Deliciously Moist Vegan Zucchini Bread: Your New Favorite Plant-Based Sweet Treat
Indulge in the irresistible softness and delightful spice of this homemade Vegan Zucchini Bread. Packed with fragrant cinnamon, warm nutmeg, crunchy toasted walnuts, and fresh grated zucchini, every slice promises a perfectly moist and spongy texture. You’ll be amazed at how simple it is to bake this incredibly delicious sweet bread!
Zucchini is a true superstar in my kitchen, making frequent appearances in a variety of dishes. I’ve enjoyed it grilled to perfection, tucked into savory tacos, and layered into comforting lasagna. While its versatility in savory meals is undeniable, my absolute favorite way to utilize this humble squash is in baking. From muffins and cakes to cupcakes and, most recently, countless batches of this phenomenal Vegan Zucchini Bread, it consistently delivers incredible results.
There’s something truly special about a freshly baked loaf of homemade zucchini bread. It boasts an exquisitely spongy and super moist interior, reminiscent of a decadent cake, all encased within a perfectly crisp, golden-brown exterior. Infused with the comforting aromas and flavors of cinnamon, ground nutmeg, and allspice, this bread achieves a harmonious balance of sweetness and spice, without ever feeling overpowering or excessively rich. It’s a delightful treat that captures the essence of home baking.
Beyond its incredible taste, making your own zucchini bread is an excellent way to put a surplus of garden zucchini to good use. If you find yourself with an abundance of this versatile vegetable, turning it into a sweet bread is a fantastic solution. Moreover, it’s a clever and delicious method to encourage even the pickiest eaters—both children and adults alike—to enjoy fresh vegetables. So, to recap: this vegan zucchini bread helps you utilize fresh produce, offers a cake-like indulgence, and provides a convenient and satisfying option for breakfasts and snacks for days to come. It’s a win-win-win!
What Makes This The Absolute Best Vegan Zucchini Bread?
Calling a recipe “the best” is a bold claim, but this vegan zucchini bread truly lives up to the hype. It delivers all the fluffiness, sweetness, and deliciousness you’d expect from traditional zucchini bread, without any animal products. Here’s why this recipe stands out:
- Unbelievably Moist and Fresh: We elevate the freshness factor by incorporating applesauce as a partial substitute for oil, which not only adds natural sweetness but also contributes significantly to the bread’s incredible moisture. Using freshly grated zucchini – perhaps even from your own garden – ensures a vibrant flavor and an extra tender crumb. It’s truly wonderful to create a treat that feels wonderfully indulgent yet is surprisingly wholesome!
- Effortlessly Simple to Prepare: This recipe is designed for ease and convenience. The primary steps involve combining the wet ingredients, then folding in the dry, and finally incorporating the zucchini and any desired add-ins. The entire preparation process takes no more than 20 minutes before it’s ready for the oven. While waiting for it to bake requires a bit of patience, the hands-on time is minimal, making it perfect for bakers of all skill levels.
- Customizable with Your Favorite Add-ins: This recipe is a fantastic canvas for your culinary creativity. While toasted walnuts are highly recommended for their delightful crunch and nutty flavor, feel free to experiment with other additions. Consider chocolate chips for a sweet twist, dried cranberries for a touch of tartness, or even a sprinkle of extra cinnamon or pumpkin pie spice for more warmth. Make this versatile recipe truly your own!
- Dietary Friendly & Adaptable: As a completely vegan recipe, it’s perfect for those following a plant-based diet or looking to reduce their dairy and egg consumption. Furthermore, it can easily be adapted for gluten-free diets by simply using a high-quality gluten-free all-purpose flour blend, making it accessible to even more people without compromising on taste or texture.
- Perfect for Any Time of Day: Whether you’re looking for a delightful breakfast, a satisfying snack with your afternoon tea, or even a light dessert, this vegan zucchini bread fits the bill. Its comforting flavors and hearty texture make it a welcome treat at any moment.
Essential Ingredients for Your Vegan Zucchini Bread
Now that we’re all eagerly anticipating a warm, tender slice of homemade zucchini bread, let’s gather all the necessary ingredients. Each component plays a crucial role in achieving the perfect flavor and texture. Here’s what you’ll need to round up:
- Sugar: I prefer using cane sugar for its fine texture and consistent sweetness. However, feel free to substitute with regular granulated sugar or even brown sugar for a deeper, more molasses-like flavor, if that’s what you have on hand. Sugar not only sweetens but also contributes to the bread’s tender crumb and golden crust.
- Oil: A neutral-flavored oil such as sunflower oil, canola oil, or melted coconut oil (ensure it’s melted before incorporating) is essential. Oil provides the critical moisture that makes this zucchini bread so incredibly soft and spongy. It also helps to carry the flavors of the spices throughout the bread.
- Vanilla Extract: This is a non-negotiable for amplifying the sweet and comforting flavors in the bread. A high-quality vanilla extract or an equal amount of vanilla paste will infuse your bread with a rich, aromatic depth that truly enhances the overall taste.
