Description
Indulge in a guilt-free treat with our Vegan Zucchini Bread recipe! Discover how to create a moist and flavorful loaf that’s perfect for any occasion.
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 1/2 cups (360 ml) grated zucchini (about 2 small zucchinis)
- – ¾ cup (180ml) plant-based milk (such as soy or almond)
- – ¾ cup (180ml) vegetable oil
- – 1/2 cup (120 ml) chopped walnuts (optional)
- – 1 tablespoon (15 ml) lemon juice or apple cider vinegar
- – 1 teaspoon (5 ml) vanilla extract
Instructions
- Before you start: Ensure that you measure 1 ½ cups of lightly packed shredded zucchini precisely, as guessing can lead to issues. Do not squeeze or drain the zucchini; you need that moisture for the bread.
- Set your oven to 350°F (180°C) and allow it to heat. Prepare a 9″ x 5″ loaf pan by greasing it lightly or using parchment paper.
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and set aside.
- In another bowl, mix the shredded zucchini, plant-based milk, vegetable oil, walnuts (if you choose to add them), lemon juice or apple cider vinegar, and vanilla extract until the zucchini is well distributed and not forming clumps.
- Add the zucchini mixture to the dry ingredients and fold together gently until just mixed. Avoid overmixing; the batter should have a lumpy texture.
- Transfer the batter into the prepared loaf pan, smoothing the top. Bake for 70 to 90 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean. Test multiple areas to ensure thorough cooking. Allow the loaf to cool in the pan.
- For storage: To keep the bread fresh at room temperature, use an airtight container for up to 3 days. Refrigeration extends freshness to about a week; reheat slices in a toaster oven or microwave before enjoying. For freezing, securely wrap slices or the entire loaf in plastic wrap and foil, or use freezer-safe containers. It can remain frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
Notes
- Use plant-based milk like soy or almond for a vegan-friendly option.
- For a nutty crunch, add optional chopped walnuts to the batter.
- Do not squeeze grated zucchini; its moisture is crucial for texture and moisture.
- Prep Time: 20 minutes
- Cook Time: 70-90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 3g
Keywords: zucchini bread, plant-based, easy recipe, vegan baking, moist loaf, healthy dessert
