Zucchini Bread Recipe
Prep time
Bake time
Total time
You will notice in the video I used regular granulated sugar and a spot of molasses since I did not have brown sugar. Either way you do it is totally fine!
You will need 2 medium sized zucchini's to make 3 cups grated at a total weight of 354g
If your zuchini's are particularly "wet" you should squeeze out the excessive liquid before adding to the recipe- anything more than 1 Tbs liquid would be excessive
Serves: serves 6-8
  • Granulated or Light Brown Sugar ¾ cup (150g)
  • Vegetable Oil *I use coconut oil ¼ cup (50g)
  • Applesauce *see note in written blog post above ½ cup (100g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 1¾ cup (218g)
  • Baking Powder 1¼ teaspoon
  • Baking Soda 1 teaspoon
  • Flax meal 3 Tablespoons (42g)
  • Cinnamon 1¼ teaspoon
  • Cardamom *optional but awesome! ½ teaspoon
  • Salt ½ teaspoon
  • Grated Fresh Zucchini 3 cups (354g)
  1. Preheat oven to 350°F
  2. Grate the fresh zucchini and then measure it to 354g.
  3. Squeeze put any excessive moisture - you may or may not have any depending on the zucchini, I only had about 2 Tbs excess liquid.
  4. In a large mixing bowl combine the oil, sugar, applesauce and vanilla extract whisk to combine well.
  5. Sift together all the dry ingredients including the flax meal, since I am not relying on it as an egg replacer there is no need to reconstitute it here..
  6. Add the dry ingredients to the liquids in the bowl and mix until everything is evenly incorporated.
  7. Add the grated zucchini and mix well.
  8. Spread batter into greased loaf pan and bake in a preheated 350°F oven for 30 minutes, then turn the oven temperature down to 325°F for another **approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool in the pan and then turn out onto a cooling rack to cool completely.
Zucchini Bread can be stored at room temperature for a couple of day wrapped to prevent drying.

Just be careful of molding in very hot humid conditions.

Refrigerate or freeze for longer storage
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/zucchini-bread-recipe/