Vegan Zucchini Bread

    1 hour 30 minutes

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

    120 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (126)


    Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!  -  28 Aug 2008  (Review from Allrecipes USA and Canada)


    Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat, heavy or hard.  -  12 Aug 2008  (Review from Allrecipes USA and Canada)


    I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven, so I would monitor the bread carefully the last few minutes of baking time. Next time , I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe!  -  21 Jul 2009  (Review from Allrecipes USA and Canada)