Vegan Zucchini Cheddar Bread (Savory & Moist)
🌱 Vegan Zucchini Cheddar Bread 🧀
This Vegan Zucchini Cheddar Bread is a savory loaf with shredded zucchini in the crumb and a golden dairy-free cheddar top. No eggs. No dairy. It slices moist if you squeeze the zucchini first, then bake until the top browns.
I love a little cheese in the batter and the rest on top so the crust looks finished. Don’t skip the rest or the first slice crumbles. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bread 💚
- 🌱 Completely vegan
- 🥒 Moist zucchini crumb
- 🧀 Golden cheddar top
- 🍞 Savory, not sweet
- 🔪 Easy slices
- 🧊 Great leftover toast
The Secret to a Moist Slice That Still Holds
Grate the zucchini and squeeze it dry. Fold it in at the end so you don’t overmix. A cheddar-style shred on top browns in the last 10 minutes. Cool 15 minutes in the pan, then finish on a board before you cut.
Frequently Asked Questions ❓
Which vegan cheese browns? 🧀
A cheddar-style shred. A light oil spray helps if your brand stays pale.
Can I make it gluten-free? 🌾
Use a 1:1 gluten-free flour blend. The crumb will be a little denser.
How do I store it? 🧊
Wrapped in the fridge 4 days. Toast a slice so the top crisps again.
🌱 Vegan Zucchini Cheddar Bread
Ingredients 🛒
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 cup plant milk
- ⅓ cup olive oil
- 1 tablespoon apple cider vinegar
- 1½ cups grated zucchini, squeezed dry
- 1 cup shredded vegan cheddar, divided
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a loaf pan.
- Mix flour, baking powder, salt, garlic powder, and pepper. Stir in plant milk, oil, and vinegar.
- Fold in zucchini and ½ cup vegan cheddar. Spread in the pan. Top with the rest of the cheddar.
- Bake 45–50 minutes, until a toothpick comes out clean and the top is golden.
- Rest 15 minutes. Slice.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 210 |
| Protein | 4g |
| Net carbohydrates | 24g |
| Total carbohydrates | 26g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 380mg |
Estimates based on a savory zucchini loaf with vegan cheddar. Exact numbers may vary by cheese brand.
Notes & Tips 💡
- Don’t skip the squeeze or the loaf turns wet.
- A pinch of chili flakes in the batter is excellent.
- This toasts well the next day.
- Cool before you wrap it or the top steams.
This Vegan Zucchini Cheddar Bread is moist, savory, and golden on top. A loaf that slices like a snack. 🧀🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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