- Flour: All-purpose flour is my go-to for this recipe, providing a reliable structure and texture. If you’re looking for a gluten-free option, a good quality gluten-free all-purpose blend can be used. Remember to sift the flour before adding it to the mixture; this simple step aerates the flour, preventing clumps and resulting in an even fluffier, lighter loaf.
- Baking Powder: This acts as our primary leavening agent, ensuring that your zucchini bread rises beautifully and achieves that desirable airy texture. Always check that your baking powder is fresh for optimal results.
- Sea Salt: A touch of sea salt is vital for balancing the sweetness and enhancing all the other flavors in the bread. If you’re using finer table salt, be sure to use slightly less as it is more concentrated.
- Spices: The trio of cinnamon, ground nutmeg, and ground allspice creates the signature warm, inviting flavor profile of this zucchini bread. These spices complement the zucchini perfectly, adding a cozy, autumnal feel to every bite.
- Applesauce: This is a key vegan ingredient that serves multiple purposes. It acts as a binder, helps thicken the batter, and significantly contributes to the bread’s moisture content, allowing us to reduce the amount of oil needed. Its natural sweetness also supports the overall flavor balance.
- Walnuts: Chopped and toasted walnuts add a wonderful crunch and a rich, nutty flavor that pairs exquisitely with the other ingredients. While optional, I highly recommend including them for that extra textural and flavor dimension.
- Grated Zucchini: The star of the show! It’s crucial not to press or drain your grated zucchini. All that natural water content from the zucchini is essential for achieving the perfect batter consistency and the ultra-moist interior of the finished bread. Trust the process; the moisture will be absorbed as the batter rests.
How to Make Deliciously Moist Vegan Zucchini Bread: A Step-by-Step Guide
Get ready to bake a loaf that will impress everyone! Follow these simple instructions for the perfect vegan zucchini bread.
Step 1: Preheat the Oven and Prep Your Pan
Begin by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Lightly spray a standard 9×5-inch loaf pan with an oil spray, or line it with parchment paper for easy removal. Set the prepared pan aside.
Step 2: Combine Wet Ingredients
In a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, add the cane sugar, your chosen oil (make sure coconut oil is melted if using), and vanilla extract. Whisk these ingredients together on low speed for about 2-3 minutes. Continue mixing until the mixture is thoroughly incorporated and appears smooth and slightly emulsified. Don’t forget to scrape down the sides of the bowl periodically to ensure everything is evenly combined.
Step 3: Mix the Dry Ingredients Separately
In a separate, small bowl, combine all your dry ingredients: the sifted all-purpose flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Stir them together with a whisk or spoon until they are well combined. This step is crucial for ensuring that the leavening agents and spices are evenly distributed throughout the batter, preventing pockets of unmixed ingredients.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture into the wet ingredients. Mix on medium speed with a stand mixer, or continue with a whisk, just until everything is incorporated. This usually takes less than a minute. At this stage, the batter will appear quite thick and somewhat dry, which is completely normal. Be careful not to overmix, as overworking the gluten in the flour can lead to a tough loaf. Scrape down the sides of the bowl again to ensure all ingredients are fully integrated.
Step 5: Incorporate Zucchini, Applesauce, and Walnuts, Then Rest
Now, gently fold in the applesauce, the grated zucchini (remember, do not press or drain it!), and the toasted walnuts using a spatula. Mix until just incorporated. Once everything is combined, let the batter rest for approximately 10 minutes. This resting period is crucial as it allows the zucchini to release additional liquid, which will then be absorbed by the flour, resulting in a smoother, more liquid-like batter. After resting, stir the batter again. It will still be thick, but noticeably smoother and more fluid than before.
Step 6: Bake to Golden Perfection
Pour the rested batter evenly into your prepared loaf pan. Use your spatula to gently smooth down the top for a professional finish. Place the loaf pan on the middle shelf of your preheated oven and bake for approximately 60 minutes. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs attached, indicating it’s cooked through but still wonderfully tender.
Step 7: Cool and Enjoy!
Once baked, carefully remove the loaf pan from the oven. Allow the bread to cool in the pan for about 10 minutes. This critical cooling period allows the bread to firm up and set, making it less likely to crumble when removed. After 10 minutes, gently transfer the bread to a wire rack to cool completely. You can do this by placing the wire rack over the top of the pan, then carefully flipping it over and lifting the pan away. Gently turn the bread right side up on the rack. Allowing it to cool completely ensures the best texture and prevents it from becoming gummy. Once fully cooled, slice as desired and savor every tender, spiced bite!
Expert Tips for Baking Your Best Vegan Zucchini Bread
Achieving a perfect loaf of vegan zucchini bread is easy with a few key techniques. Keep these tips in mind for consistently delicious results:
- Toast Your Nuts First (Optional but Recommended): If you plan to include walnuts (or any other nuts), toast them before adding them to the batter. Simply spread them in a lightly oiled pan over medium-high heat for 2-4 minutes, or until fragrant. Immediately transfer them to a baking sheet or cutting board to cool completely. You can chop them before or after toasting, depending on your preference. Toasting enhances their flavor and adds a deeper crunch.
