Simple Vegan Zucchini Bread 🌱 a delicious & easy recipe for baking a lightly spicy and sweet, moist, homemade quick bread with fresh zucchini (courgettes), cinnamon, vanilla, walnuts, and a few basic ingredients.
The end of summer is a time when many of us with backyard gardens find ourselves with more zucchini than recipes for using them. It can be challenging coming up with fresh ideas and new ways to prepare this prolific squash.
I was looking through my mom's old recipe binder for some zuke inspiration when I ran across this one. I've successfully 'veganized' traditional pumpkin bread, lemon blueberry bread, and orange cranberry bread recipes before, so I decided to try adapting Mom's simple zucchini bread recipe, replacing the eggs and butter with plant-based ingredients.
It turned out delicious! Just as I remembered but better, since it is 100% vegan. It's the perfect something sweet to enjoy as a dessert or nibble on for breakfast with a cup of coffee or tea. I think you'll agree it just might be the best vegan zucchini bread you've tasted!
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🌱 Why this recipe works
- It's soft, moist and not too sweet or too spicy. Just right!
- So simple & easy to prepare - one bowl and a few basic ingredients.
- No eggs or dairy.
- No electric mixer required.
- Super versatile - add or substitute ingredients as needed.
- Kids love it!
- Makes a great dessert or breakfast bread.
- Your kitchen will smell amazing while it bakes!
Ingredients
🥕See the printable recipe card below for quantities and details.
- Zucchini - (also known as courgettes)
- Flour
- Sugar - granulated preferred
- Vegan egg replacer - we used Bob's Red Mill or you can use flax seed (1 tablespoon ground flax seed mixed with 3 tablespoons water = 1 egg)
- Vegan butter - melted
- Cinnamon
- Vanilla
- Baking powder
- Baking soda
- Salt
- Walnuts - or other add-ins of your choice (see below)
Instructions
Preheat oven to 325℉
Rinse zucchini and grate (with peel), using the larger holes on a box grater. Strain or press out excess moisture with a clean dishtowel or paper towels.
Combine all dry ingredients in a medium or large mixing bowl.
Create a well in the middle of the dry ingredients.
Pour wet ingredients in the well and stir to combine.
Add the grated zucchini plus walnuts or any other add-ins.
Mix everything until just combined. Don't over-stir. Batter will be thick.
Pour or spoon batter into a greased & lightly floured oven-proof loaf pan.
Bake on middle rack at 325℉ for 60-65 minutes. Check at 60 minutes.
Remove from oven and cool on a rack. Run a small knife around the sides of the loaf. Turn upside down and tap on the bottom of loaf pan to dislodge the bread. If it doesn't drop out easily, place a clean dish towel on a cutting board and gently tap the rim of the pan (upside down) flatly on the board. That should be enough to make the loaf fall out.
Slice the bread into 1 to 1-½ inch slices. So easy & simple. Enjoy!
🥕 Tips
- It's important to squeeze out the excess water from the grated zucchini or it may add too much moisture to your bread. I find the easiest method is to sandwich the grated zucchini in a clean dish towel or between layers of paper towels and press down to absorb the extra water.
- Use a big spoon or spatula to stir the batter, not a whisk, as the batter is thick. Mix ingredients until just thoroughly combined, but be careful not to over-stir the batter, which can cause the zucchini bread texture to become tough.
- Baking powder tends to lose its rising oomph over time. I suggest keeping a fresh box handy whenever you're planning on baking cakes and quick breads.
Substitutions
If you need to replace some ingredients, here are a few ideas:
- Flour - you can substitute all-purpose flour with whole wheat or gluten-free flour, if needed. I have not attempted preparing this recipe with gluten-free flour, but if I did, I would use a 1:1 flour like Bob's Red Mill or King Arthur Measure for Measure Gluten-free Flour.
- Vegan Butter - if you prefer to avoid using butter, this recipe can be prepared oil-free by replacing the melted butter with an equal amount of applesauce. I have personally tried this and can tell you the bread turned out moist and delicious, but with a very noticeable apple flavor and aroma, unlike the original recipe.
