Zucchini Bread
Prep Time:
15 Minutes
Serves:
8–10 Slices
Cook Time:
45–55 Minutes
Author
Krystal Roberts
About the Recipe
This vegan zucchini bread is soft, moist, and warmly spiced with cinnamon, making it perfect for breakfast, an afternoon snack, or dessert. Zucchini keeps the loaf tender, while chocolate chips or walnuts add an optional finishing touch.
Ingredients
Zucchini Bread
- ¼ cup canola oil
- ⅓ cup oat or soy milk
- 1 tbsp ground flaxseed
- 1 cup brown sugar
- 2 tsp pure vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1½ cups all-purpose flour (or gluten-free all-purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 cup vegan chocolate chips or chopped walnuts (optional)
Optional Add-Ins
- Chopped pecans
- Raisins
- Shredded coconut
- Orange zest
- Pumpkin seeds
- Coarse sugar, for topping
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan or line it with parchment paper.
Step 2
Whisk together the canola oil, oat or soy milk, ground flaxseed, brown sugar, and vanilla until well combined. Lightly blot the grated zucchini with paper towels to remove excess moisture, then stir it into the wet ingredients.
Step 3
Add the flour, then sprinkle the baking powder, baking soda, salt, and cinnamon over the top. Gently stir just until combined, taking care not to overmix. Fold in the chocolate chips or walnuts if using.
Step 4
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
Step 5
Cool in the pan for 10 minutes, then transfer the loaf to a wire rack. Slice while slightly warm or cool completely for cleaner slices.
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