Welcome to your new favorite recipe! This moist, flavorful vegan zucchini bread is incredibly easy to make. Forget complicated steps; our simple one-bowl method means less cleanup and more enjoyment. It’s perfect for using up abundant garden zucchini, transforming it into a delicious treat for breakfast, snack time, or dessert. Discover the many excellent nutritional benefits of zucchini, making it a healthy addition to your diet.
Why You’ll Love This Vegan Zucchini Bread
You will reach for this easy recipe time and time again. This delightful vegan zucchini bread has everything you want in a simple baked good.
- Quick and Easy: Our one-bowl method simplifies preparation, saving you time and effort.
- Perfect Texture: It bakes up incredibly moist and fluffy, never dry or dense.
- Versatile: Easily adapt the ingredients and add-ins to suit your taste.
- Healthy-ish: This recipe is a fantastic way to incorporate fresh zucchini into your diet.
- Crowd-Pleaser: Loved by everyone, this bread is a hit with vegans and non-vegans alike.
Ingredients
Gather these simple ingredients for your delicious vegan zucchini bread:
- 1/4 cup canola oil (or melted coconut oil, vegan butter, or applesauce for oil-free)
- 1/3 cup almond milk
- 1 tablespoon ground flaxseeds
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 1/2 cups all-purpose flour (or white whole wheat)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Optional: 1 cup dairy-free chocolate chips or chopped walnuts
Notes & Substitutions
You have many options to customize this recipe. Feel free to experiment with different components.
- Flour options: Use all-purpose flour for a classic texture. White whole wheat or spelt flour also work, or opt for a 1:1 gluten-free baking blend for a gluten-free version.
- Oil alternatives: Canola oil is a neutral choice. You can swap it for melted coconut oil, vegan butter, or even unsweetened applesauce for an oil-free loaf.
- Milk options: Any non-dairy milk works perfectly here, such as almond, soy, or oat milk.
- Flaxseed function: Ground flaxseeds act as a binding agent, creating a “flax egg.” Learn more about how to make a flax egg and its role as an effective binding agent in vegan baking. You can use ground chia seeds or cornstarch as alternatives if needed.
- Optional add-ins: Beyond chocolate chips or walnuts, consider adding pecans, dried cranberries, shredded coconut, or a blend of warm spices.
Equipment
You likely already own all the necessary kitchen tools for this simple recipe.
- Large mixing bowl
- Whisk
- Rubber spatula
- Standard loaf pan (9×5 inch)
- Parchment paper or non-stick spray
- Measuring cups and spoons
- Box grater (for zucchini)
- Toothpick (for testing doneness)
Instructions
Follow these clear, step-by-step instructions to bake your perfect vegan zucchini bread. This one-bowl method makes the process incredibly straightforward.
- Prep oven and pan: Preheat your oven to 350 degrees F (175 degrees C). Line a standard loaf pan (9 x 5 inch) with parchment paper, leaving an overhang on the sides for easy lifting, or spray it thoroughly with non-stick oil.
- Combine wet ingredients: In a large bowl, add the canola oil, almond milk, ground flaxseeds, brown sugar, and vanilla extract. Whisk these ingredients together very well until everything is fully combined and smooth.
- Add zucchini: Take your grated zucchini and lightly blot it with a paper towel to remove any excess moisture. Add the prepared zucchini directly to the bowl with the wet ingredients. Stir the zucchini gently into the mixture until it is evenly distributed.
- Mix dry ingredients: Now, add the all-purpose flour to the same large bowl, directly over the wet zucchini mixture. Sprinkle the baking powder, baking soda, salt, and cinnamon on top of the flour. This helps ensure even distribution of the leavening agents.
- Gently combine: Using your rubber spatula, stir the ingredients gently. Mix until they are just combined and no streaks of dry flour remain. Be careful not to overmix the batter, as this can result in a dense and tough loaf of vegan zucchini bread.
- Fold in optional add-ins: If you are using dairy-free chocolate chips or chopped walnuts, gently fold them into the batter with your spatula until they are evenly incorporated.
- Pour and bake: Transfer the entire batter into your prepared loaf pan. Spread it evenly with the spatula. Bake for 44-55 minutes, or until a toothpick inserted into the center of the loaf comes out completely clean.
