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Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
200 calories; protein 2.1g; carbohydrates 31.5g; fat 7.6g; sodium 164.4mg. Full Nutrition
Most helpful positive review
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. Read More
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(5) Reviews: Most Helpful
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! Read More
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(85) 
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. Read More
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(38) 
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 moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven, so I would monitor the bread carefully the last few minutes of baking time. Next time , I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe! Read More
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(33) Advertisement
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 too dense and had the perfect amount of cinnamon flavor. I made exactly as written except I omitted the flax and arrowroot and I made into about 24 regular sized muffins (which I cooked at 350 for 20 minutes). Thanks! Read More
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(32) 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 cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too. Read More
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(27) 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 making it again! Read More
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(23) Advertisement
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 added shredded carrots (reduced the zucchini) and made some other minor adjustments >I'm over 7000 ft. so all baking requires adjustments. All that said, really, just follow the recipe and you will be happy. Read More
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(15) 
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 is awesome. Next time I would reduce the sugar only because I just felt like I put a lot in! But it is delicious with the amount called for. I think I'll go eat another piece:) Read More
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(14) 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 loaf! We did change somethings though. We added about 1/2cup of carob powder to the recipe and removed about 1/4cup of the flour. Also we reduced the amount of sugar added by about 1/3. I think the carob helps with the sweetness anyway. If at all possible add the flax seeds because they just make it all that much more special! Read More
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(10) TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much. Read More
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(5) 
