Vegan Zucchini Bread

An old favorite revisited.  

  • ½ cup unsweetened almond milk 
  • 1 tablespoon apple cider vinegar 
  • 3 cups all-purpose flour or whole-wheat pastry flour 
  • 2 teaspoons cinnamon 
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder 
  • 1 teaspoon salt
  • ½ cup canola oil 
  • 2 teaspoons vanilla
  • 1 cup sugar 
  • ½ cup brown sugar
  • 2 cups zucchini, grated 
  • ½ cup crushed pineapple, drained    
  • ½ cup walnuts or pecans, chopped
  • ½ cup dried currants or raisins 

Preheat oven to 375°F (190°C). Prepare two bread pans or 4 mini bread pans or a muffin pan with cooking spray.  Combine milk with vinegar and set aside. Mix dry ingredients in a bowl, combining flour, cinnamon, nutmeg, baking soda, baking powder and salt.  In another bowl, mix oil, milk mixture, vanilla, and sugars. Add in zucchini and pineapple. Then combine wet ingredients with dry ingredients but do not over mix. Stir in nuts and currants.  Divide into pans and bake for 30-40 minutes. Check with toothpick, inserted in the center, making sure it comes out clean. Do not over bake. Move to cooling rack for 10 minutes and then remove from pan to let cool. You could add a Glaze.


Currants are produced from a small variety of grapes; these dried fruits resemble tiny raisins but have a stronger, tarter flavor. Raisins are easily a substitute for currants.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.