Vegan Zucchini Bread

Short description

This vegan zucchini bread is soft, moist, and warmly spiced, perfect for breakfast, snacking, or dessert. Made without dairy or eggs, it’s a wholesome and delicious way to use up fresh zucchini.

Why You’ll Love This Recipe

• Incredibly moist thanks to freshly grated zucchini

• 100% plant-based and egg-free

• Simple ingredients and easy one-bowl preparation

• Great way to use excess garden zucchini

• Customizable with add-ins like nuts, spices, or dairy-free chocolate chips

• Freezer-friendly and perfect for meal prep

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• granulated sugar

• baking powder

• baking soda

• ground cinnamon

• salt

• unsweetened plant-based milk

• vegetable oil or melted coconut oil (or applesauce for oil-free)

• vanilla extract

• grated zucchini

• optional: chopped walnuts or dairy-free chocolate chips

directions

1. Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

3. Add the plant milk, oil (or applesauce), and vanilla extract to the dry ingredients. Stir until just combined.

4. Fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.

5. Pour the batter into the prepared loaf pan and smooth the top.

6. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 60–75 minutes
Total time: Approximately 1 hour and 30 minutes

Variations

• Gluten-free: Use a 1:1 gluten-free baking flour instead of all-purpose flour.

• Oil-free: Substitute applesauce for the oil.

• Spiced version: Add ground nutmeg, cloves, or allspice for extra warmth.

• Nut-free: Omit nuts entirely or replace with sunflower seeds.

• Sweetener alternatives: Use coconut sugar or maple syrup (adjust dry ingredients for liquid sweeteners).

• Muffins: Bake in a muffin tin at 350°F for 18–22 minutes.

storage/reheating

Store leftover zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days.
Freeze slices or the whole loaf tightly wrapped for up to 3 months.
To reheat, toast slices in a toaster oven or microwave briefly until warmed through.

FAQs

Do I need to peel the zucchini before using it?

No, the skin is thin and softens during baking. Just wash and grate.

Should I squeeze the moisture out of the zucchini?

Lightly blotting is enough. Too much squeezing can make the bread dry.

Can I make this recipe sugar-free?

You can use a sugar substitute, though it may affect texture and taste.

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be denser. You can also try a 50/50 mix.

Is it possible to make this into muffins?

Absolutely. Use a lined muffin tin and bake for 18–22 minutes.

Why did my zucchini bread sink in the middle?

It may be underbaked or the batter was overmixed. Make sure to test with a toothpick.

Can I add fruits like banana or apple?

Yes, mashed banana or grated apple can be used for flavor and moisture, but reduce other liquids slightly.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I double the recipe?

Yes, but use two loaf pans or bake in a larger pan and adjust baking time accordingly.

How long should I let it cool before slicing?

Let it cool at least 30 minutes to allow the crumb to set properly.

Conclusion

This vegan zucchini bread is a satisfying and simple recipe that brings comfort and nourishment with every slice. Whether you’re baking it as a wholesome treat or sharing it with guests, it’s sure to become a staple in your plant-based kitchen. Enjoy it plain or dressed up with your favorite mix-ins—it’s delicious either way

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