Comments on: Vegan Zucchini Bread

By: Christina

Christina — Sat, 11 Sep 2021 13:53:18 +0000

Thank you! I love this recipe. I’ve modified it slightly for my household, half spelt half gluten free flour, less sugar, 1/4 cup oats, bits of dark chocolate.

By: Maggie

Maggie — Fri, 30 Jul 2021 01:09:52 +0000

Really delicious. I doubled the recipe, made 6 jumbo muffins and a loaf. The extra crunch of sugar and nuts on top was so good. Who needs eggs? The flax seed works really well!

By: Glenn

Glenn — Thu, 17 Sep 2020 04:11:12 +0000

In reply to A Virtual Vegan. Ah. Got ya! That makes sense. I was using coconut sugar, comparing the gram weight on my scale to the cup weight (based on 3 x 1/4 C's) weighed in grams on the same scale. So nerdy! I see your math, though. Thanks for clarifying. And again, it was DELICIOUS, not to mention GONE in three days!! ?

By: A Virtual Vegan

A Virtual Vegan — Mon, 14 Sep 2020 17:28:40 +0000

In reply to Glenn. Glad you enjoyed it Glenn! RE the sugar. The standard weight conversion for 1 cup of sugar is 200 grams so 150 grams is correct for 3/4 cup. Obviously the weight will vary depending on what kind of sugar you are weighing. For instance 1 cup of white sugar weighs a completely different amount to 1 cup of brown sugar and the way you fill the cup affects the weight too. That's why I always recommend weighing when baking and not using cups. They are notoriously inconsistent and inaccurate.

By: Glenn

Glenn — Mon, 14 Sep 2020 01:55:29 +0000

Made this last week for the first time and it was SEN-SA-TIONAL! Didn't have raisins on the shelf so I subbed out with an equal portion of diced carrots. Opted for applesauce over oil, and it was plenty sweet. One question though. 150g of sugar?? Whoa! I measured off 3/4 C then weighed it (same scale you have, clicked-thru your site when I bought it), and the gram weight for that amount is actually 105/6g. Which is the amount of sugar I used. Typo maybe? IDK... Anyways, it was plenty sweet, and the outcome: SEN-SA-TIONAL!! Will be making this again soon. Raisins next time! ;)

By: A Virtual Vegan

A Virtual Vegan — Thu, 10 Sep 2020 16:29:12 +0000

In reply to Carla. I wouldn't recommend it. You'd be adding more liquid to an already really moist bread (because of the zucchini). The texture is perfect as it is written. It would likely end up a bit soggy if you add more liquid.

By: Carla

Carla — Thu, 10 Sep 2020 14:47:51 +0000

How would using either brown rice syrup or maple syrup work as a sweetener?

By: A Virtual Vegan

A Virtual Vegan — Wed, 26 Aug 2020 18:34:44 +0000

In reply to Sarah. Aaaww thank you Sarah! I'm so pleased you (and your friends and neighbours) are enjoying the recipe!

By: Sarah

Sarah — Wed, 26 Aug 2020 17:05:56 +0000

This zucchini bread really is THE BEST. My zucchini plant is out of control this year, and I think I have made about a dozen loaves of it (giving many away to friends and neighbors). Almost every single person I have shared this bread with has told me afterward that it was the most amazing zucchini bread they had ever had, and could they please have the recipe! None of them are vegans (or knew that the bread was vegan). I am obsessed. I love to warm it up in my toaster oven and top it off with a little vegan butter. So amazing!!

By: A Virtual Vegan

A Virtual Vegan — Mon, 20 Jul 2020 02:14:03 +0000

In reply to Helen Billingham. I'm so pleased you enjoyed it Helen and thank you for stopping by to leave a review/rating. It's much appreciated!