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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- **Storage Suggestions:**
- **At Room Temperature:** Place the zucchini bread in an airtight container, where it will remain fresh for up to 3 days.
- **In the Refrigerator:** You can keep it chilled for up to a week. Warm slices in a toaster oven or microwave before serving.
- **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
