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Vegan Zucchini Bread

Vegan Zucchini Bread

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stamperjen0

This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
  2. Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  3. Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
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Reviews

bev
18
9/5/2010

I made this bread twice in the last week; that's how good it is. I added walnuts and raisins because I am a nut lover. I found that it was a too sweet for my liking so the second one I made I reduced white sugar to 1/2 cup. Next time I make it I will take out the white sugar altogether because it was still sweeter than I like. Maybe it was the raisins I added. An absolutely great recipe

rlrmeyers
10
6/10/2011

My husband said this tasted more like banana bread - which works for us, b/c I'm not sure I could've gotten him or the kids to eat zucchini bread. ;) But it's a great recipe to use up the extra zucchini from the garden that we can all eat - my son is allergic to dairy and eggs. The only change I did was to sprinkle cinnamon sugar on the top before baking to give it a crispy crust.

MELFMITCH
9
10/13/2010

Delicious! I substituted some carrot and green apple for part of the zucchini and baked in muffins. Turned out awesome!