Vegan Zucchini Bread

5 from 44 votes

Bake a loaf of delicious vegan zucchini bread! This loaf is tender and delicious, infused with the goodness of fresh zucchini and whole wheat flour.

Prep Time20

Cook Time1

Total Time1

Course: Breakfast/Brunch/Dessert

Cuisine: American

Diet: No Added Oil, Vegan, Vegetarian

Servings: slices

Calories: 160kcal

3 cups whole wheat pastry flour (or use half whole wheat flour and half all purpose or all purpose only)
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
3 teaspoon cinnamon (use cloves or ginger, or a mix, for a nice variation)
3 tablespoon flaxmeal
4 tablespoon avocado oil or any neutral oil
2 cups sugar (preferably an unrefined sugar like coconut sugar or maple syrup)
¾ cup applesauce
1 tablespoon pure vanilla extract
2 ¼ cups zucchini (grated. About two medium zucchini)
1 cup walnuts (lightly toasted, then chopped. Pecans would work too)

Preheat the oven to 325 degrees
Whisk the flaxmeal with 9 tablespoon water in a large bowl. Add to it the oil, sugar, applesauce and vanilla and whisk well.
Add the flour, baking soda, baking powder and salt to the bowl and mix together just until everything comes together, then stir in the zucchini and the nuts.
Grease and flour two loaf pans. Divide the batter equally between the two and smooth down the top.
Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Continue cooling on a rack.

Stir 1 cup chocolate chips into your bread instead of walnuts for a kid-friendlier version.