Vegan Zucchini Bread

5 from 5 votes

This is the BEST Vegan Zucchini Bread recipe you'll find! Super soft, filled with spices, and you can never taste the zucchini! Absolutely delicious vegan quick bread recipe that's a hit with everyone!

Prep Time10

Cook Time1 15

Total Time1 25

Course: breads, Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 237kcal

Author: Andrew Bernard

Ingredients

2 ¼ cups zucchini (about 1 medium zucchini)
1 ½ cups brown sugar
½ cup + 1 tablespoon dairy free butter, softened
¾ cup unsweetened applesauce
1 tablespoon vanilla extract
2 ¼ cups flour (use GF if needed - see post for details)
1 teaspoon baking powder
1 teaspoon baking soda
2 ½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
¾ cup walnuts, chopped (Optional)

Optional Add-ins

1 ½ cups dried cranberries or raisins or chocolate chips, pick one

Instructions

Preheat oven to 350 degrees F.
Liberally spray a 9x5 inch loaf pan with cooking spray or grease with coconut oil.
Grate zucchini. Squeeze out excess water. Set aside.
In a large bowl, whisk together the brown sugar, applesauce, softened butter, and vanilla.
Add zucchini and fold in with a spatula.
Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir just until no dry ingredients remains.
If adding, walnuts, or any optional ingredients, add now. Fold to combine. Do not over mix.
Pour batter into greased loaf pan.
Bake for 70 to 80 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let cool for 10-15 minutes.
Remove from the pan and transfer to cool completely.
Slice in 16 equal sized pieces (or desired size)
Store in an air tight container.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does include walnuts but not ay optional add-ins.

Nutrition