Soft, moist, and delicately sweetened, this one-bowl vegan zucchini bread is the ideal companion for lazy afternoons or quick breakfasts on the go. Discover the delightful blend of flavours that make this zucchini bread a must-try for any vegan kitchen.
What Does It Taste Like?
Zucchini bread, often underestimated for its subtlety, surprises with its delicate taste. Enriched with cinnamon and nutmeg, this version of zucchini bread offers a warm, comforting flavour profile that embodies the essence of home-baked goodness. The addition of grated zucchini not only enhances moisture but also adds a subtle hint of freshness to each bite.
Ingredients You’ll Need to Make Vegan Zucchini Bread
- All-purpose flour – the base of this recipe, providing structure and texture.
- Baking powder – acts as a leavening agent for that perfect rise.
- Spices – cinnamon and nutmeg for warmth and depth of flavour.
- Coconut oil – adding richness and moisture to the bread.
- Maple syrup – a natural sweetener that complements the zucchini beautifully.
- Mashed banana – offering sweetness and binding properties, replacing traditional eggs.
- Flax eggs – a vegan alternative to chicken eggs, adding structure to the bread. Mix 1 tablespoon of flaxmeal with 3 tablespoon of water and let the mixture sit for 5 to 10 minutes until it thickens.
- Plant-based milk – use plant milk of your choice. Soy, almond and oat milk all work well.
- Vanilla extract – enhancing the overall flavour profile.
- Grated zucchini – the star ingredient, imparting moisture and a subtle freshness.
- Walnuts – for added texture and nuttiness.
How to Make Vegan Zucchini Bread: Step-by-Step Guide
- Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, and spices.
- Prepare the Wet Ingredients: Pour in the coconut oil, maple syrup, mashed banana, flax eggs, almond milk, and vanilla extract.
- Incorporate the Zucchini: Gently fold in the grated zucchini until just combined. Be careful not to overmix the batter.
- Bake to Perfection: Transfer the batter to a bread pan and bake until golden brown and a toothpick inserted into the centre comes out clean.
Variations to Explore
- Non-Vegan Option: Replace flax eggs with chicken eggs for a non-vegan version.
- Custom Additions: Incorporate walnuts or chocolate chips for additional flavour and texture.
- Spice Modifications: Adjust the spice blend to suit your taste preferences. Feel free to omit nutmeg or increase cinnamon for a personalised touch.
Storing Your Zucchini Bread
- At room temperature: store for up to 2 days, although it’s advisable to consume sooner due to its moist texture.
- In the refrigerator: keep refrigerated in an airtight container for up to 7 days.
- In the freezer: for extended storage, freeze wrapped slices for up to 3 months
More Delicious Vegan Bread Recipes
One Bowl Vegan Zucchini Bread
Soft, moist, and just sweet enough, this one bowl vegan zucchini bread is the perfect treat for when you don’t feel like baking. It’s dairy free, vegan friendly, and refined sugar free.
Servings: slices
Ingredients
- 1 ½ cup (187g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ cup (55g) coconut oil
- ⅓ cup (107g) maple syrup
- ½ mashed banana
- 2 (2 flax) flax eggs
- ½ cup (125g) plant-based milk
- 2 teaspoons vanilla extract
- 1 medium zucchini, grated
- ½ cup (58g) chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour into a large mixing bowl and add the baking powder, cinnamon and nutmeg. Mix well.
- Prepare the flax eggs by mixing 2 tablespoons of flaxseed and 6 tablespoons of water. Let it sit for a few minutes.
- Pour the flax eggs, coconut oil, maple syrup, banana, almond milk and vanilla into the flour mixture. Gently fold in the grated zucchini. Give it a quick stir, then let the batter sit for a few minutes.
- Meanwhile, grease a 9×5” loaf pan with coconut oil, and/or line it with parchment paper so that the paper hangs over the sides.
- Mix the batter again. Transfer the batter to the prepared pan, and smooth down evenly.
- Place into the preheated oven and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool the bread on a wire rack completely before slicing.
Nutrition Facts
One Bowl Vegan Zucchini Bread
Amount per Serving
Calories
164
% Daily Value*
Fat
6
g
9
%
Saturated Fat
5
g
31
%
Cholesterol
1
mg
0
%
Sodium
20
mg
1
%
Potassium
216
mg
6
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Vitamin A
45
IU
1
%
Vitamin C
4.5
mg
5
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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