1-Bowl Easy Vegan Zucchini Bread
Quick, easy, 1-bowl vegan zucchini bread is super soft, moist, fluffy, and scented with cinnamon & vanilla.
Servings: 12 slices
Calories: 208kcal
Ingredients
- ⅓ cup of applesauce
- ½ cup of vegetable oil
- 1 cup of sugar
- 1 cup of grated zucchini
- 1 teaspoon of vanilla extract
- 1 ½ cups of flour
- ¼ teaspoon of salt
- 1 teaspoon of baking powder
- ½ tablespoon of cinnamon
- Add-ins - raisins, walnuts, vegan chocolate chips, etc (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the applesauce, oil, sugar, zucchini, and vanilla in a bowl. Then add the remaining ingredients and whisk until thoroughly combined.
- Pour the batter into a greased loaf pan and bake for 50 to 55 minutes.
Notes
- No need to drain the zucchini: It adds the perfect amount of liquid into the batter.
- Don’t over-mix the batter: Otherwise, you risk overworking the gluten and affecting the texture and rise. A few lumps in the batter are fine.
- Leave it to cool: This eggless zucchini bread will be fragile right out of the oven. It’s best to leave it to cool for 10-15 minutes in the pan, remove it from the pan, and cool completely before slicing to avoid it falling apart.
Nutrition
Calories: 208kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 85mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
