Vegan Zucchini Bread

YouTube video

Vegan Zucchini Bread

Jill Dalton
As the weather turns to fall, we all turn to comfort foods to warm our bellies. With that in mind, I created this super moist and delicious zucchini bread recipe for you to enjoy when you are all snuggled up with a cup of your favorite warm drink. My favorite way to eat this zucchini bread is toasted with a generous slather of peanut butter accompanied by a nice frothy cup of joe.
4.58 from 7 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 154 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Grind the rolled oats lightly in the blender to make flour. (over grinding will prevent bread from baking through)
  • Pour the oat flour into a mixing bowl.
  • Add the baking soda, baking powder and cinnamon to the bowl and mix thoroughly.
  • Place the zucchini into a nut milk bag or a tea towel and squeeze out excess moisture. *note: there should be 1 1/2 cups of zucchini after the juice has been pressed out.
  • Place the zucchini into the bowl with the flour mixture.
  • Place the dates, vanilla and soy milk into a blender and blend until there aren’t any date chunks.
  • Pour into the bowl with the zucchini and flour mixture and mix well.
  • Pour mixture into a 8 1/2″ x 4 1/2″ silicone bread pan or lightly greased bread tin.
  • Bake for 55 minutes.

Nutrition

Calories: 154kcalCarbohydrates: 32gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 164mgPotassium: 334mgFiber: 4gSugar: 16gVitamin A: 136IUVitamin C: 8mgCalcium: 72mgIron: 1mg

32 thoughts on “Vegan Zucchini Bread”

  1. Jill & Jeff,
    Oddly, I made this zucchini bread without watching the video. I usually watch all your videos. Anyway, I had zucchinis and wanted to make this. When I blended the dates and (almond) milk, I was puzzled by the instruction of “pouring” the “batter” into my pan. I scooped it in and spread it like you did in the video after adding a bit more milk. It did not come out like a traditional quick bread; it’s much more dense, dark, and is quite delicious. It does not look like the initial photo at all, but much more like the result in your video. I was glad I circled back and watched it while mine was in the oven.
    All in all, it was an adventure and I am enjoying the bread, especially since it gets my morning oat fix done, with a veg bonus! I am especially glad after watching your interview and falling (more) in love with you guys! Next stop, Sweet Potato Muffins!
    Thanks and Peace
    Jeff

  2. I am in the UK – we don’t use CUPS – how much is 1 cup in Ounces please so I can convert your recipes.

    Many thanks

  3. Thank you – these are fabulous! Used a large muffin tin since I don’t have a silicone loaf pan (yet!). Love that I can freeze them so we don’t feel like we need to eat the whole recipe all at once. Moving onto your banana bread next.

  4. I don’t know why but I have never had zucchini bread but like you I live in NC and I wanted to use up the rest of my zucchini so I decided to give it a try. WOW this recipe is so easy and soooo good. My 4 year LOVES it! We are about to make another loaf now. Well actually two more. We found found that one loaf wasn’t enough lol. Thanks for such a great and healthy recipe.

  5. You seriously have the best recipes. I had some frozen zucchini I needed to use so google searched WFPB Zucchini muffin recipes, and vegan zucchini muffin recipes that I knew I’d have to modify. Yours was the simplest (fewest ingredients and whole food ones) and these were delicious. I made a dozen in a silicone pan and baked for 25 minutes. Seriously delicious.

    1. Hmmm, that is actually a great idea! It is worth a shot. Please let me know your results. I would love to try it. =)

    1. It is better to use the rolled oats and lightly grind them. Sometimes, using the store bought oat flour is too fine of a flour and the middle doesn’t cook through.

  6. I have a ton of zucchini from my local produce market that they had marked as “misfits” so I came right to your site to see if you had any recipes. I just took this loaf out of the oven and it smells amazing! I can hardly wait until it cools off enough to eat. I only used half the amount of dates, because my husband is diabetic but I don’t think it be an issue. I will definitely use this recipe as muffins tomorrow and more loaves for my freezer! Thanks for all your wonderful healthy recipes!

  7. Just what I wanted. Great way to use up the big zucchini. Turned out really good. I added some chopped pecans to the mix.

  8. This recipe is wonderful! I used yellow super squash as I didn’t have zucchini, and used another plant milk which I made. Otherwise followed the recipe. The flavor, the consistency, everything was perfect. Once it cooled I cut thick slices and froze them with a small piece of parchment in between each piece so they wouldn’t stick. The consistency is perfectly crumbly and light (for a gluten free “healthy” recipe). Yum yum yum!! Can’t wait to make more. Thank you.

  9. Claudia Butler

    Haven’t made these yet but I just made your Zucchini Breakfast Cookies and froze my extra shredded and squeezed dry zucchini in 1 1/2 cup portions so I’m ready to go. The main thing I wanted to comment on was to thank you for putting the measurements in gram weight. Especially the dates. I never know how many dates to cram in a half cup, one cup, etc. Weight is so much more accurate and efficient, particularly when baking. Thank you, thank you!

  10. I so loved it!!! It was dense but soft and Jill thanks for the suggestion of peanut butter on top !! I so absolutely loved it with crunchy peanut butter on top, I’m making another loaf tomorrow so I can keep in the freezer and have on hand often as needed. Thank you Jill and your family for making this way of eating absolutely delicious!! Without bread and desserts no way I could stick to it . God bless you all.

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