Are you looking for a moist, flavorful, and incredibly easy vegan bread? This Vegan Zucchini Bread recipe is your answer! This plant-based delight is not only delicious but also a fantastic way to use up that abundance of summer zucchini.
Perfect for breakfast, a snack, or even dessert, this recipe will become a staple in your kitchen. It’s simple enough for beginner bakers, yet satisfying enough to impress even the most discerning palates.
What is Vegan Zucchini Bread ?
Vegan Zucchini Bread is a delightful twist on the classic zucchini bread, made entirely without animal products. It’s a moist, sweet bread infused with the subtle flavor of zucchini, making it a perfect treat for breakfast, brunch, or a midday snack. The zucchini not only adds moisture but also contributes to the bread’s soft and tender texture.
This vegan version uses plant-based alternatives to replace traditional ingredients like eggs and dairy, making it accessible to those following a vegan lifestyle. This makes an incredibly healthy and easy snack. The gentle sweetness and spiced undertones make it a comforting and satisfying treat. Don’t wait any longer, embrace the simplicity and deliciousness, and try this recipe today!
Key Ingredients for Vegan Zucchini Bread:
- 2 cups (250g) All-Purpose Flour: Provides the structure of the bread. For a gluten-free option, use a 1:1 gluten-free blend.
- 1 teaspoon Baking Soda: Leavening agent that helps the bread rise. Make sure it’s fresh for best results.
- 1 teaspoon Ground Cinnamon: Adds warmth and spicy flavor.
- ½ teaspoon Ground Nutmeg: Complements the cinnamon and enhances the overall flavor profile.
- ½ teaspoon Salt: Balances the sweetness and enhances the other flavors.
- 1 cup (200g) Granulated Sugar: Sweetens the bread. You can also use brown sugar for a richer flavor.
- ½ cup (100g) Brown Sugar: Adds moisture and a caramel-like flavor.
- ½ cup (120ml) Vegetable Oil: Keeps the bread moist. Use a neutral-flavored oil like canola or sunflower oil.
- 1 teaspoon Vanilla Extract: Enhances the sweetness and depth of flavor.
- 2 cups (approximately 2 medium) Zucchini, grated: The star ingredient! No need to peel the zucchini. Lightly squeeze out excess moisture with paper towels after grating.
- ½ cup (120ml) Plant-Based Milk (Almond, Soy, or Oat): Adds moisture and helps to bind the ingredients.
- 2 tablespoons Apple Cider Vinegar: Reacts with the baking soda to create a light and airy texture.
How to Make Vegan Zucchini Bread:
This Vegan Zucchini Bread recipe is surprisingly easy and incredibly satisfying. It yields a moist, tender loaf bursting with warm spices and the gentle sweetness of zucchini.
Prep time is only about 15 minutes, and baking takes around 50-60 minutes. The result is a delicious, plant-based bread that’s perfect for sharing (or enjoying all by yourself!).
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan to prevent sticking. Alternatively, line the pan with parchment paper, leaving some overhang on the sides for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Make sure the baking soda is evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, vanilla extract, plant-based milk, and apple cider vinegar until well combined. The mixture might look slightly curdled due to the vinegar, but that’s normal.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix. A few lumps are okay.
- Add Zucchini: Fold in the grated zucchini until evenly distributed throughout the batter. Make sure the zucchini is well incorporated.
- Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top of the bread starts to brown too quickly, loosely tent it with aluminum foil during the last 15-20 minutes of baking.
- Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
- Slice and Serve: Once completely cooled, slice the bread and serve. Enjoy!
Why You’ll Love This Vegan Zucchini Bread:
You’ll absolutely love this Vegan Zucchini Bread because of its incredible texture. The bread balances being fluffy and moist in a way you would never expect. The Zucchini ensures maximum softness, whilst the baking technique keeps the bread from being dense and heavy. Also, baking ingredients at home is usually far cheaper than buying from the shops and you can buy good quality, organic ingredients that you trust.
You can add vegan chocolate chips to the recipe, or top with some extra zucchini and pumpkin seeds for texture. If you enjoy this recipe, why not try a similar recipe, like vegan banana bread! Give this recipe a go, it is sure to become one of your favourites.
