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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
411 | Calories |
19g | Fat |
60g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 10 to 12 | |
Amount per serving | |
Calories | 411 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 408mg | 18% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 10% |
Protein 3g | |
Calcium 78mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The perfect breakfast or tea time treat during the summer months when zucchini is in season, this is a delicious recipe you'll come back to again and again.
Try making zucchini breads in mini loaf pans instead of standard. Whichever pan size you choose and whether or not you decide to use the crumble topping, you'll love this recipe.
Ingredients
- For the Zucchini Bread
- 3 cups flour ( all-purpose)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons cinnamon (ground)
- 2 cups white sugar
- 3/4 cups vegetable oil (or canola oil)
- 1/4 cup soy milk (or other dairy-free milk substitute)
- 2 teaspoons vanilla extract
- 3 1/2 cups zucchini (grated)
- For the Crumble Topping:
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour
- 1/2 cup oats (quick-cooking)
- 1/4 teaspoon cinnamon (ground)
- 1/4 cup soy margarine (softened)
Steps to Make It
For the Zucchini Bread
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Preheat the oven to 350 F. Lightly grease 4 mini-loaf pans with dairy-free soy margarine or oil. Set aside. (To make 2 (9 x 5-inch) loaves: Preheat the oven to 325 F and lightly grease the pans.)
The Spruce / Julia Hartbeck
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Combine the flour, salt, baking soda, baking powder, and ground cinnamon in a large mixing bowl, until well mixed. Set aside.
The Spruce / Julia Hartbeck
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Whisk together the sugar, oil, soy milk, and vanilla extract in another mixing bowl for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.)
The Spruce / Julia Hartbeck
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Add the wet ingredients to the dry, along with half of the grated zucchini.
The Spruce / Julia Hartbeck
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Mix until well combined, then fold in the remaining grated zucchini.
The Spruce / Julia Hartbeck
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Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full.
The Spruce / Julia Hartbeck
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Sprinkle the optional crumble topping, if using, evenly over the surface of the batter.
The Spruce / Julia Hartbeck
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Bake the loaves. For the mini loaves: bake at 350 F for about 40 to 45 minutes, or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean. For 9 x 5-inch loaves: bake at 325 F for 70 to 80 minutes, or until a toothpick inserted into the center of the loaves emerges clean.
The Spruce / Julia Hartbeck
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Allow loaves (whatever size) to cool completely on a wire cooling rack before removing from the pans.
The Spruce / Julia Hartbeck
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Slice and serve.
The Spruce / Julia Hartbeck
Optional Crumble Topping
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Combine the sugar, flour, oats, and cinnamon in a small bowl until well mixed.
The Spruce / Julia Hartbeck
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Cut in the dairy-free soy margarine using fingers or a pastry cutter, until the mixture resembles large crumbs. Use to top vegan zucchini loaves before baking.
The Spruce / Julia Hartbeck
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