Vegan Zucchini Bread

Vegan Zucchini Bread

stamperjen0

"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

1 h 40 m servings 350 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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 gar...

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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 re...

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 extr...

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

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 gar...

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!

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 t...

as someone wrote a wet brick.

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 ...

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 an...

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