Zucchini Bread (with Vegan Alternative)


Zucchini Bread (with vegan alternative)
Yield: 1 loaf


2 small zucchinis, peeled and shredded to make 1 cup (239 g)
1/2 cup (125 ml) extra light olive oil, plus extra for greasing
3/4 cup (185 g) brown sugar
2 large eggs (** see note for vegan alternative)
1 tsp (6 ml) vanilla extract
1.5 cups (235 g) all purpose flour, plus extra for flouring
2 tsp (10 g) baking powder
1/4 tsp ( 1/2 g) ground cinnamon
1/2 tsp (4 g) salt
1/4 tsp (1 g) baking soda 

** replace 2 eggs with 1/2 cup (130 g) unsweetened apple sauce - here is my recipe.


1. Preheat the oven to 350 F (180 C, gas mark 4). Grease and lightly flour one 8.5 by 4.5-inch (21.5 by 11.5 cm) loaf pan.

2.  In a large bowl, combine the oil, sugar, eggs or applesauce, and vanilla. Beat vigorously with a whisk until creamy, about 1 minute. Stir in the shredded zucchini until blended.

3. In a medium bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into the prepared pan.

4. Bake until the bread is firm to the touch and pulls away from the pan sides, 50-60 minutes. A cake tester inserted into the center of a loaf should come out clean. Let cool in the pan on a rack for 10 minutes. Turn the bread out, place upright on the rack, and let cool completely.

For Video Instructions, please check out my video How To Make Zucchini Bread (With Vegan Alternative)!

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