Vegan Zucchini Bread


Can’t live without bread? Looking for new flavours? This recipe is egg and dairy free, so if you’re vegan, you’ll be using it a lot.


  • 3 cups all purpose flour
  • 3 tablespoons of flax seeds (optional)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon arrowroot powder (optional)
  • 1 cup unsweetened applesauce
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups shredded courgette

Method of preparation:

Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.

In a small bowl, mix together the flax seeds and 6 tablespoons of water. Let sit for about 5 minutes to thicken (this acts as a vegan egg substitute).

In a large bowl, combine the flour, cinnamon, salt, baking soda, baking powder and arrowroot powder (if using). Stir until well combined.

In another bowl, mix together the applesauce, white sugar, brown sugar, vegetable oil, vanilla extract and flax seed mixture.

Pour the wet ingredients into the dry and stir until just combined. Do not overmix.

Fold in the shredded courgette until it is evenly distributed throughout the dough.

Pour the mixture into the prepared loaf tin and smooth the top with a spatula.

Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted in the centre comes out clean.

Remove from the oven and leave to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

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