Plant-Based Zucchini Bread

This Plant-Based Zucchini Bread Recipe is a simple snack that’s perfect for using up fresh squash! Minimal prep time is required for this easy quick bread, making it perfect for midweek snacking or a healthy breakfast. Customizable and whole grain!

How to Grate Zucchini for Bread

There are two primary methods for grating zucchini:

1. By hand: Stand a box grater on top of a plate and hold the squash perpendicular. Run the zucchini up and down the largest sizest holes, letting the shreds collect inside the grater on the plate.
2. With a food processor: Use the circular shredder attachment blade of your food processor. Feed long wedges of the zucchini down the tube in the lid, letting the blade run to shred the squash into evenly-sized pieces.

Plant-Based Zucchini Bread FAQs

Do you need to peel zucchini before adding to bread?

No – zucchini is very thin skinned so there is no need to peel it before using it in most recipes.

Can I use yellow squash in place of zucchini? Are they the same?

Yes, yellow squash will work in place of zucchini for bread. Be sure to choose a medium-sized, young yellow squash with a similarly thin skin. They are not exactly the same, thought often used in a similar manner. Color is the easiest differentiator – zucchini are a bright and sometimes variegated green while yellow squash have a consistently golden hue. Zucchini is mainly straight from top to bottom, while yellow squash can have a more rounded and pear-shaped end.

Can I freeze zucchini and use it for bread later?

Yes. To freeze zucchini, place it in a flat layer in a reusable plastic bag or thin, sealed container. To use, let it thaw to room temperature, where a lot of its natural moisture will be released. Proceed with draining it fully and squeezing out the rest of the water in a clean kitchen towel.

What is the best kind of pan for making zucchini bread?

A  9×5 or 8×4 loaf pan will work best when making zucchini bread at home. If you do not have a loaf pan, this recipe can be made in an 8 x 8 square pan but will be ready in 35 -40 minutes as opposed to 55-60. The material your pan is made of can also impact how long it takes to cook. Glass, for example, will take more time to heat up but will also retain heat much longer once out of the oven. An aluminum pan will be quicker to come to temperature and cool. For best results, cook to the visual indicators described in the recipe (such as a dry tester and a springy top).

How do I store zucchini bread?

To store zucchini bread, place it in a sealed container in the fridge for 5 days. It will last on the counter at room temperature for only 2-3 days, so the refrigerator is best. Before eating, reheat a slice in the microwave for 15 seconds. To serve, top with plant-based butter, honey/agave, or nut butter.

Ways to Customize this Recipe

• Add 1/2 cup walnuts to the batter or on top, for protein and crunch.
• Top with a swirl of almond butter for added flavor.
• Add 1/2 cup chocolate chips or raisins, for additional sweetness.
• Mix in fresh berries for a pop of color.

I hope you enjoy this recipe for homemade vegan zucchini bread! Please let me know in the comments if you give it a try.

Looking for more ways to use zucchini? Try one of these recipes next:

• Skillet Lasagna
• Grilled Veggie Party Sub with Sun-Dried Tomato Pesto 

Plant-Based Zucchini Bread

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★★★★★

5 from 4 reviews

• Author: Emily
• Total Time: 1 hour
• Yield: 11 sliced 1x
• Diet: Vegan

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Description

This Plant-Based Zucchini Bread Recipe is a simple snack that’s perfect for using up fresh squash! Minimal prep time is required for this easy quick bread, making it perfect for midweek snacking or a healthy breakfast. Customizable and whole grain!

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Ingredients

Units USM Scale 1x2x3x

• 2 TBS ground flax seed (or 2 eggs)
• 1 medium-large zucchini
• 1/2 cup neutral oil, like canola or melted refined coconut oil
• 1/3 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup dark brown sugar, packed
• 2 cups whole wheat pastry flour OR 1 cup whole wheat flour and one cup all purpose flour
• 3/4 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped walnuts, optional

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Instructions

1. Begin by mixing your ground flax seeds in a small cup with 5 TBS water. This will act as your egg replacement. Feel free to use regular eggs as well (no need to mix with water). Set aside to gel.
2. Preheat oven to 350 degrees F.
3. Grate zucchini on a box grater until you have about 1 cup, packed. Feel free to do this in the food processor with the grater attachment also. Wrap zucchini to a clean kitchen towel and, holding over the sink, squeeze out as much liquid as possible. This will ensure your bread is not gummy or sunken.  Set aside in towel to continue absorbing water.
4. Add zucchini to a large bowl. Add oil, almond milk, maple syrup, vanilla, and brown sugar. Mix to combine.
5. In a separate bowl, combine flour, sea salt, baking soda, baking powder, cinnamon, and nutmeg. Slowly add dry mixture to wet, carefully mixing until just combined (be careful not to over-mix, as this will develop gluten in your bread which we don’t want). Fold in walnuts if using.
6. Add batter to a greased (or lined) 8×4 loaf pan. Top with more walnuts if desired. Bake for 50 minutes, or until a knife stuck in the center comes out clean. Let cool completely before cutting. Store bread covered in the fridge for 5 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Snack

Nutrition

• Serving Size: 1 slice
• Calories: 221 grams
• Sugar: 11.2 grams
• Sodium: 169 milligrams
• Fat: 10.4 grams
• Saturated Fat: 0.8 grams
• Unsaturated Fat: 9.6 grams
• Trans Fat: 0 grams
• Carbohydrates: 29.1 grams
• Fiber: 3.5 grams
• Protein: 2.7 grams
• Cholesterol: 0 milligrams

Keywords: zucchini, quick bread

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