This Vegan Zucchini Pineapple Bread recipe takes my favorite zucchini bread recipe here on the blog and makes it a bit healthier… and vegan!
I had good luck modifying my banana bread and carrot cake recipes to make them vegan friendly so it was time to change up my original zucchini bread recipe – which by the way is truly one of the best I’ve ever had! Along with making a vegan friendly version, I wanted to try to cut back on some of the oil (it has a whopping one cup!) and change up the sugar a bit as well as omitting the eggs.
It’s really simple to make adjustments to most recipes to accommodate a vegan, vegetarian or plant based eating plan and this Vegan Zucchini Pineapple Bread is no exception. Even better slathered with some vegan (or regular) butter!Print
Vegan Zucchini Pineapple Bread
Egg replacer equivalent to 3 eggs (I used Bob’s Red Mill)
1/2 C. oil (I used vegetable)
1 C. sugar
1/2 C. brown sugar
1 1/2 tsp. vanilla
2 C. shredded zucchini
1 8 oz. can crushed pineapple (do not drain)
3 C. flour (I use half all purpose and half whole wheat)
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 C. chopped walnuts
Turbinado sugar and additional chopped walnuts for topping
Preheat oven to 350 degrees. Spray 2 loaf pans (or 4 small ones) with cooking spray.
Add your egg replacer in bowl. Give it a quick blend with the blender. Add oil, sugar and vanilla and continue to blend until thick and creamy. Stir in zucchini and pineapple. Stir in remaining ingredients.
Divide batter in two loaf pans or four smaller loaf pans.
Bake about 1 hour. Check for doneness at 50 minutes and adjust accordingly. 4 smaller loaf pans will take less time. Mine took 45 minutes.
*If you want to top your loaves with some turbinado sugar and additional chopped walnuts, sprinkle them over top of the loaves about halfway through baking.
Let cool, then remove from pans.