Zucchini season is on the way and I for one am ready with a killer recipe for vegan zucchini bread. This was adapted from my mom’s recipe. She’s had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it’s the best. I had to agree with her on that, so I went along with it!
What You’ll Need
Flour. The recipe calls for all-purpose wheat flour. It also works with whole wheat pastry flour. You could try substituting another variety like regular whole wheat or gluten-free flour, but I haven’t tested the recipe with these varieties, so no promises!Cinnamon.Salt.Baking powder.Baking soda.A banana. You’ll need one medium-sized banana, and you’ll need it to be overripe. This means lots of brown spots on the skin! Tip: Keep a stash of peeled (and sealed up) overripe bananas in the freezer, so you’ve got them on hand at all times!Sugar. Use organic sugar to keep the recipe vegan.Coconut oil. You could sub another type of baking oil, such as canola or vegetable.Non-dairy milk. Just about any variety will work, just make sure it’s unsweetened and unflavored.Vanilla extract.Zucchini. Raisins.Chopped walnuts.
How to Make Vegan Zucchini Bread
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the full recipe!
Coarsely grate your zucchini. If you’ve got a grater with a couple different grating surfaces, use the one with the larger teeth.
Mix up your dry ingredients in a large bowl: flour, sugar, cinnamon, salt, baking powder, and soda. Set the mixture aside.Peel your banana and place it in another bowl, then mash it up well using a fork or potato masher.Stir the sugar, oil, milk, and vanilla into the mashed banana.Add the flour mixture to the banana mixture, and stir everything together just until mixed. Don’t overmix the batter — a few lumps are okay!Fold the shredded zucchini, raisins and walnuts into the batter.
Spoon the batter into a lightly oiled loaf pan.Pop it into the oven and bake the bread until a toothpick inserted into the center comes out clean.
Place your baked loaf on a cooling rack and let it cool completely before removing it from the pan and slicing.Tip: Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
Shelf-Life & Storage
Vegan zucchini bread will keep in a sealed container at room temperature for 4 or 5 days, or in the freezer for about 3 months.
More Vegan Zucchini Recipes
Beer Battered Zucchini TacosVegan Stuffed ZucchiniVegan Chocolate Zucchini MuffinsVegan Zucchini Fritters
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