Easy Zucchini Bread Recipe Vegan: Irresistible Plant-Powered Indulgence

I’m Emma, and there’s nothing I love more than transforming simple ingredients into something magical in the kitchen. The focus today is on an easy zucchini bread recipe vegan that will have your family and friends coming back for seconds.

This recipe is inspired by my fond memories of baking with my grandmother, who always had a knack for creating something delicious from the vegetables we grew in our garden. Zucchini was a staple, and its versatility never ceased to amaze me. Whether in savory dishes or sweet treats like this zucchini bread, it’s always a crowd-pleaser.

My goal is to make this easy zucchini bread recipe vegan-friendly and accessible to everyone. The idea is to bring people together around the table, sharing stories and laughter over a slice of homemade goodness. This recipe is all about connection, celebration, and the joy of home-cooked meals.

As we dive into this culinary adventure, let’s embrace the beauty of home cooking and the vibrant flavors it offers. I’m excited to take you through each step of making this delightful zucchini bread.

Easy Zucchini Bread Recipe Vegan

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• Author: Emma
• Total Time: 85-105 minutes
• Yield: 1 loaf

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Description

Discover how to make a delicious vegan zucchini bread with this easy recipe. Learn the steps to bake a moist and flavorful treat your whole family will love!

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Ingredients

• – 2 cups (240g) all-purpose flour
• – 1 cup (200g) white sugar
• – 2 teaspoons (10 ml) baking powder
• – 1 teaspoon (5 ml) ground cinnamon
• – 1/2 teaspoon (3 ml) salt
• – 1 ½ cups (225g) grated zucchini, (about 2 small zucchinis)
• – ¾ cup (180ml) plant-based milk, (such as soy or almond)
• – ¾ cup (180ml) vegetable oil
• – ½ cup (50g) chopped walnuts, (optional)
• – 1 tablespoon (15 ml) lemon juice or apple cider vinegar
• – 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Before you begin, ensure you measure 1 ½ cups of grated zucchini without compressing it too much; avoid estimating as it can affect the outcome. You don’t need to remove the moisture from the zucchini before adding it to the mixture.
2. Set your oven to 350℉ (180℃) and allow it to heat. Prepare a 9″ x 5″ loaf pan by either greasing it lightly or lining it with parchment paper.
3. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt by whisking them together. Put this mixture aside for later use.
4. In a separate, smaller bowl, mix the grated zucchini with plant-based milk, vegetable oil, walnuts if you choose to include them, lemon juice or apple cider vinegar, and vanilla extract. Stir until the zucchini is well distributed and not sticking together.
5. Combine the zucchini mixture with the dry ingredients from the large bowl and gently fold them together until just mixed. Avoid overmixing; the texture should remain a bit uneven.
6. Transfer the batter into the prepared loaf pan, smoothing the top. Place in the oven and bake for 70 to 90 minutes until the top and edges are golden brown and a toothpick inserted in the center comes out clean. Check several spots to confirm it’s fully baked. Allow it to cool in the pan.
7. **Storage Suggestions:**
8. **At Room Temperature:** Place the zucchini bread in an airtight container, where it will remain fresh for up to 3 days.
9. **In the Refrigerator:** You can keep it chilled for up to a week. Warm slices in a toaster oven or microwave before serving.
10. **In the Freezer:** Wrap individual slices or the entire loaf tightly using plastic wrap and aluminum foil, or place them in freezer-safe containers. This allows for freezing for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

Notes

• Ensure the zucchini is grated finely to achieve a smooth texture in the bread.
• Experiment with various plant-based milks like almond or soy for different flavors and textures.
• Enhance the taste by adding a touch of nutmeg or ginger to the dry ingredients.

• Prep Time: 15 minutes
• Cook Time: 70-90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 200
• Fat: 10g
• Protein: 3g

Keywords: zucchini bread recipe, plant-based zucchini, moist zucchini bread, easy zucchini loaf, vegan zucchini bread, healthy zucchini cake

Easy Zucchini Bread Recipe Vegan: Fundamentals and Preparation

Fundamentals

The beauty of this easy zucchini bread recipe vegan lies in its simplicity and the way it transforms humble ingredients into a delicious treat. Zucchini, with its subtle flavor and moist texture, is the star of the show. By incorporating plant-based milk and oil, we ensure that this bread is suitable for vegan diets while maintaining its rich taste and texture.

