Best Vegan Zucchini Bread
This vegan zucchini bread is a moist and tender loaf that uses simple ingredients! Made in just one bowl, it's a delicious quick bread recipe.
Servings 12 Slices
Calories 187kcal
Ingredients
- 1 1/2 cups all-purpose flour gluten-free, if needed * See notes
- 1 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 6 tablespoon oil
- 6 tablespoon yogurt coconut, soy, almond, etc
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded, approximately 1 large zucchini
- 1/2 cup chocolate chips Optional
Instructions
- Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
- In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
- Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.
Notes
* I used Bob's Gluten Free All Purpose Flour.
** I used both coconut palm sugar and brown sugar, and both worked well. White sugar and a sugar free substitute can also be used.
*** Coconut oil, vegetable oil, sunflower oil, and safflower oil
Remember, oven times vary depending on their make. It may take up to 75-80 minutes to cook fully.
TO STORE: Place slices of zucchini bread in a sealable container, and keep them in the refrigerator. It will keep fresh for up to 7 days.
TO FREEZE: Leftover zucchini bread can be placed in a ziplock bag and stored in the freezer for up to 6 months.
Nutrition
Serving: 1Slice | Calories: 187kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Sodium: 185mg | Potassium: 17mg | Fiber: 1g | Vitamin A: 17IU | Calcium: 34mg | Iron: 1mg | NET CARBS: 28g