Vegan Zucchini Bread Recipe: How to Store Vegan Quickbread

Vegan zucchini bread consists of zucchini, flour, applesauce for binding, warm spices, sugar, baking soda, and vanilla extract. The vegan bread is a riff on traditional zucchini bread, a quick bread consisting of zucchini, flour, sugar, eggs, and vanilla extract. Shredded raw zucchini gives the bread a moist, rich texture. Quick breads, like banana bread, pumpkin bread, and zucchini bread, get their rise from baking soda and baking powder instead of yeast.

Zucchini bread has a mild flavor that you can adjust for either sweet or savory palates. Chocolate chips, dried cranberries, and chopped nuts are among the most popular additions to the recipe.

With only one animal product to swap out, zucchini bread fits readily into a vegan lifestyle. Here’s what to know:

1. 1. Use alternative binding agents. Instead of egg, use thick applesauce. If your applesauce is runny, pass it through a fine-mesh strainer for a chunkier, puréed consistency. Other vegan binders include flaxseeds and chia seeds.
2. 2. Squeeze excess liquid from the zucchini. Zucchini squash has a high water content. To prevent the excess water from affecting the moisture level of your bread, press the shredded zucchini beforehand with a cheesecloth, a tea towel, mesh sieve, or colander.
3. 3. Avoid overmixing. Overmixing quick bread batter will result in a heavy, dense loaf. Mix the bread batter just until combined for a pillowy, moist crumb.
4. 4. Serve with vegan-friendly toppings. Instead of cream cheese frosting, serve zucchini bread with a swipe of vegan butter or a non-dairy spread like apple butter, chestnut butter, or pumpkin butter.
5. 5. Make it gluten-free. For a vegan zucchini bread that’s also gluten-free, substitute all-purpose flour for a gluten-free flour blend or a combination of coconut flour and almond flour. When using alternative flours, pay attention to the liquid ratio: many are much more absorbent than regular flour and may need adjusting.

Store vegan zucchini bread at room temperature, wrapped in plastic wrap. For more extended storage, place plastic-wrapped loaves in an airtight container or bag and store them in the freezer for up to six months.