Should I remove the excessive juice of shredded zucchini?

No. For this recipe, the juice of zucchini helps the moistness of bread. Read more on this under the title How To Prepare Zucchini above.

Can I use vegan milk in this recipe?

Yes. If you want to use vegan milk, make the flax egg by whisking 2 tablespoons flax seed meal and 6 tablespoons water. After 5 minutes, add in 2 tablespoons of a plant-based milk of your choice. And follow the other steps as they are.

Can I substitute applesauce for flax egg?

Yes. If applesauce is what you have on hand and you don't feel like going out to buy flaxseed meal, use it in this recipe. I haven't tried it but I guess 1/4 cup of unsweetened applesauce would be enough. However, you won't have that nutty and earthy flavor of flax seeds in your recipe.

Can I substitute chia seeds for flax seeds?

Yes. Using chia seeds is another great way to make a vegan egg. Just mix chia seeds with water in the same way as flaxseed meal and make your vegan breakfast bread with chia seeds.

Can I use this recipe to make vegan zucchini bread muffins?

Yes. You can pour the batter in muffin tins instead of a loaf pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Eggless Zucchini Bread (Fluffy and Moist)

Eggless Zucchini Bread with Walnuts

best vegan zucchini bread slices on a wooden board with flowers

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4.7 from 10 reviews

An egg-free, dairy-free moist and nutty zucchini bread with flaxseed meal.

Author: Zerrin & Yusuf
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yield: 8 1x
Category: Vegan
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Flax Egg (to replace 2 eggs):

2 tablespoons flaxseed meal
6 tablespoons water

Zucchini Bread:

2 tablespoons water (or a vegan milk of your choice)
1 and 1/2 cup granulated sugar
3/4 cup sunflower oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon grated nutmeg
2 cups shredded zucchini
3/4 cup chopped walnut

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Instructions

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.

Nutrition

Serving Size: 1 slice
Calories: 538
Sugar: 25.4 g
Sodium: 306.7 mg
Fat: 28.7 g
Carbohydrates: 64.1 g
Protein: 8.1 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/vegan-zucchini-bread/