- Sugar - the traditional version of this recipe specifies granulated sugar, which honestly, I prefer in texture. I have also made this zucchini bread with coarse raw sugar that resulted in a crispy, caramelized coffee cake-like top. I've not tried making this recipe with date or coconut sugar or liquid sweeteners like maple syrup or agave nectar but imagine they would likely alter the texture and flavor of the zucchini bread. If you decide to give any of those a go, I would love to hear about it!
Variations and Add-ins
Including one or two of these extras will add even more flavor & texture! Try to keep it to no more than a total of ¾ cup combined.
- Walnuts (my favorite)
- Pecans
- Pistachios
- Pumpkin seeds
- Carrot - grated
- Lemon or orange zest
- Diced apples
- Flaked coconut
- Raisins
- Dates - chopped
- Cranberries - dried or fresh
- Cherries - dried
- Chocolate Chips - vegan
If you enjoy this simple vegan zucchini bread recipe, I think you'll love my Old Fashioned Vegan Applesauce Cake.
This recipe is so easy you only need one bowl to whip up a batch of this simple vegan zucchini bread. There are no fancy or expensive kitchen tools required, not even an electric mixer! With just a few basic items and ingredients, you can enjoy a scrumptious slice of the best zucchini bread in less than 90 minutes.
Equipment
- Mixing bowl medium or large
- Grater
- Measuring cup
- Measuring spoons
- Strainer or clean dish towel for draining liquid from zucchini
- Large spoon or silicone spatula for stirring
- Oven-proof loaf pan
- Cooling rack
🥕Top Tip for Successful Baking
Accurate measuring is the key to successful baking. Unlike some recipes where you can throw in a pinch of this or a handful of that, baking is a bit more of a science and an art form. A ¼ teaspoon too much of something can mean the difference between a hit or a miss. A set of stainless measuring spoons and cups are a must have. And one of the easiest and most accurate ways to measure ingredients is with a digital food scale. They're very inexpensive and simple to use. I had no idea how much I needed one until I got one. Now it's one of my best friends in the kitchen. If you love to bake, I encourage you to get yourself accurate measuring tools. You can thank me later.🥕
FAQ's
You bet! Ladle batter into a prepared or lined non-stick muffin pan, filling each cup about ⅔ full. Bake at 350℉ for about 30 minutes, check at 25 minutes and continue baking until golden brown and an inserted toothpick comes out dry.
Thoroughly rinse the zucchini, but do not remove peel. With a flat or box grater, grate the zucchini on an angle, using the largest round holes on the grater. One medium size zucchini should yield about one cup grated.
Sure, you could make this recipe with carrot, but it will change the flavor and texture of the bread, making it chewier. Think carrot cake🥕(I have a simply scrumptious recipe for that too).
Yes it is! According to this article: "Zucchini is rich in multiple antioxidants, including lutein and zeaxanthin. Despite packing a punch with several important nutrients, Zucchini is low in calories, fat, and sugar.
Zucchinis are also a wonderful source of: Folate, Potassium,and Vitamin A".
In my opinion, zucchini is kind of an unsung hero in the world of veggies (believe it or not, it's actually a fruit). It's one of those quiet team players that deserves much more recognition than it gets. In fact, some of my favorite dishes feature this magnificent squash (that is often mistaken for a cucumber), such as our fabulous Vegan Zucchini Ravioli, Garden Zucchini Squash Casserole and my favorite Vegan Rustic Vegetable Soup.
Leftover zucchini bread should be stored in an airtight ziplock bag, wrapped in food grade plastic wrap or in an airtight container up to 3 days in a cool room or refrigerator. It can also be stored frozen in a freezer-proof bag or airtight container up to 3 months
Recipe
Simple Vegan Zucchini Bread
Equipment
- Mixing bowl medium or large size
- Grater
- Strainer or clean dish towel for draining liquid from zucchini
- Large spoon or silicone spatula for stirring
- Oven-proof loaf pan
- Cooling rack
Ingredients
- 1.5 cups flour all-purpose
- 1 cup sugar granulated
- 1.5 teaspoons cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter melted
- 2 vegan egg replacer equivalent to 2 eggs using egg replacer
- 1.5 teaspoons vanilla extract
- 1 cup zucchini grated
Instructions
- Preheat oven to 325℉
- Rinse zucchini and grate (with peel), using the larger holes on a box grater. Strain or press out excess moisture with a clean dishtowel or paper towels. Set aside.
