So very excited about this zucchini bread recipe. It’s moist, easy, healthy (though a bit sweet) and Dan even enjoyed it. If you know me you know eggs are too gross to eat. I’ll cook with eggs but won’t eat what’s prepared. Eggs lend the moistness to zucchini bread and I never enjoy it because the thought of the eggs making any baked good moist creeps me out.
This recipe comes from a new friend who manages the Lancaster location of Seasons Olive Oil and Vinegar Taproom, Adriana Atencio. She shared a photo of her vegan zucchini bread and I had to ask if she would share the recipe. The original recipe came from her grandmother and she has made a few modifications of her own and gave me the permission to share this recipe with you.
My husband, not a vegan, loved this bread. I didn’t even bother telling him it had no eggs or butter. Wondering if pear-sauce would work well in this recipe, think it probably would. The pumpkin does add a bit of orange to the bread and thus phytonutrients. The recipe is very sweet and if you like try cutting back on some of the sugar. Feel free to play with this recipe like Adriana did, I did.
vegan zucchini bread