Healthy Vegan Zucchini Bread
With freshly grated zucchini, apple sauce, and allspice, this deliciously easy-to-make zucchini vegan bread can be enjoyed for breakfast, snack, or even dessert. It's moist and satisfying without being overly sweet.
Servings: 10 servings
Calories: 142kcal
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- 1/4 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup apple sauce
- 1/4 cup apple juice concentrate (thawed & undiluted)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1/4 cup chopped walnuts (optional)
Instructions
- Begin by preheating your oven to 350°F.
- Wash your zucchini well. I like to leave the peelings on and highly recommend it because grated zucchini can get pretty mushy if you don't. It also adds lots of fiber.
- After washing the zucchini well, grate it whole on a cutting board or in a bowl. You'll notice that it is full of water which will be great for keeping this bread moist.
- In a large mixing bowl, add the dry ingredients--flour, baking powder, baking soda, cinnamon, and allspice and whisk together.
- In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup, and vanilla.
- Pour the well-blended wet ingredients into the larger bowl with the dry ingredients. Add walnuts, if using.
- Add the grated zucchini to the bowl and mix well.
- Pour the batter into a baking loaf pan that is lined with parchment paper to prevent sticking, or use a silicone baking pan that requires no oil.
- Place in the preheated oven and bake for approximately 50 minutes.
- About 40 minutes into cooking, test for doneness. To do this, insert a toothpick into the center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
- Remove from oven when done, allow to cool, and serve warm.
Video
Notes
Tips & Suggestions:
Gluten-Free- Though I haven't tried it, I'm sure it can. Minimalist Baker has a gluten-free baking guide that can help with that.
Make Muffins- Simply use a muffin pan instead of a loaf pan and reduce the cooking time to about 25 minutes. Remember to check around the 20-minute mark for doneness using the tips above. Be sure to try my Chocolate Zucchini Oil-Free Muffins.
Apple Concentrate- To replace the concentrate, you can use apple juice undiluted. The bread won’t be quite as sweet, because apple juice concentrate is much sweeter, but it still will be good.
Storage- Store in an airtight container in the refrigerator, and it lasts for up to a week. This recipe freezes well in an airtight container for about 3-4 months.
Nutrition
Calories: 142kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Fiber: 3g | Sugar: 8g