Vegan Zucchini Bread
Moist, sweet vegan quick bread packed with zucchini. Easy to make, perfect for breakfast or snack.
Equipment
- mixing bowl
- whisk
- electric mixer
- spatula
- oven
- loaf pan
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup vegan butter softened
- 1 cup granulated sugar
- 2 flax eggs room temperature
- 1 tsp vanilla extract
- 1 cup plant-based buttermilk
- 1 cup grated zucchini
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with vegan butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
- In a separate large mixing bowl, use an electric mixer on medium speed to beat the softened vegan butter and granulated sugar together until the mixture is light, pale, and fluffy, about 2-3 minutes.
- Beat the flax eggs into the butter mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Reduce the mixer speed to low and alternately add the dry flour mixture and the plant-based buttermilk to the wet ingredients, beginning and ending with the flour mixture, until the batter is just combined and no dry streaks remain.
- Use a spatula to gently fold the grated zucchini and rainbow sprinkles into the batter until they are evenly distributed.
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan on a wire rack for 15 minutes before carefully turning it out onto the rack to cool completely.
Notes
Dairy-free and egg-free recipe. Let bread cool completely before slicing for best results.