From the Cook

1/4

The Best Vegan Zucchini Bread

Chloe's Creative Kitchen Verified

Foodsocial.io

Ingredients

Warning0 allergens identified

The Best Vegan Zucchini Bread

Dry Ingredients

1 ½ cups All Purpose Flour whole wheat pastry flourcan sub with whole wheat flour, or gluten free all purpose flour

½ tsp Baking Soda

½ tsp Baking Powder

¼ tsp Salt

1 tsp CinnamonGround

¼ tsp NutmegGround

Wet Ingredients

1 cup Zucchinigrated

¾ cup ApplesauceUnsweetened

½ cup Brown Sugarpacked

¼ cup Pure Maple Syrup

1 Flax Egg1 tbsp ground flaxseed + 2.5 tbsp filtered water

2 teaspoons Vanilla Extract

Instructions

Visit Blog

Instructions

Preheat oven to 350˚F. Lightly grease a loaf pan or line with parchment paper.

In a small bowl, prepare your flax egg by mixing together ground flaxseed with water. Set aside. It should thicken up after about 10 minutes.

Grate your zucchini and measure out 1 cup. Using a kitchen towel or paper towel, wrap the grated zucchini and lightly squeeze out any excess water. You don't have to squeeze all the water out.

In a large mixing bowl, whisk all the dry ingredients together until thoroughly combined.

Next, in a separate mixing bowl, mix together all the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix!

Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with no raw or runny batter.

Remove zucchini bread from the oven and let cool in the pan for 10-15 minutes. Then, remove from the loaf pan and let sit on a wire rack or cutting board until cooled completely.

Cover and store leftovers for up to 3-4 days at room temperature or up to 1 week in the fridge. Enjoy!

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Squeeze Your Zucchini Dry 💧
After grating zucchini, salt it lightly and let sit for 5 minutes, then squeeze out excess moisture with a clean kitchen towel to prevent a soggy loaf and ensure optimal texture.
Perfect Your Flax Egg 🌱
Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 15 minutes before adding to your batter for proper binding and moisture retention that mimics traditional eggs.
Bloom Your Spices 🤎
Whisk cinnamon and nutmeg with the dry ingredients first, then add a pinch to the wet mixture to deepen their warm flavors and distribute them evenly throughout the bread.
Don't Overmix Your Batter ✨
Fold zucchini into the batter gently using a spatula until just combined to avoid developing gluten, which creates a dense, tough crumb instead of the tender, fluffy texture you want.
Test and Cool Strategically ⏱️
Check doneness at 50 minutes with a toothpick, then let the bread cool in the pan for 10 minutes before turning out to cool completely for clean slicing and better flavor development.