Vegan Zucchini Bread

A loaf of vegan healthy zucchini bread with a slice cut off sits next to a zucchini.

Enjoy this simple and delicious Vegan Zucchini Bread, made with minimal ingredients and lots of flavor. Make it for friends, family, neighbors, but be sure to keep some for yourself!

Course Bread

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 165kcal

Author Marly McMillen

Ingredients

1 small zucchini
1 flax egg (1T Ground Flax + 3 T water)
⅓ cup vegan butter, melted
½ cup coconut sugar
½ cup plant-based milk, vanilla or plain
1 tablespoon apple cider vinegar
1 ¾ cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup dried cranberries (Optional)
⅓ cup chopped walnuts

Cups - Metric

Instructions

Spray a 9x5 bread pan with vegetable spray. Heat your oven to 350°F/180°C.
Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 ½ cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
In a small bowl, combine the ground flax seeds and water. Stir to combine.
In a mixing bowl, combine the vegan butter, coconut sugar, plant-based milk (if not using vanilla-flavored add 1 teaspoon of vanilla), and apple cider vinegar. Stir to combine. Add the pressed zucchini and stir this all together.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir to combine. Add the dried cranberries and chopped walnuts (if using). Stir until both are coated.
Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into your prepared bread pan. Place in the heated oven and bake for 50 minutes, or until a tester inserted in the center comes out clean.

Notes

If your plant-based milk is not vanilla-flavored, add 1 to 2 teaspoons of vanilla extract.

Nutrition