|Nutritional Guidelines (per serving)|
|Servings: Serves 10 - 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||10%|
|*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 vegan zucchini bread recipe is also healthier than recipes that call for butter and eggs.
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.
- 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)
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
Gather the ingredients.
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.)
Prepare the batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside.
In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.)
Add the wet ingredients to the dry, along with half of the grated zucchini.
Mix until well combined, then fold in the remaining grated zucchini.
Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full.
If using the option crumble topping, sprinkle the topping evenly over the surface of the batter.
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.
Allow loaves (whatever size) to cool completely on a wire cooling rack before removing from the pans.
Slice, serve and enjoy.
Optional Crumble Topping
In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed.
Using your fingers or a pastry cutter, cut in the dairy-free soy margarine until the mixture resembles large crumbs.
Use to top vegan zucchini loaves before baking.