This basic vegan zucchini bread is definitely the best thing that ever happened to a zucchini. It takes an ordinary vegetable and transforms it into a treat to eat for breakfast or a snack with afternoon coffee.

I based this recipe on Betty Crocker, because I’m pretty sure that’s the recipe my mama and my grandma used. And zucchini bread should definitely give you some grandma’s house vibes.

If your CSA or gardening neighbor kindly gifted you more zucchini than you know what to do with, try baking some sweet, cinnamon-clove-spiced zucchini bread.

Basic Vegan Zucchini Bread Recipe

(makes 1 large loaf)

Ingredients:

• 1 large zucchini 
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 tsp vanilla extract
• 2 T ground flaxseed
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp cloves

Directions:

1. Move the oven rack to a low position, so that the top of the bread pan will be in the center of the oven. Preheat to 350ºF.
2. Add 4 tablespoons of water to the 2 tablespoons of ground flaxseed and stir well. Set aside.
3. Grate the zucchini—you will want about 3 cups worth. If you have a little bit more or less, that’s okay.
4. Stir the zucchini, sugar, oil, vanilla, and flax mixture together in a large bowl.
5. Whisk the flour, baking soda, baking powder, salt, cinnamon, and cloves together in a separate bowl.
6. Add the flour mixture to the zucchini mixture and stir until just combined.
7. Lube a bread pan with baking spray or vegan butter. Pour the batter into the pan.
8. Bake 75 to 90 minutes, depending on the size of the loaf. Use a toothpick to check if the middle is done—if the toothpick comes out dry, the bread is done; if not, bake another ten minutes and check again. Sometimes it takes forever to bake, but it’s worth the wait.
9. Let the pan cool enough to touch, then turn the loaf out onto a cooling rack.