Vegan Zucchini Bread for Bread Lovers

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.

   

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.)

   

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

   

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.)

   

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

   

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

   

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

   

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

   

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.

   

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

    

11. Slice and serve.

    

Optional Crumble Topping

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

   

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.