Vegan Zucchini Bread

Published Aug. 26, 2021

Total Time: 1¼ hours (includes cooling)

Servings: 1 loaf (12–16 slices)

Description

A moist, tender, and subtly spiced vegan bread, perfect for breakfast or snacking. Grated zucchini adds natural moisture without compromising texture, making it an ideal way to use garden-fresh zucchini.

Ingredients

Wet Ingredients

• 1 cup (200g) organic light brown sugar

• ⅔ cup (160ml) unsweetened oat milk, soy milk, or other nondairy milk

• ½ cup (120ml) vegetable or neutral oil (e.g., canola, sunflower)

• 1 tablespoon lemon juice

• 2 cups (225g) coarsely grated zucchini (from 2 medium zucchini), squeezed dry

Dry Ingredients

• 2 cups (260g) all-purpose flour

• 1 teaspoon ground cinnamon

• ¾ teaspoon kosher salt (Diamond Crystal; adjust for Morton’s if needed)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 tablespoon turbinado sugar (for sprinkling on top)

Tools Needed

• 8½×4½-inch loaf pan

• Parchment paper

• Nonstick cooking spray

• Wire cooling rack

Instructions

1. Preheat Oven & Prep Pan

Set oven rack to the middle position. Preheat oven to 350°F (175°C). Lightly spray the loaf pan with nonstick cooking spray. Cut a piece of parchment paper to fit the pan’s bottom and long sides, leaving a 1-inch overhang on the short sides for easy lifting.

2. Prepare Wet Mixture

In a large mixing bowl, whisk together the light brown sugar, oat milk, vegetable oil, lemon juice, cinnamon, and salt until the sugar dissolves completely. This creates a smooth, even base for the batter.

3. Add Grated Zucchini

Gently fold in the squeezed zucchini (excess moisture is critical to preventing sogginess!). Stir until evenly distributed throughout the wet mixture.

4. Combine Dry Ingredients

In a small bowl, sift the all-purpose flour, baking powder, and baking soda to remove lumps. Add the dry mixture to the wet ingredients. Using a rubber spatula, fold the dry ingredients into the wet mixture just until combined (overmixing leads to tough bread).

5. Transfer & Top

Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle turbinado sugar evenly over the surface for a golden, crisp finish.

6. Bake

Place the pan on the middle oven rack. Bake for 50–65 minutes, checking at 50 minutes. A toothpick inserted into the center should emerge clean with a few moist crumbs (more crumbs = underdone; dry = overdone). Pro tip: Oven variations mean adjust timing—add 5-minute increments if needed.

7. Cool & Rest

Remove the loaf from the oven and let it rest in the pan for 15 minutes. Use the parchment overhang to lift the bread out and place it on a wire rack to cool completely (1–2 hours). Do not slice until fully cooled to avoid moisture transfer.

8. Store

Wrap loosely in plastic wrap or a kitchen towel at room temperature for up to 3 days. For longer storage, refrigerate for 1 week or freeze for 2–3 months.

Pro Tips & Variations

• Moisture Control: Aggressively squeeze zucchini between paper towels to remove all excess water—this is key for a firm texture.

• Sugar Swaps: Reduce sugar by ¼–½ cup and add chopped dates, raisins, or dark chocolate chips for natural sweetness.

• Flavor Boosts: Add 1 tsp nutmeg/clove, lemon/orange zest, chopped nuts (walnuts/pecans), or seeds (pumpkin/sunflower).

• Oil Alternative: Replace oil with 3 oz unsweetened applesauce for a lighter, fruitier loaf.

• Flour Tweaks: Use whole wheat flour for density, or cake flour for extra softness.

User Reviews

• "Easy and delicious! Used whole wheat flour for a dense chew. Cut sugar in half, added dates, walnuts, and orange zest. Will definitely make again!"

• "Fabulous! Reduced sugar by ¼ cup, added lemon zest, chocolate chips, and pumpkin seeds. Oven time was 1h40m—critical to cool completely!"

• "Substituted applesauce for oil. Gone in 3 days—no leftovers! Moist but not soggy."

• "Too moist—likely undercooked. Add 5–10 minutes to bake time next time. Missing nutritional info!"

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