Zucchini Bread
A friend tipped me off to this delicious recipe. Actually, she taunted me with slice after slice of this zucchini bread on multiple occasions until I broke down and begged for the recipe. It’s spicy — there’s a whole lotta nutmeg and cinnamon — and it just has a great, warm flavor. It’s also got a great texture; it’s fluffy and moist with a nice crumb. It kind of just melts in your mouth. A slice of this is the perfect way to wake up in the morning, especially if you happen to be on a train on your way to a prison training for the first time.
The ingredients are also pretty darn wholesome, so if you’re looking to sneak in a few extra veggies onto a picky eater’s plate, this might be just what you’re looking for. If that’s the case, you should probably just call it “Spicy Awesome Bread.” Or if you’re looking to instill fear, Midwestern grandma-style, call it “Spicy Surprise Bread.”
Zucchini Bread
Modified from the original recipe here
Yield: 2 loaves
6 tbsp ground flax seeds whisked into ½ c + 1 tbsp warm water
½ c oil
½ c applesauce
2 cups turbinado sugar (or light brown sugar)
1 tsp vanilla
2½ cups grated zucchini, packed (~3 medium-sized zucchini)
2 c all-purpose flour
1 c whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 tsp nutmeg
Grease two loaf pans.
Grate your zucchini.
Make sure to pack it before measuring.
Mix together flax seed mixture, oil, applesauce, sugar, and vanilla.
Add zucchini; stir til combined.
In a separate bowl, sift together remaining dry ingredients. Add to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
Bake at 350 ~45-50 minutes, or til knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.
Feel free to add in a cup of chocolate chips (my personal favorite) or raisins; they really fit nicely here.
I threw half my batter in a giant muffin tin.
If you want muffins instead, reduce baking time to 30-40 minutes.
You might also like
 |
 |
 |
 |
Subscribe to the HYIV! RSS feed
god, those last few shots are MONEY. this looks a lot like the JOVB recipe, which is delicious! I’m loving how vibrantly green the zucchini flecks in the bread are!
Why have I never made zucchini bread?! This looks scrumptious!
Nora – haha, that’s what I thought! Glad it was appreciated. I actually haven’t seen JOVB yet. Do you like it?
Melisser – it’s soooo good.
This zucchini bread looks amazing! Can’t wait to show my sister your blog. She’s vegan and will be so excited!
Thanks, Danger Kitten!
what kind of oil did you use? thanks.
Zac – as with most baked goods, any mildly flavored vegetable oil will work. Try canola, corn, safflower, or soybean oil, but avoid things like olive or peanut oil.
i made your zucchini bread recipe tonight and it turned out phenomenal. pics are on my blog. thanks for the recipe.
Hell yeah it’s delicious! I can’t wait to try it with chocolate chippies!
Oh, my gosh! This looks sooooo good. Thank you for using turbinado sugar. I do not use white and I’m not sure how to substitute accurately. I absolutely love being vegan; especially when I find recipes like this! And, this kind of good food, my husband, the carnivore, will also eat.
Awesome! Just made it…Yummm.
Thanks so much for sharing!
This zucchini bread was great! I added a couple cups of blueberries which made it even better. I posted the recipe on my blog http://athomevegan.blogspot.com/. Is that ok? I am new to blogging and not sure of all the rules… I did link it back to your post.
Thanks so much for the awesome recipe!!!
Glad you liked the recipe! And yep, the standard protocol is to link back and give credit to the place you found it. No worries!
This recipe is great. No non-vegan would ever suspect these are vegan. Note: My batch seemed to bake much, much faster than indicated in the recipe (mine took only 25 minutes; I made regular-sized muffins and mini-loaves).
That would make sense! I made giant muffins and full-sized loaves. Thanks for the note!
this is my favorite vegan zucchini bread recipe! off the hook with chocolate chips in it too…
My goodness. This is hands down the best quick bread I have ever tasted. I have wooed many a visitor with this flavorful extravaganza. Thank you world for making luxuries such as this available, and without harming a soul! Enjoy!
I made this yesterday, and it is so good!! Thank you for posting this delicious-ness
[...] And then! I started a new vegan adventure: zucchini bread. I’ve never made it before in its regular non-vegan state, and I sure as heck hadn’t made it using vegan substitutes. And who thought to put zucchini in sweet bread anyway? A damn genius, that’s who. Basically the vegan substitutes included a certain type of sugar, ground flax seed, and applesauce. Nothing drastic. It was really easy to make, too. The only crappy part was having to grate the zucchini and sift all the dry ingredients. I found the recipe on a fellow vegan’s blog and it was an absolute success. I plan on making it many many more times. If you’re interested in the recipe for yourself you can get it here: http://hellyeahitsvegan.com/?p=777 [...]
[...] you like zucchini bread, you’ll probably like this. The moist cake soaked with a thin, sweet sauce reminds me of [...]
[...] one can never have too many zucchini recipes. (To that end I must also direct you to my favorite zucchini bread!) My friend Liz sent me a recipe for vegan crab cakes she made last year and loved. I’d been [...]
Wow, what a great zucchini bread! The ladies at work were asking for the recipe, and they didn’t even know it was vegan. I did tweak it a little, I halved the sugar and added chopped walnuts and dried cranberries. I also subbed half the AP flour for oat flour.
Thanks
Hey there, I LOVE this recipe. Thanks! But in case no one has told you, your formatting is really hard to read. I actually had to copy the text and paste to word just to read the recipe! The blue font really blends into the dark green wallpaper.
Hi Rachel, yep, there’s currently a glitch in the template that I’ll hopefully get around to fixing soon. For now, the site’s best viewed in Firefox!
