BEST VEGAN ZUCCHINI BREAD
This perfectly moist vegan zucchini bread recipe is so darn good, everyone will be hooked -- and no one will believe it's vegan. Here are all our secrets.
Provided by Sonja Overhiser
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Start the flax eggs. Allow them to sit while preparing the ingredients.
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch bread pan.
- In a large bowl, whisk together the oil, applesauce, sugar, vanilla, and flax eggs with a fork. In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir in the dry ingredients to combine into a sticky dough. Gently stir in zucchini. Be careful not to overmix: just stir until the dough comes together.
- Pour the dough into the prepared bread pan. Sprinkle the top with turbinado sugar. Bake 60 to 65 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature for 2 days, in the refrigerator for about 1 week, or frozen for at least 3 months.
Nutrition Facts : Calories 154 calories, Sugar 11.7 g, Sodium 91.5 mg, Fat 4.4 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 26.1 g, Fiber 2.5 g, Protein 2.8 g, Cholesterol 0 mg
BEST-EVER VEGAN ZUCCHINI BREAD
A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you're going to love the flavors in this classic bread.
Provided by Sarah McMinn
Categories Snack
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
- Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
- In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
- Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.
Nutrition Facts : Calories 233 kcal, Carbohydrate 35 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Sodium 245 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
VEGAN ZUCCHINI BREAD
This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Provided by stamperjen0
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 63.1 g, Fat 9.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 389 mg, Sugar 35.6 g
EASY VEGAN ZUCCHINI BREAD
Steps:
- Start by pre-heating the oven to 350 degrees. Then line a 8 1/2 x 4 in (standard 1 lb) loaf pan with parchment paper and grease the bottom and sides with refined coconut oil.
- Then grate a large zucchini using a box grater. I like to put the whole grater in a bowl to catch all of the zucchini, and then I grate this on side with the large holes. Put the shredded zucchini in a colander so the extra water can drain while you prep the other ingredients.
- Next, mix the ground flax seeds and water in a small bowl. Stir and set aside to thicken.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
- In another large bowl, combine the sugar and the coconut oil. Whisk for 1 full minute. Then add the vinegar and thickened flax egg and whisk for 2 minutes ( I set a timer ????) It should be lighter in color and much thicker and fluffier than when you started.
- Then, with clean hands, gently squeeze the zucchini in your fist to remove the excess water. You don't have to completely ring it dry, just a good squeeze to dry it out a bit. Then measure out 1.5 cups and add it into the bowl with the wet ingredients. Mix well.
- Then add 1/2 of the dry ingredients into the bowl with the wet ingredients and stir. When combined, add the remaining dry ingredients and mix until the flour is no longer visible, but be careful not to beat/over mix.
- Stir in the pecans so they're evenly distributed in the batter and then transfer to the prepared loaf pan. Smooth out the top lightly, and bake for 1 hour. In my oven, it takes exactly 1 hour and five minutes. It's better to let it go a little longer than you think it needs or else the inside will be doughy.
- Side note: Your kitchen should smell AMAZING at this point, so take a moment to enjoy how cozy it feels to have a kitchen that smells like baked goods and cinnamon. It's the little things ????
- After about an hour, insert a toothpick into the center. If it comes out clean you can remove the pan from the oven and set it on a rack to cool. After 5-10 minutes, gently remove the zucchini bread from the pan and allow it to finish cooling on the rack (This will allow the crumb structure to develop nicely)
- I usually wait about 20 minutes before slicing (it will still be warm, don't worry) and then I enjoy this with a cup of tea or coffee. So good! Hope you love it ????
VEGAN ZUCCHINI BREAD
An easy Vegan Zucchini Bread recipe with a moist, sweet cinnamon crumb filled with crunchy pecan. A great recipe to use all your summer zucchinis and enjoy a nourishing sweet piece of bread.
Provided by Carine Claudepierre
Categories Breakfast
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
- First, cut and discard the extremities of zucchinis. Peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
- Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
- Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside.
- In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
- Stir in shredded, drained shredded zucchinis, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
- In another bowl, combine flour, baking powder, baking soda and chopped pecans.
- Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread.
- Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
- Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
- Slice the bread after a few hours. 3 hours is ideal for easy slicing.
Nutrition Facts : ServingSize 1 slice, Calories 159 kcal, Carbohydrate 30 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 167 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g
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