This delicious vegan zucchini bread has a soft, moist crumb. It is infused with the scent of cinnamon and the goodness of fresh zucchini.
This time of year appears to lend itself effortlessly to the baking of delicious dessert breads, like vegan rhubarb bread, vegan banana bread and vegan dandelion bread. But it is this vegan zucchini bread that gets made most often of all in our home.
This is a very seasonal recipe, wonderful to make in spring and summer when zucchini (courgettes) is in abundance.
I like making this vegan zucchini bread with whole wheat flour and turbinado sugar to keep it healthier, but you can just as easily use all-purpose flour and white granulated sugar. The recipe is super simple, with a one-bowl batter that comes together in minutes. And it is quite foolproof.
Table of Contents
Why you'll love this recipe
- Delicious. Whatever zucchini bread you are used to making, and however good it is, there is no turning back from this one once you've made it and tasted it.
- Nourishing. This vegan zucchini bread has that amazing, nutty crunch from heart-friendly walnuts. There is also very little added fat in this recipe.
- Makes two loaves. One for eating, the other for sharing.
- Allergy-friendly. The recipe is soy-free. Leave out the walnuts if nut-free. You can make this loaf with a gluten-free all-purpose flour.
Ingredients
- Flour. You can use any flour of your choice here, including whole wheat flour, all purpose flour or an all-purpose gluten-free flour mix. Or mix it up and make the zucchini bread with half whole wheat flour and half all purpose flour. If you cook Indian flatbreads with any regularity, you can use durum whole wheat flour, used to make roti, with great results.
- Leavening agents: baking soda and baking powder
- Cinnamon. Cinnamon is a delicious flavor with zucchini. You can also use a mix of ground cinnamon and ground cloves.
- Zucchini. Pick fresh zucchini that has a firm, deep-green skin with no dark spots or dents. You can also use yellow squash in this recipe.
- Sugar. To keep this healthy-ish dessert healthier you can use an unrefined sugar like turbinado sugar or coconut sugar. But any granulated sugar would work just as well for the texture and flavor.
- Flax meal. This is the egg substitute in this recipe and it makes it even more nutritious by adding good protein and fiber.
- Applesauce or vegan yogurt. Both are delicious additions that will add moisture to the bread, and you won't taste them in the final bread. You need to use only one, not both. Using applesauce will yield a slightly more tender bread and using a vegan yogurt will give you a firmer, more moist bread.
- Oil of choice. I use avocado oil. Any flavorless oil works well in this recipe.
- Non-dairy milk. Use any milk of your choice. I use oat milk.
- Pure vanilla extract. This adds more flavor and sweetness.
- Walnuts. Nuts add a great crunch to these loaves. Pecans work equally well.
Variations
- Chocolate chips. Substitute the nuts with chocolate chips, especially if you have kids.
How to make vegan zucchini bread
Place all dry ingredients in bowl: flour, cinnamon, baking soda, baking powder, salt and cinnamon. Whisk to mix well.
Add the wet ingredients to the bowl: sugar, zucchini, flax meal, yogurt or applesauce, vanilla, oil and non-dairy milk. Use a spatula to mix until batter comes together with no dry patches of flour.
Stir in the chopped, lightly roasted walnuts and mix them in. Scrape the batter into two oiled and floured loaf pans. I like adding a "sling" of parchment paper to help lift the loaf out of the pan easily, but this is optional.
Bake the zucchini bread loaves 60 minutes in a preheated 325 degree Fahrenheit/165 degree Celsius oven until a toothpick in the center of a loaf comes out clean or with crumbs (not batter) sticking to it. Cool thoroughly on a rack, then unmold.
Top tips
- Use the large holes in your grater to grate the zucchini.
- When you mix up the batter it will seem a bit thick, but don't worry. The zucchini is full of water that will express itself during baking and your loaves will be moist and tender.
- Make sure to grease and flour your loaf pans for easy unmolding.
Storage instructions
- Refrigerate: Store the zucchini bread at room temperature for up to four days or in the fridge for up to a week.
- Freeze: Freeze the vegan zucchini bread for up to three months. Thaw before eating.
More vegan desserts with summer squash
This is hands-down, the best zucchini bread I have ever made. It is fluffy and moist and not too sweet. I used the pastry flour and I think this really made the difference. My husband loves it. I made two loaves yesterday and the one loaf is just about gone.
