One-bowl Vegan Zucchini Bread! It's easy, fluffy, perfectly spiced, and loaded with shredded zucchini. You can use mix-ins of choice like nuts, dried fruit, or chocolate chips, and unlike most recipes, you don't need to squeeze/blot the zucchini. It even comes with an oil-free option!
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FEATURED COMMENT
"This zucchini bread really is THE BEST...Almost every single person I have shared this bread with has told me afterward that it was the most amazing zucchini bread they had ever had, and could they please have the recipe! None of them are vegans (or knew that the bread was vegan). I am obsessed. " - Sarah ⭐️⭐️⭐️⭐️⭐️ More reviews →
Vegan Zucchini Bread is a must-make recipe during zucchini season... And when I say 'bread" I really mean "cake" but cooked in a loaf pan.
It's moist, sweet, and deliciously spiced while being soft, fluffy, and hearty all at the same time. It's also a real reader favourite with consistent 5-star reviews. So many people tell me it's the best vegan zucchini bread recipe on the planet!
Mel x
Ingredients
Here is exactly what you need at a glance:
Some important ingredient notes and substitution ideas:
- Zucchini - Green or yellow zucchini are fine to use. (For those in the UK we're talking courgettes ;o).
- Flour - You can use all-purpose flour (plain in the UK), whole wheat flour, spelt flour or a good quality 1 to 1 gluten-free flour made specifically for baking.
- Dairy-free milk - Such as almond milk, soy milk, oat milk or cashew milk. Unsweetened and unflavoured is best.
- Sugar - Any sugar is fine. White sugar, cane sugar, brown sugar, or coconut sugar but bear in mind that the flavour and colour of the zucchini bread will change a bit with each. I love using brown sugar because I think the warm, caramel-like flavour works well with the spices and zucchini.
- Oil - Any liquid oil such as canola oil, liquid coconut oil, light olive oil, sunflower or vegetable oil. You can also make this recipe oil-free by using the same amount of cashew or almond butter and blending it with the dairy-free milk before adding.
- Spices - The cinnamon and nutmeg taste amazing with zucchini. Allspice or pumpkin spice make great alternatives.
- Ground flax - This isn't used as an egg replacer in this recipe so don't switch it for one, and don't mix it with water to make flax eggs. We are using it because it is amazing at absorbing the moisture from the zucchini.
- Mix-ins - For texture, flavour and interest. Use nuts such as walnuts or pecans, dried fruit or chocolate chips.
Let's Make Vegan Zucchini Bread
Vegan Zucchini Bread is easy to make. Here's how it's done:
1 - Start by grating the zucchini. I like to use my food processor with the shredding disk to grate the zucchini. It makes the process super speedy and much safer for the fingers! Then mix the other wet ingredients into it. It won't look very liquidy but that's fine.
2 - Fold in the dry ingredients and mix-ins. It's a pretty stiff batter but don't worry because the zucchini will release its moisture into the batter as it bakes and your zucchini bread will be perfect.
3 - Spoon into a parchment paper lined loaf pan, top with a few more chopped nuts (or chocolate chips) and a generous sprinkle of sugar then bake.
When baked the sugar creates an irresistible crunchy and delicious top. It's so good for breakfast or snacks, spread with vegan butter and a drizzle of vegan honey!
Recipe FAQs
There is no need to peel the zucchini. The skin is soft and softens even more when baking and adds pretty little green flecks throughout the crumb of your loaf.
To make this vegan zucchini bread oil-free, replace the oil with the same amount of drippy nut butter. Cashew butter is my choice in cakes as it has a mild, buttery flavour. The easiest way to incorporate the nut butter is to blend it with the milk before you start. Add an extra 2 tablespoons of plant milk because nut butter is much thicker and less liquidy than oil. The batter is supposed to be very thick so don’t be tempted to add any extra milk.
No. Zucchini bread is already very moist. Applesauce will add too much extra moisture. Cashew or almond butter is a better choice to make this recipe oil-free. See above.
No. Maple syrup will make the batter too wet.
I recommend using my Vegan Zucchini Muffins recipe. It's adapted from this one and you won't have to wing it with timings because it's all done for you!
