Fluffy Vegan Zucchini Bread Recipe
Ingredients:
1 ½ cups grated zucchini (not squeezed)
1 ¾ cups all-purpose flour (or use half whole wheat)
¾ cup cane sugar or coconut sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (optional)
¼ tsp nutmeg (optional)
⅓ cup neutral oil (like canola, sunflower, or melted coconut oil)
⅓ cup plant-based milk (like almond, soy, oat)
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup vegan chocolate chips
¼ cup shredded coconut
Instructions:
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
In a small bowl, mix the plant milk with the apple cider vinegar. Let sit for 5 minutes to curdle (this makes vegan “buttermilk”).
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the oil, vanilla, and vegan buttermilk to the dry ingredients. Stir just until combined (do not overmix).
Fold in the grated zucchini and any optional add-ins (nuts, chocolate, etc.).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, lightly cover with foil.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
Store leftovers wrapped at room temp for 2 days or refrigerate for up to 5 days.
Freezes well! Wrap tightly and freeze for up to 2 months.
