Vegan Zucchini Bread for Bread Lovers

Vegan Zucchini Bread for Bread Lovers

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
411 Calories
19g Fat
60g Carbs
3g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Note: while there are multiple steps to this recipe, this zucchini bread is broken down into workable categories to help you better plan for baking.

For the Zucchini Bread

  1. Gather the ingredients.

    Vegan zucchini bread ingredients

    The Spruce / Julia Hartbeck

  2. 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.)

    greased loaf pans

    The Spruce / Julia Hartbeck

  3. Combine the flour, salt, baking soda, baking powder, and ground cinnamon in a large mixing bowl, until well mixed. Set aside.

    flour, salt, baking soda, baking powder, and ground cinnamon in a large mixing bowl

    The Spruce / Julia Hartbeck

  4. 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.)

     sugar, oil, soy milk, and vanilla extract in a mixing bowl

    The Spruce / Julia Hartbeck

  5. Add the wet ingredients to the dry, along with half of the grated zucchini.

    Mixing ingredients for zucchini bread

    The Spruce / Julia Hartbeck

  6. Mix until well combined, then fold in the remaining grated zucchini.

    zucchini bread batter in a bowl

    The Spruce / Julia Hartbeck

  7. Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full.

    Zucchini bread dough in prepared pans

    The Spruce / Julia Hartbeck

  8. Sprinkle the optional crumble topping, if using, evenly over the surface of the batter.

    Crumble topping on zucchini bread

    The Spruce / Julia Hartbeck

  9. 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.

    baked zucchini bread in loaf pans

    The Spruce / Julia Hartbeck

  10. Allow loaves (whatever size) to cool completely on a wire cooling rack before removing from the pans.

    Vegan Zucchini Bread for Bread Lovers on a cooling rack

    The Spruce / Julia Hartbeck

  11. Slice and serve.

    Vegan Zucchini Bread for Bread Lovers on a platter, sliced

    The Spruce / Julia Hartbeck

Optional Crumble Topping

  1. Combine the sugar, flour, oats, and cinnamon in a small bowl until well mixed.

    Crumb topping ingredients for zucchini bread in a bowl

    The Spruce / Julia Hartbeck

  2. 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.

    Crumb topping for zucchini bread

    The Spruce / Julia Hartbeck