Vegan Zucchini Bread
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Vegan Zucchini Bread
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Easy vegan zucchini bread with applesauce and whole wheat flour. Plus, no sugar, so it's a healthy vegan zucchini bread recipe too!
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Ingredients
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)
- 2 cups shredded unpeeled zucchini (about 2 small zucchini)
- ½ cup pure maple syrup
- ⅓ cup unsweetened applesauce
- ¼ cup melted and cooled coconut oil
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder (I recommend aluminum-free)
- ½ teaspoon kosher salt
- 2 cups white whole wheat flour
- ½ cup toasted raw walnuts or pecans roughly chopped (optional) or 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top
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Instructions
- Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.
- Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.
- Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.
- In a large mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then with a rubber spatula or wooden spoon, stir just until the flour disappears. Fold in the zucchini and nuts.
- Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. Enjoy!
Notes
- Make sure to use a 9x5-inch loaf pan like this one, not an 8x4-inch loaf pan, or the zucchini bread will not bake through properly.
- TO STORE: Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Check out my guide for How to Store Muffins and Other Quick Breads for more tips!
- TO FREEZE: Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.
- GLUTEN-FREE: For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend like this one.
Nutrition Information
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Serving
1(of 10), with walnuts
Calories
307kcal
(15%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Potassium
278mg
(8%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
99IU
(2%)
Vitamin C
9mg
(10%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices; makes (1) 9x5-inch loaf
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1(of 10), with walnuts | |
| Calories | 307kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 278mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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