Vegan Zucchini Bread

This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.

Original recipe makes 2 8×4-inch loaves

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 ripe bananas
1/2 cup applesauce
1/2 cup vegetable oil
1 1/4 cups brown sugar
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 1/2 cups grated zucchini

  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    1 hr 40 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8×4-inch loaf pans.
  2. Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
  3. Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.

Nutrition

Calories: 350 kcal
Carbohydrates: 63.1 g
Cholesterol: 0 mg
Fat: 9.6 g
Fiber: 2.2 g
Protein: 3.9 g
Sodium: 389 mg

Related Recipes:

Ellen’s Lemon Zucchini Bread Better Chocolate Chip Zucchini Bread Lemon Pistachio Zucchini Bread My Kid’s Favorite Zucchini Bread Zucchini Bread with Cinnamon Sugar Topping Amber’s Zucchini Bread Zucchini Plum Bread Kingman’s Vegan Zucchini Bread Vegan Zucchini Banana Bread Muffins Vegan Date, Walnut, and Zucchini Muffins