Vegan Zucchini Bread
This delicious vegan zucchini bread is moist, fluffy, and incredibly easy to make in just one bowl, ensuring quick cleanup. It's a perfect way to use up surplus zucchinis and can be customized with your favorite mix-ins like chocolate chips or walnuts. This versatile recipe can also be made gluten-free or oil-free with simple substitutions, making it a crowd-pleaser for various dietary needs.
Instructions
- 1
Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
- 2
In a large bowl, add the canola oil (0.25 cup), almond milk (0.33 cup), ground flaxseeds (1 tbsp), brown sugar (1 cup) and pure vanilla extract (2 tsp). Whisk well until combined.
- 3
Lightly blot the grated zucchini (1 cup) with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
- 4
Now add the all purpose flour (1.5 cups) to the wet ingredients. Sprinkle the baking powder (0.5 tsp), baking soda (0.5 tsp), salt (0.5 tsp) and cinnamon (1 tsp) on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
- 5
Fold in the dairy free chocolate chips (1 cup) or chopped walnuts (1 cup), if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Nutrition Facts
Per portion