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Vegan Zucchini Bread

It’s zucchini time. Have you been squashed yet? You know…squashed is when neighbors and coworkers drop some of their extra zucchini on you. A nice gesture, unless you have your own pile of zucchini to deal with.

I’m always happy to come by some zucchini since I love to play around in the kitchen. Today I decided to tinker with my Zucchini Muffin recipe. I made changes to the recipe to veganize it and to make it into a loaf shape.

To make the best zucchini bread, start with small or medium fresh zucchini. Large zucchini can be full of seeds and aren’t as good to bake with. Finely shred the zucchini. (I use the small holes of a box grater.)

Zucchini bread loves chocolate. I didn’t have any chocolate chips so I decided to add roasted cacao nibs to the loaf. Cacao nibs are bits of husked cocoa beans. They are unsweetened and have intense chocolate flavor and a crunchy texture. Cacao nibs can be purchased raw or roasted.

For added flavor and crunch stir in toasted walnuts along with the cacao nibs.

Vegan Zucchini Bread
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
1/2 cup organic evaporated cane sugar or sucanat
1/4 cup virgin unrefined coconut oil, melted (liquid)
1/4 cup unsweetened applesauce
1 cup finely shredded zucchini
1 1/2 teaspoons pure vanilla
1/2 cup chopped toasted walnuts or pecans
2 tablespoons roasted cacao nibs

Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger; mix well. Set aside.

Sir together almond milk and vinegar; let stand 2 minutes until thickened. In medium bowl mix almond milk mixture, sugar, coconut oil, applesauce, zucchini and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts and cacao nibs. Spread batter evenly in pan.

Bake 50 to 60 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.

Makes 1 loaf (16 slices)

Tip: This hearty whole grain zucchini bread is lightly sweetened. If you prefer a sweeter loaf you may want to increase the sugar to 3/4 cup or use 1/2 cup chocolate chips in place of the cacao nibs.

Recipe Links:
Vegan Zucchini Bread Muffins from Weekly Bite
Vegan Banana Bread

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code

{ 6 comments… add one }

  • Tres Delicious August 20, 2011, 5:46 pm

    Great dieting bread! That’s perfect for my diet program and looks awesome too.

  • Jill January 9, 2012, 10:22 pm

    Hi,

    I live in Japan and cannot find apple sauce. I know I could make my own and have done so, but this is not always possible. Could you please tell me if there is a substitute that can be used for applesauce. Also, is this a substitute for eggs or oil in recipies.

    I am also interested if you know if you can use amasake (sweet rice wine — but can be made so that it does not ferment and hence there is no alcohol content) as a sweetener for baking instead of sugar and if so, what is the appropriate amount.

    Last question for now, I was just thinking of trying to make a vegan ice cream and saw your recipie for the mango ice cream! I am thinking of some other flavors to make as mangoes are not in season and hard to find in Japan now. In addition to the almond milk is coconut milk necessary in order to get the ice cream consistency that milk and cream combination provide?

    Appreciate your taking the time to reply.
    Sincerely,
    Jill

  • Jen January 21, 2012, 6:18 pm

    Hi Jill-
    Thanks for commenting. Here are some thoughts on your questions:
    -For the vegan zucchini bread you could try mashed ripe banana in place of the applesauce.
    -There are substitutes for eggs in recipes, but it really depends on the type of recipe you are making. In baked goods like muffins and quick breads, mashed ripe banana or applesauce can usually be substituted with good results.
    -Oil is a necessary ingredient in many recipes. Rather than omitting oil completely you may want to experiment with cutting down the amount used.
    -I have not used amasake, so do not know how it performs in baked goods.
    -Vegan ice cream can be tricky. If you don’t use enough fat and sweetener it can turn out very icy. The choice of fruit also matters- mango is sweeter and lower in water than other fruits, so the ice cream is less icy.
    Thanks,
    Jen

  • Farrah June 8, 2012, 8:13 am

    This is the best zucchini bread I’ve ever had!! I love the addition of cacao nibs! Can’t wait to check out the rest of your recipes. Thanks!

  • Sharon B July 14, 2013, 9:41 pm

    Love your recipe site! Do you have a FB page?

  • Mary July 25, 2014, 11:34 am

    Baked two loaves of this bread yesterday (using pecans and choc chips); ate a slice hot out of the oven and was all like, “Meh .. zucchini bread.” Wrapped the loaves, let them sit overnight and ate another slice of bread this morning and was “OMG! This is the Best. Zucchini. Bread. Ever!” For real .. I’m kicking my old, non-vegan, recipe to the curb. Thanks for baking and sharing! :)

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