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Few baked goods strike the perfect balance between nourishing and indulgent quite like zucchini bread. Moist, warmly spiced, and subtly sweet, it’s a comfort food classic that’s incredibly versatile and easy to prepare. Whether you’re new to baking or a seasoned home cook, this vegan zucchini bread recipe is a must-try.
For me, zucchini bread holds fond memories of summers spent helping my grandmother harvest baskets of zucchini from her garden. Back then, we used eggs, milk, and butter—but as I transitioned to a plant-based lifestyle, I was determined to recreate her recipe using only whole-food, vegan ingredients. After testing and tweaking, I landed on a version that’s every bit as delicious—moist, tender, and aromatic with cinnamon and vanilla.
Whether you’re here to use up garden zucchini or searching for a healthier baked treat, this vegan zucchini bread is a winner.
Why Make This Vegan Zucchini Bread?
1. A Smart Way to Use Up Zucchini
Zucchini tends to be one of those vegetables that grows in abundance during summer. Baking it into bread is a delicious and efficient way to avoid food waste. Plus, it melts seamlessly into the batter, adding moisture without leaving a trace of veggie flavor.
2. Totally Plant-Based and Dairy-Free
This recipe contains no eggs, milk, or butter—but you’d never know. It’s completely vegan, relying on plant-based ingredients like flaxseed “eggs” and dairy-free milk to create the same texture and richness as traditional zucchini bread.
3. Beginner-Friendly and Forgiving
You don’t need to be a pro baker to make this. The batter comes together quickly in just two bowls—no mixer required. It’s a great beginner recipe that delivers consistent results.
4. Nutrient-Rich and Naturally Sweetened Options
Zucchini adds fiber, potassium, and vitamin C, while optional sweeteners like coconut sugar or date paste can help lower the glycemic load. You can also sneak in ground flax or chia seeds for a nutritional boost.
5. Perfect for Meal Prep
This loaf stores beautifully and tastes even better the next day. You can make a double batch and freeze one for later—ideal for busy mornings or healthy snacks on the go.
Want more everyday recipes like this? The Plant-Based Cookbook – 200 Vegan Recipes includes hundreds of easy, family-friendly meals and baked goods made with simple ingredients.
Ingredients List
Here’s what you’ll need for one 9×5-inch loaf. All ingredients are plant-based and pantry-friendly:
Dry Ingredients:
1½ cups (180g) all-purpose flour
(Substitute: Whole wheat pastry flour or a 1:1 gluten-free blend)1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1½ tsp ground cinnamon
¼ tsp ground nutmeg (optional but adds warmth)
½ cup chopped walnuts or pecans (optional for texture and healthy fats)
Wet Ingredients:
1 cup grated zucchini, moisture squeezed out (from 1 medium zucchini)
¾ cup unsweetened plant-based milk (almond, oat, soy, or cashew)
½ cup coconut sugar or packed light brown sugar
¼ cup neutral oil (like avocado, grapeseed, or melted coconut oil)
1 tbsp ground flaxseed + 3 tbsp water (vegan flax egg)
1 tsp pure vanilla extract
Optional Add-Ins:
½ cup vegan chocolate chips
¼ cup shredded coconut or raisins
Zest of 1 lemon for brightness
Read More: Homemade Cherry Crumble Pie
Step-by-Step Instructions
Follow these detailed steps to ensure perfect texture and flavor:
Step 1: Prepare the Flax Egg
In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons of water. Stir and let sit for 10–15 minutes until thickened. This acts as your egg replacement and helps bind the batter.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with oil or line it with parchment paper for easy removal.
Step 3: Grate and Drain the Zucchini
Grate the zucchini using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze to remove excess water. This prevents soggy bread and ensures the right crumb texture.
Step 4: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional nuts or chocolate chips.
Step 5: Combine the Wet Ingredients
In a separate bowl, whisk together the plant milk, sugar, oil, flax egg, and vanilla. Stir in the grated zucchini until evenly distributed.
Step 6: Bring the Batter Together
Add the wet mixture to the dry ingredients and fold gently using a spatula or wooden spoon. Mix just until no dry spots remain—overmixing will make the bread dense.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This helps it firm up and enhances flavor.
This easy method is ideal for batch cooking. Find more time-saving, freezer-friendly meals in the Plant-Based Cookbook – 200 Vegan Recipes.
Expert Tips and Substitutions
Don’t Skip Squeezing the Zucchini: It contains a lot of water, which can ruin the texture if not removed.
Oil-Free Option: Swap oil with unsweetened applesauce for a low-fat version.
Make it Gluten-Free: Use a certified gluten-free 1:1 baking flour blend.
Nut-Free Option: Omit nuts or replace with seeds like sunflower or pumpkin seeds.
For a Sweeter Loaf: Add 1–2 tablespoons of maple syrup or date syrup to the batter.
Read More: Fresh Cherry Muffins
Recipe Variations
Looking to make it your own? Try one of these fun twists:
Chocolate Chip Zucchini Bread
Add ½ cup vegan chocolate chips for a dessert-style loaf that kids love.
Lemon Poppy Seed Zucchini Bread
Skip the cinnamon and nutmeg. Add lemon zest, a splash of lemon juice, and 1 tbsp poppy seeds for a fresh, citrusy version.
Banana Zucchini Bread
Replace half the plant milk with mashed ripe banana for added sweetness and a hint of banana flavor.
Customize your favorite recipes with confidence. The Plant-Based Cookbook – 200 Vegan Recipes includes modification tips for allergies, preferences, and dietary goals.
Nutritional Information
(Per 1 Slice, Based on 10 Slices)
Calories: ~180
Carbohydrates: 27g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Fiber: 2g
Sugar: 10g
Sodium: 170mg
Cholesterol: 0mg
These values may vary based on exact ingredients and substitutions used.
Read More: Honey Thyme Roasted Peaches
Storage and Serving Suggestions
Storing:
Room Temp: Wrap tightly in foil or store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to a week. Slice before storing for easy grab-and-go snacks.
Freezer: Slice the cooled loaf, wrap each piece in parchment, and freeze in a resealable bag for up to 3 months.
Serving Ideas:
Serve warm with nut butter or vegan cream cheese.
Toast a slice and top with sliced banana and cinnamon.
Crumble over dairy-free yogurt or smoothie bowls.
For more storage hacks and meal prep tips, explore the Plant-Based Cookbook – 200 Vegan Recipes and elevate your weekly planning routine.
Common Questions
Can I make this bread sugar-free?
Yes. Substitute coconut sugar with pureed dates, mashed banana, or a sugar-free sweetener like monk fruit.
Can I bake this into muffins?
Definitely. Divide the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes.
Can I use frozen zucchini?
Yes, but be sure to thaw and drain thoroughly. Frozen zucchini can be more watery, so squeeze out extra liquid.
Is this bread freezer-friendly?
Absolutely. It freezes beautifully. Wrap slices individually to thaw only what you need.
Conclusion
Zucchini bread is a timeless recipe that transforms simple ingredients into something truly satisfying. With its tender crumb, warm spices, and naturally sweet flavor, this vegan zucchini bread is perfect for breakfasts, snacks, or even dessert. It’s a feel-good treat that tastes just as good as it makes you feel.
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