Vegan Zucchini Bread
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don’t skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
- Total:
- Serves: 8 persons
Ingredients
- Nonstick cooking spray
- 1cup/200 grams organic light brown sugar
- ⅔cup/160 milliliters unsweetened oat milk, soy milk or other nondairy milk
- ½cup/120 milliliters vegetable or other neutral oil
- 1tablespoon lemon juice
- 1 ¼teaspoons ground cinnamon
- ¾teaspoon kosher salt (Diamond Crystal)
- 2cups/225 grams coarsely grated zucchini (from 2 medium zucchini), squeezed in a towel to remove excess moisture
- 2cups/260 grams all-purpose flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- 1tablespoon turbinado sugar
Instructions
Step 1
Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it’s baked.Step 2
In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.Step 3
Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.Step 4
Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.Step 5
Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.