Vegan Zucchini Bread Recipe
Tons of zucchini on your hands? Vegan Zucchini Bread tooooo the rescue! It's tender, it's moist, and it's loaded with cozy cinnamon, sweet brown sugar, coconut oil, and of course, plenty of zucchini!
Servings: 12 slices (1 loaf)
Calories: 179kcal
Equipment
Ingredients
Chia Egg
- 1 tablespoon chia seeds
- 3 tablespoons water
Dry Ingredients
- 1 3/4 cups all purpose flour (whole wheat pastry flour should be fine too)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup almond milk
- 2 tablespoons white vinegar
- 1/3 cup orange juice
- 1/3 cup coconut oil melted
- 2 teaspoons vanilla extract
- 2/3 cups brown sugar packed
- 1 cup grated zucchini loosely packed
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9x5 loaf pan with cooking spray and line it with parchment paper for easily removal.
Chia Egg
- In a small bowl stir together chia seeds and water.
- Let sit for 10-15 minutes.
Dry Ingredients
- In a large bowl, whisk together dry ingredients.
Wet Ingredients
- Whisk together milk - brown sugar.
- Stir in chia egg and grated zucchini.
- Pour wet ingredients into the dry ingredients and gently stir, using a spatula, until *just* combined.
- Don't overmix.
- Pour into prepared loaf pan and bake for 40-50 minutes, or until loaf has cooked all the way through.
- Cool and enjoy!
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Video
Nutrition
Serving: 1slice | Calories: 179kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 203mg | Potassium: 148mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 5.3mg | Calcium: 60mg | Iron: 1.1mg