Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

There are so many monster zucchini ready to harvest in our garden that we're planning to make zucchini bread. A lot of it. And take it to friends and coworkers. And probably complete strangers. This vegan recipe (adapted for mile-high altitude from The Joy of Vegan Baking) is moist and delicious. And the sugar and oil it it ensures that it'll never be mistaken for health food -- and that people will actually eat it.

See also: - Vegan pancakes for a fast and delicious breakfast on Meatless Monday - Chocolate-chip vegan scones for a breakfast treat on Meatless Monday - Vegan banana walnut muffins for breakfast on Meatless Monday

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

You will need: 2 cups grated zucchini (about 1/4 to 1/3 of that behemoth in the photo; it measures out to about 240 grams) 3 tablespoons egg replacement powder (or equivalent of 3 eggs) 9 tablespoons water 1 cup oil (or 1/2 cup oil and 1/2 cup unsweetened applesauce) 1 tablespoon distilled white vinegar 2 cups sugar 2 teaspoons vanilla extract 3 1/2 cups flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt Splash of non-dairy milk (coconut is preferable)

We highly recommend a food processor (with a grating attachment) for this recipe so that you don't give up before you even finish grating the zucchini!

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

1. Preheat the oven to 325 degrees F. Lightly grease two loaf pans (or spray with cooking spray).

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

2. Grate the zucchini, ideally in a food processor.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

3. Measure the tablespoons of egg replacer and water into a small bowl and whisk together thoroughly, until creamy.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Put the oil (or oil and applesauce) in a large bowl.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Add the sugar and vinegar and mix thoroughly.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Add the egg replacer.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Stir it in.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Add the grated zucchini and the vanilla extract.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Mix the zucchini into the wet ingredients.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

4. Place the flour, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Whisk together until thoroughly mixed.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

5. Fold the dry ingredients into the wet ingredients.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Add a splash of soy or coconut milk to compensate for the extra flour (added for altitude accommodation).

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Mix everything until just blended.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Spread into the loaf pans (you can also use two muffin tins). Bake for 55 to 65 minutes (25 to 30 minutes for muffins). A toothpick inserted into the middle should come out clean.

Vegan zucchini bread for a sweet seasonal treat on Meatless Monday

Let the bread cool in the loaf pan for ten minutes or so before loosening with a knife and removing.


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