Vegan Zucchini Bread
Moist and lightly spiced zucchini bread. A perfect way to use up zucchini in the summer!
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Servings: 12
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Equipment
- 8x4" loaf tin
Ingredients
- 1 1/2 cups grated zucchini from about 1 large or 2 small zucchini
- 1/2 cup granulated sugar add 1/4 cup extra for a sweeter loaf
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened plant milk I like soy milk
- 1/3 cup neutral oil such as sunflower oil, or melted and cooled vegan butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g) spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1 teaspoon cinnamon
- 1/2 cup semisweet chocolate chips optional
- 1/2 cup chopped walnuts optional
Instructions
- Prep: Preheat oven to 350°F and grease a 8x4" loaf tin. For easier removal, line with parchment, leaving enough overhang on each side to lift the loaf out of the tin once cooled. (Use an 8x4" for a nice tall loaf. You can use a 9x5" for a less tall loaf, but I recommend testing for doneness about 10 minutes earlier, as it will bake faster.)
- Wet mixture: In a large bowl, combine white sugar, brown sugar, plant milk, neutral oil, and vanilla extract. Stir to combine. Then fold in the grated zucchini.
- Add dry ingredients: Add in the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Stir until about 80% combined.
- Add mix-ins: Add in the chocolate chips and chopped nuts (optional). Gently fold them in to finish mixing the batter. Avoid over-mixing. It's okay if there are some small lumps as long as there are no visible streaks of dry flour.
- Transfer to tin: Pour batter into prepared loaf tin and smooth out the top with your spatula.
- Bake: Bake in preheated oven for 55-60 minutes. This can vary quite a bit depending on your oven. (If using a 9x5" tin, start checking for doneness earlier.) When done, a toothpick inserted into the center of the loaf should come out clean or with just a few crumbs on it — no wet batter.
- Cool: Allow the loaf to cool in the tin for at least 10 minutes before carefully transferring to a wire rack. I recommend cooling for another ~10 minutes or longer, as the loaf can be a little gummy in the center if it's still piping hot.
Notes
- Sweetness: For a less sweet zucchini bread, feel free to reduce the white sugar to 1/4 cup.
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