Joy the Baker

Almost Vegan Zucchini Bread

October 2, 2011


If I could have made a U-turn on the freeway, I would have… that’s how much I didn’t want to go to this party.

The sheer fact that I was forced to drive in a straight line at high speeds is why I made it to this party.

Now… nothing was wrong with the party.  It was set to be a perfectly fine evening of good food and tons of people that I didn’t know.  Food and new friends?  Come on Joy… get into it!

But sometimes it’s just hard to get into it… right?

I tried every trick in my book.  I painted my nails pretty.  That usually ups my game.  I shaved my legs even though I was wearing a long skirt… you know, for inner confidence.  I wore my favorite watch.  I wore my favorite ring.  I washed my car.  I said some prayers.  I even made this Almost Vegan Zucchini Bread.

I just couldn’t snap out of my recluse/hermit/ohmygod itotally justwant tostayat hhoooommmmeeee tendencies.

So I drove down the freeway to a party.

Guess what?

I had a good time.  Yea.  Totally.  Of course I had a good time.

Guess what else?

I was so so so glad to get home and sneak a slice of this bread and call it dessert.

Real life.  Happening.


As you expect, you’ll find the usual suspects in this breakfast bread.

Zucchini.  Shredded.


Cinnamon and such.


And then I put buttermilk in vegan bread.  No biggie.

Calling something aaaallllmost vegan just makes it totally not vegan.  I know.  I’m just really down with the fact that this bread is sans butter, sans eggs, and totally has buttermilk in it.  I like buttermilk more than I like being vegan.

If you want to go full vegan… buttermilk can totally be substituted for  soy milk or water.


Almost Vegan Zucchini Bread

makes one 8×4 or 9×5-inch loaf

Print this Recipe!

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

pinch of ground cloves

3 tablespoons ground flax seed meal

1/2 cup plus 1 tablespoon buttermilk (or soy milk or water, just add about 1/8 teaspoon of vinegar as well)

1 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup granulated sugar

3/4 cup brown sugar

2 cups shredded zucchini

3/4 cup coarsely chopped walnuts or pecans (optional)

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.

In a medium bowl, whisk together flax seed meal, buttermilk, vegetable oil, vanilla extract, and sugars.  Whisk thoroughly, then add the shredded zucchini and nuts (if using).

Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.  Spoon batter into prepared pan and place in the oven.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.

Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.

Bread will last, well wrapped at room temperature, for up to 5 days.

112 Comments Add A Comment

  • The bread looks great.

    And glad you forced yourself out of the house and went. And had a good time. See, there ya go! Glad it all worked out :)

  • Love this! Sounds great vegan or otherwise. Yum!

  • That always happens to me when I don’t feel like going somewhere… glad you had fun!

    This zucchini bread looks great.

  • I LOVE all baked goods with zucchini in them. I live in England, where zucchini are called courgettes, and British people say to me “Why do you call it zucchini? It is a courgette!” And I’m all like “I’ve read a British cookbook from 1960 where it is called zucchini so why did YOU start calling it courgettes at some point after that?! Booyah!” Don’t mess with my cookbook knowledge.

  • Lovely bread, please keep this way of posting comments, I am not on Facebook and I do not plan to either, besides, what could I possibly share on line, my life is totally uneventful, no need to bore the rest of the world with it…
    By the way, why buy canned pumpkin, I prepare my pureed pumpkin myself and then freeze it, it is good and cheap. Just but a pumpkin, peel it, chop it and cook it in the oven or the preassure cooker, then sift the puree and freeze it, totally easy.

  • This morning I read that there may be a shortage of canned pumpkin again this year. So I looked it up online and guess what I found on A 29 oz can of Libby’s canned pumpkin selling for $8.09, a 4 pack for $30.99 and a case of 12 $72.99. This is insane, what is happening to our world food supply. We have to pay these outrageous prices and then have concerns about if we will survive after eating it. Last year the same thing happened, the prices were hiked around pumpkin pie season, then in January, they were back to normal. I bought so much canned pumpkin, that I still have 6 cans left. Guess I will be making sweet potato pies instead. So to recap my thoughts, is this a real concern about pumpkins being scarce or are they just trying to capitalize on the other foods being tainted so they can raise their profit margins? Don’t we have enough troubling thoughts these days without having be concerned about food making us sick, being in short supply, costing more and just not being able to enjoy the “fruits” of our labors. It all used to be so simple.

    • I often think Amazon’s prices are a bit inflated. Especially the food items. That being said, a few weeks ago I bought a 29 oz can of pumpkin at the grocery store for 3 or 4 bucks. Not 8. I would remember that. And I wouldn’t buy it. I hope no one is spending 8 bucks on a can of pumpkin.

  • Can’t wait to make this when I make my Lemon Zucchini cookies for this year’s Christmas cookie boxes! Thank you so much!!

  • Oh I know that party feeling so well and it’s always on those kind of nights where I’ve really had to drag myself out that I end up having the best time!

    Knowing there’s something delicious to come home to does make it all the better though ;)

  • I think I should make this to sneak some veggies into my diet…I’ve been slacking the past few weeks. This totally counts as veggies, right?

  • I like making my own buttermilk. It’s way more cost effective! I like to put 1 tablespoon of apple cider vinegar per cup of milk.

  • I’ve been making a zucchini bread with my favorite recipe for years. I wonder if I’m brave enough to try something new!

  • This sounds great! If anyone wants to keep it totally vegan I have discovered that cultured coconut milk or soymilk curdled with a little bit of lemon juice are both terrific dairy-free buttermilk substitutes.

  • Wow, this bread looks amazing! Zucchini in baking is awesome; it makes everything so moist and delicious, and I like to pretend I’m getting some veggies at the same time ;) Great pictures!

  • I’ve read so many recipes that uses zucchini in bread and cakes… and I have to say it’s a totally foreign idea to me! I’ve never seen zucchini bread or cake in Malaysia, we usually use it in curries, veggie dishes etc. But it seems quite normal other countries… I can’t even begin to imagine what zucchini bread tastes like (probably because I don’t really like zucchini?) Your photos make me wonder if I should try making some…

    • I know, right? I’m from Malaysia too. I’ve tried making Zucchini bread before and can’t seem to get the moisture balance right. Too wet. But I keep wanting to try. It tastes very… green. Quite unlike any cakes we get here. But I’m gonna try this recipe so.. yeah.. Malaysian zucchini bread. :-)

  • Glad to see that I’m not the only who thinks that dessert is a swell reason to leave a party… :)

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