Easy Vegan Zucchini Bread

I remember the first time I ever had zucchini bread. I was a kid visiting my friend Danielle and her mom Caron baked up a loaf. I thought the idea was revolting. Who wants veggies in their bread!? But I’ve always been open and interested to try new foods so I hesitantly sampled it and… pure bliss.

The bread didn’t really taste like zucchini at all. Or even bread for that matter. It tasted just like banana bread except without the bananas. It was lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it was extra-extra-moist. I fell in love and have ever since been a huge fan. Thanks, Caron!

My recipe for Easy Vegan Zucchini Bread is, you guessed it, easy and vegan. All the same flavours of traditional zucchini bread but even better. The zucchini adds so much delicious moistness that this bread needs to hang out in the oven for quite a long time to cook all the way through. The perfect time in my oven was 75 minutes, which means my entire house was filled with sweet scents of baked goodness. Now, this is how you win the hearts of zucchini haters!

To make Easy Vegan Zucchini Bread: in a large bowl whisk together the dry ingredients.

In a medium bowl whisk together the non-dairy milk, light oil, lemon juice or apple cider vinegar, and vanilla extract.

Pour the wet ingredients into dry and stir until the batter just starts to come together. Add in the grated zucchini and walnuts if using and mix just a few more times to combine. Don’t over mix.

Scoop the batter into the loaf pan and smooth down. Bake for 70 – 80 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Let cool in the pan.

Enjoy easy vegan zucchini bread plain (which doesn’t taste plain at all) or with a smear of vegan butter.

Easy Vegan Zucchini Bread

Tastes just like banana bread except without the bananas. It’s lightly sweet, with a hint of cinnamon, a walnut crunch, and the best part (and the magic zucchini provides), it’s extra-extra-moist. The best vegan zucchini bread recipe and a great way to use up extra zucchini! 

Dry ingredients:

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Wet ingredients:

3/4 cup non-dairy milk ((such as soy or almond))
3/4 cup light oil ((such as canola or vegetable))
1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla extract
1 1/2 cups grated zucchini ((about 2 small zucchinis))
1/2 cup chopped walnuts ((optional))

Preheat your over to 350F (180C). Lightly grease an 8″ x 4″ loaf pan or you can line it with parchment paper.

In a large bowl whisk together the dry ingredients.

In a medium bowl whisk together the non-dairy milk, light oil, lemon juice or apple cider vinegar, and vanilla extract. Pour the wet ingredients into dry and stir until the batter just starts to come together. Add in the grated zucchini and walnuts if using and mix just a few more times to combine. Don’t over mix. 

Scoop the batter into the loaf pan and smooth down. Bake for 70 – 80 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Let cool in the pan.

Bon appetegan!

Sam.

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