This vegan zucchini bread is the perfect blend of warm spices, natural sweetness, and wholesome ingredients, creating a moist and satisfying treat for any time of day. Packed with zucchini, this loaf provides a boost of vitamin C for immune health, potassium to support heart health, and antioxidants that help combat inflammation. Its high water content and fiber aid digestion and keep you feeling full longer, making it as nourishing as it is delicious. Enjoy a slice of this plant-powered bread and indulge in both flavor and nutrition!
Ingredients
1-1/2 cups All-Purpose Flour (or whole wheat flour for a heartier option)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 cup Brown Sugar, packed (or coconut sugar)
1/4 cup Granulated Sugar
1/2 cup Unsweetened Applesauce
1/4 cup Neutral Oil (like avocado or coconut oil)
1 tsp Vanilla Extract
1-1/2 cups Unpeeled Grated Zucchini (about 1 medium/large zucchini, tightly packed)
1/2 cup Chopped Walnuts or Pecans (optional)
1/2 cup Dairy-Free Chocolate Chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Shred the zucchini with the skin on. Place it in a clean dish towel and squeeze and press the excess liquid out of the zucchini. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk the brown sugar, granulated sugar, applesauce, oil, and vanilla extract until well combined.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing.
Fold in the grated zucchini and any mix-ins like walnuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely, at least 1-2 hours.
Tips for Success
If your zucchini is very watery, lightly squeeze it with a clean kitchen towel to remove excess moisture.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or microwave for a quick snack!
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