This looks delicious! Just one silly question: what does “6 tbsp ground flax seeds whisked into ½ c + 1 tbsp warm water” mean? Just take 6tbsp whole flax seed and mix it in water quantity of 1/2 cup and 1tbsp?
Thanks for the recipe.
That’s exactly what it means!
It turned out delicious! Thanks for hosting these… I’m gonna have to go through one by one
Quick question: I noticed that the zucchini bread and banana bread came out a bit too moist, is that because it’s vegan? Thanks again.
Though vegan baked goods often use moisture-retaining ingredients as a binder, there isn’t anything inherent in vegan baking that causes that to occur. I don’t like dried-out baked goods, and design my recipes accordingly. If your bread is under-cooked, simply increase the baking time until a toothpick inserted in the center of the loaf comes out clean. Not all ovens are created equal (mine included!).
Tried this tonight but used shredded beets instead of zucchini. I also halved the spices and added 2 tsp fresh grated ginger and a cup of chopped walnuts. This isn’t the first time I’ve substituted beets in a zucchini bread recipe, but the first time I’ve done it vegan. Turned out great!
This was my first vegan baking recipe I tried, and it was amazing. I added chia seeds but that was my only modification. I just made it for the second time yesterday and it was YUM once again.
This looks amazing! Thanks for sharing.
This was easily one of the best breads I’ve made all year. Thanks SO MUCH for this recipe, and the incredible pictures. I made a few changes:
- rather than flaxseeds (they give me indigestion) I used 1/4 cup soymilk mixed with 1 tsp apple cider vinegar (I learned that from PPK)
- since I didn’t have applesauce, I chopped up the decent parts of an old, old apple
- used 2 cups WW pastry flour and 1 cup white flour
- used a little less zucchini, added 2 big, sweet shredded carrots (incredible!!)
- halved the sugar, added 1/4 cup honey
- threw in some allspice
- covered the top with dark chocolate chips
it didn’t even last 24 hours in my kitchen. and no one believes it’s vegan.
THE most Fabulous zucchini bread recipe I have ever tasted!!! I was wondering if this could be converted into a banana bread recipe also? Just by adding mashed bananas?? What do you think? I wonder how many bananas it would take..?? Thank you so much for the recipe!!!!!
Thanks for this awesome recipe. I’m in the midst of eating and cooking more vegetarian / vegan and photos and tastes like this make me really excited about the journey. I made this with my kids this morning (added a few chocolate chips I admit!) and we all loved it. I’m a fan!
[...] the Hernandez garden was turned into a fabulous zucchini bread creation. I found the recipe on Hell Yeah it’s Vegan and tailored it to fit the diets of everyone at the office. Bob’s Redmill Organic Rice Flour [...]
This looks amazing!! I can’t wait to make it!
Is there something you could substitute for applesauce? That is the one thing i don’t have!
You could try another egg replacer, like half a banana, mashed, or 1 tbsp flax seeds whisked into 3 tbsp warm water. Hope that helps!
Hey, I made this with some of the glut of summer zucchini. Thanks! it is so delicious
[...] recipe was adapted from here… but I feel like my version is different enough to [...]
awesome because it’s moist, bouncy, tasty, and it help me get rid of the zucchini monsters in the garden.
I have made your recipe so many times now that I thought I should comment and THANK YOU because it turns out amazing every time. Adding chocolate chips makes it the best zucchini bread I’ve ever had.
Aw, thanks for commenting, Julia. I really appreciate it!
this is a delicious recipe. i added chopped walnuts instead of chocolate chips. thank you!
Great idea. Thanks for sharing, Claire
hi, one quick question. Zucchini is very watery, so do you squeeze the grated zucchini to get rid of the water before you add it to the batter?
Nope! If your grater is decently sharp, you shouldn’t end up with too much liquid.
[...] bread. I needed to use up the obscenely large zucchinis from my garden, and teh interwebz led me to this scrumptious-looking specimen of a recipe. Despite my way-too-late realizations that 1.) my applesauce was moldy, 2.) the recipe was for 2 [...]
This is my favorite zucchini bread recipe, of all time. With my grandfather’s garden producing zucchinis like MAD, I have an excuse to bake this recipe every week! Thank you for sharing it with us
Aw, thanks for the sweet comment, Alanna!
I made this about 15 minutes ago, using all white flour and adding in unsweetened coconut flakes and golden raisins. Delish!
this recipe was amazing. i used oats instead of flax seeds. so so good. i’m obsessed with your website now.
oh and i didn’t use chocolate chips.
Excellent bread!
I really love this bread. Just made home-made applesauce for this recipe and am using organic vegan chocolate chips for two loaves and pecans for the other two loaves. They are cooking as we speak and the smell is to die for. Who thought you could eat this on WW and for my vegan son. I’m vegetarian, but this is great!
FYI, you can substitute soy yogurt for the applesauce and it will still come out great. I cut down on the baking soda and powder just a pinch, as I worried the acidity in the soy yogurt might cause the bread to rise too much, but the texture was perfect. So moist and yet not heavy. So yummy.
Thanks for the tip, Mimi!
Great recipe. I made it gluten free by substituting the flour (1 and 3/4 cup of brown rice flour, 3/4 cup of garbanzo/fava bean flour, and 1/2 cup of buckwheat flour, and then 2 tsp of xanthum gum)!!!!!
[...] But for real, zucchini bread is awesome and if you’ve never tried it, you have to make this recipe. It’s so easy, and it’s vegan. Also, add chocolate chips. Because chocolate chips make [...]
OH MY DAMN! this is DIVINE! I made it as muffins, used coconut oil, and added raisins. It was wonderful.
Glad you liked it, Gabrielle! I’ve been adding raisins myself lately, too!