- Don’t Skip the 10-Minute Batter Resting Time: This step is absolutely crucial for the final texture of your zucchini bread. Allowing the batter to rest for 10 minutes (and up to 20 minutes if needed) gives the grated zucchini time to naturally release its liquid. This liquid then hydrates the flour, resulting in a smoother, more cohesive batter and an incredibly moist, tender crumb in the baked bread. Set a timer so you don’t forget!
- Do NOT Press or Blot the Zucchini: Unlike some recipes where you might squeeze excess water from vegetables, for this zucchini bread, you want to retain all that precious moisture. The water from the grated zucchini is integral to the batter’s consistency and ensures the bread stays super moist. This is why the resting period is so important.
- To Peel or Not to Peel Zucchini? You absolutely do not have to peel the zucchini before grating it. The skin is thin and softens beautifully during baking, becoming imperceptible in the finished bread. It also adds a tiny bit of extra fiber and nutrients. If you prefer, or if your zucchini has a very thick skin, you can peel it, but it’s purely a matter of aesthetic preference and not necessary for success.
- Avoid Over-Mixing the Batter: Once you combine the wet and dry ingredients, mix only until everything is just incorporated. Over-mixing develops the gluten in the flour too much, which can lead to a tough, dense, and chewy bread instead of the desired soft and spongy texture. A few lumps in the batter are perfectly fine.
- Allow for Proper Cooling in the Pan: Resist the temptation to remove the bread from the pan immediately after baking. The bread is still quite delicate when hot and can crumble or fall apart easily. Allowing it to cool in the pan for at least 10 minutes gives it time to firm up and set its structure, making it much easier to transfer to a wire rack without damage.
- Check for Doneness Accurately: While the baking time is a good guide, oven temperatures can vary. To ensure your bread is perfectly baked through, insert a wooden skewer or toothpick into the center of the loaf. It should come out with a few moist crumbs clinging to it, but not wet batter. If it comes out clean, it might be slightly overbaked, but still delicious!
How to Properly Store Your Vegan Zucchini Bread
To keep your delicious vegan zucchini bread fresh and moist, proper storage is key. Once completely cooled, store the entire loaf or individual slices in an airtight container at room temperature for up to 3 days. For a slightly longer shelf life, you can refrigerate it, stored in the same manner, where it will remain fresh for an additional 2-3 days. Always ensure it’s fully cooled before storing to prevent condensation and sogginess.
Can I Freeze Vegan Zucchini Bread?
Absolutely! This vegan zucchini bread freezes beautifully, making it perfect for meal prep or enjoying a taste of summer zucchini year-round. Once the bread has cooled completely, you can freeze it whole or sliced. For best results, wrap the loaf tightly in plastic wrap, then an additional layer of aluminum foil, or place slices in a single layer in a freezer-safe bag or airtight container. It will maintain its quality in the freezer for 2-3 months. When you’re ready to enjoy, simply thaw at room temperature or gently warm individual slices in the microwave or oven.
Easy Vegan Zucchini Bread
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Ingredients
- 1 cup cane sugar, (200g)
- ½ cup oil, (100g) if using coconut oil, ensure it’s melted – I used sunflower oil
- 2 tsp vanilla extract, or paste
- 2 ¼ cups all-purpose flour, (280g), sifted
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup applesauce
- 1 cup walnuts, chopped and toasted (toasting optional)* (112g)
- 1 cup grated zucchini, do not press or drain (about 162g)
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the sugar, oil and vanilla extract. Mix together with a whisk for about 2-3 minutes on low speed until fully incorporated. Scrape down the sides as needed.
- In a small bowl, stir together the flour, baking powder, sea salt, cinnamon, ground nutmeg, and ground allspice. Add into the wet ingredients for a minute on medium speed or with a whisk until just incorporated, typically less than a minute. The batter will be thick and dry (this is normal at this stage). Scrape down the sides again.
- Add in the applesauce, grated zucchini and the walnuts and mix until incorporated. Using a spatula is easiest. Let the batter rest for about 10 minutes until the zucchini releases some more liquid, then stir again. The batter will still be thick, but a lot more smooth now and more liquid-y.
- Pour the batter into the loaf pan and use your spatula to smooth down the top.
- Bake the zucchini bread on the middle shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs.
- Remove from the oven and allow to cool for 10 minutes in the pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place the bread on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Irresistible Vegan Baking Ideas to Try
If you’ve fallen in love with this vegan zucchini bread, you’ll be thrilled to discover more easy and delightful vegan baking recipes. Expand your plant-based baking repertoire with these fantastic ideas:
- Rich & Decadent Vegan Chocolate Cake
- Chewy Vegan Oatmeal Chocolate Chip Cookies
- Fluffy & Tender Vegan Scones
- Wholesome Pecan Banana Bread (Vegan & Gluten-Free)
- Creamy Vegan Chocolate Frosting