🍞 The Best Vegan Zucchini Bread (Easy & Moist Recipe!)
🍞 The Ultimate Moist Vegan Zucchini Bread (An Easy Recipe!) 🍞
Zucchini bread is a classic and beloved quick bread for a reason. It is moist, tender, and perfectly spiced. It is a fantastic way to use up the abundance of summer and autumn squash. However, traditional recipes are typically loaded with eggs and butter, making them off-limits for a vegan diet.
The great news is that a delicious, moist, and completely vegan zucchini bread is incredibly easy to make. With a few simple, plant-based swaps, you can create a loaf that is just as good, if not better, than the original. It is the perfect, cozy treat for a cool autumn afternoon. Let's get baking! ✅
🤔 What Are the Secrets to Making Zucchini Bread Vegan?
To create a perfect vegan zucchini bread, we need to replace two key ingredients: the eggs and the butter. A couple of simple, plant-based substitutions are all it takes to achieve a wonderfully moist and tender loaf.
How do you replace the eggs?
In a quick bread, the egg's primary job is to act as a binder. The best vegan substitute for this is a flax egg. It is incredibly simple to make and works perfectly. It provides the structure the bread needs to hold together without crumbling.
How do you replace the butter?
This is an easy swap. You can replace the melted butter with an equal amount of a neutral-flavored oil, such as canola or a light vegetable oil. The oil provides a wonderful, lasting moistness to the bread.
🥣 How Do You Make the Best Vegan Zucchini Bread?
This simple recipe is a game-changer. The most important tip for a moist, not soggy, loaf is to squeeze the excess water from the zucchini. This is a crucial step!
What Ingredients Do You Need?
- For the Flax Egg: 2 tablespoons of ground flaxseed + 6 tablespoons of water
- 1 ½ cups of shredded zucchini
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 2/3 cup of neutral oil
- 2 teaspoons of vanilla extract
- Optional: 1 cup of chopped walnuts or vegan chocolate chips
What Are the Instructions?
1. Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan. In a small bowl, mix the ground flaxseed and water to create your flax eggs. Set it aside for 10 minutes to thicken.
2. Squeeze the Zucchini: Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is the key to a perfect texture.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, and salt.
4. Mix Wet Ingredients: In a separate medium bowl, whisk together the oil, vanilla extract, and the thickened flax eggs.
5. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Gently fold in the squeezed zucchini and the optional walnuts.
6. Bake: Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. ✨