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Wholesome, easy, and better than ever, vegan zucchini bread. Made with grated zucchini, maple syrup, and brown sugar, this healthyish quick bread will become your new favorite way to use up those late summer zucchini’s. Serve this homemade zucchini bread with my two-ingredient cinnamon butter, for breakfast, as a snack, or even for dessert!
This vegan zucchini bread is…
- made with simple pantry ingredients
- sweetened with maple syrup, and a little brown sugar. Making it a little healthier than others out there!
- a great recipe to make during zucchini season!
Ingredients for the best vegan zucchini bread…
- Zucchini: Duh! This recipe is a great way to bake with zucchini. You’ll need around 2 medium-sized zucchini.
- Flour: All-purpose flour will gift our zucchini bread with the perfect, moist crumb.
- Maple syrup: Pure maple syrup is the main sweetener in this healthier zucchini bread recipe.
- Sugar: A little light brown sugar or coconut sugar make this recipe perfectly sweet.
- Oil: I used coconut oil. But you can use olive oil, or even sunflower oil, if you prefer!
- Non-dairy milk: Oat milk, soy milk, almond milk! Use whatever you have at home!
- Apple cider vinegar: Just a touch, to make our homemade buttermilk. Just trust me! It’ll give this zucchini bread the best texture.
- Vanilla extract: Make sure you get the vanilla extract, and not vanilla essence! Vanilla essence is not vegan!!
- Baking soda + Baking powder: The combination of both, gift the zucchini bread with a light, and fluffy, texture.
- Ground spices: I like to use a little ground cinnamon and a tiny amount of ground nutmeg!
- Salt: All sweet things need a little salt.
All about the summer zucchini
The first thing you want to do is, wash the zucchini, and then grate it using a box cutter. Next, place all the grated zucchini into a towel, lift and wrap the towel around the zucchini, and using all your arm strength, squeeze out all of that excess liquid. Doing this is super important as too much extra moisture, can make the bread a little dense, which is not what we want.
How to make & bake the very best, healthy zucchini bread
Instead of using a vegan egg replacer for this zucchini bread, I like to make my simple homemade buttermilk. The vegan buttermilk gifts our zucchini bread with the most amazing, moist, fluffy texture. In a small bowl, combine oat milk, and a little apple cider vinegar. Set aside for 5 minutes.
In a large mixing bowl, combine the grated zucchini, maple syrup, melted coconut oil, light brown sugar, vanilla extract, and the vegan buttermilk.
In another bowl, mix together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg and salt. Add the dry ingredients into the bowl with the wet ingredients, and fold them together until combined.
Pour the zucchini bread batter, into the loaf pan lined with parchment paper. Bake for around 45 minutes or until fully cooked! If you’re not sure if the bread is cooked, insert the middle with a toothpick, and if the toothpick comes out clean, or with little crumbs, it’s done! If the toothpick has uncooked batter clinging to it, simply bake the vegan zucchini bread for 5-10 minutes more!
While that bakes, make the 2-ingredient cinnamon butter. In a small bowl, combine some softened vegan butter with a pinch or two of ground cinnamon. And just like that – you’ve upgraded the vegan butter into something a little fancier.
Allow to cool for a few minutes, before transferring onto a cooling rack to cool for a little longer. The best way to serve this zucchini bread is to do so while it’s still a little warm with my 2-ingredient cinnamon butter.
Keep this zucchini bread stored at room temperature, in an airtight container, for around 3-4 days.
Once you try this moist vegan zucchini bread recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 224 g grated zucchini (before squeezing the water out)
- 76 g pure maple syrup
- 80 g light brown sugar
- 55 g coconut oil (melted)
- 60 g oat milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 200 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/8 tsp ground nutmeg (optional)
- vegan cinnamon butter for serving (*recipe in notes)
Instructions
- Preheat the oven to 180°C/ 356°F, and line a loaf pan with parchment paper.
- Make the vegan buttermilk by combining the oat milk and apple cider vinegar together. Transfer the grated zucchini to a kitchen towel and squeeze out all of the excess water. In a large bowl, combine the vegan buttermilk, grated zucchini, maple syrup, light brown sugar, melted coconut oil and vanilla extract. In another bowl, combine the flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. Transfer the dry ingredients into the bowl with the wet, fold together until combined. Pour into the lined loaf pan, and bake for 45-55 minutes! Allow to cool slightly before slicing, and eating with the cinnamon butter! Enjoy!
Notes
Vegan Cinnamon Butter: Combine some softened vegan butter with a few pinches of ground cinnamon!
Nutrition
- Calories: 230
