The Best Vegan Zucchini Bread (Edit recipe)

Looking for a healthier way to satisfy your sweet tooth while also sneaking in veggies? This zucchini bread combines healthy zucchini with warming cinnamon and nutmeg to make a delicious loaf. It has just the right amount of sweetness and a fluffy and moist texture. Plus, it's vegan, oil free, lower in sugar, and can be made whole wheat or gluten free! Perfect for breakfast, dessert, or a healthy snack. It's incredibly tasty as is but is even better when warmed up and spread with butter, or alongside your cup of coffee or tea.

15 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	141
Fat:	0 g
Carbohydrates:	31 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	154 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Chloe Martin

Serves: 10

Ingredients

Dry Ingredients

1.5 cup All Purpose Flour, can sub with whole wheat flour, whole wheat pastry flour, or gluten free all purpose flour
.5 tsp Baking Soda
.5 tsp Baking Powder
.25 tsp Salt
1 tsp Ground Cinnamon
0.25 tsp ground Nutmeg

Wet Ingredients

1 cup Zucchini, grated (about 1 medium sized zucchini)
0.75 cup unsweetened Applesauce
0.5 cup Brown Sugar, packed
0.25 cup Pure Maple Syrup
1 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
2 tsp Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350˚F. Lightly grease a loaf pan or line with parchment paper.
In a small bowl, prepare your flax egg by mixing together ground flaxseed with water. Set aside. It should thicken up after about 10 minutes.
Grate your zucchini and measure out 1 cup. Using a kitchen towel or paper towel, wrap the grated zucchini and lightly squeeze out any excess water. You don't have to squeeze all the water out.
In a large mixing bowl, whisk all the dry ingredients together until thoroughly combined.
Next, in a separate mixing bowl, mix together all the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix!
Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with no raw or runny batter.
Remove zucchini bread from the oven and let cool in the pan for 10-15 minutes. Then, remove from the loaf pan and let sit on a wire rack or cutting board until cooled completely.
Cover and store leftovers for up to 3-4 days at room temperature or up to 1 week in the fridge. Enjoy!