Step 1 of 9
Vegan Zucchini Bread
Preheat the oven to 350°F.
Step 2 of 9
Vegan Zucchini Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
PRO TIP After spraying the pan with cooking spray, lightly flour it. This will help the bread come out of the pan more easily.
Step 3 of 9
Vegan Zucchini Bread
Press the shredded zucchini between two layers of paper towels to remove the moisture. Add the zucchini, canola oil, brown sugar, granulated sugar, nondairy milk, flaxseed meal, applesauce, and vanilla to a large mixing bowl and whisk vigorously until smooth and combined.
Step 4 of 9
Vegan Zucchini Bread
Add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.
Step 5 of 9
Vegan Zucchini Bread
Pour the batter into the prepared loaf pan.
Step 6 of 9
Vegan Zucchini Bread
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through the cook time to ensure a more even heat distribution.
Step 7 of 9
Vegan Zucchini Bread
Check to see that the bread is done. Remove from oven or add time as needed.
Step 8 of 9
Vegan Zucchini Bread
Allow the bread to cool in the pan for 10 minutes, then release from the pan onto a cooling rack.
Step 9 of 9
Vegan Zucchini Bread
Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top plastic bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.