Moist Vegan Zucchini Bread That Stays Soft for Days

I made this vegan zucchini bread for my sister’s garden party last month. The zucchini made the bread moist, and she said it was the best way to use up her garden harvest.

Easy Vegan Zucchini Bread

This zucchini bread is enriched with spices, making it fragrant and inviting. The addition of nuts or chocolate chips can elevate the flavor profile, and it takes about 60 minutes to prepare and bake, yielding a loaf that serves 8 people.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup brown sugar or coconut sugar
• 1/2 cup vegetable oil or applesauce
• 1/2 cup almond milk or any non-dairy milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup dark chocolate chips (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Prepare the Zucchini: Grate the zucchini, place it in a clean kitchen towel, and squeeze out excess moisture.
3. Mix Wet Ingredients: In a large bowl, combine the oil (or applesauce), almond milk, vanilla extract, and sugar. Whisk until well blended.
4. Combine Dry Ingredients: In another bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Add Zucchini and Optional Ingredients: Gently fold in the grated zucchini and any optional ingredients like nuts or chocolate chips.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy your moist vegan zucchini bread!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 180kcal
• Fat: 8g
• Protein: 3g
• Carbohydrates: 25g

I keep the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The bread stays soft, and I let chilled slices come to room temperature for fifteen minutes before serving.