Vegan Zucchini Bread

Vegan Zucchini Bread Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

Ingredients

2 cups All Purpose Flour (250g)

1/2 cup White Granulated Sugar (100g)

1/2 cup Light Brown Sugar (100g)

3 tsp Baking Powder

1 tsp Cinnamon

1/4 tsp Nutmeg

1/2 tsp Salt

1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water

1 cup Shredded Zucchini (140g) Packed Cup

1/3 cup Mashed Ripe Banana (75g)

1/4 cup Soy Milk (60ml) or other non-dairy milk

1/4 cup Coconut Oil (60ml) Melted

1 tsp Vanilla Extract

1 cup Walnuts (100g) Chopped, plus more to place directly on top of the bread before baking*

Instructions

1Preheat the oven to 350°F (180°C). Spray a 9x5 loaf pan with non-stick spray and line the bottom with parchment paper.

2Sift the all purpose flour into a mixing bowl and add the white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.

3Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.

4Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don't worry. Leave the mixing bowl for a couple of minutes. When you come back to it the zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don't overmix.

5Add chopped walnuts and mix in.

6Transfer to your prepared loaf pan and smooth down evenly. Add a few chopped walnuts directly to the top of the bread before baking.

7Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.

8Let the bread cool for a few minutes before removing it from the pan and placing onto a wire cooling rack to cool completely.

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