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    Home » Desserts

    Vegan Zucchini Bread

    Published: Jun 14, 2022 · by Nico

    Jump to Recipe

    If you like quick breads, you'll love how easy and delicious this vegan zucchini bread is.

    Our recipe strikes a balance between healthy and tasty. We found a formula to make a loaf of moist vegan zucchini bread with less fat and reduced sugar; without compromising flavor.

    vegan zucchini bread slices
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Similar Recipes
    • More Zucchini Recipes
    • Tips
    • Questions
    • Storage
    • Recipe

    Check out our Best Zucchini Recipes

    Zucchini bread is the perfect recipe to make vegan, and possibly one of the easiest and yummiest quick breads we've ever tried.

    All you need is one bowl, a grater, and a few pantry staples. No need for fancy vegan ingredients to replace eggs and butter.

    As with most of our recipes, we try to provide you with really easy and super tasty food, while keeping an eye on health. And this easy vegan zucchini bread is no different.

    We developed a recipe with reduced sugar, less oil, more healthy fats, and more fiber, without affecting the taste of course.

    We've also made the process simpler, using only really necessary steps, and the simplest ingredients. There's no need for flax egg or for draining the zucchini for instance.

    vegan zucchini bread slices

    Even if you've never baked before, this recipe will be a success. Follow our recipe and tips to get a vegan zucchini bread that is perfectly moist, yet fully baked and not soggy in the center.

    The crumb is light and it almost melts in your mouth, yet it slices easily without crumbling away.

    And for the non-vegans out there: give this a try! You won't miss the eggs or the butter, and you are going to feel fabulous after eating it. Let's see how is made!

    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.

    Zucchini adds the right amount of moisture and it also acts as a binder or egg replacer. This means that there's no need to use a flax egg to make vegan zucchini bread.

    Flour

    We like to use a mix of all-purpose flour and whole wheat flour. If you don't have whole wheat, don't worry, and just go for all-purpose flour.

    We add in some whole wheat flour for a couple of reasons. First, it's healthier and it adds dietary fiber to the zucchini bread. Fiber helps with gut health, and digestion, and it also slows down sugar absorption, which is good because your blood sugar won't spike as much.

    Whole wheat flour also adds taste. So your zucchini bread will have more depth and a nuttier flavor. Finally, some whole wheat flour makes the bread lighter and less compact. Which we love! To make gluten-free, replace with a 1:1 gluten-free flour mix made for cakes. 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. We do use less sugar than most other recipes online, however, we do think that some sugar is required to make a zucchini bread that tastes great.

    Oil

    Neutral vegetable oil, such as canola oil or sunflower oil. Coconut oil works too. Again, we don't put much oil, but some is required to achieve a perfectly soft and moist vegan zucchini bread.

    If you are on an oil-free diet, then replace the oil with applesauce in the same amount. You can also use vegan butter if you want. Just take our oil measurement and multiply by 1.2 to get the butter amount.

    Plant milk

    We tried almond milk, soy milk, oat milk, and rice milk, and they all worked perfectly. If you want a more nutritious zucchini bread, we would recommend soy milk.

    Spices and Aromas

    Cinnamon and vanilla extract. Other spices that go well in zucchini bread are grated nutmeg, ginger, and cardamon. We made it once with grated orange zest and it was awesome.

    Baking powder and baking soda

    Classic for helping the bread rise. If you don't have baking soda, just double the baking powder amount.

    Salt

    Just a little to help bring out the taste of the other ingredients. If you are on a low-sodium diet you can omit the salt.

    Add-ins

    We add dark chocolate chips (dairy-free) and chopped walnuts into this vegan zucchini bread recipe.

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

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

    vegan zucchini bread in loaf pan

    Instructions

    Preheat the oven to 350°F or 180°C. Line a 9 x 5-inch loaf pan with parchment paper.

    loaf pan lined with parchment paper

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

    we ingredients in a bowl

    Grate the zucchini with the large holes of a box grater. Add the grated zucchini to the wet ingredients and stir until well combined.

