Simple Vegan Zucchini Bread

Simple Vegan Zucchini Bread 🌱 a delicious & easy recipe for baking a lightly spicy and sweet 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 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!

Jump to:

• 🌱 Why this recipe works
• Ingredients
• Instructions
• Substitutions
• Variations and Add-ins
• Equipment
• Storage
• FAQ's
• 🥕Top tip
• Recipe
• Food safety

🌱 Why this recipe works

• It's soft, moist and not too sweet or too spicy. Just right!
• So 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

• 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)

🥕See the printable recipe card below for quantities and details.

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. Enjoy!

🥕Baking 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.

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

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.

Storage

Store leftover zucchini bread in an airtight ziplock bag, wrapped in food grade plastic wrap or in an airtight container up to 3 days. Store frozen in a freezer-proof bag or airtight container up to 3 months

FAQ's

🥕Top tip

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.🥕

very vegan 🌱 very good

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below.

Thanks a bunch!🥕

Recipe

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.