Print

Vegan Zucchini Bread

Chef Taha Ayad's Recipe Vegan Zucchini Bread with a golden loaf and tender sliced crumb
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft, warmly spiced Vegan Zucchini Bread made with grated zucchini, non-dairy milk, apple cider vinegar, and simple pantry ingredients. This egg-free, dairy-free quick bread bakes into a tender loaf that slices cleanly once fully cooled.

Ingredients

Scale
  • 1 heaping cup grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup vegetable oil or canola oil
  • 1/2 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 x 4-inch loaf pan.
  2. Using the large holes on a box grater, grate the zucchini. Measure out 1 heaping cup of grated zucchini after grating.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  4. In a separate bowl, mix together the granulated sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains. Do not overmix.
  6. Fold in the grated zucchini until evenly distributed through the batter.
  7. Scoop the batter into the prepared loaf pan and smooth the top gently.
  8. Bake for 50 to 60 minutes, until the top is lightly browned and slightly sticky but not wet, and a toothpick inserted into the center comes out clean.
  9. Remove the zucchini bread from the oven and let it rest in the pan for 10 minutes.
  10. Turn the loaf out onto a cooling rack and let it cool completely before slicing.

Notes

  1. Measure the zucchini after grating, not before.
  2. Do not squeeze the zucchini dry unless it is extremely watery; the moisture helps keep the loaf tender.
  3. Avoid overmixing once the wet and dry ingredients are combined, or the crumb may become tougher.
  4. Let the loaf cool fully before slicing so the center sets properly.
  5. Store leftovers refrigerated in an airtight container for 4 to 5 days.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/vegan-zucchini-bread-cozy-one-loaf/