Strainer or clean dish towel for draining liquid from zucchini
Large spoon or silicone spatula for stirring
Oven-proof loaf pan
½cupvegan butter melted
2vegan egg replacer equivalent to 2 eggs using egg replacer
Preheat oven to 325℉
Rinse zucchini and grate (with peel), using the larger holes on a box grater. Strain or press out excess moisture with a clean dishtowel or paper towels. Set aside.
Combine all dry ingredients in a medium to large mixing bowl.
Create a well in the middle of the dry ingredients.
Pour wet ingredients in the well and combine with dry.
Add the grated zucchini plus any add-ins (walnuts, etc.)
Hand mix everything with a large spoon or spatula (not whisk) until just combined. Don’t over-stir. Batter will be thick.
Pour or spoon batter into a greased & lightly floured oven-proof loaf pan.
Bake on middle rack at 325℉ for 60-65 minutes. Check at 60 minutes.
Remove from oven and cool on a rack for about 20 minutes.
Run a small knife around the sides of the loaf. Turn upside down and tap on the bottom of loaf pan to dislodge the bread. If it doesn’t drop out easily, place a clean dish towel on a cutting board and gently tap the rim of the pan (upside down) flatly on the board. That should be enough to make the loaf fall out.
Slice the bread into 1 to 1-½ inch slices. Enjoy!
It’s important to squeeze out the excess water in the grated zucchini or it may add too much moisture to your bread. I find the easiest method is to sandwich the grated zucchini in a clean dish towel or between layers of paper towels and press down to absorb the extra water.
Use a big spoon or spatula to stir the batter, not a whisk, as the batter is thick. Mix ingredients until just thoroughly combined, but be careful not to over-stir the batter, which can cause the zucchini bread texture to become tough.
🥕SubstitutionsIf you need to replace some ingredients, here are some ideas:
Vegan Butter – if you prefer to avoid using butter, this recipe can be prepared oil-free by replacing the melted butter with an equal amount of applesauce. I have personally tried this and can tell you the bread turned out moist and delicious, but with a very noticeable apple flavor and aroma, unlike the original recipe.
Sugar – the traditional version of this recipe specifies granulated sugar, which honestly, I prefer in texture. I have also made this zucchini bread with coarse raw sugar that resulted in a crispy, caramelized coffee-cake like top. I have not tried making this recipe with date or coconut sugar or liquid sweeteners like maple syrup or agave nectar. I imagine they could work but would likely alter the texture and flavor of the zucchini bread. If you decide to give any of those a go, I would love to hear about it!
🥕Variations And Add-InsIncluding one or two of these extras will add even more flavor & texture! Try to keep it to no more than a total of ¾ cup combined.
Walnuts (my favorite)
Carrot – grated
Lemon or orange zest
Dates – chopped
Cranberries – dried or fresh
Cherries – dried
Chocolate Chips – vegan
🥕StorageStore leftover zucchini bread in an airtight ziplock bag, wrapped in food grade plastic wrap or in an airtight container up to 3 days. Store frozen in a freezer-proof bag or airtight container up to 3 months