Vegan Zucchini Bread

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4.77 from 13 votes

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www.theconsciousplantkitchen.com

This easy Vegan Zucchini Bread recipe has a moist, sweet cinnamon crumb filled with crunchy pecans. It's a great recipe for using all your summer zucchini and enjoying a nourishing, sweet piece of bread.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-zucchini-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 185.9kcal

Author: Carine Claudepierre

Ingredients

¼ cup Light Olive Oil or vegetable oil
2 tablespoons Unsweetened Almond Milk
½ cup Unsweetened Applesauce or mashed bananas
¼ cup Cane Sugar or white sugar
½ cup Light Brown Sugar or coconut sugar
1 cup Shredded Zucchini packed, drained from their liquid
1 ½ cup All-Purpose Flour or White whole wheat flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Fresh Ginger
⅛ teaspoon Nutmeg
½ cup Chopped Pecans

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set it aside.
First, cut and discard the extremities of the zucchini. Peel half of the skin or all of it, as you prefer. Grate the zucchini on the smaller blade of your food processor or hand grater.
Place the shredded zucchini in a clean kitchen towel, wrap it, and squeeze until all the zucchini water has been extracted. Discard zucchini water.
Pack the shredded, drained zucchini in a measuring cup to measure 1 cup. Set aside.
In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
Stir in shredded, drained shredded zucchini, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
In another bowl, combine flour, baking powder, baking soda, and chopped pecans.
Gently stir the dry ingredients into the wet until just combined. Don't overmix to avoid a gummy, heavy bread.
Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
Slice the bread after a few hours. 3 hours is ideal for easy slicing.

Equipment

Nutrition