-Patti
Vegan Zucchini Bread
Equipment
- Two loaf pans
- Grater with large holes
Ingredients
- 3 cups flour (use whole wheat pastry flour, whole wheat flour or all purpose flour. Using whole wheat flour yields a richer tasting, healthier zucchini bread)
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 teaspoon cinnamon (use cloves or ginger, or a mix, for a nice variation)
- 3 tablespoon flax meal
- ¾ cup non-dairy milk (I used oat milk)
- 4 tablespoon avocado oil or any neutral oil
- 2 cups granulated sugar
- ¾ cup vegan yogurt (or applesauce. Applesauce will yield a tender bread, yogurt will yield a firmer bread)
- 1 tablespoon pure vanilla extract
- 3 cups zucchini (or courgettes, measured after grating. You will need approximately two medium zucchini)
- 1 cup walnuts (lightly toasted, then chopped)
Instructions
- Preheat the oven to 325 degrees Fahrenheit/165 degrees Celsius.
- Place all dry ingredients in bowl: flour, cinnamon, baking soda, baking powder, salt and cinnamon. Whisk to mix well.
- Add the wet ingredients to the bowl: sugar, zucchini, flax meal, yogurt or applesauce, vanilla, oil and non-dairy milk. Use a spatula to mix until batter comes together with no dry patches of flour.
- Stir in the chopped, lightly roasted walnuts and mix them in. Scrape the batter into two oiled and floured loaf pans. I like adding a "sling" of parchment paper to help lift the loaf out of the pan easily, but this is optional.
- Bake the zucchini bread loaves 60 minutes in the preheated oven until a toothpick in the center of a loaf comes out clean or with crumbs (not batter) sticking to it. Cool thoroughly on a rack, then unmold.
Jeanette
Would it be okay to substitute gluten-free flour for the whole wheat flour? It looks delicious but I have to adhere to a gluten-free diet.
Thank you so much.
Blessings for the New Year!!!
Jeanette
Vaishali
Hi Jeanette, happy new year! You can use gluten-free all purpose flour instead.
Patti
This is hands-down, the best zucchini bread I have ever made. It is fluffy and moist and not too sweet. I used the pastry flour and I think this really made the difference. My husband loves it. I made two loaves yesterday and the one loaf is just about gone. Thanks for posting.
Janet
Love your vegan zucchini bread recipe! I did adjust the sugar to 1-1/2 cups for our taste, and held back a little applesauce to compensate. Plus, I grind my own cinnamon, so 2 t. has been plenty. It's a keeper! Everyone who has been gifted some loves it!
Mila
Do I have to peel the zucchini before I put it in this cake/bread
Vaishali
No need to peel the zucchini!
Betty Kimble
Can I substitute agave syrup for the sugar.
Vaishali
Yes, absolutely!
Neela
I used 1 and 1/2 cup splenda sugar. I also added 8 oz.can drained crushed pineapple can, 1 tsp. vinager, 2 and 3/4 tsp. Cinnamon and 1/4 tsp. pumpkin spice, and 1 cup raisins. Next time I will add 1/4 cup brown sugar, I forgot this time. After reading reviews, I cut down from 2 cups to 1 and 1/2 cups sugar this time. Next time I will use 1 and 3/4 cups sugar. Bread turned out so delicious. Loved, healthy, tasty and eggless, too.
Ann
I made this last night for the group I game with and everyone loved it. Thnaks for the great recipe!
Vaishali
So happy to hear. Thanks for letting me know!
Stephanie
This is sooooo good! I used 2 teaspoons of cinnamon instead of three and a pinch of nutmeg I used one cup of date sugar and 1 cup of turbinado. I substituted applesauce for two mashed bananas. It came out great! Toasted on its own or with with vegan butter--- yum!!Thank you for sharing!
Vaishali
Sounds really yummy. So happy you tried it!
Aimee B.
I baked mini loaves today and it is amazing!! I omitted the nuts because my hubby can't have them, but I may add some raisins and/or chocolate chips next time. Definitely a keeper, thank you! 🙂
Vaishali
So happy to hear, Aimee, happy you tried!
Yanic
Baking as I type, smells so good! OI added just a tsp of apple cider vinegar to react with the baking soda and help with the lift (my daughter has a thing with texture) and it's rising like if there were eggs in there. Can't wait to taste it. Thank you for a great recipe!
Maddie
This is my FAVORITE vegan zucchini bread. I've made this a few times and absolutely love it (and have received lots of requests for the recipe)! I actually added a banana and some vegan semi-sweet chocolate chips and it was fantastic. I love that it uses a lot of zucchini too because I have plenty! Thank you for this favorite!
Vaishali Honawar
Hi Maddie, so glad you tried the zucchini bread. I always make it several times over the summer for some guilt-free fun. 🙂 Nice idea to add the banana and chocolate chips.