Zucchini Bread
Zucchini Bread
Try this vegan version and watch it mysteriously disappear from the kitchen.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1″ slice
Prep Time Cook Time
30minutes 55minutes
Zucchini Bread
Zucchini Bread
Try this vegan version and watch it mysteriously disappear from the kitchen.
  • CourseBreads and Muffins, Desserts
  • CuisineAmerican
  • DietVegan
# of Servings 8
Serving Size 1″ slice
Prep Time Cook Time
30minutes 55minutes
Ingredients
  • 1 1/2C flour (unbleached all purpose)
  • 2tsp baking powder
  • 1/2Tbsp cinnamon
  • 1/2tsp salt
  • 1/2tsp cloves (ground)
  • 1/2C brown sugar(packed)
  • 1 egg replacer
  • 1/3C vegetable oil
  • 1tsp vanilla
  • 1 1/2C zucchini(peeled and shredded)
  • 1/2C walnuts(chopped)
  • 1/2C raisins
  • 1/4C water
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.

© Mainly Vegan LLC
Nutrition Facts
Zucchini Bread
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 0mg 0%
Sodium 282mg 12%
Potassium 208mg 6%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 20g
Protein 5g 10%
Vitamin A 2%
Vitamin C 11%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Footprint (for Recipe’s Default # of Servings)
.09 Water saved (gallons)
.19 Manure not deposited (pounds)
.15 Grains / feed not consumed (pounds)
.46 Methane not created (gallons)
5.7 CO2 not released (pounds)
.004 Animal lives saved