vegan zucchini bread

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Vegan Zucchini Bread

From the collection
Total Time 1½ hours
Yield 1 loaf

Ingredients

2 cups zucchini, grated and loosely packed
2 Tbsp. ground flax seeds (also known as flax meal)
~ Juice and zest of 1 lemon
cups spelt flour
1 Tbsp. cinnamon
1 tsp. soda
1 tsp. baking powder
cup brown sugar
½ cup soy milk
4 Tbsp. canola or coconut oil
3 Tbsp. agave

Steps

  1. Preheat oven to 350 degrees. Lightly oil a 9-inch-by-5-inch loaf pan.
  2. In a large bowl, toss together the grated zucchini, flax meal, and grated lemon zest.
  3. In a separate bowl, sift together the spelt flour, cinnamon, baking soda, baking powder, and brown sugar. Mix into the zucchini.
  4. In a small bowl, combine the soy milk and lemon juice. (The mixture will curdle; don’t fret.) Add the oil and agave.
  5. Gently mix the wet ingredients into the zucchini mixture, stirring until just combined.
  6. Pour the batter into the prepared pan. Bake for 45 minutes or until a tester comes out clean.

Related post: A definitive vegan zucchini bread

This content is from the Ellen Kanner collection.

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Comments
There are 9 comments on this item
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Average Rating 5
22% recommend this recipe
1. by nekobasu on Oct 13, 2010 at 1:46 PM PDT

This is in the oven right now, but I was curious about the lack of salt in the recipe. I am assuming it was an error; I put in 1/2 tsp to split the difference in case it was intentional.

I just started using coconut oil and agave in my cooking so I went with that this time.

Thanks for sharing a vegan recipe! I’ve been vegan for four years now and vegan baking is so much better than I expected (coming from a French baking background). :-)

2. by nekobasu on Oct 14, 2010 at 12:18 PM PDT

Hmm, this recipe did not turn out well for me. Ended up quite gummy, despite going beyond the 45 minutes as every tester came out gummy. Ate a bit of the top section and the flavor is nice, but the bottom 2/3 is just a mess.

Any suggestions? I’m an experienced baker, so I don’t think it’s a simple human error problem. Maybe a more subtle human error. :-)

3. by Ellen Kanner on Oct 14, 2010 at 1:35 PM PDT

Dear Nekobasu,

Ooh, I’m sorry you had a bad zucchini bread experience -- this recipe’s never let me down. May I send you a pristine loaf?

Cheers,
Ellen

4. by nekobasu on Oct 14, 2010 at 2:24 PM PDT

Oh, you are too sweet, Ellen! That isn’t necessary! I would love any advice about what I can try for next time. I think I’ll go back to canola oil, and maybe try it in a cake pan instead of a loaf pan. Have you ever made it with all-purpose flour instead of spelt? And, finally, what do you think about the salt? Does it need salt? Perhaps my addition of salt was unwise.

5. by anonymous on Aug 3, 2011 at 9:25 AM PDT

Just made this bread to really bad results. I wish i had seen nekobasu’s comment earlier - I got the same runny/gooey result. This resipe needs another 1.5 cups flour, judging by very similar recipes on other sites.

6. by Kim on Aug 11, 2011 at 10:59 AM PDT

Dear anonymous. We’re awfully sorry about your gooey bread. We stand by the recipe but have amended it to specify 2 loosely packed cups of zucchini. Also, we’re going to test again and arrive at a weight for the zukes; that might help resolve the dry/liquid problem.

7. by Lindsay Armitage on May 23, 2012 at 8:20 PM PDT
Rating: five

Delicious! I have made this bread 3 times and it has been fantastic every time. My vegan friends were quite impressed. Strong cinnamon flavor and perfectly sweet. Perfect with tea or coffee in the morning.

8. by anonymous on Feb 4, 2013 at 4:57 PM PST

I tried the recipe and it came out just fine, too.

9. by Amy on Sep 27, 2014 at 8:42 PM PDT

Oh wow! New to vegan baking. This recipe is a hit! Love the pop of lemon zest! After reading the reviews, I decided to add a little extra flour and walnuts to thicken up. So so good! Two thumbs up!

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