Vegan zucchini bread is a delicious and healthy treat that has become increasingly popular in recent years because it’s tasty, easy, and wholesome.

Made from grated zucchini, flour, sugar, and spices and without eggs, this bread is moist, flavorful, and packed with nutrients.

Vegan zucchini bread in slices

Check out our Best Zucchini Recipes

Vegan zucchini bread is a great way to use up an abundance of zucchini during the summer months, and it’s a perfect snack or breakfast option for anyone looking for a healthy alternative to commercial bread or pastry.

The crumb is light and moist yet perfectly cooked without being overly wet and soggy in the center. It almost melts in your mouth, yet it slices easily without crumbling away.

All you need to make it is one bowl, a grater, and a few pantry staples. There’s no need for hard-to-find vegan ingredients to replace eggs and butter.

As with most of our recipes, we’ve made this simple, using only essential steps and the simplest ingredients.

For instance, there’s no need for flax egg or for draining the zucchini.

And so whether you’re a seasoned baker or a novice in the kitchen, our vegan zucchini bread with chocolate chips is easy to make and guaranteed to be a crowd-pleaser.

Give this a try! You won’t miss the eggs or the butter and will feel fabulous after eating it. Let’s see how it is made!

Vegan Zucchini Bread with chocolate chips

Ingredients

ingredients for zucchini bread

Zucchini

Use green zucchini. There’s no need to peel or drain them. All you have to do is grate them with the large holes of a box grater.

Freshly grated zucchini adds the right amount of moisture and acts as a binder or egg replacer.

This means there’s no need to use a flax egg to make vegan zucchini bread.

Flour

We like to use all-purpose flour, but you can also use half all-purpose flour and half whole wheat flour.

To make gluten-free, use a 1 to 1 gluten-free flour mix made for cakes instead of wheat flour. We can’t recommend almond flour or oat flour as we haven’t tried them.

Sugar

We use brown sugar, but any other granulated sugar would do, including white sugar, coconut sugar, and palm sugar.

Oil

Neutral vegetable oils, such as canola or sunflower, are excellent because they add moistness without compromising taste. Coconut oil works too. Light olive oil is also a perfect choice.

If you are on an oil-free diet, replace the oil with applesauce in the same amount. You can also use vegan butter if you want.

Just multiply our oil measurement by 1.2 to get the vegan butter amount.

Milk

We tried almond milk, soy milk, oat milk, and rice milk, and they all worked perfectly.

All dairy-free milk work fine for this recipe.

Spices and Aromas

We add cinnamon and vanilla extract.

Other spices that go well in zucchini bread are grated nutmeg, allspice, ginger, and cardamom.

We even made it once with grated orange zest, which was delicious.

Baking powder and baking soda

A classic combo for helping the bread rise.

If you don’t have baking soda, double the baking powder amount.

Salt

Add just a pinch of sea salt to help bring out the taste of the other ingredients.

If you are on a low-sodium diet, you can omit salt.

Add-ins

We add dark chocolate chips and chopped walnuts to our vegan zucchini bread recipe.

You can also cut a dark chocolate bar into small pieces with a knife. Dark chocolate and nuts improve the bread’s taste, nutrition, and texture.

Suitable substitutes are pecans, hazelnuts, raisins, and dried cranberries.

Vegan Zucchini Bread in slices

Instructions

Preheat the oven to 350°F or 180°C. Line a 9 x 5-inch (25×11 cm) loaf pan with parchment paper.

loaf pan lined with parchment paper

To a large mixing bowl, add the wet ingredients: milk, sugar, oil, and vanilla extract. Mix well with a silicone spatula or with a wooden spoon.

wet ingredients in a bowl

Grate the zucchini with the large holes of a box grater and mix them with the wet ingredients.

Tip: there is no need to peel, squeeze, or drain the zucchini.

grated zucchini in the wet ingredients

Add the dry ingredients: flour, cinnamon, salt, baking powder, and baking soda.

dry ingredients in the mixing bowl

Mix with a spoon (we don’t recommend using a whisk) but don’t overmix, or your bread will be heavy and gummy.

