"Delicious. Fluffy. Mmm-hmmm." — iamofthedesert
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packed brown sugar
2 1/2 cups
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!
TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much.
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.
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kingman's Vegan Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 69
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