Kingman's Vegan Zucchini Bread Recipe

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Most Helpful Positive Review

Aug 28, 2008

Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

—Pandora

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Most Helpful Critical Review

Nov 30, 2011

TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much.

—Frances Janzen

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86 Ratings

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Aug 12, 2008

Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat, heavy or hard.

—stilljoy

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Feb 23, 2009

i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too.

—in_cahoots

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Jul 22, 2009

I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven, so I would monitor the bread carefully the last few minutes of baking time. Next time , I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe!

—occoastalcook

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Jul 31, 2009

I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be making it again!

—pricefamilyx6

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Aug 08, 2011

Wow. I'd never have guessed this was a vegan recipe. I was making for a friend's daughter who has egg/milk allergies. I made the batter into muffins instead of a loaf, and they were fluffy, not too dense and had the perfect amount of cinnamon flavor. I made exactly as written except I omitted the flax and arrowroot and I made into about 24 regular sized muffins (which I cooked at 350 for 20 minutes). Thanks!

—JEN78RN

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Mar 24, 2009

This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I added shredded carrots (reduced the zucchini) and made some other minor adjustments >I'm over 7000 ft. so all baking requires adjustments. All that said, really, just follow the recipe and you will be happy.

—Courtney K.

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Nutrition

Calories
200 kcal
10%

Carbohydrates
31.5 g
10%

Cholesterol
0 mg
0%

Fat
7.6 g
12%

Fiber
1.2 g
5%

Protein
2.1 g
4%

Sodium
164 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kingman's Vegan Zucchini Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 200
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
** Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
** Sodium 164mg 7 %
** Potassium 84mg 2 %
Total Carbohydrates 31.5g 10 %
Dietary Fiber 1.2g 5 %
Protein 2.1g 4 %
Sugars 18.6g
** Vitamin A < 1 %
** Vitamin C 4 %
Calcium 3 %
Iron 10 %
** Thiamin 14 %
** Niacin 11 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.