    There is no need to peel, squeeze, or drain the zucchini.

    grated zucchini in the wet ingredients

    Add dry ingredients: all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda.

    dry ingredients in the mixing bowl

    Mix by hand with a spatula or spoon (we don't recommend using a whisk) to incorporate the ingredients. Do not overmix. Overmixing will result in dense, gummy zucchini bread.

    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 the add-ins: we add dark chocolate chips and chopped walnuts. Give another quick mix to incorporate them into the batter. You can reserve a handful of add-ins to sprinkle on top of the loaf.

    dark chocolate chips and walnuts in the batter

    Transfer into the baking loaf and bake at 350°F or 180°C for 45 minutes on the middle rack of the oven.

    raw zucchini bread in the loaf pan

    To make sure 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 just baked

    Take the bread out of the loaf pan, put it on a cooling rack, and let cool down completely at room temperature before slicing it and eating it. We recommend slicing with a bread knife.

    Slice of vegan zucchini bread

    Variations

    Vegan zucchini bread muffins

    Same recipe, different shape. Vegan zucchini bread muffins are awesome because they are super portable, and perfect for a quick breakfast on the go or as a snack (I love eating them after a good workout).

    With this exact recipe, you can make about 10 regular-size zucchini muffins (or 12 smaller ones).

    Here's a separate blog post with the exact measurements for 12 zucchini bread muffins. They are so soft, moist, and tasty. You will fall in love with them!

    zucchini bread muffins

    Similar Recipes

    Easy Vegan Banana Bread

    Another way of making plant-based dessert is with this vegan banana bread. One-bowl, one-fork, 7-ingredient vegan banana bread.

    We developed this recipe so that you can make the best, easiest vegan banana bread any time you feel like it, without needing complicated vegan ingredients.

    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! It's perfect with fresh blueberries and the lemon glaze combination is a guaranteed crowd-pleaser.

    blueberry pound cake with glaze

    More Vegan Brunch Recipes

    Vegan zucchini bread is great as a sweet addition to a vegan brunch. It pairs well with these brunch favorites:

    • Oat muffins for a healthier and fiber-rich brunch option.
    • Quick vegan french toast with fresh berries and syrup on top.
    • Vegan crepes with a (generous) drizzle of hazelnut spread.
    • Fluffy pancakes with apple compote or fresh banana on top.
    • Vegan cinnamon rolls with frosting for special occasions, such as holidays and Sunday mornings.
    • Or check out our vegan brunch collection and breakfast ideas for more inspiration.

    More Zucchini Recipes

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

    • Sauteed zucchini: easy to make and ready in just 10 mins.
    • Zucchini frittata: a reader favorite, our egg-free frittata is perfect for picnics, brunch, and lunch.
    • Zucchini boats: a nutritious zucchini dinner with a protein-rich lentil and tomato sauce in the stuffed zucchini.
    • Zucchini pesto: a vibrant green condiment with plenty of good fats and vitamins. A great addition to pasta and vegan salads.
    • Roasted zucchini easy baked zucchini in 2 ways that you can serve as a flavorful side dish or appetizer.
    • Zucchini risotto: a creamy and indulgent dinner idea perfect for social gatherings.
    • Tofu soup: one of our favorite easy dinners as it's ready in just 20 mins.
    • Air fryer zucchini: the quickest way to add zucchini to your meals, ready in just 10 mins.

    Tips

    Thick batter: the batter for a perfectly moist zucchini bread that is not wet in the center should be quite thick, almost like a soft dough. This is because the zucchini will release water while it cooks, and will make the zucchini bread 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: we find that in vegan baking simple is often better and tastier. In this case, for instance, there's absolutely 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.

    Questions

    Should you squeeze water out of zucchini for bread?

    No, there's no need to squeeze water out of zucchini to make zucchini bread. Just follow our recipe to make a batter of the right consistency which will yield a perfectly moist zucchini bread that is NOT soggy in the center.

