The Ultimate Vegan Zucchini Bread

It’s National zucchini bread day today! I’ve been making this recipe for longer than I can remember but I normally make it in late summer when zucchini crops are at their peak. Luckily I live in Florida and this is our harvest season! It’s a pretty standard recipe and I’ve used a lot of different egg replacers over the years but I chose to use aquafaba this time and it’s perfect. The best part is that this can all be made in a food processor. Don’t have one? Don’t worry, you can do it all by hand, but it’s super quick in the food processor.

You can add dried fruit like raisins or dried cranberries to this but I’m married to someone with a dried fruit aversion so I always have to leave them out. Like it completely plain? Don’t add anything! It’s totally versatile but I love the chocolate chips in this with the nuts and spices. Completely delicious. If you love frosting, then by all means slather it on. A cream cheese frosting would be really good on this.

I always place my loaf pans on another baking sheet. This does two things. It helps if anything bubbles over so it doesn’t spill in your oven and burn and it also protects the bottoms of the loaves so they don’t overcook and burn either.

A lot ask how to tell when your cakes are done as many ovens vary. The two classic tests are using a toothpick or cake tester inserted into the center of the cake and if it comes out clean with no batter sticking to it, it’s done. The other test is the spring test. Touching the top with your finger and pressing it in lightly, it should spring back and not sink in. I don’t trust this test and always use a cake tester as it could look done on top but still be raw inside.

The Ultimate Vegan Zucchini Bread

Recipe by Kreg

4.0 from 6 votes

Cuisine: Vegan, dessert

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

An ultimate moist, flavorful perfect zucchini bread that’s vegan! You heard me!

Ingredients

• 1 medium zucchini (about 8 ounces)

• 1/3 cup aquafaba (canned chickpea liquid)

• 1/2 cup plain vegetable oil

• 3/4 cup brown sugar

• 2 teaspoons pure vanilla extract

• 1 1/3 cups all purpose flour

• 1 teaspoon cinnamon

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground nutmeg

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup vegan chocolate chips + 2 tablespoons to sprinkle on top before baking (optional)

Directions

• Preheat oven to 350°.
• Prepare one 8 inch loaf pan or two smaller loaf pans by spraying with vegetable oil spray or butter lightly.
• Trim ends off zucchini. Cut to fit feed tube vertically and insert the shredding disc to your food processor. Stand upright and shred. Alternately, you can shred manually on a box grater.
• Using the metal blade in your food processor bowl, process aquafaba, oil, sugar and vanilla until smooth, about 15 seconds. Alternately, you can mix by hand with a whisk in a bowl or use a hand or stand mixer.
• Add dry ingredients and pulse for 5 pulses or mix until just combined by hand. Add nuts and chocolate chips and zucchini and mix by hand until combined.
• Pour into prepared pans and smooth the top. Sprinkle additional chips on top if desired. Bake for 35-40 minutes for one loaf pan or 25-30 minutes for two smaller pans.

Notes

• These freeze really well so that’s why I make two smaller loaves so I can freeze one for later.
  
• Feel free to eliminate the nuts and chocolate completely if you wish. I sprinkle a few chips on top before baking as some don’t like to frost their loaves.
  
• This could be made in an 8” square pan if you don’t want to bake them as loaves.

Did you make this?

Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan

Pin this recipe!

Follow @bigboxvegan on Pinterest

Like Big Box Vegan on Facebook!

Follow us on Facebook