What to Serve Vegan Zucchini Bread With:
This Vegan Zucchini Bread is delicious on its own, but here are a few ideas for enhancing the experience:
- Vegan Butter or Cream Cheese: Spread a generous layer of vegan butter or cream cheese for added richness.
- Fruit Compote: A warm fruit compote, such as apple or berry, complements the sweetness of the bread.
- Coffee or Tea: A classic pairing! The bread’s subtle sweetness goes perfectly with a cup of coffee or tea.
- Vegan Yogurt: crumbled on top, this adds a great richness and creaminess. Great for dessert time.
Top Tips for Perfecting Vegan Zucchini Bread:
- Moisture Control: After grating the zucchini, gently squeeze out excess moisture using paper towels. This prevents the bread from becoming too soggy. However, don’t squeeze it too dry, as some moisture is needed for a good texture.
- Don’t Overmix: Be careful not to overmix the batter once you add the wet ingredients to the dry ingredients. Overmixing can result in a tough bread.
- Oven Temperature: Ensure your oven is accurately preheated. An oven thermometer can be helpful.
- Ingredient Substitutions: If you don’t have apple cider vinegar, you can use white vinegar or lemon juice.
- Nut Addition: Add chopped walnuts or pecans to the batter for added texture and flavor. About ½ cup is a good amount.
- Chocolate Chips: For a sweeter treat, fold in ½ cup of vegan chocolate chips.
5 Facts about Vegan Zucchini Bread:
- Hidden Veggie: It’s a great way to sneak vegetables into kids’ diets (and adults too!).
- Versatile: You can easily adapt the recipe to suit your taste preferences by adding different spices, nuts, or dried fruit.
- Perfect for Freezing: Zucchini bread freezes well, making it a great make-ahead option.
- Origins: Zucchini bread became popular in the United States in the 1960s and 1970s, likely due to the abundance of zucchini in home gardens.
- Zucchini’s Role: Zucchini is primarily water, making it an excellent moisture source for baked goods.
Storing and Reheating Tips:
- Storing: To store leftover Vegan Zucchini Bread, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week, but it may become slightly drier.
- Freezing: For longer storage, slice the bread and wrap each slice individually in plastic wrap. Then, place the wrapped slices in a freezer-safe bag or container. Freeze for up to 2-3 months.
- Reheating: To reheat refrigerated or frozen zucchini bread, you can microwave individual slices for 15-30 seconds. Alternatively, you can reheat slices in a toaster oven or oven at 350°F (175°C) for a few minutes until warmed through. If frozen, let slices thaw slightly before reheating.
Final Thoughts:
This Vegan Zucchini Bread recipe is a fantastic way to enjoy a classic treat while adhering to a plant-based diet. It’s moist, flavorful, and incredibly easy to make. Whether you’re a seasoned vegan baker or just starting out, this recipe is sure to become a favorite. So go ahead, bake a loaf, and enjoy the deliciousness!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Vegan Zucchini Bread FAQs:
Q: Can I use a different type of plant-based milk?
A: Yes, you can use any plant-based milk you prefer, such as almond milk, soy milk, oat milk, or even cashew milk. Just make sure it’s unsweetened for the best flavor control.
Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the amount of sugar by about 1/4 cup without significantly affecting the texture of the bread. You can also use a sugar substitute like stevia or monk fruit sweetener, but be sure to adjust the amount according to the product’s instructions.
Q: Can I add nuts or chocolate chips?
A: Absolutely! Adding chopped walnuts, pecans, or vegan chocolate chips is a great way to customize the recipe to your liking. About ½ cup of add-ins is a good amount.
Q: How do I prevent the bread from sticking to the pan?
A: Grease and flour the loaf pan thoroughly before pouring in the batter. Alternatively, line the pan with parchment paper, leaving some overhang on the sides for easy removal.
Q: Why is my zucchini bread gummy?
A: Gummy zucchini bread is often caused by overmixing the batter. Be sure to mix the wet and dry ingredients until just combined, and avoid overmixing.