If you’re on the hunt for a delightful, guilt-free treat that’s bursting with flavor, look no further than this Vegan Coconut Zucchini Bread! This moist and tender loaf combines the subtle sweetness of coconut with the nutritious goodness of zucchini, making it the perfect addition to your breakfast table or afternoon snack. Not only is it easy to make, but it’s also a fantastic way to sneak in some veggies without sacrificing taste. Ready to impress your friends and family with a baking masterpiece that they’ll never guess is vegan? Let’s dive into this scrumptious recipe that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup sugar
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini with the melted coconut oil. Stir well until the zucchini is fully coated with the oil.
- Add the almond milk and vanilla extract to the zucchini mixture. Mix until all the wet ingredients are well combined.
- In another bowl, whisk together the all-purpose flour, coconut flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the zucchini bread once it has cooled, and enjoy your delicious vegan coconut zucchini bread! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Choose Fresh Zucchini: For the best flavor and texture, use fresh, firm zucchini. Grate it just before using to retain its moisture.
- Don’t Skip the Coconut Oil: The melted coconut oil not only adds richness but also enhances the coconut flavor. Make sure it’s melted but not too hot when mixing with the zucchini.
- Mix Gently: When combining the wet and dry ingredients, stir just until combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine!
- Add Extra Flavor: Feel free to customize your loaf by adding spices like cinnamon or nutmeg, or even tossing in some chopped nuts or dairy-free chocolate chips for an extra treat.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 50-minute mark. It’s done when a toothpick comes out clean.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps maintain its structure and prevents it from becoming mushy.
- Storage Tips: Keep any leftovers in an airtight container to maintain freshness. This bread can last up to a week in the refrigerator, or you can freeze slices for a quick snack later!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 20g
Protein: 3g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