    Do you peel zucchini before shredding it for bread?

    No, there's no need to peel the zucchini to make zucchini bread. 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 to use large holes since the zucchini shrinks a lot 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 the recipe you used is probably wrong. There's either too much liquid, too much 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.

    Storage

    Store vegan zucchini bread at room temperature wrapped in plastic wrap or put in a plastic bag for about 2 to 3 days. Wrapping the bread is important to prevent the first slice and the outer part from drying.

    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.

    Freeze zucchini bread wrapped in plastic wrap or foil, then put it in an airtight container or in a zip-lock bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm up in the microwave if desired.

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

    Recipe

    vegan zucchini bread

    Vegan Zucchini Bread

    Author: Nico
    If you like quick breads, you'll love how easy and delicious this vegan zucchini bread is.
    Our recipe strikes a balance between healthy and tasty. We found a formula to make a loaf of moist vegan zucchini bread with less fat and reduced sugar; without compromising flavor.
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10 slices
    Calories 248 kcal

    Equipment

    • 1 Loaf pan 9x5 inch
    • 1 Silicone spatula or wooden spoon

    Ingredients
     
     

    • ⅓ cup almond milk or other plant milk
    • ¼ cup canola oil or sunflower oil
    • ½ cup sugar
    • 2 teaspoons vanilla extract
    • 1½ cup zucchini grated
    • 1½ cup flour 1 cup all-purpose flour + ½ cup whole wheat flour*
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ⅓ cup dark chocolate chips
    • ½ cup crushed walnuts

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line a 9 x 5-inch loaf pan with parchment paper.
      loaf pan lined with parchment paper
    • To a large bowl, add plant milk, sugar, oil, and vanilla extract. Mix well with a silicone spatula or wooden spoon.
      we ingredients in a bowl
    • Grate the zucchini with the large holes of a box grater, add them to the bowl, and mix until combined.
      There is no need to peel, squeeze, or drain the zucchini.
      grated zucchini in the wet ingredients
    • Add all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda.
      dry ingredients in the mixing bowl
    • Stir with the spatula to incorporate the ingredients. Do not overmix. Overmixing will result in dense, gummy zucchini bread.
      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
    • Add dark chocolate chips and chopped walnuts and give a quick stir to incorporate.
      You can reserve a handful of add-ins to sprinkle on top of the loaf.
      dark chocolate chips and walnuts in the batter
    • Transfer into the baking loaf and bake at 360°F or 180°C for 45 minutes on the middle rack of the oven.
      raw zucchini bread in the loaf pan
    • 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 just baked
    • Take the bread out of the loaf pan, put it on a cooling rack, and let cool down completely at room temperature before slicing it and eating it.
      We recommend slicing with a bread knife.
      Slice of vegan zucchini bread

    Notes

    *Flour: for best results we recommend 1 cup all-purpose flour + ½ cup whole wheat flour. If you don't have whole wheat flour you can just use all-purpose flour.
    **Nutrition information is for 1 slice of vegan zucchini bread out of 10, including dairy-free dark chocolate chips and walnuts.

    Nutritional Values

    Nutrition Facts
    Vegan Zucchini Bread
    Amount Per Serving
    Calories 248 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 204mg6%
    Carbohydrates 32g11%
    Dietary Fiber 2g8%
    Sugar 13g14%
    Protein 4g8%
    Vitamin A 43IU1%
    Vitamin B6 0.1mg5%
    Vitamin C 4mg5%
    Vitamin E 1mg7%
    Vitamin K 6µg6%
    Calcium 61mg6%
    Folate 43µg11%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 30mg8%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    You might also like:

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      Best Vegan Cake Recipes
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      30 Vegan Pie and Tart Recipes
    « Air Fryer Zucchini
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    Reader Interactions

    Comments

    1. Jonathan Young

      March 13, 2023 at 3:40 am

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

      Reply
      • Louise

        March 13, 2023 at 5:49 am

        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

        Reply

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