Kingman’s Vegan Zucchini Bread

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Delicious vegan zucchini bread. Fluffy. Mmm-hmmm.


  • 3 cups all-purpose flour
  • 3 tablespoons flax seeds (Optional)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon arrowroot powder (Optional)
  • 1 cup unsweetened applesauce
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ½ cups shredded zucchini


Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.

Whisk together flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.

Whisk together applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in flour mixture and shredded zucchini until moistened. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preparation time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 30 mins
Servings: 24 – Yield: 2 9×5-inch loaf pans



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