Make this delightfully moist persimmon cake while they are in season in the fall and early winter. It’s a simple dish that is sweet enough to enjoy on its own or with a light sprinkling of powdered sugar, though you could also drizzle some rich cream cheese frosting on top!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
| Yield: | 2 (9×5-inch) loaf pans |
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons flax seeds (Optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
- Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate 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 briefly in the pans before removing to cool completely on a wire rack.
Reviews
I missed having walnuts in my zucchini bread. I need some help with adding them to the recipe, and lessening the sugar some. I use raw sugar. For me the raisins are optional, but I would definitely prefer walnuts over the raisins. I loved the Zucchini Nut Bread that Paradise Bakery used to serve which had walnuts without the raisins.
Very yummy. I made this without arrowroot or flax seeds and it came out fine.
I have vegan and vegetarian family members plus folks that are not and everyone loves this..you might need to cook it about 10 minutes longer at time..but awesome receipe. Moist and tasty.
A very good zucchini bread. I was out of eggs so I looked up a vegan recipe and this one stuck out at me so I made it. I did a few alterations, I sucked some raisins in hot water and added those plus some walnuts. Next time I make it I’m going to try and cut the oil down and add more applesauce. I also don’t have arrowroot on hand so I left that out. It’s a hit with our whole household.
I used a quarter cup less of flour and added in cocoa powder. I also added organic chocolate chips that are free from milk and egg products. It turned out very good but next time I will increase the applesauce a tiny bit!
So delicious! No flax seeds, cornstarch instead of arrowroot because that’s what I have on hand. Definitely moist inside, crispy top, as it should be.
I sprinkled walnuts and raw sugar on top before baking. This is a new favorite and everyone wants the recipe!
Such a good vegan zucchini bread. I didn’t use arrowroot powder or flax seeds and it turned out really good
So good
Absolutely delicious! I tweaked a little but did not feel it warranted any reduction of stars, because it was all based on personal preference. I cut back oil to 1/4 cup, increased apple sauce to 1 and 1/4 cups, and added in 1/4 cup sugar free maple syrup. I also reduced the white and brown sugars to 1/2 cup each, with the additional applesauce and maple making this *plenty* sweet and heartily scrumptious! No flax or arrowroot added, either, just more spices. Highly recommend!
I like the recipe. The bread is light and I send it to work on days I need to have a treat. I do reduce the sugar, too sweet. 3/4 cup sugar and I barely fill the brown sugar cup, I don’t pack it.
Love this. I did tweaked it a bit. Used stevia. Used two bannas and also cut back the oil to 1/2 c.. lt was wonderful.
Wow. I’m at a loss for words here! I followed the direction using all ingredients listed. Just delicious! I am the only vegan in my household, and everyone loved it. Didn’t last a day.
This recipe deserves 5 stars. I made no changes to the recipe except for adding walnuts to one loaf and vegan chocolate chips to the other. I didn’t have the arrowroot so I did skip that and I added just a dash of apple cider vinegar as I’ve used this before when making vegan cakes. It is delicious and not dense at all and can’t wait for my vegan daughter to try them.
I love this recipe. I make mini-loaves, baking for 45-55 minutes and they are a hit! Also add chocolate chips, paying attention to chip content so they remain vegan
I made just now 7/2019 and it is perfect! I didn’t think it was too sweet at all. I did one smaller loaf pan and a dozen muffins. Will definitely make it again.
My mom used to make zucchini bread when I was a kid. This recipe recreated the experience with no animal products. I was very skeptical, but it turned out great! I added some raisins. I will definitely be making this again.
I can’t make two loaves since I’m one person. I also had a 8×4 instead of 9×5 pan. I changed the serving size to half (12) and then 75% (9). Using 9 servings, I completely omitted the white sugar. I used coconut sugar, instead of brown sugar. I used vanilla almond milk, instead of vanilla. I used less than half of the oil required. I opted for the flax seed, but didn’t use the arrowroot. Basically, I made the whole thing a lot healthier and it was delicious! I also adjusted the baking temp to 350 and cooked for less time (deeper pan). It was delicious! Thanks!
Loved this recipe, very moist and great texture. I did reduce the white sugar to 1/2 cup as others suggested.
I wish my mouth was bigger and that I had tripled the recipe. We gobbled down a loaf at home in one day and my husband took the other to work – it didn’t last 10 minutes. AMAZING! (Note: if you are out of vanilla, substitute 1/2 tsp almond flavoring)
Moist. Tasty. Amazing. I’ve made this recipe about 10 times now. With muffins, I cook them for 25 minutes.