, whisk together brown sugar, applesauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts. Add Vinegar at the end.
- Transfer batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely. Slice and serve.