Vegan Zucchini Bread
 
Prep time
Cook time
Total time
 
This vegan zucchini bread is packed full of goodness and flavor. I like to use lots of fresh zucchini so I really pack the zucchini down into a measuring cup to get every speck of green goodness into this bread.

This bread also freezes well if you want to save one loaf for later, just wrap tightly in plastic wrap or foil. For a non-vegan version, see my recipe for Zucchini Bread.
Recipe type: Dessert | Quick Bread | Vegan Bread
Serves: 2 loaves
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Batter:
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 6 tablespoons ground flax seeds Tip: use whole flax seeds if you prefer additional crunch and texture in your bread
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 cups firmly packed light or dark brown sugar
  • ½ cup vegetable oil
  • ½ cup applesauce Tip: I use sweetened applesauce, or use unsweetened if you prefer
  • ½ cup water, warm or room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups grated zucchini (about 2 medium-sized zucchinis)
  • 1 cup toasted walnuts or pecans, coarsely chopped (optional)
Instructions
Preheat oven to 350 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium sized mixing bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a large bowl, combine brown sugar, oil, applesauce, water, and vanilla; whisk together until well blended. Add grated zucchini and nuts; stir until mixed. Add flour mixture; stir just until blended.
  3. Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Turn the breads out of the pans onto a wire cooling rack, or grab the top edges of the parchment paper and lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There may be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe adapted from hell yeah it’s vegan!
Recipe Notes
Pan: two 9x5x2¾ inch loaf pans Pan Prep: Greased, Parchment Lined (optional,) Floured Oven Temp: 350° Storage: Cover and Room Temperature or Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/quick-breads/vegan-zucchini-bread/