Zucchini bread is a household staple. It’s savory, it’s sweet—it’s everything you could want all in a nice tidy little bundle.
For the Bread:
¾ cup all-purpose flour
Pinch of salt
¼ teaspoon baking soda
Pinch baking powder
½ teaspoon ground cinnamon
½ cup granulated sugar
3 TBLSP canola oil
1 TBLSP almond milk (or other non-dairy milk)
½ teaspoon vanilla extract
1 cup grated zucchini (about one medium squash)
¼ cup walnut pieces
¼ cup raisins (optional)
For the Topping:
2 TBLSP brown sugar
2 TBLSP all-purpose flour
2 TBLSP quick-cooking oats
Pinch ground cinnamon
1 TBLSP vegan butter, softened
Make the Bread:
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan or three ramekins
- In a small bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon.
- In another small bowl, whisk the sugar, oil, milk, and vanilla until it’s well mixed.
- Add the dry ingredients to the wet (or vice versa) and add in half of the grated zucchini. Once it’s well mixed, fold in the rest of the zucchini and the walnut pieces and raisins, if you’re using them.
- Put the batter into the pan or ramekins, smoothing the top and giving it a bash on the bottom to get out air bubbles.
Make the Topping:
- In a small bowl, combine the sugar, flour, oats, and cinnamon.
- With a fork or your fingers, cut in the butter until the mixture resembles large crumbs.
Assemble the Loaf:
- Sprinkle the topping on top of the little loaf or ramekin.
- Bake for 35-40 minutes, until the loaf is golden and a toothpick comes out clean.
- Allow to cool completely on a wire cooling rack before removing from the pan.
- Chocolate chips would be good in here. You can reduce or eliminate the raisins and nuts, or you could go for full-on decadence and put all three in there.
- A little ground ginger instead of cinnamon would be exciting. If you want even more excitement, grate some fresh ginger on a microplane and add it with the zucchini.