Description
This moist and fluffy Vegan Zucchini Bread is made in one bowl with simple pantry staples. It’s a great way to use up fresh zucchini, and it bakes into a lightly sweet, spiced loaf perfect for breakfast or a snack.
Ingredients
60 ml canola oil (1/4 cup)
80 ml almond milk (1/3 cup)
1 tablespoon ground flaxseeds
200 g brown sugar (1 cup)
2 teaspoons pure vanilla extract
130 g grated zucchini (1 cup)
190 g all purpose flour (1 1/2 cups)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
optional: 170 g dairy-free chocolate chips or chopped walnuts (1 cup)
Instructions
1. Preheat the oven to 350°F (175°C). Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
2. In a large bowl, whisk together oil, almond milk, ground flaxseeds, brown sugar, and vanilla until combined.
3. Blot grated zucchini lightly with paper towels and add to the bowl. Stir to combine.
4. Add flour to the bowl, then sprinkle baking powder, baking soda, salt, and cinnamon on top. Stir until just combined—do not overmix.
5. Fold in chocolate chips or walnuts if using.
6. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan briefly, then transfer to a rack or parchment paper to finish cooling. Slice and serve.
Notes
For a lighter option, substitute applesauce for oil.
Use gluten-free flour blend for a gluten-free version.
Make 12 muffins by baking in a lined muffin tin for 15-20 minutes at 350°F (175°C).
Calories do not include optional chocolate chips or walnuts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 27g
- Sodium: 237mg
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan zucchini bread, easy zucchini loaf, one bowl recipe