Tip: you should get a dense, thick bread batter, almost like a loose dough. We want the batter to be dense because the zucchini will release moisture when cooking.

dense zucchini bread batter

Add dark chocolate chips and chopped walnuts and stir them to incorporate them into the batter.

Tip: you can reserve a handful of add-ins to sprinkle on top of the loaf.

dark chocolate chips and walnuts in the batter

Transfer the batter to the loaf pan and bake at 350°F or 180°C for 40 minutes on the middle rack of the oven.

zucchini bread before baking

To ensure the vegan zucchini bread is fully cooked, poke it diagonally with a skewer or toothpick.

If the skewer comes out dry, the bread is ready. If not, keep baking in increments of 3 minutes.

Vegan Zucchini Bread in a loaf pan

Take the vegan zucchini bread out of the loaf pan, put it on a cooling rack, and let it cool down for at least 30 minutes at room temperature before slicing.

Vegan Zucchini Bread in slices and with chocolate chips

Variations

Vegan zucchini bread muffins

Same recipe, different shape. Vegan zucchini bread muffins are fantastic because they are super portable and perfect for a quick breakfast on the go or as a snack.

With this recipe, you can make ten regular-sized zucchini muffins (or 12 smaller ones).

Here’s a blog post with the measurements for 12 zucchini bread muffins.

They are so soft, moist, and tasty. You will fall in love with them!

Zucchini muffins opened

Similar Recipes

Easy Vegan Banana Bread

Love quick breads? Then try our tasty and easy vegan banana bread. You can make it in one bowl with one fork and seven simple ingredients.

We developed this recipe so you can make the best, easiest vegan banana bread any time you feel like it without having to run to the store.

banana bread on white plate

Blueberry lemon pound cake

Slightly more indulgent and with a glossy lemon icing – this blueberry lemon pound cake is a treat!

You can make it with fresh or frozen blueberries; the lemon glaze combination is a guaranteed crowd-pleaser.

blueberry pound cake with glaze

Banana nut bread

This easy banana nut bread is made with eight simple pantry staples in one bowl and with one fork.

It only takes 10 minutes to whip up and about 45 minutes to cook! It’s tasty, nutritious, and delicious.

Banana nut bread inside

Lemon pound cake

A softmoistflavorful treat for lemon lovers. The recipe is easy, with a few pantry staples, fresh lemon juice, zest, and a soft and tasty crumb.

The lemon glaze on top is optional but highly recommended.

Lemon pound cake bite

Tips

Thick batter: the batter for a perfectly moist zucchini bread that is not wet in the center should be pretty dense, almost like a soft dough. This is because the zucchini will release water while it cooks, making the zucchini bread with just the right amount of moisture.

Don’t overmix: with quick bread, in general; you should only mix for a few seconds to bring the ingredients together, and no more. Overmixing will develop the gluten in the flour, and our bread will turn out too compact and dense.

Keep it simple: in vegan baking, simple is often better and tastier. For instance, there’s no need for an egg replacer, like flax egg, banana, or apple sauce. Grated zucchini is binding enough.

Bake immediately: once the baking powder is added to the batter, it starts being activated and gradually loses some of its rising properties. That’s why we want to preheat the oven as a first step and bake as soon as possible once the batter is ready.

Don’t open the oven door: this is true for most baked goods. Don’t open the oven door during the first 30 minutes, or your bread won’t rise.

Vegan Zucchini Bread with chocolate chips

Questions

Should you squeeze water out of zucchini for bread?

No, squeezing water from zucchini to make zucchini bread is unnecessary. Instead, follow our recipe to make a batter of the right consistency, yielding a perfectly moist zucchini bread that is NOT soggy in the center.

Do you peel zucchini before shredding it for bread?

