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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. Or – you can be like me and munch on these cinnamon-flavored goodies anytime the craving strikes!
If I had a garden, I would tell you a story about how it’s zucchini season and how it is overflowing with them. I will also play with ideas as to what to do with it all. Sadly, that’s not the case. I, unfortunately, don’t have a garden and there isn’t an abundance of zucchini in my home. But hey, it is the season and therefore it’s super cheap at the store. So, go get some and whip up a couple of loaves of this bread!
Easy Zucchini Bread
Bread-making can be daunting for some. Especially if you are a novice in the kitchen or are still finding your way into the art of baking. Indeed, some bread and pastries can involve intricate steps and techniques that you need to master first, but this vegan Zucchini bread is NOT one of those! It can easily be the most novice-friendly bread you can ever make. Even someone who has not baked bread before will surely ace this one and be proud of it. All you need to do is to pre-heat your oven, mix all the ingredients together, and bake it for less than an hour. You don’t even need to use an electric mixer! So, get your gear on- that means your apron and oven mitts- and let’s get baking!
Is Zucchini good for you?
Most mistake zucchini, or courgette, as a vegetable because of how it is prepared and used in different dishes. But this summer squash is actually considered a fleshy fruit. And a super healthy one at that! This versatile fruit is nutrient-rich and is loaded with minerals and antioxidants. It promotes good digestion and heart health and aids in lowering blood sugar.
What does zucchini do for bread and other baked goods?
Adding zucchini to baked goods makes it moister and gives that perfect texture that lasts for days! It also extends the bread further, making it more substantial and nutritious. It’s a great way to sneak in some much-needed health boosters to your kids without them being aware of it! With its delicate flavor, they wouldn’t even notice the greens; the vanilla and cinnamon will shine through.
Do I have to peel the zucchini?
I highly recommend not peeling the skin off for several reasons. First, the skin is perfectly edible, you can even eat it raw. Next, it is thin and soft enough that it melts once baked, so peeling it is just a waste of time. Lastly, the skin contains a lot of antioxidants, so don’t let those go to waste!
How do you know when Zucchini Bread is done?
Baking time really does depend on the oven and pan that you are using. The best way to always check if your bread is baked through is by doing a “toothpick test”. All you have to do is to insert a toothpick or any thin stick in the middle on the bread until it touches the bottom. Once you pull it out and it comes out clean, then the inside of the bread is also baked. This means you can remove it from the oven.
How can I amp it up?
This recipe is quite customizable! You can keep it very simple by flavoring it with vanilla and cinnamon only. Or you can experiment with different add-ons depending on what you like.
- Use other spices– Aside from cinnamon; you can also your favorite spices to make your bread even more flavorful! Try adding some nutmeg for a warm, nutty flavor. A pinch of cardamom to provide a mild minty and fruity undertone. Also, some ground cloves will even out the sweetness of the bread.
- Add some nuts– add some crunch to your bread by adding walnuts, pecan, almond, or cashew. Adding texture to your baked goods is always a good idea. If you are allergic to nuts, you can try sunflower seeds, pumpkin seeds, or hemp seeds instead.
- Raisins, dried fruits, and berries– Make your bread sweeter and fruity by adding some cranberry, blueberry, currants, apricots, and citruses.
- Chocolate chips– make it even more enticing by adding chocolate chips in the mix. I’m sure your kids won’t be able to resist!
Can I use my muffin pan instead?
Absolutely! You don’t need to change anything in the ingredients and measurements to turn this into a muffin-tastic treat. The baking time should be lesser as you are making smaller, single-serve sizes.
How do I store leftover Zucchini Bread?
The best thing about this bread is that it retains its moistness days after baking it if stored properly. Place any leftovers in an airtight loaf container, or a Ziploc or plastic wrap. Store it in a cool, dry place at room temperature for a few days. Refrigerate it to keep it fresh for a whole week.
Can I freeze them?
This delicious bread is freezer-friendly too! Allow it to cool completely before wrapping it with both plastic and aluminum foil. This is to prevent freezer burns. I recommend placing the date it was made on the package so everyone in your household is aware of it. Consume it within three months at most. Let it thaw in the fridge overnight before serving.
Tips when making vegan Zucchini Bread
- 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.
Try more zucchini recipes:
- Banana Zucchini Cookies
- Zucchini and Hominy
- Potato and Zucchini Casserole
- Baked Ratatouille
- Mexican Fideo
Vegan Zucchini Bread
Ingredients
- ⅓ cup of applesauce
- ½ cup of vegetable oil
- 1 cup of sugar
- 1 cups 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
- Optional add-ins – raisins, walnuts, chocolate chips, etc
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
- 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.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Additional Info
Photos by Alfonso Revilla
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