Description
Soft and moist Vegan Zucchini Bread made with fresh zucchini, warm spices, and simple dairy-free ingredients. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 large zucchini, grated
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Grate zucchini and measure 1 heaping cup.
- Whisk dry ingredients together.
- Mix wet ingredients in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in grated zucchini.
- Transfer batter to a greased 8×4-inch loaf pan.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes.
- Transfer to a cooling rack and cool completely before slicing.
Notes
- Do not squeeze moisture from zucchini.
- Use an oven thermometer for accuracy.
- Add chocolate chips, nuts, or dried fruit if desired.
- Store refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 26
- Sodium: 149
- Fat: 14
- Saturated Fat: 1
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 0