No, peeling the zucchini to make zucchini bread is unnecessary. The peel adds texture, flavor, fiber, color, and nutrients.

Do you take the seeds out of zucchini when making bread?

No, there’s no need to take the seeds out. Just make sure your zucchini is very fresh.

How do you grate zucchini for bread?

You can use a box grater to grate the zucchini bread. You can use both large holes and small holes for grating. We like using large holes since the zucchini often shrinks while baking. Grate the zucchini with the skin on!

Why is my zucchini bread so wet in the middle?

If your zucchini bread is wet in the middle, your recipe is probably wrong. There’s either too much liquid or batter in the loaf pan, you haven’t cooked it long enough, or you haven’t let it cool down completely.

Check out our recipe for a zucchini bread that is perfectly moist without being wet in the center.

Can I make zucchini bread oil-free?

Yes, you can replace the oil with the same amount of apple sauce.

Make Ahead and Storage

Make Ahead: this vegan zucchini bread is an excellent recipe to make ahead. As it cools down, the crumb becomes soft and easy to slice, and the flavors have time to meld.

Room temperature: store it at room temperature, wrapped in plastic wrap, or in a plastic bag for 3 days. Wrapping the bread is essential to prevent the first slice and the outer part from drying.

Refrigerator: to extend storage time, you can store it in the fridge, well-wrapped, for up to 4 – 5 days. Reheat it in the microwave for a few seconds if you don’t like it cold.

Freezer: let the bread cool down completely, wrap it in plastic or foil, then put it in an airtight container or a zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.

Vegan Zucchini Bread cut into slices

More Vegan Breakfast Recipes

Vegan zucchini bread is a sweet addition to a delicious breakfast and brunch. It pairs well with the following:

More Zucchini Recipes

If you get as excited about cooking with zucchini as we do, check out our other zucchini recipes:

For many more easy dessert ideas, check out our desserts category page.

Vegan zucchini bread in slices

Vegan Zucchini Bread

By: Nico Pallotta
5 from 8 votes
Vegan zucchini bread is a delicious and healthy treat that has become increasingly popular in recent years because it's tasty, easy, and wholesome.
Made from grated zucchinifloursugar, and spices and without eggs, this bread is moist, flavorful, and packed with nutrients.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American

Equipment

  • 1 Loaf pan 9×5 inch or 25×11 cm

Ingredients

  • cup plant milk any
  • ¼ cup canola oil or sunflower oil
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • cup (7 oz) zucchini grated
  • cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • cup dark chocolate chips
  • ½ cup crushed walnuts

Instructions 

  • Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper.
    loaf pan lined with parchment paper
  • To a large bowl, add ⅓ cup plant milk, ¼ cup canola oil, ½ cup sugar, 2 teaspoons vanilla extract, and stir well.
    wet ingredients in a bowl
  • Grate 1½ cup (7 oz) zucchini with the large holes of a box grater, add them to the bowl, and stir until combined.
    There is no need to peel, squeeze, or drain the zucchini.
    grated zucchini in the wet ingredients
  • Add 1½ cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon cinnamon.
    dry ingredients in the mixing bowl
  • Mix with a spoon until well combined without overmixing.
    You should get a dense, thick batter, almost like a loose dough. We want the batter to be dense because the zucchini will release moisture when cooking.
    dense zucchini bread batter
  • Mix in ⅓ cup dark chocolate chips and ½ cup crushed walnuts.
    You can reserve a tablespoon of dark chocolate chips to sprinkle on the batter.
    dark chocolate chips and walnuts in the batter
  • Transfer to the loaf pan and bake at 350°F or 180°C for 40 minutes on the middle rack of the oven.
  • To ensure the vegan zucchini bread is fully cooked, poke it diagonally with a skewer or toothpick.
    If the skewer comes out dry, the bread is ready. If not, keep baking in increments of 3 minutes.
    Vegan Zucchini Bread in a loaf pan
  • Take the bread out of the loaf pan, put it on a cooling rack, and let it cool down for at least 30 minutes before slicing.
    Vegan Zucchini Bread in slices

