Kingman's Vegan Zucchini Bread Recipe - Allrecipes.com
Kingman's Vegan Zucchini Bread Recipe
  • READY IN 3+ hrs

Kingman's Vegan Zucchini Bread

Recipe by  

"Delicious. Fluffy. Mmm-hmmm."

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaf pans Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
  2. Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

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!

 
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.

 
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.

 
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.

 
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!

 
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!

 
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!

 
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.

 

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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.

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