Vegan Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, lightly sweetened vegan zucchini bread with warm spices of cinnamon and nutmeg, studded with optional walnuts. This vegetable-forward quick bread is a satisfying snack or light dessert that works year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ⅓ cup coconut oil (liquid, or solid melted)
- ½ cup applesauce
- 2 teaspoons apple cider vinegar
- ½ cup plant-based milk (unsweetened)
- 2 cups all-purpose flour
- ¾ cup cane sugar (see Notes)
- ¼ cup brown sugar (see Notes)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 cup zucchini (grated, see Notes)
- ½ cup walnuts (chopped, plus more for topping, optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 59mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 18mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 59MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.