- Combine all dry ingredients in a medium to large mixing bowl.
- Create a well in the middle of the dry ingredients.
- Pour wet ingredients in the well and combine with dry.
- Add the grated zucchini plus any add-ins (walnuts, etc.)
- Hand mix everything with a large spoon or spatula (not whisk) until just combined. Don’t over-stir. Batter will be thick.
- Pour or spoon batter into a greased & lightly floured oven-proof loaf pan.
- Bake on middle rack at 325℉ for 60-65 minutes. Check at 60 minutes.
- Remove from oven and cool on a rack for about 20 minutes.
- Run a small knife around the sides of the loaf. Turn upside down and tap on the bottom of loaf pan to dislodge the bread. If it doesn’t drop out easily, place a clean dish towel on a cutting board and gently tap the rim of the pan (upside down) flatly on the board. That should be enough to make the loaf fall out.
- Slice the bread into 1 to 1-½ inch slices. Enjoy!
Notes
- It’s important to squeeze out the excess water in the grated zucchini or it may add too much moisture to your bread. I find the easiest method is to sandwich the grated zucchini in a clean dish towel or between layers of paper towels and press down to absorb the extra water.
- Use a big spoon or spatula to stir the batter, not a whisk, as the batter is thick. Mix ingredients until just thoroughly combined, but be careful not to over-stir the batter, which can cause the zucchini bread texture to become tough.
- Flour – you can substitute all-purpose flour with whole wheat or gluten-free flour, if needed. I have not attempted preparing this recipe with gluten-free flour, but if I did, I would use a 1:1 flour like Bob’s Red Mill or King Arthur Measure for Measure Gluten-free Flour.
- Vegan Butter – if you prefer to avoid using butter, this recipe can be prepared oil-free by replacing the melted butter with an equal amount of applesauce. I have personally tried this and can tell you the bread turned out moist and delicious, but with a very noticeable apple flavor and aroma, unlike the original recipe.
- Sugar – the traditional version of this recipe specifies granulated sugar, which honestly, I prefer in texture. I have also made this zucchini bread with coarse raw sugar that resulted in a crispy, caramelized coffee-cake like top. I have not tried making this recipe with date or coconut sugar or liquid sweeteners like maple syrup or agave nectar. I imagine they could work but would likely alter the texture and flavor of the zucchini bread. If you decide to give any of those a go, I would love to hear about it!
- Walnuts (my favorite)
- Pecans
- Pistachios
- Pumpkin seeds
- Carrot – grated
- Lemon or orange zest
- Diced apples
- Flaked coconut
- Raisins
- Dates – chopped
- Cranberries – dried or fresh
- Cherries – dried
- Chocolate Chips – vegan
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
Crystal
I baked this for the first time, learning how to cook vegan and It was so good, Ty so much for this recipe! your right about over stirring, mine turned out flat, but still good!
Connie Edwards McGaughy
Hi Crystal! Good on you for learning to cook vegan! Believe me, I've made more than my share of unintentionally flat quick breads too, and yes, it's usually because I either over-stirred or my baking powder wasn't fresh. I'm so happy you love how your zucchini bread tastes and do hope you'll give it another try. Thank you for sharing & happy baking!💚🥕
Donna
This is the most delicious zucchini bread I’ve ever made! And I’ve made tons! I added walnuts, dried cranberries and flaked coconut.
Shelby
I still have so much zucchini to use up from the garden, this is the perfect way to do it 😉
Susan
I love having a quick bread like this with a cup of tea in the afternoons. It looks so good and I love that it's vegan!
Kayla DiMaggio
Loving how easy this zucchini bread is! It packs so much delicious flavor, the whole family devoured it!
Connie Edwards McGaughy
Kayla, I'm so happy you and your family enjoyed this recipe. Thanks a bunch for your wonderful comments!🥕
Connie Edwards McGaughy
A simply delicious zucchini bread made with 100% vegan ingredients. How sweet is that?!