Description
Moist, sweet, and perfectly spiced vegan zucchini bread packed with warm cinnamon, nutmeg, and crunchy walnuts.
Ingredients
Scale
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 cup unsweetened applesauce
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 1 heaping cup shredded zucchini (1 medium zucchini)
- ½ cup walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, applesauce, oil, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded zucchini and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure to squeeze excess moisture out of the zucchini before adding to the batter for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan zucchini bread, dairy-free, eggless, zucchini dessert