1 Bowl Vegan Zucchini Bread
This moist and fluffy 1 bowl vegan zucchini bread is a comforting and easy-to-make treat loaded with cinnamon, brown sugar, and fresh zucchini. Perfect for breakfast or dessert!
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- ¼ cup canola oil may sub melted coconut oil, vegan butter, or applesauce for oil free
- ⅓ cup almond milk unsweetened
- 1 tablespoon ground flaxseeds vegan egg substitute
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini about 1 medium zucchini
- 1 ½ cups all-purpose flour or white whole wheat
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup dairy free chocolate chips or chopped walnuts optional
Instructions
Instructions
- Preheat your oven to 350°F (175°C), and lightly grease your loaf pan or line it with parchment paper.
- Whisk together almond milk and ground flaxseeds in a large bowl. Let sit a few minutes to thicken.
- Add canola oil, brown sugar, and vanilla extract. Whisk until smooth and combined.
- Stir in grated zucchini so moisture is dispersed evenly through the batter.
- Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined.
- Fold in optional dairy-free chocolate chips or chopped walnuts, if using.
- Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack before slicing.
Notes
To make muffins, line a 12-count muffin pan and bake at 350°F for 15–20 minutes. For oil-free versions, substitute applesauce. To make it gluten-free, use a GF flour mix.