Vegan Spiced Zucchini Bread
This Vegan Spiced Zucchini Bread is the perfect combination of moist, flavorful, and healthy.Packed with warm spices like cinnamon, nutmeg, and ginger, along with the natural sweetness of zucchini, this plant-based bread is a comforting treat. It's free from eggs and dairy, making it a great choice for vegans and those with dietary restrictions. Whether served as a snack, breakfast, or dessert, it’s a simple and delicious way to enjoy the flavors of fall and beyond!
Equipment
- 1 loaf pan (9x5 inches)
- 1 medium bowl (for dry ingredients)
- 1 large bowl (for wet ingredients)
- 1 whisk (for mixing dry ingredients)
- 1 spatula or spoon (for folding ingredients)
- 1 grater (for zucchini)
- 1 towel or paper towels (for squeezing excess moisture from zucchini)
- 1 measuring cup
- 1 measuring spoons
- 1 cooling rack (for cooling bread)
Ingredients
- 2 cups all-purpose flour or preferred flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 2 medium zucchinis about 2 cups grated
- ⅓ cup maple syrup or coconut sugar
- ½ cup unsweetened plant-based milk e.g., almond, soy, oat
- ¼ cup applesauce or mashed banana
- 1 tsp vanilla extract
- 1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes to thicken
- ½ cup chopped walnuts or raisins optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean towel or paper towels, gently squeezing out excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine the maple syrup, plant-based milk, applesauce, vanilla extract, and flaxseed meal mixture. Mix well.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the grated zucchini and optional walnuts or raisins.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
Recipe Notes:
- Sweetener Substitution: You can swap maple syrup with agave nectar, coconut sugar, or another sweetener of your choice. Just keep in mind that different sweeteners may alter the bread’s final flavor and texture.
- Storage: Once the bread has cooled, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. You can also freeze slices for up to 3 months.
- Gluten-Free Option: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Add 1 tsp of xanthan gum to help with structure.
- Nuts and Dried Fruit: If you don’t like walnuts, you can replace them with pecans, almonds, or leave them out altogether. Raisins, dried cranberries, or chocolate chips are also delicious add-ins.