Recipe
Vegan Zucchini Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 1¼ packed cups (250 grams) grated zucchini (courgette)
- ½ cup + 2 tablespoons (150 mls) dairy-free milk
- ¼ cup (60 mls) neutral oil , for oil-free use cashew butter (see FAQs)
- 1½ teaspoons vanilla extract
- 1 teaspoon apple cider vinegar , or lemon juice
- 2 cups (250 grams) flour , all-purpose (plain in the UK), spelt, wholewheat or 1 to 1 GF baking flour
- ¾ cup (150 grams) cane sugar , (or white/brown) plus more for sprinkling
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- 2 teaspoons ground cinnamon , (or replace cinnamon & nutmeg with 1½ teaspoons of allspice or pumpkin spice).
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- 1 cup (145 grams) mix-ins of choice , chopped nuts & golden raisins, other dried fruits, or chocolate chips
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350 °F (175 °C) and grease and line a 9 x 5 inch loaf pan with parchment paper.
- Grate the zucchini (don't squeeze or blot it), then add to a large mixing bowl along with the milk, oil, vanilla, and apple cider vinegar. Stir together.
- To the top of that mixture add the dry ingredients: flour, sugar, ground flax, baking powder, baking soda, cinnamon, nutmeg, salt and ground flax seed. Mix gently to combine. It's a stiff batter but that's how it should be so don't add any more liquid.
- Fold through your mix-ins then spoon the batter into the pan. Smooth the top then sprinkle over a generous amount of sugar and some extra nuts or chocolate chips (if using). Bake for 70 minutes, or until a tooth pick inserted comes out clean.
- Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.
NOTES
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Lisa E says
Fabulous. Just fabulous. :-)
I made it with unsweetened almond milk, whole wheat flour and brown sugar.
Added dark chocolate chips and craisins for the mix-ins. (I'd leave out the craisins in the future, just because for me that was a little too much added sweetness.)
No extra sugar on top.
Liz says
I haven't tried this yet because I'm confused about the food processor - which is listed as recommended but not mentioned in the instructions.
Melanie McDonald says
I talk about using a food processor for grating the zucchini in the post. It's the quickest and easiest way to do it.
Christina says
Finally writing to say 'thank you' after making this several times! It is exceptionally delicious. Thanks so much for sharing your tasty vegan recipes!
Lynda says
Would love to try this but am T2 diabetic on WFPB very low fat so don’t want to use nut butter as oil replacement- could I use Aquafaba?lyn Also won’t use sugar or substitutes any more. Would it still be tasty without it?
Melanie McDonald says
For the best results I recommend following the recipe as written. I've never tried replacing the fat in baking with aquafaba so can't say how that would work. It's usually used as an egg replacement. Fat is important for texture though so the results will suffer if you don't use any. As for sugar, that's important in baking/cakes for more than just sweetness. It makes baked goods moist, tenderizes the crumb, leavens, provides structure, and helps texture, colour, and depth of flavour.
One or the other and you might get an ok result, but remove the fat and the sugar and I'm pretty sure it's going to be a disaster. You would be much better off finding a recipe for a healthy, fat-free and sugar-free zucchini bread, rather than trying to adapt one like this that isn't.
Holly says
Don’t usually leave comments, but this recipe is so good! I used 100g of sugar if adding just raisins as the ‘mix-in’ (we don’t like cake too sweet) have also used add-in 100g raisins plus 45g walnuts. Fantastic way to use courgette and makes such a super moist ‘loaf cake’. Only took 55 mins to cook in my fan oven at 160^C.
Tara says
Once again a delish and easy recipe! I am sure it would have stayed nicely in a container but it was gone on day 2 once lunches for work and school were packed. Thanks again Mel!
Rose says
Tried this and added choc chips and dried goji berries to 2 smaller loaves. the others had raisins and nuts added. Very moist and flavorful. A good vegan option! Will definitely make again.
Deb says
This is delicious! Exchanged the oil for sweet potato, and cooked it in a shallower, square pan. Will definitely make again!
Christina says
Thank you! I love this recipe. I’ve modified it slightly for my household, half spelt half gluten free flour, less sugar, 1/4 cup oats, bits of dark chocolate.
Maggie says
Really delicious. I doubled the recipe, made 6 jumbo muffins and a loaf. The extra crunch of sugar and nuts on top was so good. Who needs eggs? The flax seed works really well!
