A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you’re going to love the flavors in this classic bread.
Friends, things are growing in my garden!
Right now it’s just snap peas and kale but pretty soon there’s going to be beets, onions, and – you guessed it – ZUCCHINI. Zucchini is a prolific vegetable and most of my friends who have vegetable gardens, mine included, find ourselves with more zucchini that we can eat. What do we do when that happens?
Why, bake it in vegan zucchini bread, of course.
I love this vegan zucchini bread for a couple reasons.
For one, zucchini makes bread incredibly moist. It’s an automatic egg replacer! This is also a very straight-forward recipe. Some quick breads can be a bit tricky with textures and baking times, but this zucchini bread is nearly fool-proof and can be thrown together in just about 10 minutes. Whip it up, throw it in the oven, then sit back and relax. Additionally, it’s a great use for all that excess zucchini you’re gonna have growing wild in your garden. Especially when you tired of eating zucchini noodles every night for dinner by mid August.
Lastly, and perhaps most importantly, my kids love it. And while I don’t love all the sugar they are getting when they have a piece, I am thrilled that they are getting veggies, fruits, and nuts with their sweet snack.
As this vegan zucchini bread bakes, a nice caramelized crust will form. But at it’s center is a moist and tender bread that is filled with delicious flavor. The zucchini is neutral in flavor, thus not very noticeable in this recipe. If you like more of that zucchini taste, you can add up to 1/3 cup more without drastically affecting the texture of the bread.
What you will taste is the sweet and spiciness of the sugars and applesauce mixed with cinnamon, nutmeg, and a pinch of cardamom. So good!
It’s the perfect midday snack, food gift, or bread to bring along on your springtime picnics.
So, who’s ready to do a little mid-spring baking? Let’s don those aprons, grab a whisk, and go!
It’s vegan zucchini bread time!
Looking for more zucchini recipes? Here are a few of my favorites:
- Zucchini Noodle Lasagna
- Spiralized Vegetable Salad
- Mushroom Bolognese with Zucchini Noodles
- Zucchini Brownies
- Chocolate Zucchini Bundt Cake
What are you favorite recipes to make with zucchini?
A simple and delicious vegan zucchini bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you're going to love the flavors in this classic bread.
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup apple sauce
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cardamom
- 1 heaping cup shredded zucchini, 1 medium zucchini
- 1/2 cup walnuts
Preheat the oven to 350 F. Spray a 8x4" loaf pan and set aside.
Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini and set aside.
In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract.
In a separate bowl combine flour, baking powder, baking soda, salt, and spices.
Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
Transfer batter into prepared loaf pan and bake for 45-55 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.
To store, cover bread in saran wrap or tin foil and store at room temperature for 3 days.