baking · breakfast · cooking · Dessert

Zucchini Bread (Vegan Friendly)

Vegan friendly and good for you as well!

Zucchini Bread


  • 6 Tbsp flaxseed meal
  • ½ cup water
  • ½ cup canola oil
  • 4 ounce container unsweetened applesauce (single serving size)
  • 2 cups dark brown sugar
  • 1 tsp pure vanilla extract
  • 2½ cups grated zucchini (pack the measuring cup)
  • 3 cups all-purpose flour
  • 1 Tbsp baking soda
  • 1 Tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp kosher salt


Preheat the oven to 350° and spray two bread pans with baking spray.

Whisk the flaxseed through vanilla together in a large mixing bowl, stir in the zucchini.

In a medium mixing bowl sift the dry ingredients together, add to the wet and stir until just mixed.

Divide evenly between the two pans and bake for 45 minutes to one hour. Check at 45 and then every 5 minutes after, golden brown and a butter knife comes out mostly clean (crumbs but not wet batter). My loaves took 55 minutes.

Let cool for a few minutes and then turn out onto a cooling rack. Let cool before slicing.

-Makes 2 loaves. Eat within 2 days for best results as the bread will start to dry out. Or seal/wrap tightly and freeze for later!


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