Healthy Vegan Zucchini Bread with Applesauce

Chocolate Chip Zucchini Bread cooling on a wire rack on a white countertop.

4.99 from 50 votes

Healthy Vegan Zucchini Bread with Applesauce

Applesauce Eggless Zucchini Bread is incredibly moist and delicious, easy to make and has no refined sugar or oil! This vegan zucchini bread is perfect for breakfast, as an afternoon snack or enjoy with a cup of tea for a healthy dessert.

Prep Time10

Cook Time55

Course: Breakfast & Brunch, Dessert, Snack

Cuisine: American

Diet: Vegan

Servings:

Calories: 157kcal

Author: Debra Klein

Equipment

Ingredients

2 medium zucchini approximately 2 cups grated
½ cup unsweetened applesauce
⅔ cup honey substitute with maple syrup
1 teaspoon vanilla extract
2 cups whole wheat flour
¼ cup ground flax seeds
2 teaspoon cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt

Instructions

Preheat oven to 350 and line a 9" X 5" loaf pan with unbleached parchment paper.
Wash the zucchini (no need to peel) and trim off the ends. Use the side of a box grater to shred into a medium sized bowl. Then add the applesauce, honey and vanilla and mix until well combined.
In a separate mixing bowl, stir together flour, flax, cinnamon, baking powder, baking soda and salt. If using chocolate chips or walnuts, stir those in now too.
Pour the wet ingredients into the flour mixture and mix until well combined.
Pour batter into prepared pan and let sit for 5 minutes. This will allow the applesauce to activate the baking powder.
Bake for 55 minutes, or un til a toothpick inserted into the center comes out clean.
Let zucchini bread cool in pan for 10 minutes and then carefully lift the parchment paper out and onto a wire rack to continue to cool.
Wait until cool (especially if you used chocolate chips) to slice.

Video

Notes

OPTIONAL: Stir in ⅓ cup dark chocolate chips and/or ⅓ cup chopped walnuts to the dry ingredients before mixing with the zucchini mixture.

Zucchini: 2 medium sized zucchini will yield about 2 cups grated zucchini. You can also get 2 cups from 3 small or one very large zucchini.

Flour: Use whole wheat, whole spelt, gluten-free all purpose flour, or a combination. Always opt for a whole grain variety with minimum processing. I used sprouted spelt flour in these photos.

Applesauce: You can make my healthy applesauce in 5-minutes with just apples.

Chocolate: I made this both ways, with and without the chocolate chips...and both were delish. I prefer dark chocolate mini chips, but if I can't find them, I use a high cacao dark chocolate bar and chop it into small chunks.

For mini loaves: Follow directions until pouring into prepared pan. Evenly divide batter into 3 mini loaves and allow to sit for 5 minutes. Bake in preheated 350 oven for 35-40 minutes.

STORAGE: Store in airtight container at room temperature for 4 days, refrigerated for a week or frozen for up to 3 months. For best results in freezing, wrap in parchment paper and then aluminum foil or use a freezer safe zip top bag.

Nutrition