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–+ servings
A sliced loaf of simple vegan zucchini bread on a cutting board.

Simple Vegan Zucchini Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Calories: 271kcal
Author: Connie 🥕
Simple Vegan Zucchini Bread 🌱 a delicious & easy recipe for baking a lightly spicy and sweet homemade quick bread with fresh zucchini, cinnamon, vanilla, walnuts, and a few basic ingredients.
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US Customary - Metric

Equipment

  • Mixing bowl medium or large size
  • 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

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

🥕Baking Tips
  • 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.
 
🥕Substitutions
If you need to replace some ingredients, here are some 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 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!
 
🥕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
 
🥕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

Nutrition

Calories: 271kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 235mg | Potassium: 85mg | Fiber: 1g | Sugar: 26g | Vitamin A: 572IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
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⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