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Kingman's Vegan Zucchini Bread

Rated as 4.69 out of 5 Stars
2

"Delicious. Fluffy. Mmm-hmmm."
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Ingredients

3 h 30 m servings 200
Original recipe yields 24 servings (2 9x5-inch loaf pans)

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 200 calories; 7.6 31.5 2.1 0 164 Full nutrition

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Reviews

Read all reviews 117
  1. 150 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

Most helpful critical review

TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much.

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Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat, heavy or hard.

I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very mois...

Wow. I'd never have guessed this was a vegan recipe. I was making for a friend's daughter who has egg/milk allergies. I made the batter into muffins instead of a loaf, and they were fluffy, not ...

i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of c...

I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be...

This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I adde...

Delicious as is. I also skipped the flax seeds and substituted cornstarch for the arrowroot. The loaf bakes to a beautiful color. The contrast of the slightly denser crust and the soft bread ...

This recipe is a HUGE hit with my fiance and friends! We had so much zucchini from our garden this summer I didn't know what to do with it - now I do! It comes out as a moist, brownie textured...