Vegan Zucchini Bread
Make the most of summer zucchini with this vegan zucchini bread! Moist, tender, and just sweet enough, it's infused with cinnamon, nutmeg, and vanilla. Made with light brown sugar for a subtle caramelized flavor!
Equipment
Ingredients
- 1 medium (250 g) zucchini
- 1 and 1/2 cup (187 g) all-purpose flour
- 1/2 cup (123 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup (80 ml) oil
- 8 tbsp (90 ml) unsweetened plant-based milk
- 2 tsp (10 ml) vanilla extract
- 1 tsp (5 ml) apple cider vinegar
Instructions
- Preheat the oven to
350 °F (175°C) and lightly grease an 8x4-inch loaf pan. Line it with parchment paper. - Grate the zucchini. Clean and dry the zucchini. Then, use a box grater or a food processor fitted with the grater attachment to grate the zucchini. Once grated, measure 1 and 1/2 cups (about 6 ounces / 170g) and set it aside.
- Mix the dry ingredients. To a large mixing bowl, add the flour, light brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well combined.
- Pour in the wet ingredients. Next, add the oil, plant-based milk, vanilla extract, and apple cider vinegar. Using a spoon or spatula, mix until the batter is smooth.
- Add the zucchini. Add the grated zucchini and stir to incorporate it evenly into the batter.
- Pour into a pan. Transfer the batter to the prepared loaf pan.
- Bake. Finally, bake the bread for 55-60 minutes or until the top is golden brown. Allow the bread to cool completely before slicing it.
- You can store this bread for up to 3 days at room temperature. If the room temperature is very warm, store it in the refrigerator for up to 1 week.
Note: You can use the leftover grated zucchini in noodle stir-fries, zucchini tart, or stir-fried vegetables.
Tip: I suggest starting with only 6 tablespoons of milk at first and adding more if the batter is too thick. It should have the consistency of a thick pancake batter.
Notes
Grate the zucchini, don't chop it. Yes, you'll have to take the grater out for this recipe! I like to use my food processor fitted with the grater attachment to save time, but a box grater works well too. Chopping the zucchini with a knife is not an option, as it yields pieces that are too large to melt during baking.
Don't squeeze it. The water content of the zucchini is what makes this bread so moist. Do not squeeze out the water, or your bread will be drier and denser.
Let it cool completely before slicing. While still warm, the bread will be very soft and too moist. Allow it to cool completely, or even better, let it rest overnight before slicing and enjoying.
