Vegan Zucchini Bread Recipe - Allrecipes.com
Vegan Zucchini Bread Recipe
  • READY IN ABOUT hrs

Vegan Zucchini Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 8x4-inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
  2. Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  3. Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2010

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

 
Most Helpful Critical Review
Nov 22, 2010

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!!!!!

 

15 Ratings

Jun 10, 2011

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.

 
Oct 13, 2010

Delicious! I substituted some carrot and green apple for part of the zucchini and baked in muffins. Turned out awesome!

 
May 19, 2012

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!

 
Sep 07, 2011

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.

 
Dec 28, 2010

as someone wrote a wet brick.

 
Jan 30, 2012

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.

 

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Nutrition

  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 63.1 g
  • 20%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 389 mg
  • 16%

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

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