Vegan Zucchini Bread Whole Wheat Applesauce Wellplated Com

Around here, “additions” almost always include nuts, but if you have your eyes set on a vegan zucchini bread chocolate edition, I fully support you (or do both!). Although I don’t follow a vegan diet, I have many friends who aren’t able to have dairy, so it’s often on my mind when I’m cooking for company. I’ve also received several requests for vegan bread recipes (like this Vegan Pumpkin Bread) as of late, so I suspect you are in the market too. Even if you aren’t in the market for vegan recipes, I hope you’ll still give this easy vegan zucchini bread a try. It’s marvelously moist, nicely spiced with cinnamon, and spiked with vanilla. Did I mention it’s also a naturally sweetened vegan zucchini bread with whole wheat flour that tastes fantastic? Moist vegan zucchini bread is the breakfast you wake up excited to eat. It’s warm, inviting, and far more delightful than your standard breakfast fare. Every bite is positively scrumptious. This zucchini bread is also the sort of breakfast you can feel justified eating a giant serving of (like these Healthy Zucchini Muffins with Chocolate Chips). Zucchini bread = vegetables. (Or zucchini bread = fruit, depending upon how technical you’d like to be…or make Blueberry Zucchini Bread for the best of both.)

How to Make the Best Vegan Zucchini Bread

No matter how you categorize it, I am having a second slice of this vegan zucchini bread with whole wheat flour, because it’s yummy—and because I can.

The Ingredients

Zucchini. This vegan zucchini bread recipe is ideal for the summertime when you have a plethora of zucchini on your hands, but I love it year-round too. I promise every slice of this moist zucchini bread will melt in your mouth (like Chocolate Chip Zucchini Cookies).Wheat Flour. I use white whole wheat flour because its mild flavor is undetectable. If you’d like to use regular whole wheat flour, which has a much more robust taste, I recommend using half regular whole wheat flour and half all-purpose flour to keep the loaf light.

Applesauce. If you’re watching your vegan zucchini bread calories, vegan zucchini bread with applesauce will be your healthy baking BFF. It makes the best vegan zucchini bread because it keeps the crumb tender without additional fat.

Maple Syrup. This recipe uses pure maple syrup to make vegan zucchini bread with no sugar! In addition to being less processed, the warm, cozy notes of maple syrup make the recipe taste extra special.Flaxseeds. Wondering how to make zucchini bread without eggs? As with my Vegan Pumpkin Muffins, the secret is flax eggs! When mixed with water, flaxseed meal “gels” and binds the bread, much like eggs in classic zucchini bread recipes.Cinnamon. Warms the bread with delightful spice. For added flavor, try this vegan zucchini bread with nutmeg added too—just 1/4 teaspoon should do the trick.

The Directions

Storage Tips

To Store. Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days.To Freeze. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

Recommended Tools to Make this Recipe

Loaf Pan. This one is my all-time favorite loaf pan for just about any quick bread recipe.Box Grater. Not just for cheese. They’re great for zucchini, too (and Gluten Free Carrot Cake)!Paper Towels. Key for removing excess moisture from the zucchini (a fine mesh strainer is another helpful tool to have on hand).

This easy whole wheat vegan zucchini bread promises to add delicious variety to your breakfast routine. Any lucky leftovers make for a more exciting wake-up later in the week too!

Walnuts. Pecans or hazelnuts would be delightful too. Nuts add toastiness, crunch, and healthy fats.Chocolate. I adore chocolate zucchini bread (and these Healthy Zucchini Muffins with chocolate chips). Feel free to add chocolate chips in place of or in addition to the nuts.Dried Fruit. Such as cranberries, chopped dried cherries, chopped dried apricots, or blueberries

This easy vegan zucchini bread would be scrumptious with any or all of the above. Just keep the amount to about 1/2 cup or so. The seeds will be undetectable in the bread once it is baked. As for the zucchini skin, you can’t taste it and it’s a wonderful boost of fiber that you don’t want to skip.

Vegan Pancakes

20 mins

Zucchini Waffles

25 mins

Fruit Salad

25 mins Leave a rating below in the comments and let me know how you liked the recipe. Overloaded with zucchini this summer? Check out my full collection of healthy zucchini recipes.