"This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it." — stamperjen0
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1 1/4 cups
3 1/2 cups
I made this bread twice in the last week; that's how good it is. I added walnuts and raisins because I am a nut lover. I found that it was a too sweet for my liking so the second one I made I reduced white sugar to 1/2 cup. Next time I make it I will take out the white sugar altogether because it was still sweeter than I like. Maybe it was the raisins I added.
An absolutely great recipe
I followed the ingredients and directions exactly but the loaves turned out to be solid, wet bricks. Looked great when I took them out of the oven but then sank. I threw all of them in the garbage. As I've said, I followed the directions to the tee -- but if three people gave this recipe 5 stars, I'm thinking that I screwed up somewhere. Help!!!!!
My husband said this tasted more like banana bread - which works for us, b/c I'm not sure I could've gotten him or the kids to eat zucchini bread. ;) But it's a great recipe to use up the extra zucchini from the garden that we can all eat - my son is allergic to dairy and eggs. The only change I did was to sprinkle cinnamon sugar on the top before baking to give it a crispy crust.
Delicious! I substituted some carrot and green apple for part of the zucchini and baked in muffins. Turned out awesome!
I thought this was delicious! I cut the sugar down by about 1/3 and I would prob reduce it even further next time. Great way to eat fruit and veggies in a delicious bread!
Excellent, moist delicious zucchini bread. I used chopped walnuts in mine and actually used 4 C zucchini therefore I had to bake it a little longer than it said, but it was really really good and very moist.
Great recipe! I halved the recipe, and used applesauce in place of bananas, and it came out great with 60 minutes baking time. I may have used too much applesauce, the batter seemed too wet, so I added 1/4 cup additional flour.
I read the review about the bread coming out to wet, so I made sure to drain the zucchini really well. When I first took the bread out of the oven, it looked and smelled great. When I cut it the next morning, it was really wet and dense. I had to throw it away.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Zucchini Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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This bread is moist and delicious—great for a snack or dessert.