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Zucchini Bread

Try this vegan version and watch it mysteriously disappear from the kitchen.

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Servings
1" slice
Calories Cholesterol Sat Fat Carbs
298 0mg 1g 40g
Recipe Footprint (for Recipe's Default # of Servings)
.09 Water saved (gallons) [animal consumption only]
.19 Manure (pounds) not deposited into the environment
.15 Grains / feed (pounds) not consumed by animals
.46 Methane (gallons) not created by animals
5.7 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 55 minutes
Ingredients
  • 1 1/2 C flour (unbleached all purpose)
  • 2 tsp baking powder
  • 1/2 Tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp cloves (ground)
  • 1/2 C brown sugar (packed)
  • 1 egg replacer
  • 1/3 C vegetable oil
  • 1 tsp vanilla
  • 1 1/2 C zucchini (peeled and shredded)
  • 1/2 C walnuts (chopped)
  • 1/2 C raisins
  • 1/4 C water
Course Breads and Muffins, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 55 minutes
Ingredients
  • 1 1/2 C flour (unbleached all purpose)
  • 2 tsp baking powder
  • 1/2 Tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp cloves (ground)
  • 1/2 C brown sugar (packed)
  • 1 egg replacer
  • 1/3 C vegetable oil
  • 1 tsp vanilla
  • 1 1/2 C zucchini (peeled and shredded)
  • 1/2 C walnuts (chopped)
  • 1/2 C raisins
  • 1/4 C water
Servings
1" slice
Calories Cholesterol Sat Fat Carbs
298 0mg 1g 40g
Recipe Footprint (for Recipe's Default # of Servings)
.09 Water saved (gallons) [animal consumption only]
.19 Manure (pounds) not deposited into the environment
.15 Grains / feed (pounds) not consumed by animals
.46 Methane (gallons) not created by animals
5.7 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix together all of the dry ingredients.
  2. Add the egg replacer, oil and vanilla to the mixture.
  3. Add the zucchini, nuts and raisins to the mixture; stir until just mixed and then add the water.
  4. Spoon the batter into a 9 x 5-inch loaf pan (greased); bake at 350 degrees for 45 to 55 minutes or until a toothpick comes out clean after inserting it into the middle of the bread loaf.
Recipe Notes

Cover and refrigerate for up to one week; freeze for up to six months.

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