Vegan Zucchini Bread Recipe | Yummly
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Vegan Zucchini Bread

YUMMLY(8)
ChampionCulinaire: "Turned out great! Will definitely make this again." Read More
15Ingredients
110Minutes
260Calories
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Vegan Zucchini Bread
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Description

This vegan zucchini bread is sure to hit the spot for your cinnamon cravings!

Ingredients

US|METRIC
10 SERVINGS
  • nonstick cooking spray
  • 1 cup zucchini (finely shredded)
  • 6 Tbsp. canola oil
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1/3 cup nondairy milk
  • 1 Tbsp. flaxseed meal (ground flaxseed)
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
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    Directions

    1. Preheat the oven to 350°F.
    2. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
    3. Press the shredded zucchini between two layers of paper towels to remove the moisture. Add the zucchini, canola oil, brown sugar, granulated sugar, nondairy milk, flaxseed meal, applesauce, and vanilla to a large mixing bowl and whisk vigorously until smooth and combined.
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    NutritionView More

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    260Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories260Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium310mg13%
    Potassium95mg3%
    Protein3g
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Sugars22g
    Vitamin A2%
    Vitamin C4%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(8)

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    ChampionCulinaire 8 months ago
    Turned out great! Will definitely make this again.
    Reviewer Profile Image
    Williams a year ago
    It turned out great just like every time I make it!!!
    Reviewer Profile Image
    Hollie Tucker 2 years ago
    It was very good, and I couldn’t even grate the zucchini down to a super small size. I will maybe add a bit more sugar and vanilla next time, but I would definitely make this again!
    Reviewer Profile Image
    Brad Adrian 2 years ago
    Smells fantastic! added more vanilla than the recipe and it turned out great still.
    Reviewer Profile Image
    Sue 2 years ago
    I made this recipe for my dairy and egg allergic grandson, but honestly this recipe will be my go-to in the future. It’s moist and delicious without all the oil, eggs and refined sugar that my old recipe called for. I opted to make muffins this time, so I only baked them about 20 minutes. I couldn’t be happier with the flavor and texture. Definitely a winner!
    Reviewer Profile Image
    Carol Levtchenko 3 years ago
    So good :) Would definitely cook again
    Reviewer Profile Image
    Walstein 3 years ago
    Gummy. Texture a bit off. I’m not a vegan bout I used this recipe bc it used a lot of ingredients I had.
    Reviewer Profile Image
    Jeanette Luna 3 years ago
    absolutely delicious!

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