Vegan Zucchini Bread

by 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.

Vegan Zucchini Bread

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… Breads & Sides Vegan Zucchini Bread European Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.3/5
( 61 voted )

Ingredients

2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups shredded zucchini (this is the amount after pressing out the juice)
1 1/2 cups pitted dates
1 teaspoon vanilla
2/3 cup soy milk

Instructions

  1. Preheat oven to 350°.
  2. Grind the rolled oats in the blender to make flour.
  3. Pour the oat flour into a mixing bowl.
  4. Add the baking soda, baking powder and cinnamon to the bowl and mix thoroughly.
  5. Place the zucchini into a nut milk bag or a teatowel and squeeze out excess moisture. *note: there should be 1 1/2 cups of zucchini after the juice has been pressed out. 
  6. Place the zucchini into the bowl with the flour mixture.
  7. Place the dates, vanilla and soy milk into a blender and blend until there aren't any date chunks.
  8. Pour into the bowl with the zucchini and flour mixture and mix well. 
  9. Pour mixture into a 8 1/2" x 4 1/2" silicone bread pan or lightly greased bread tin.
  10. Bake for 55 minutes.

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16 comments

Mary Ann MattesonBuchan September 19, 2020 - 4:19 pm

Really a grrrrreeeeaaattt recipe Jill!!!Thank you!!!✝️❤️❤️🙏🏻🙏🏻🕊🕊✌🏻✌🏻🤲🏻🤲🏻☮️☮️🦅🦅🦅🇺🇸

Reply
Karen September 19, 2020 - 9:25 pm

Can any plant based milk be used?

Reply
Jill Dalton September 21, 2020 - 4:36 pm

yes

Reply
j7153@aol.com September 20, 2020 - 9:19 am

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

Reply
Kelly Makela September 20, 2020 - 3:22 pm

could the dates be replaced with granular sugar or maple syrup?

Reply
Jill Dalton September 21, 2020 - 4:32 pm

Granular sugar would do better. I think the syrup would be too much liquid

Reply
Tracey Jardine September 21, 2020 - 9:06 am

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

Reply
Jill Dalton September 21, 2020 - 4:31 pm

8 ounces

Reply
Maureen W September 21, 2020 - 12:46 pm

It seems a lot of dates in bread recipe, I avoid so much sugar. Is this correct? If so is there a replacement. Thank you

Reply
Jill Dalton September 21, 2020 - 4:30 pm

There isn’t a replacement but you could use half the amount.

Reply
Andrew September 21, 2020 - 3:19 pm

Will this work for muffins? If so, maybe the same temp and half as much time as a start?

Reply
Jill Dalton September 21, 2020 - 4:28 pm

Yes, you’ve got it

Reply
Jill Dalton September 21, 2020 - 4:29 pm

Yes, that sounds about right.

Reply
DebiKT September 22, 2020 - 11:53 am

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.

Reply
Marly October 1, 2020 - 12:29 am

I just made Zucchini cake by following your recipe. It came out really good. Thanks for sharing and inspiring us!

Reply
Erica Davis October 1, 2020 - 1:22 pm

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.

Reply

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