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Zucchini Bread Recipe

Sliced Zucchini Bread

What do you make when it’s the end of the summer and you have loads of leftover zucchini? My Zucchini Bread Recipe of course 🙂 What makes my recipe a bit different (and how I kept it vegan) is that I used aquafaba for the egg-replacer.

What is Aquafaba?

Aquafaba, if you are unfamiliar, is nothing more than a fancy name for the water that comes along with your canned chickpeas. I promise, you won’t taste a thing, but it performs similarly in recipes to an egg. So let’s get started!

Sliced Zucchini Bread

Using a hand grater, or even better…a food processor with the grating attachment, you’ll grate two medium zucchini (skins on). There is no need to squeeze out the liquid in this recipe.

Zucchini for Zucchini Bread Recipe

Add all-purpose flour…

Flour for Zucchini Bread Recipe

Granulated sugar…

Sugar for Zucchini Bread Recipe

Along with baking soda AND baking powder. We’re using both in this recipe.

Baking Soda for Zucchini Bread Recipe

A bit of salt…

Salt for Zucchini Bread Recipe

Ground cinnamon…

CInnamon for Zucchini Bread Recipe

And oil.

Additionally, and not shown here, an egg replacer of your choosing. For a sweeter end product, choose unsweetened applesauce. Today however, I used Aquafaba.

Oil for Zucchini Bread Recipe

Just add a bit of vanilla extract. We’re almost there!

Vanilla for Zucchini Bread Recipe

Chopped walnuts (or any other nut of your choosing) are completely optional. Omitting them completely will not affect the end product.

Chopped Walnuts for the Zucchini Bread Recipe

Give it all a good mix!

Mix together the Zucchini Bread Recipe

Pour it into a greased loaf pan and spread until smooth.

Pouring batter into a glass loaf pan for Zucchini Bread Recipe

Bake at 350 degrees for 55-60 minutes, or until a toothpick comes clean. Take care not to over bake, or it will be too dry.

Baked loaf of Zucchini Bread Recipe

Doesn’t that look amazing?

Overhead view of Zucchini Bread Recipe

It’s so moist inside and I would challenge any non-vegan to detect that this isn’t their “traditional” loaf! I like mine warm with a dab of vegan margarine. SO good!!!

Sliced Zucchini Bread

Did you make this recipe for Zucchini Bread? Leave me a comment below and let me know what you thought.

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Sliced Zucchini Bread
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3 from 1 vote

Zucchini Bread Recipe

Zucchini Bread Recipe
Course Bread
Cuisine vegan
Keyword bread, vegan, zucchini
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 287kcal
Author aimee

Ingredients

  • 1/3 c PLUS 1 tbsp Aquafaba You could also use Unsweetened Applesauce
  • 1 c Granulated Sugar
  • 1/2 c Neutral Flavored Oil
  • 1-3/4 c All Purpose Flour
  • 1/4 tsp Salt
  • 3/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Baking Powder
  • 1 c Zucchini (about 2 medium) Grated
  • 1/2 c Walnuts chopped

Instructions

  • Preheat oven to 350 degrees.
  • Grate zucchini using a hand grater or for even quicker prep, the grating attachment of a food processor.
  • Chop the walnuts
  • Drain the liquid (Aquafaba) from a can of chickpeas and reserve 1/3 c PLUS 1 tbl of it for your bread.
  • In the bowl of an electric mixer, combine all ingredients.
  • Place into a loaf pan that has been prepared with cooking spray.
  • Bake for 45-60 minutes, or until a toothpick inserted comes clean. Do not over bake or it will be dry.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 38.4g | Protein: 2.2g | Fat: 15g | Saturated Fat: 1.9g | Sodium: 194mg | Potassium: 100mg | Fiber: 1g | Sugar: 25.4g | Calcium: 2% | Iron: 5%

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2 comments

  1. I made this using spelt and it didn’t cook through and burnt on the bottom 😕

    1. Hi Hannah, unfortunately when you substitute ingredients such as spelt flour and recipe was tested to perform with all purpose flour, I cannot guarantee the same result as it’s no longer my recipe you are following. I did a few quick Google searches and found your experience is actually common when using spelt. The only thing I can recommend if you are wanting to use spelt is to experiment a bit more. It’s not an ingredient I use in my baking. Hope you’ll give it another try at some point 🙂

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