Easily one of my favorite breads out there. There is nothing more satisfying than a soft zucchini bread with a muffin-top-like crust. A slice of this with a glass of milk for breakfast, lunch, dinner, or dessert? Nothing’s better!
This vegan recipe starts with a deliciously spiced batter rich in flavor, fresh grated zucchini, and you can add as many nuts (or none at all) as desired.
When I make this I like to sift the ingredients to help make the bread lighter. It also lets you remove any clumps that might bake into your bread. Nothing worse than biting into a slice of bread and getting a mouthful of baking soda or flour!
That’s also why I suggest mixing in the walnuts and grated zucchini after everything else is combined so you can sure you have a smooth batter before adding these chunks to it.
Don’t stop at baking loaves of zucchini bread, go ahead and turn this recipe into a batch of zucchini bread muffins for a bite sized treat!
Zucchini Bread
Ingredients
- 1 1/2 cup All-Purpose Flour
- 1 1/2 cup Whole Wheat Flour
- 1 cup Cane Sugar
- 1 cup Brown Sugar
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/2 tsp Ground All-Spice
- 1 cup Vegetable Oil
- 3/4 cup Almond Milk
- 1/4 cup Water
- 3 tsp Vanilla Extract
- 2 cups Grated Zucchini
- 1 cup Chopped Walnuts (optional)
Instructions
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Sift the all-purpose flour, whole wheat flour, cane sugar, brown sugar, salt, baking power, baking soda, ground cinnamon, nutmeg, and all-spice into a bowl and set aside (basically all of the dry ingredients except for the zucchini and walnuts).
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Then mix all the wet ingredients in a separate bowl: vegetable oil, almond milk, water, and vanilla.
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Slowly pour the wet mixture into the dry one, and combine (being careful not to overmix).
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Once batter is made, stir in the grated zucchini and walnuts.
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Then, pour the batter into a 5x7x4 inch bread pan, or into 2 pans that are 2.5×9.5×6 inches.
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Bake for 1 hour and 55 minutes to 2 hours (if it's in the larger bread pan; if divided into two pans bake for half the time). Once knife comes out clean, cool for about 20 minutes, slice, and serve!
Recipe Notes
You don’t have to add nuts to your zucchini bread if you don’t want to. However, I highly recommend you do because it adds a nice nutty flavor and gives a good texture to your bread.
I love zucchini bread! Can’t wait to try this recipe!!