Grated zucchini, when combined with the right balance of dry ingredients like all-purpose flour, sugar, and spices, creates a harmonious blend of flavors. The key to this recipe is to measure the zucchini carefully, ensuring you don’t compress it too much, which could alter the bread’s texture. This attention to detail is what makes this recipe special and ensures a perfect loaf every time.

Preparation/setup

Before you start, preheat your oven to 350℉ (180℃) and prepare a 9″ x 5″ loaf pan by greasing it lightly or lining it with parchment paper. This step is crucial to ensure that the bread doesn’t stick, making it easier to remove once baked.

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, cinnamon, and salt. Whisk them together until well-blended. This ensures even distribution of the leavening agent and spices, which is key for a balanced flavor profile.

Easy Vegan Zucchini Bread Technique and Tips

Technique

To achieve the perfect texture in this easy zucchini bread recipe vegan, gently mix the wet ingredients with the dry ones. Begin by combining grated zucchini with plant-based milk, vegetable oil, lemon juice or apple cider vinegar, and vanilla extract in a separate bowl. Stir until everything is well combined.

Pour the zucchini mixture into the bowl with the dry ingredients and fold them together. Be gentle and avoid overmixing, as this could result in a dense loaf. The batter should remain slightly lumpy to ensure a light and airy texture in the final product.

Tips/tricks

For those looking to add a little crunch, consider including chopped walnuts in the batter. This optional ingredient enhances the texture and flavor, providing a delightful contrast to the soft and moist bread.

Another tip is to ensure that the oven is fully preheated before baking. This guarantees even cooking and helps achieve that golden-brown crust that’s synonymous with a perfect zucchini bread. Also, check the loaf in multiple spots with a toothpick to confirm doneness, ensuring a clean pull without any sticky batter.

Perfecting Easy Vegan Zucchini Bread: Results and Variations

Perfecting results

Once baked, let the zucchini bread cool in the pan. This step is crucial as it allows the loaf to set and makes it easier to slice without crumbling. The result should be a beautifully moist bread with a tender crumb, perfect for any time of the day.

If you’re keen to explore more zucchini-based recipes, you might enjoy this lemon zucchini bread, which adds a citrusy twist to the classic. It’s a delightful variation that’s equally easy to make and enjoy.

Troubleshooting/variations

If your bread turns out too dense, it might be due to overmixing or inaccurate measuring of the ingredients. Always measure carefully and fold the batter gently to avoid this common pitfall.

For those interested in experimenting further, consider trying a banana zucchini bread recipe. The addition of banana adds a natural sweetness and moisture, offering a delicious twist on the traditional zucchini bread.

Serving, Presentation, and Storage for Vegan Zucchini Bread

Serving/presentation

Serve this easy zucchini bread recipe vegan as a delightful breakfast treat or a comforting afternoon snack. Slice and display it on a wooden board for a rustic presentation that highlights its homemade charm. Pair it with a warm cup of tea or coffee for a cozy experience.

For a touch of elegance, dust the top with powdered sugar or drizzle with a simple glaze made from powdered sugar and plant-based milk. This adds a touch of sweetness and a beautiful finishing touch to your presentation.

Pairings/storage

Store your zucchini bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate the bread for up to a week, or freeze it for up to three months. If freezing, wrap slices individually with plastic wrap and aluminum foil, or use freezer-safe containers.

For those who enjoy a savory accompaniment, try pairing your bread with a super easy cheesy garlic breadstick recipe. The combination of savory and sweet is sure to delight your taste buds and add variety to your meal.

Conclusion

The easy zucchini bread recipe vegan showcases the versatility and deliciousness of zucchini in baked goods. With its perfect balance of flavors and textures, this bread is a delightful addition to any occasion. The simplicity of the ingredients, combined with careful preparation, ensures a successful bake every time.

By following these steps and tips, you can create a loaf that is not only delicious but also a testament to the joy of home cooking. Whether enjoyed fresh or stored for later, this zucchini bread offers a comforting and satisfying experience, perfect for sharing with loved ones.

FAQs – Easy Zucchini Bread Recipe Vegan