Eggless Zucchini Bread Recipes

EGGLESS ZUCCHINI BREAD WITH WALNUTS

Steps:

• Preheat oven to 350F (175C). Grease an 8x4 inch loaf pan and line it with baking paper.
• In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
• Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
• In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
• Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
• Let it cool for 15-20 minutes in the pan and then remove it from the pan.

BEST-EVER VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
• Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
• In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
• Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

EGGLESS ZUCCHINI BREAD RECIPE

Steps:

• Prep: - Grate the zucchini and keep it aside. See the Tips section below for more details.- Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.- Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.- Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
• Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl. Whisk well it everything is mixed.
• In another large bowl, add oil, applesauce, white sugar, and brown sugar. Whisk till sugar is almost dissolved.
• Not add grated zucchini. Mix well.
• Add dry flour mixture. Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
• Now add toasted walnuts and coconut. Fold them into the batter.
• Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
• Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.

EASY EGGLESS ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
• In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
• Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
• Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
• Bake for 50 - 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
• Allow cooling completely before slicing.

KINGMAN'S VEGAN ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
• Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BEST VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
• In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
• Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
• Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.

DELICIOUS EGGLESS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
• Measure yogurt into a medium sized mixing bowl.
• Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
• Add oil and blend through.
• Add zucchini and vanilla and stir until mixed through.
• Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
• Add dry ingredients to wet ingredients a little at a time.
• I like to slowly mix it in with my whisk.
• Fold ingredients into each other just until nicely combined.
• Pour'batter' into loaf pans, and put into oven.
• Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
• If it is not done, continue to bake for additional time.
• It could take between an hour and an hour and a half to bake completely.
• ENJOY!