Vegan Zucchini Bread

Vegan Zucchini Bread


117 people made this

A delicious and fluffy zucchini bread that you wouldn't even know was vegan. It makes great toast as well.


Serves: 24 

  • 3 cups (375g) plain flour
  • 3 tablespoons linseeds
  • 1 teaspoon salt
  • 1 teaspoon bicarb soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon arrowroot powder
  • 1 cup unsweetened apple sauce
  • 1 cup packed brown sugar
  • 3/4 cup (185ml) vegetable oil
  • 2 teaspoons vanilla essence
  • 2 1/2 cups grated zucchini

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. Preheat oven to 165 degrees C. Grease and flour two 23 x 13cm bread tins.
  2. Mix together the flour, linseeds, salt, bicarb soda, cinnamon, baking powder and arrowroot in a bowl until evenly blended; set aside.
  3. Whisk together the apple sauce, brown sugar, vegetable oil and vanilla essence in a bowl until smooth. Fold in the flour mixture and grated zucchini until moistened. Divide the batter between the prepared bread tins.
  4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 70 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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