This classic vegan zucchini bread is just perfect for breakfast or with a hot cup of coffee. Shredded zucchini and basic pantry staples come together in this bread, making it a gem among quick bread recipes. We love this cut into thick slices and slathered with some nut butter.
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During my last trip to the market, I found fresh zucchinis and I simply could not resist them. This explains why this is the third zucchini recipe in a row.
Yes, after some creamy mango zucchini smoothie and a light zucchini and coconut milk curry, I baked this beautiful vegan bread with shredded zucchini.
This quick bread is a tad dense when compared to other breakfast sweet breads like the classic banana bread. Since this has no eggs, bananas or dairy, the texture is not like that of an airy cake.
But it more than makes up for in terms of taste and flavor. This is the perfect way to make use of those summer zucchinis.
All purpose flour works well in most egg-free recipes and that applies here too. While I do love gluten-free flour and whole wheat flour in baking, I found after multiple attempts that good old plain flour works best for this recipe.
Zucchini is what makes or breaks this bread. Since it is a vegetable with so much water content, it has to be squeezed dry before tossing it into the batter. Skip the squeezing part and your bread will take forever to bake. Also, it will fall apart seconds after slicing the baked bread.
To squeeze zucchini easily, add shredded zucchini to a nut milk bag and squeeze like your life depends on it. Collect the squeezed water and use it in soups or stock. Measure your zucchini only after squeezing all the water out.
This is a recipe free from refined sugar. It uses a combination of agave nectar and jaggery powder. You can substitute agave with maple and jaggery with coconut sugar in a pinch. Raw cane sugar or dark brown sugar will work as well.
Regular ingredients- baking soda and baking powder work their magic. Always check the expiry of your soda bicarb and baking powder before you begin baking to avoid baking disasters.
Spices and aromatics
I m a huge fan of cinnamon. So it obviously is my first choice. I added ground cinnamon to add more flavor. The sweet cinnamon makes the bread smell heavenly while it bakes. Other than this, the classic vanilla is something without which baking is impossible.
Since this is a vegan recipe, canola oil or sunflower oil works best. You can also use melted extra virgin coconut oil or melted vegan butter instead too.
Plant based milk for the win! Almond milk and oat milk are the best choices for this bread. I went with unsweetened oat milk at room temperature.
Nuts and seeds
To make this a nutritious treat, I added some sprouted nuts and seeds. I used a mix of walnuts, cashews, almonds, pecans and pumpkin seeds. You can use a mix like I did or just use one kind. Almonds and pecans are best!
Chia gel as an egg substitute
Ever since my tryst with gluten-free baking started, chia gel has been my saviour. I applied the same logic here and went with making chia gel by mixing chia seeds and oat milk. I let this sit for 10 minutes for the seeds to bloom. Chia gel works well in place of flax eggs too.
- Squeeze all the water from the zucchini well. This is a very important step.
- The 1 cup of shredded zucchini is measured after the water has been squeezed from it. So once the zucchini has been shredded, first squeeze and then measure this to make up 1 cup.
- I used a greased and parchment lined 9 by 5 loaf pan to bake this bread. You can also transfer the batter into muffin liners and bake them into vegan zucchini muffins.
- While I used a stand mixer to bake this gorgeous bread, you can use a hand-held mixer or a balloon whisk to mix the batter as well.
- We love nuts and seeds and it was automatic for me to add them. You can also add chocolate chips, some dried fruit or even fresh blueberries in this bread.
- Use a mix of 120 grams plain flour and 60 grams whole wheat flour instead of 180 grams plain flour if you are particular about using flour.
- Ground ginger and ground cardamom are amazing with zucchini too. Use these instead of cinnamon.
Shelf life, storage & freezing
This bread keeps well at room temperature for 1.5 days. Slice it and place in an air-tight container, preferably stainless steel or glass. In the fridge, this lasts for upto 1 week. Store in a fridge safe air-tight container.
To freeze this quick bread, wrap them tightly in foil or cling wrap. Put the wrapped bread in a Ziploc or any freezer safe bag. Thaw at room temperature and enjoy them all year round.
Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
Prepping the zucchini
Wash and pat dry the zucchini. Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch. Set aside.
Making chia gel
To the bowl of your stand mixer, add chia seeds and oat milk. Mix well and let it sit for 10 minutes. After 10 mins, the seeds would have bloomed and the mixture will be gelatinous. This is our chia gel.
While the chia sits, preheat the oven to 180 C or 350 F. Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.
Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl. Attach the whisk attachment to the mixer. Whisk the mixture until it is well incorporated.
Mixing wet and dry ingredients
Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour. When done, add the nuts and seeds. Using a silicon spatula, gently fold in the nuts into the batter.
Baking the bread
Pour the batter into the lined loaf pan and bake in a preheated oven at 350 F (180 C) for 40 to 45 minutes or until a toothpick inserted comes out clean.
When the bread is done baking, let it cool on a wire rack. Wait for the bread to cool completely. Invert the bread upside down and slice through with a serrated knife.
Vegan Zucchini Bread
- ¾ cup unsweetened oat milk
- 3 tablespoon chia seeds
- ¼ cup canola oil
- ¼ cup agave
- 1 teaspoon vanilla extract
- ⅔ cup powdered jaggery
- 1 cup shredded and squeezed dry zucchini
- 180 grams flour
- 1.5 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mixed nuts and seeds please read the blog post for more details
- 1 teaspoon melted vegan butter/ canola oil for greasing the pan
- Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
Prepping the zucchini
- Wash and pat dry the zucchini.
- Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch.
- Set aside.
Making chia gel
- To the bowl of your stand mixer, add chia seeds and oat milk.
- Mix well and let it sit for 10 minutes.
- After 10 mins, the seeds would have bloomed and the mixture will be gelatinous.
- This is our chia gel.
- While the chia sits, preheat the oven to 180 C or 350 F.
- Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.
- Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl.
- Attach the whisk attachment to the mixer.
- Whisk the mixture until it is well incorporated.
- Mixing wet and dry ingredients
- Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour.
- When done, add the nuts and seeds.
- Using a silicon spatula, gently fold in the nuts into the batter.
Baking the bread
- Pour the batter into the lined loaf pan.
- Bake in a preheated oven at 350 F (180 C) for 40 minutes or until a toothpick inserted comes out clean.
- When the bread is done baking, let it cool on a wire rack.
- Wait for the bread to cool completely.
- Invert the bread upside down and slice through with a serrated knife.v
More Zucchini Recipes
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