Vegan Eggless Zucchini Bread Recipe
If you’re swimming in an abundance of zucchini this season and searching for the perfect way to use it up, you’re in the right place. This eggless zucchini bread recipe is everything you want in a quick bread: moist, flavorful, and incredibly simple to whip up even on a busy weeknight.
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Servings: 1 loaf
Ingredients
- 1 3/4 cups gluten-free, nut-free flour mix
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 cup light brown sugar
- 1/2 cup sunflower oil
- 6 tablespoons liquid egg replacer
- 1/4 cup unsweetened applesauce
- 2 teaspoons fresh lemon juice
- 1 1/2 cups grated zucchini
Instructions
- Heat oven to 350°F and grease a 9-inch loaf pan. Line pan with parchment paper so it hangs over the two long sides. This will make it easier to remove.
- In a large bowl, whisk together the 1 3/4 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon nutmeg.
- In a separate medium mixing bowl, whisk together the 1 cup brown sugar, 1/2 cup oil, 6 tablespoons liquid egg replacer, 1/4 cup applesauce, and 2 teaspoons lemon juice.
- Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until batter is smooth and sticky. Fold in the zucchini. Remember, this recipe is gluten-free, so there is no risk of making the bread tough by beating it too long.
- Scrape the batter into the loaf pan. Bake in the center of the oven until golden and firm, it should feel slightly springy when touched with your finger, about 50-60 minutes. A toothpick inserted in the middle should come out clean. Let cool for at least 30 minutes before removing from the pan.
Notes
- Egg Substitute: Liquid egg replacer works well here, but you can also use a flax egg (2 tablespoons ground flaxseed mixed with 5 tablespoons warm water, let sit 5 minutes) if preferred.
- Storage: Store cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.
- Add-Ins: For extra flavor, fold in 1 cup of dark chocolate chips, blueberries or sunflower seeds (if not nut/seed allergic) before baking.
- Gluten-Free Flour: Use a nut-free, all-purpose gluten-free flour blend like Bob’s Red Mill 1-to-1 Baking Flour for best results. Avoid single-flour substitutes, as they may affect texture.
- Xanthan Gum: The bag of flour recommends using xanthan gum along with the flour but I haven't found that to be necessary.
- Using Eggs and All Purpose Flour: Substitute 2 large eggs and swap regular all purpose flour for the gluten-free flour if you'd prefer.
- Make Them Muffins: This recipe will make 12 muffins. Fill muffin cups all the way to the top (gf bake good won't rise that much) and bake for 20-25 minutes.