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Easy Vegan Zucchini Bread Recipe

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★★★★★

4.5 from 144 reviews

This easy vegan zucchini bread is a moist, flavorful loaf packed with grated zucchini, warm spices, and optional vegan chocolate chips or dried fruit. Perfectly sweetened with brown and white sugar, it is a wholesome treat that comes together quickly with simple ingredients and bakes to a golden brown crust. Ideal for breakfast, snack, or dessert, this dairy-free and egg-free bread is a delightful way to enjoy seasonal zucchini year-round.

Ingredients

Scale

Wet Ingredients

  • 2 cups grated zucchini, not packed
  • 3/4 cup plain vegan yogurt
  • 1/2 cup grapeseed oil
  • 3/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all purpose flour
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Add-ins

  • 3/4 cups walnuts or pecans, chopped
  • 1/2 to 3/4 cup vegan chocolate chips or raisins
  • Handful dried cranberries or cherries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch non-stick loaf pan with cooking oil spray and set it aside to prepare for the batter.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, plain vegan yogurt, grapeseed oil, brown sugar, white sugar, and vanilla extract. Stir until all wet ingredients are thoroughly mixed.
  3. Add Dry Ingredients: Add the dry ingredients on top of the wet mixture starting with the all-purpose flour. Then sprinkle the baking soda, salt, cinnamon, and nutmeg evenly over the flour. Mix gently until just combined, being careful not to overmix which can toughen the bread.
  4. Incorporate Add-ins: Fold in the chopped walnuts or pecans as well as the vegan chocolate chips or raisins, and dried cranberries or cherries if using. This adds texture and bursts of flavor throughout the bread.
  5. Bake the Bread: Pour the prepared batter into the sprayed loaf pan, spreading it evenly. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few dry crumbs attached—no wet batter should remain.
  6. Cool the Loaf: Remove the zucchini bread from the oven and allow it to cool in the pan for 10 to 15 minutes. Then transfer it to a cooling rack to cool completely before slicing. The loaf should have a lovely golden brown crust with characteristic cracks on top.
  7. Serve and Enjoy: Slice and serve with vegan butter and a warm cup of cocoa for a delicious treat. This bread tastes even better the next day as the flavors develop further.

Notes

  • Grate zucchini finely and avoid packing it tightly to ensure proper moisture balance.
  • Do not overmix the batter once the flour is added to keep the bread tender.
  • Use a toothpick test to check doneness to avoid under or over-baking.
  • Grapeseed oil provides a neutral flavor but you can substitute with another mild oil like canola or vegetable oil.
  • Optional add-ins like vegan chocolate chips and dried fruit are customizable to your liking for added texture and taste.
  • Store leftovers wrapped at room temperature for up to three days or refrigerate for up to a week.
  • Zucchini bread can be frozen for up to 3 months; thaw at room temperature before slicing.

Keywords: vegan zucchini bread, dairy-free zucchini bread, easy zucchini bread recipe, vegan baking, healthy zucchini bread, plant-based zucchini loaf

Find it online: https://servedbynora.com/easy-vegan-zucchini-bread-recipe/