Video

Vegan Zucchini Bread

Notes

Nutrition information is an estimate for one slice of vegan zucchini bread out of 10 slices.
SUBSTITUTIONS
Milk: you can use any non-dairy or dairy milk.
Flour: sub 50% whole-wheat flour for 50% all-purpose flour.
Sugar: you can use white, brown, or coconut sugar.
Oil: sub sunflower or coconut oil for canola oil. You can also use light olive oil.
Spices: you can add allspice, grated nutmeg, ginger, cardamom, and black sesame seeds.
MAKE AHEAD & STORAGE
Make Ahead: this vegan zucchini bread is an excellent recipe to make ahead. As it cools down, the crumb becomes soft and easy to slice, and the flavors have time to meld.
Room temperature: store it at room temperature, wrapped in plastic wrap, or in a plastic bag for 3 days. Wrapping the bread is essential to prevent the first slice and the outer part from drying.
Refrigerator: to extend storage time, you can store it in the fridge, well-wrapped, for up to 4 – 5 days. Reheat it in the microwave for a few seconds if you don’t like it cold.
Freezer: let the bread cool down completely, wrap it in plastic or foil, then put it in an airtight container or a zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.

Nutrition

Calories: 246kcal, Carbohydrates: 32g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 188mg, Dietary Fiber: 2g, Sugar: 13g, Vitamin A: 73IU, Vitamin B6: 0.1mg, Vitamin C: 4mg, Vitamin E: 1mg, Vitamin K: 6µg, Calcium: 58mg, Folate: 55µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 20mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this vegan zucchini bread, you might also like the following:

[adthrive-in-post-video-player video-id=”mdLHPXMx” upload-date=”2023-04-07T05:16:29.000Z” name=”Vegan Zucchini Bread” description=”Vegan zucchini bread is a delicious and healthy treat that has become increasingly popular in recent years because it’s tasty, easy, and wholesome.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




9 Comments

    1. Hi Anna,
      Thanks very much for your feedback – I’m delighted you enjoyed the bread 💪

      Have a great rest of your week. Best,

      Louise

  1. 5 stars
    Delicious!! This was so good and super easy ! Everyone loved it! I used1/2 whole wheat flour and 1/2 all purpose. Highly recommend this recipe. Thank you!

    1. Hi Jane,
      Fantastic, I’m very happy that everyone loved it and that it was easy to make.
      Thanks so much for your comment and feedback 🙂 All the best,
      Louise

  2. Lo hice , la verdad es que no le tenía fe , me daba curiosidad como iba a afectar el zuchinni en cuanto a la pesadez del bizcocho , creí que iba a quedar apelmazado! Pero no solo quedo exelente sino que además es muy muy delicioso ! Increíble receta , gracias por compartirla

  3. 5 stars
    Best vegan zucchini bread I have tried. Works great with shredded frozen zucchini, and with blueberries instead of chocolate chips

    1. Hi Jonathan,
      I’m delighted you liked the zucchini bread!
      Thank you very much for the useful suggestions for frozen zucchini – and for taking the time to leave a comment here.
      Have a great week ahead.
      Kindest,
      Louise

      1. 5 stars
        I once again have fresh zucchini from my garden, and I returned to this, my favorite zucchini bread recipe. I’ve found that 1/3 whole wheat flour and 2/3 white flour is ideal. I used bread flour when I was out of all purpose flour, and it made no difference. Coarsely shredding the zucchini helps keep the bread moist. And raisins, craisins, dried cherries, or blueberries are all great substitutes for chocolate chips. Thanks so much for the recipe!

        1. Hi Jonathan,
          Zucchini bread with homegrown zucchini sounds just fantastic! Thanks so much for the tips on bread flour, raisins and dried cherries – we need to try the blueberry variation for our next zucchini bread 🙂
          Have a great day. All the best,
          Louise