Zucchini bread is a sweet quick bread made with fresh shredded zucchini and warming spices. Enjoy this vegan and dairy-free version warm with dinner or dessert.
1heaping cupgrated zucchini (from one medium zucchini)see note #1
1 and ½cupall purpose flour
1teaspoonbaking soda
¼teaspoonbaking powder
1 and ½teaspoonground cinnamon
½teaspoonnutmeg
¼teaspoonallspice (optional)
⅛teaspoontable salt
½cuporganic light brown sugar
½cuporganic white sugar
½cupcanola or vegetable oil
½cupnon-dairy milksee note #2
1tablespoonapple cider vinegar or white vinegar
½teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, salt.
In a separate bowl, mix together wet ingredients: white sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, vanilla extract.
Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the grated zucchini.
Lightly grease an 8" x 4" loaf pan. Scoop the zucchini mixture into the bread pan, smoothing as needed.
Bake the bread for 50-60 minutes, until a toothpick inserted in the middle comes out clean. The top should be lightly browned and slightly sticky, but not wet.
Remove the zucchini bread from the oven and let rest for ten minutes. After 10 minutes, turn out onto a cool rack to cool completely.
Slices best when fully cooled. Store bread covered in the fridge for several days.
Video
Notes
To grate zucchini, I use my trusty box grater to grate to hashbrown or matchstick carrots consistency.
Milk: You can substitute soy milk with almond, oat, pea protein milk, etc. Most non-dairy milk options will work, but I do not recommend using canned coconut milk.
I use this bread loaf pan to bake zucchini bread and most other quick breads.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
Add-ins: Fold in any add-ins like chocolate chips, nuts, or dry fruit with the grated zucchini.
To make muffins: You can make muffins instead of a loaf. Line a 12-count muffin tin with liners or lightly grease with cooking spray. Spoon batter into the muffin tins until almost at the top. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.