Vegan Zucchini Bread
This vegan zucchini bread is perfect for using up your garden grown zucchini. This classic recipe easily comes together and is always a winner.
Servings: 10 slices
Ingredients
Dry
- 2 cups all-purpose flour sifted
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon Himalayan pink salt
- ⅛ teaspoon nutmeg optional
Wet
- 1 and ⅓ cups grated zucchini packed
- ½ cup plain or vanilla non-dairy yogurt or 1 (5-ounce) container of yogurt
- ⅔ cup cane sugar
- ¼ cup coconut sugar or brown sugar
- ¼ cup melted coconut oil or neutral vegetable oil or melted vegan butter
- 3 Tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350ºF and lightly oil the inside of an 8x4-inch loaf pan, then line it with a sheet of parchment paper. For parchment placement see image steps 7 & 8 in the post above.
- In a large bowl mix the melted coconut oil and sugars.
- Now, mix in the yogurt, milk, and vanilla extract. Then, mix in the grated zucchini.Tip: The zucchini, yogurt, and milk should be close to room temperature to prevent the oil from solidifying.
- Sift the dry ingredients into the bowl of wet ingredients. Gently fold the mixture just until combined and no dry flour remains. Avoid overmixing, as this can result in dense zucchini bread. See the notes below for more tips on folding the ingredients.
- Transfer the batter to the prepared loaf pan and evenly spread it out.
- Bake at 350ºF for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then transfer it to a cooling rack.
- Fully cool the loaf before slicing.
Store any leftover bread at room temperature for 3-4 days, or in the refrigerator for up to 7 days.
Notes
- To fold the ingredients together: Use the side of a spatula to cut into the center of the ingredients. Turn the spatula flat scooping up the ingredients from the bottom of the bowl and bringing them to the top. Turn the bowl and repeat until the batter comes together with no dry flour visible. Gently folding the ingredients together with as little mixing as possible will prevent over-mixing the batter.
- To make zucchini muffins: Line a muffin pan with paper liners. Then, divide the batter between the 12 liners. Bake at 350ºF for 18-25 minutes or until a toothpick poked into the center comes out clean.
- For added protein: Replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- If there isn't enough moisture in your zucchinis: Add 2-3 Tablespoons of almond milk (or any plant milk) to the wet ingredients.
- To freeze: Tightly wrap the bread in plastic wrap, and aluminum foil if you want extra protection. Place the wrapped loaf in a freezer-safe ziplock bag and store it in the freezer for up to 3 months.
- Optional mix-ins: chocolate chips, walnuts, dried fruit.
Nutrition
Serving: 1slice | Calories: 242kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Sodium: 220mg | Fiber: 1g | Sugar: 22g
