This time of year appears to lend itself effortlessly to the baking of delicious dessert breads, like vegan rhubarb bread, vegan banana bread and vegan dandelion bread. But it is this vegan zucchini bread that gets made most often of all in our home. This is a very seasonal recipe, wonderful to make in spring and summer when zucchini (courgettes) is in abundance. I like making this vegan zucchini bread with whole wheat flour and turbinado sugar to keep it healthier, but you can just as easily use all-purpose flour and white granulated sugar. The recipe is super simple, with a one-bowl batter that comes together in minutes. And it is quite foolproof.
Why you’ll love this recipe
Delicious. Whatever zucchini bread you are used to making, and however good it is, there is no turning back from this one once you’ve made it and tasted it. Nourishing. This vegan zucchini bread has that amazing, nutty crunch from heart-friendly walnuts. There is also very little added fat in this recipe. Makes two loaves. One for eating, the other for sharing. Allergy-friendly. The recipe is soy-free. Leave out the walnuts if nut-free. You can make this loaf with a gluten-free all-purpose flour.
How to make vegan zucchini bread
Storage instructions
Refrigerate: Store the zucchini bread at room temperature for up to four days or in the fridge for up to a week. Freeze: Freeze the vegan zucchini bread for up to three months. Thaw before eating.
More vegan desserts with summer squash
Recipe card
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-Patti
