Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (14)
Easy Vegan Zucchini Bread
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 8%
CARBS 41G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC20G OTHER21G TOTAL SUGAR
FAT 16G46% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, spongy vegan zucchini bread infused with warm spices like cinnamon, nutmeg, and allspice with toasted walnuts throughout. The zucchini keeps the crumb tender and moist. A plant-based quick bread perfect for breakfast or afternoon snacking.
componentamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 11- 1 cup cane sugar ((200g))
- ½ cup oil ((100g) if using coconut oil, ensure it’s melted - I used sunflower oil)
- 2 tsp vanilla extract (or paste)
- 2 ¼ cups all-purpose flour ((280g), sifted)
- 2 tsp baking powder
- ¾ tsp sea salt
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ cup applesauce
- 1 cup walnuts (chopped and toasted (toasting optional)* (112g))
- 1 cup grated zucchini (do not press or drain (about 162g))
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 8%
CARBS 41G54% OF CAL
1G FIBER0G ADDED0G INTRINSIC20G OTHER21G TOTAL SUGAR
FAT 16G46% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 3mg
- Total sugar
- 21g
- Added sugar
- ≥19g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.