Best 6 Delicious Eggless Zucchini Bread Recipes

EGGLESS ZUCCHINI BREAD WITH WALNUTS

Steps:

• Preheat oven to 350F (175C). Grease an 8x4 inch loaf pan and line it with baking paper.
• In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
• Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
• In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
• Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
• Let it cool for 15-20 minutes in the pan and then remove it from the pan.

BEST VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
• In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
• Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
• Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.

EGGLESS ZUCCHINI BREAD RECIPE

Steps:

• Prep: - Grate the zucchini and keep it aside. See the Tips section below for more details.- Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.- Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.- Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
• Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl. Whisk well it everything is mixed.
• In another large bowl, add oil, applesauce, white sugar, and brown sugar. Whisk till sugar is almost dissolved.
• Not add grated zucchini. Mix well.
• Add dry flour mixture. Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
• Now add toasted walnuts and coconut. Fold them into the batter.
• Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
• Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.

DELICIOUS EGGLESS ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
• Measure yogurt into a medium sized mixing bowl.
• Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
• Add oil and blend through.
• Add zucchini and vanilla and stir until mixed through.
• Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
• Add dry ingredients to wet ingredients a little at a time.
• I like to slowly mix it in with my whisk.
• Fold ingredients into each other just until nicely combined.
• Pour'batter' into loaf pans, and put into oven.
• Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
• If it is not done, continue to bake for additional time.
• It could take between an hour and an hour and a half to bake completely.
• ENJOY!

KINGMAN'S VEGAN ZUCCHINI BREAD

Steps:

• 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.
• 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.
• 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.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.