Vegan Zucchini Bread Recipe: A Healthy Homemade Delight for 2025

As we step into 2025, my New Year's goal is to create more healthy homemade vegan recipes, and I'd love for you to come along for the ride. Together, we can explore a world of delicious, nutritious, and cruelty-free dishes that will make your taste buds dance with joy. Whether you're a seasoned vegan or just starting your plant-based journey, there's always something new and exciting to discover in the kitchen.

Speaking of the kitchen, I love baking with my vintage appliances! One day, I dream of having a complete set of new old stock Sears small appliances—a matching blender, mixer, toaster, food processor, etc. These timeless pieces would make my kitchen look like a retro wonderland! The thought of using these classic appliances fills me with excitement and nostalgia. But my husband says our kitchen isn't a museum and won't let me buy more vintage appliances just to have a matching set—LOL.

Let's make this year a celebration of wholesome, homemade goodness. From savory meals to sweet treats, we'll find ways to nourish our bodies and souls with every bite. This vegan zucchini bread recipe is a perfect example! So, grab your apron, and let's get cooking!

Dry Ingredients

• 1 ½ cups organic unbleached flour (or any flour you desire)

• ½ tsp. baking soda

• ½ tsp. baking powder

• ¼ tsp. salt

• 1 tsp. cinnamon

• ¼ tsp. nutmeg

Wet Ingredients

• ¾ cup unsweetened applesauce

• ½ cup packed brown sugar

• ¼ cup maple syrup or agave nectar

• 1 flax egg

• 2 tsp. vanilla extract

• 1 cup grated zucchini (about 1 medium-sized zucchini)

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, whisk together all the dry ingredients until thoroughly combined.

3. In a separate mixing bowl, mix together all the wet ingredients until well combined.

4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix!

5. Pour the batter into a loaf pan lined with parchment paper, or grease the pan with butter or oil before adding the batter

6. Bake for 45-50 minutes. For a crunchier zucchini bread, turn off the oven and leave the bread in for an additional 5 minutes. The bread is done when a toothpick or knife inserted into the center comes out mostly clean.

7. Remove the zucchini bread from the oven and allow it to cool in the pan for 20-30 minutes.

8. Remove the bread from the loaf pan and let it cool completely.

9. Enjoy!