- Cool and serve: Let the loaf cool in the pan for a few minutes. Then, use the parchment paper overhang or a spatula to carefully transfer the loaf to a wire cooling rack. You can slice and enjoy it warm right away, or let it cool completely for cleaner slices and easier serving.
Pro Tips for Perfect Vegan Zucchini Bread
Achieve the best possible results with these helpful baking tips. Each suggestion ensures your loaf turns out moist and flavorful.
- Don’t overmix: Overmixing develops the gluten in the flour too much, leading to a dense and tough loaf. Mix until just combined.
- Blot zucchini: Zucchini holds a lot of water. Lightly blotting removes excess moisture, preventing a soggy bread and ensuring a better texture.
- Proper pan prep: Always line your loaf pan with parchment paper or thoroughly grease it. This guarantees your beautiful vegan zucchini bread releases easily without sticking.
- Test for doneness: A toothpick inserted into the center should come out clean. If it has wet batter, bake for a few more minutes, then test again.
- High altitude adjustments: At higher altitudes, you might need to slightly reduce baking powder/soda, increase liquid, or add a bit more flour. Adjust as needed.
- Flavor enhancements: Boost the flavor by adding a pinch of freshly grated nutmeg, a dash of ground cloves, or a teaspoon of bright lemon zest to the dry ingredients.
Serving, Storage, & Variations
This versatile vegan zucchini bread is wonderful in many ways. You can serve it immediately or save it for later.
Serving Ideas
- Enjoy your bread warm or at room temperature, it tastes fantastic either way.
- Pair a slice with your morning coffee, a cup of hot tea, or a glass of refreshing non-dairy milk.
- Serve it plain, lightly toasted, or spread with a dollop of vegan butter or cream cheese.
Storage
- Room temperature: Store any leftover slices in an airtight container at room temperature for up to 2-3 days.
- Refrigerated: For extended freshness, keep your bread in an airtight container in the refrigerator for up to 1 week.
Freezing
- Cool your bread completely before freezing. Wrap the whole loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil.
- Freeze for up to 3 months. This is a great way to always have a quick treat on hand.
- Thaw frozen slices at room temperature for a convenient snack.
Variations
- Muffins: Pour the batter into a muffin tin lined with paper cups. Adjust the baking time to 15-20 minutes, or until a toothpick comes out clean.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum.
- Oil-Free: Replace the oil with an equal amount of unsweetened applesauce or pureed pumpkin for a lighter version of this vegan zucchini bread.
- Extra Add-ins: Get creative! Try adding shredded carrots, other dried fruits like raisins or chopped apricots, different types of nuts, or a blend of chai spices for a unique twist.
Nutrition
Here is the estimated nutritional information per serving of vegan zucchini bread:
| Nutrients | Amount |
|---|---|
| Serving Size | 1 slice |
| Calories | 264 kcal |
| Carbohydrates | 46g |
| Protein | 3g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 237mg |
| Fiber | 1g |
| Sugar | 27g |
Note: This nutrition information does not include optional add-ins like chocolate chips or walnuts, which would increase calorie and fat content.
Frequently Asked Questions (FAQ)
Find quick answers to common questions about making this fantastic vegan zucchini bread.
- Can I make this zucchini bread gluten-free?
Yes, simply use a 1:1 gluten-free baking flour blend in place of all-purpose flour for the best results.
- Is this recipe oil-free?
You can easily make it oil-free by substituting applesauce or pureed pumpkin for the canola oil.
- Do I need to squeeze the water out of the zucchini?
No, just lightly blot the grated zucchini with paper towels to remove excess moisture for optimal texture.
- Can I omit the flaxseeds?
You can, but they act as a binder. For best results, use them or substitute with ground chia seeds or cornstarch.
- How long does vegan zucchini bread last?
It stays fresh for 2-3 days at room temperature, and up to a week when stored in the refrigerator.
- Can I freeze this zucchini bread?
Absolutely! It freezes well for up to 3 months; just ensure it is properly wrapped.
Conclusion
This one-bowl vegan zucchini bread is a true game-changer for home bakers. It combines incredible ease with delicious, moist results, making it an ideal recipe for busy parents and beginners alike. We encourage you to try this simple recipe and explore its many delicious variations. This bread offers a wholesome, satisfying treat that fits perfectly into any day, proving that making fantastic vegan baked goods can be both easy and rewarding.