• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Baked Goods

    Vegan Zucchini (Courgette) Bread

    18 September, 2009 by Kip 1 Comment

    Vegan Zucchini (Courgette) Bread

    Here's the problem: I love baking

    Why is that a problem, you say?

    Baking, despite what people think, is not easy. I gawp at those who claim to be incapable of cooking yet can create never-fail cakes, cookies with perfectly moist centres and crisp edges, breads which were exquisitely crafted. I try to craft my own baking recipes but success is intermittant. Yes, baking is a science I'm afraid, and I'm still learning. Alas here is a recipe that worked, and worked well to boot.

    Let's not mention the excessive sugar content in most baked goods, an ingredient for which my brain and heart cry out. The chompers and my dentist, however, are in cahoots and believe it's better to stick to other munchables.

    A garden overflow

    I'm late on this post, I know. The summer months leave gardeners awash with heaps of this delicious vegetable, and by the end of these days everyone's desperate to finish the crop and move on. Courgette bread (that's zucchini bread to Americans) is a perfect way to use some of the overflow, and it's an easy bread which most everyone enjoys. Using about 1 courgette (zucchini) per loaf, you could easily bake a dozen on a lazy Sunday and hand them out at the office on Monday morning! These zucchini bread loaves are also ideal for those summer bake sales.

    Recipe Notes

    Something I've noticed since moving to the UK eight and a half years ago is the difference in cake consistency, and it became clear the reason American cakes just taste so much better is because of their use of ridiculous amounts of oil in recipes. Great for taste, but not so great for the gut, I opted to replace some of the oil content here with apple sauce. This makes a good substitution for oil, but I'm afraid some is still necessary to keep that moist texture (don't worry, this zucchini bread recipe still yields a loaf which has the soft, almost gooey, texture you'd associate with zucchini bread).

    The banana and arrowroot work as a non-egg binder, and work really well flavour-wise in here. The use of banana also, coupled with the apple sauce, merits using a little less sugar overall. If you browse a lot of other recipes you'll see this one uses, on average, 25% less processed sugar.

    Vegan Zucchini Bread

    Makes 1 loaf
    • Ingredients
      • 1.5 C flour (215 g)
      • ½ tablespoon arrowroot
      • 1 teaspoon cinnamin
      • ½ teaspoon baking powder
      • ¼ teaspoon baking soda
      • ¼ teaspoon mixed spice
      • ½ teaspoon salt
      • 1 C grated courgette (about 1 average sized zucchini)
      • 1 tablespoon grated lemon zest
      • 1 ripe banana, mashed
      • ¼ C oil (60 ml)
      • ¾ C sugar (150 g)
      • ¼ C apple sauce (60 ml)
      • 2 tablespoon soy milk (30 ml)
      • 1 teaspoon vanilla (5 ml)
    • Directions/Method
      1. Preheat the oven to 180 C (350 F) and grease a 9 inch loaf tin.
      2. First grate the courgette and zest the lemon. Set aside.
      3. Sift the flour, arrowroot, baking powder and soda, salt, and spices together in a large bowl.
      4. Mash the banana to a smooth pulp in a large bowl. Add the oil and sugar and mix for 1-2 minutes with an electric whisk (or by hand if you're a masochist). Add apple sauce, soy milk, and vanilla, and mix again to incorporate. Add the courgette and lemon zest and lightly mix once more.
      5. In two batches, mix (mix, mix, mix! Great word. Hard to find substitutions) the zucchini batter in with the flour. You can use an electric mixer for this, but a big ole' wooden spoon is my preference. If you do use a mixer, be sure not to over-mix (as in only for 10-20 seconds). A few lumps are ok.
      6. Pour into your prepared loaf tin and bake for about 50 minutes. When finished, remove and leave on a wire rack to cool.

    More Baked Goods

    • Vegan Jammie Dodgers (Linzer Cookies)
    • Cashew & Cardamom & Lime & Sugar
    • Strawberry Chocolate Cookies
    • Banana Bars with Peanut Butter Icing

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Thecleaneatingmama

      September 04, 2010 at 7:26 pm

      I featured this recipe on my blog! Have a great weekend!
      http://www.thecleaneatingmama.com/2010/09/weekend-treats.html

      Reply
    2. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook