Amazing Vegan Zucchini Bread

With freshly grated zucchini, apple sauce, vanilla and allspice, this deliciously easy-to-make healthy vegan zucchini bread can be enjoyed for breakfast, snack, or even dessert. It’s moist and satisfying without being overly sweet.

I love this recipe because it is only lightly sweet, yet bursting with flavor. It is sweetened with apple sauce, apple juice concentrate, and maple syrup. No eggs are required at all.

Cooking with Zucchini

Baking with zucchini is the perfect way to use up all that zucchini in the garden during the summer.  It’s so exciting to be able to fill my freezer with loaves of this delicious zucchini bread.

We have neighbors that usually have boat-loads of zucchini in the summer, and they love to share the bounty, which I am very thankful for!

Even if you don’t have a garden, zucchini is relatively inexpensive all year round.

Nutrition in Zucchini

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green.

It has a tender texture with a slightly sweet flavor and, at just 21 calories per cup, it makes a welcome addition to a calorie-controlled diet. Zucchini boasts a rich nutritional profile, and it offers health benefits thanks to its phytonutrients, mineral and vitamin content.–Live Strong

Disclosure: This post contains affiliate links to my favorite Amazon products. If you purchase via my links, I may make a small percentage at no cost to you. Thanks for supporting my content.

Zucchini bread for healthy easy vegan breakfast

Serve as breakfast, snack, or dessert. I really like this healthy vegan zucchini bread served warm!

I often hear people say they need ideas for quick and easy breakfasts, because they don’t have time to make anything in the mornings on their way out the door for work or school. This zucchini bread is a great option.

It can be made over the weekend and eaten for breakfast throughout the week.

Another great thing about this recipe is that it can be frozen and thaws back out deliciously. Whether left out on the counter to defrost naturally or placed in an oven or microwave to speed up the process. Either way, this warm up very well!

To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.

Recipe adapted from  Breaking the Food Seduction by Dr. Neal Barnard, President of Physicians Committee.

Other Great Baking Recipes

• Apple Sauce Cinnamon Muffins
• Sweet Potato Apple Sauce Muffins
• Glazed Vegan Carrot Cake

Plant-Based Starter Kits

Want to go plant-based but not sure where to begin? We have Plant-Based Starter Kits for only $27 that include a book, DVD set, and all the material shown below. Click photo to find out more and how to order.

5 from 2 votes

Print

Zucchini Vegan Bread

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

 

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. 

Course: Dessert

Cuisine: American

Keyword: zucchini vegan bread

Servings: 10 servings

Calories: 247 kcal

Ingredients

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp all spice
• 2 cups shredded zucchini
• 1/2 cup apple sauce
• 1/4 cup apple juice concentrate (thawed & undiluted)
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grate 2 cups of zucchini, which is approximately 2 small.
   
3. Place flour, baking powder, baking soda, cinnamon, and allspice in a large bowl and whisk together.
4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup, and vanilla.
   
5. Add grated zucchini to wet mixture and stir until blended.
6. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir in walnuts, if using.
   
7. Spoon batter into non-stick loaf pan. Bake on center rack of oven for approximately 50 minutes, or until tooth pick inserted into the center comes out clean. Turn bread out onto a cooling rack and let cool completely before slicing or storing.
8. Serve as breakfast, snack, or dessert. I really like it served warm!
   

Nutrition Facts

Zucchini Vegan Bread

Amount Per Serving

Calories 247 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 0.4g 2%

Polyunsaturated Fat 3g

Monounsaturated Fat 0.5g

Sodium 3mg 0%

Potassium 72mg 2%

Total Carbohydrates 43g 14%

Dietary Fiber 7g 28%

Sugars 8g

Protein 8g 16%

Vitamin C 5%

Calcium 4%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.