- Course: Dessert
I have never been so pleasantly surprised before than the taste of this VEGAN ZUCCHINI BREAD. I could vividly remember a friend offering me a slice while living in New York, which I most definitely denied. Needless to say, that was a huge mistake. So please don’t be like me and do make this recipe.
Do you peel the zucchini before grating it for the bread?
As tempted as you may be to peel the skin, it is not necessary to peel it. Leaving the skin on will give more nutrients. The entire fruit melts while baking.
Should you remove seeds from zucchini before making zucchini bread?
If you are using a large zucchini then you should remove the seeds because they may be tough to chew and have a bitter taste also. So the recommendation is to scoop them out of the zucchini before shredding it for your bread recipe.
Why does my zucchini bread fall apart when I cut it?
If the bread is hot when sliced it can have the tendency to crumble when slicing. You should allow the bread to rest for at least 30 minutes before slicing.
Why does my zucchini bread sink in the middle after baking?
If you mix too vigorously when incorporating the ingredients into the recipe, this can cause the cake to collapse. This can cause unstable air to get into the mixture.
Why is my zucchini bread gummy?
Getting rid of the excess water from the zucchini is probably the first thing that comes to mind in relation to a loaf of soggy zucchini bread. Make sure not to add too much oil as this too can lead to a gummy textured zucchini bread.
You can go to my YouTube Channel to watch me make the sugar-free version of this recipe.
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- 1 3/4 c flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup brown sugar
- 1 1/2 cups grated zucchini
- 1 tsp cinnamon
- 1/2 tsp coriander
- 3/4 cup coconut milk
- 1/3 cup oil
- Water as needed
- For: 8 Slices
- Preparation: 12 min
- Cooking: 55 min
- Ready in: 1 h 7 min
- Preheat the oven at 350
- Grease the loaf pan.
- Grate the zucchini and using a cheese cloth or a paper towel and squeeze out some of the excess water.
- Measure out the dry ingredients and set aside.
- Measure out the liquids in a medium size bowl.
- Add the dry ingredients a little at a time and mix well.
- Take the zucchini and mix it into the batter.
- Add a little water if needed, or if the batter seems dry.
- Pour the batter into the pan and bake for 50 -55 minutes, or until the knife comes out clean.
Making a sugar-free version?
You can use dates instead of sugar and add crushed pineapple also. The bread will not be dry and more of a pudding texture.