This Quick Vegan Zucchini Bread is a moist, tender, and wholesome treat made without eggs or dairy — perfect for a healthy snack or light dessert. Shredded fresh zucchini adds natural moisture, while unsweetened applesauce replaces eggs for a soft texture and subtle sweetness.
This simple Vegan Zucchini Bread recipe comes together in under an hour and is ideal for everyday enjoyment. Whole wheat flour and a touch of coconut oil create a hearty yet light loaf, balanced with warm notes of cinnamon and vanilla.
Overview of Vegan Zucchini Bread
This Vegan Zucchini Bread is a delightful treat that combines health and flavor in every slice.
Made without eggs or dairy, it stands out as a wholesome option for those seeking healthy zucchini bread recipes.
The inclusion of shredded zucchini not only adds moisture but also enhances the nutritional profile, making it a great choice for a snack or light dessert.
Ingredients That Shine
The beauty of this simple Vegan Zucchini Bread lies in its straightforward ingredients.
Whole wheat flour forms the base, providing fiber and a hearty texture.
Unsweetened applesauce serves as a perfect egg substitute, contributing to the moistness while adding a subtle sweetness that complements the zucchini beautifully.
With the addition of coconut oil or olive oil, this dairy-free zucchini bread remains rich and satisfying.
A touch of maple syrup or agave nectar sweetens the loaf naturally, while cinnamon infuses warm, comforting notes that make this bread irresistible.
Preparation Made Easy
Creating this moist Vegan Zucchini Bread is a breeze, taking just about 50 minutes from start to finish.
Begin by preheating your oven and preparing a loaf pan, ensuring a smooth baking process.
Mixing the dry and wet ingredients separately allows for better incorporation, leading to a perfectly risen loaf.
Once combined, fold in the grated zucchini, which is the star of this recipe.
Optional additions like walnuts or chocolate chips can elevate the flavor, making each bite even more enjoyable.
Baking to Perfection
Baking this Vegan Zucchini Bread requires careful attention to time and temperature.
Set your oven to 350°F (175°C) and allow the batter to bake for 40-45 minutes.
A toothpick inserted into the center should come out clean, indicating that your bread is ready to be cooled and sliced.
Serving Suggestions
Once cooled, this Vegan Zucchini Bread can be sliced and served in various ways.
Enjoy it plain, or spread a small amount of butter substitute for added richness.
Garnishing with fresh zucchini slices or a sprinkle of cinnamon can enhance its visual appeal, making it a perfect centerpiece for a cozy kitchen setting.
This bread pairs wonderfully with a warm cup of tea or coffee, making it an ideal choice for breakfast or an afternoon snack.
Whether shared with friends or savored alone, each slice promises a delightful experience.
Nutrition and Benefits
This Vegan Zucchini Bread is not only delicious but also nutritious.
With approximately 150 calories per slice, it fits well into a balanced diet.
The use of whole ingredients ensures that you are consuming a wholesome snack that provides energy without unnecessary additives.
Rich in fiber and healthy fats, this bread supports digestive health and keeps you feeling satisfied.
Incorporating this recipe into your routine can be a wonderful way to enjoy a treat that aligns with a whole food plant-based lifestyle.
Easy Moist Vegan Zucchini Bread Recipe
This Vegan Zucchini Bread features a delightful combination of ingredients that results in a moist and flavorful loaf. The recipe takes about 50 minutes from start to finish and serves 8 slices.
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup coconut oil or olive oil, melted
- ½ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, mix the applesauce, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated zucchini and optional walnuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g