EASY MOIST VEGAN ZUCCHINI BREAD

There is nothing better than the aroma of a fresh-baked loaf of Vegan Zucchini Bread on a warm summer day. This recipe will have that loaf in and out of your oven in no time!

There is just something about zucchini bread that says fresh and homey and oh-so-delicious! It’s definitely a classic staple recipe that every home-cook needs to have in their back pocket.

The thing is, everyone makes it a little bit differently.

Some people add chocolate chips (which I’m definitely not opposed to).

Some people make zucchini bread with walnuts, which I do on occasion.

Some people go the healthy route and make zucchini bread with applesauce – yup, you guessed it, I did that here!

I went ahead and made a vegan zucchini bread recipe that stopped at nothing to bring you lots of different variations. Obviously, we have no eggs and no dairy, with it being vegan. I also used maple syrup and coconut sugar as an alternative to the regular white sugar you’re used to.

So maybe you’re wondering, with all these changes, is vegan zucchini bread even any good? What does this zucchini bread taste like?

Well, just a story here to paint a little picture. (yeah, I know – you love when bloggers tell stories before the recipe… I know…)

A couple weeks ago, I decided I was going to do my son a favor and clean up his disaster of a room – I couldn’t take it anymore. He had these plastic organizer drawers that I wanted to get rid of but I had to empty everything out of them. When I asked if he minded if I went through everything he told me he didn’t mind but that half the zucchini bread I made earlier in the week was stashed in there.

Wait what?

Yeah you read that right.

I asked him why he was stashing zucchini bread in his drawers (and basically inviting ants to a big party to his bedroom) and he said he was afraid it would all get eaten by other people if it was left in the kitchen.

WOW.

I mean, what a great compliment on the bread, but dude. This recipe is so easy, I can make more!

So if you’ve never had zucchini bread, and you’re wondering… no, it doesn’t taste like vegetables. It tastes a lot like banana bread, but better because it doesn’t have bananas in it. Although, if you’re looking for a vegan banana bread recipe, I can help you out with that.

I want to show you just how easy it is to make this Vegan Zucchini Bread Recipe

1. Like most baking recipes start, you’ll need to begin by preheating the oven. This recipe requires an oven of 350 degrees F. Line an 8 1/2″ x 4 1/2″ loaf pan with parchment paper and set aside.
2. In a large bowl, combine ground flax and water. Set aside for 5 minutes to thicken while you gather your remaining ingredients. This would also be a good time to shred your zucchini and make sure it’s drained really really well. I’ll talk more about why you want to be sure it’s drained down below in the baking tips. Just know that you want to get as much liquid out as possible.
3. To the flax mixture, once thickened, add the coconut sugar and maple syrup. Stir to combine.
4. Add the shredded zucchini, applesauce, coconut oil, and vanilla, stirring until just combine. Careful not to over mix.
5. In a small bowl, combine the flours, cinnamon, baking soda, baking powder, and salt. Add this to the wet ingredients and stir until just combined. Fold in the walnuts if using.
6. Pour batter into prepared pan and place in preheated oven. Bake for 30-37 minutes or until toothpick comes out clean. Allow to cook on a wire rack for 45 minutes before removing from the pan. Cool completely before slicing.

When making this bread, I thought of a few tips that may help you avoid some of the questions you could potentially ask me. Such as:

Why does my zucchini bread fall in the middle? or Why does my zucchini bread not rise? or Why did my bread collapse in the middle?

So a lot of what causes the sinking of the bread or not rising at all is that you overmixed the batter. Please be sure to only mix as much as you need to just barely combine all the ingredients. As soon as you see that everything is mixed together, stop stirring. You’re good to go.

Another reason your zucchini bread may fall is because there could be too much liquid – you need to be sure to squeeze your zucchini really well.

How do you grate zucchini for zucchini bread?

To grate your zucchini, just use a hand grater like what you’d use to shred cheese. You could also put through the shredder attachment in your food processor. You just really need to be sure you squeeze out as much liquid as humanly possible. Too much liquid is another reason your bread may sink in the middle.

Why is my zucchini bread sticking to the pan?

Honestly, I never make bread anymore without lining the pan with parchment paper so it’s super easy to just lift the bread out of the pan when it’s finished baking. I highly suggest you do the same as well.

I know many people use vegetable oil in their zucchini bread, and wonder, can I substitute applesauce for oil in zucchini bread?

The answer is, yes, to an extent. I find that using only applesauce and no oil at all leaves me missing a richness in flavor. For that reason, I do still keep a 1/4 cup of coconut oil in my zucchini bread recipe, but you could always substitute mashed banana or more applesauce for the oil if you’d rather avoid it all together. The choice is yours!

Are you up to your ears in zucchinis and looking for more zucchini recipes? Here’s one I know you’ll love as much as I do:

These Garden-Stuffed Italian Zucchini Boats are perfect for a weeknight dinner.

Or if you’re looking for a completely different kind of snack, these Coconut Clusters, Costco style, are one of our favorite crunchy treats.

NOW THAT YOU KNOW HOW TO MAKE THIS EASY MOIST VEGAN ZUCCHINI BREAD RECIPE, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!

VEGAN ZUCCHINI BREAD

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There is nothing better than the aroma of a fresh-baked loaf of Vegan Zucchini Bread on a warm summer day. This recipe will have that loaf in and out of your oven in no time!

Holly Waterfall

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 2 Tbsp ground flax
• 6 Tbsp water
• 1/2 cup coconut sugar
• 2 1/2 T maple syrup
• 1 1/2 cups shredded zucchini squeezed in a cheesecloth or clean tea towel to get as much water out as possible (about 2 zucchinis)
• 1/2 cup applesauce
• 1/4 cup melted coconut oil
• 1 tsp vanilla
• 1/2 cup whole wheat pastry flour
• 1 cup all purpose flour
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 c chopped walnuts optional

Instructions

• Preheat oven to 350 degrees F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper and set aside.
• In a large bowl, combine ground flax and water. Set aside for 5 minutes to thicken while you gather your remaining ingredients.
• To the flax mixture, once thickened, add the coconut sugar and maple syrup. Stir to combine.
• Add the shredded zucchini, applesauce, coconut oil, and vanilla, stirring until just combine. Careful not to over mix.
• In a small bowl, combine the flours, cinnamon, baking soda, baking powder, and salt. Add this to the wet ingredients and stir until just combined. Fold in the walnuts if using.
• Pour batter into prepared pan and place in preheated oven. Bake for 30-37 minutes or until toothpick comes out clean. Allow to cook on a wire rack for 45 minutes before removing from the pan. Cool completely before slicing.

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