This Vegan Zucchini Bread recipe is so easy to make using a few wholesome ingredients. A deliciously moist bread loaf done in three simple steps! It’s a dairy-free treat that you can enjoy as a breakfast or afternoon snack!
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
Use small to medium-sized zucchinis, they have more moisture content.
If you like to have some zucchini pieces still showing to give it a chunkier texture, use the widest holes in your grater box. If you like it “barely there”, then use the smallest one to grate them thinly.
Do not over mix your batter. Just mix until everything is evenly distributed. The consistency of the batter should be thick but not doughy, pourable but not watery.
Once baked, let it cool down for at least 10 minutes in the pan. Then move the loaf into a cooling rack. Remember that the pan remains hot for a long time, so keeping your bread there can make the edges too crusty.