Glenn says
Made this last week for the first time and it was SEN-SA-TIONAL! Didn't have raisins on the shelf so I subbed out with an equal portion of diced carrots. Opted for applesauce over oil, and it was plenty sweet. One question though. 150g of sugar?? Whoa! I measured off 3/4 C then weighed it (same scale you have, clicked-thru your site when I bought it), and the gram weight for that amount is actually 105/6g. Which is the amount of sugar I used. Typo maybe? IDK... Anyways, it was plenty sweet, and the outcome: SEN-SA-TIONAL!! Will be making this again soon. Raisins next time! ;)
A Virtual Vegan says
Glad you enjoyed it Glenn! RE the sugar. The standard weight conversion for 1 cup of sugar is 200 grams so 150 grams is correct for 3/4 cup. Obviously the weight will vary depending on what kind of sugar you are weighing. For instance 1 cup of white sugar weighs a completely different amount to 1 cup of brown sugar and the way you fill the cup affects the weight too. That's why I always recommend weighing when baking and not using cups. They are notoriously inconsistent and inaccurate.
Glenn says
Ah. Got ya! That makes sense. I was using coconut sugar, comparing the gram weight on my scale to the cup weight (based on 3 x 1/4 C's) weighed in grams on the same scale. So nerdy! I see your math, though. Thanks for clarifying.
And again, it was DELICIOUS, not to mention GONE in three days!! ?
Carla says
How would using either brown rice syrup or maple syrup work as a sweetener?
A Virtual Vegan says
I wouldn't recommend it. You'd be adding more liquid to an already really moist bread (because of the zucchini). The texture is perfect as it is written. It would likely end up a bit soggy if you add more liquid.
Sarah says
This zucchini bread really is THE BEST. My zucchini plant is out of control this year, and I think I have made about a dozen loaves of it (giving many away to friends and neighbors). Almost every single person I have shared this bread with has told me afterward that it was the most amazing zucchini bread they had ever had, and could they please have the recipe! None of them are vegans (or knew that the bread was vegan). I am obsessed. I love to warm it up in my toaster oven and top it off with a little vegan butter. So amazing!!
A Virtual Vegan says
Aaaww thank you Sarah! I'm so pleased you (and your friends and neighbours) are enjoying the recipe!
Helen Billingham says
This is one if the best breads I’ve ever made. I put the walnuts on the top as I’m not a huge fan but even they were delicious as they toasted on the top. The raisins are a great sweet and chewy addition. I will definitely make again. Only problem was waiting for it to cool!! I’ve always had such success with #virtualvegan. I always use weighing scales per her recommendation and always will. ?
A Virtual Vegan says
I'm so pleased you enjoyed it Helen and thank you for stopping by to leave a review/rating. It's much appreciated!
Graham says
Made this, with a few tweaks as needed gluten free, and gluten free flours are still very hard to get in UK. Bobs Red Mill have become very challenging and prices have shot up.
So used buckwheat flour and bobs red mill gluten free all purpose flour (50/50 mix) added some xanthum gum. Used cranberries and pecans! Plus ground chia seeds! Served to guest and no one questioned what was in it till they saw me east it!
A Virtual Vegan says
Glad it worked out ok! In the UK Dove's Gluten-Free flour is excellent and one to look out for. Tesco and Sainsbury both sell it.
Connie Moultroup says
My family has voiced their fears that I won’t make this again....like that would happen. It’s absolutely fabulous!!!!
A Virtual Vegan says
Ha ha! Thank you Connie. I'm really pleased you all enjoyed it!
Sara says
This turned out great and was very tasty. Thank you for the recipe.
Lisa Roberton says
Made this today and loved it, only issue I had with the recipe was having to wait till it cooled to eat!!!! lol. Thank you.
A Virtual Vegan says
So pleased you enjoyed it Lisa! Waiting for baked goods to cool is definitely challenging!
Sarah says
Fantastic recipe as always! I like the subtleness of the spices and the addition of walnuts and golden raisins! It's a great way to use up the abundance of zucchini at this time of year. Thanks Mel!
Melanie McDonald says
Thank you Sarah! I'm really pleased you enjoyed it. Your picture on Instagram is lovely!