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!
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 favorite with consistent 5-star reviews across the board. So many people tell me it's the best vegan zucchini bread recipe on the planet!
Here is exactly what you need at a glance, along with some important 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 - Any such as almond milk, soy milk, oat milk or cashew milk will do. 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 flavor and color of the zucchini bread will change a bit with each. I personally love using brown sugar because I think the warm, caramel-like flavour works well with the spices.
- Oil - Any neutral liquid oil such as canola oil, liquid coconut oil, light olive oil, sunflower or vegetable oil. You can also make it oil-free by using the same amount of cashew or almond butter and blending it with the dairy-free milk before adding it.
- 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 moisture.
- Mix-ins - For texture, flavor and interest. Use nuts such as walnuts or pecans, dried fruit or chocolate chips.
Expert Baking Tip - The most accurate way to measure flour is to weight it with a digital scale. If you use cups do not scoop the flour. It needs to be spooned gently into the cup without shaking or compacting it down, then leveled with a knife.
How To Make Vegan Zucchini Bread
Vegan Zucchini Bread is easy to make. Here's how it's done:
Start by grating the zucchini. Then mix the other wet ingredients into it. It won't look very liquidy but that's fine.
To the top of that add the dry ingredients and mix to combine, then add your choice of mix-ins and fold them through. It's a pretty stiff batter but don't worry because the zucchini will release it's moisture and you zucchini bread will be perfect.
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 some vegan butter and vegan honey.
Allow the zucchini bread to cool completely then store it in an airtight container for up to 4 days with some paper towels on top and below to absorb any moisture that comes to the surface. It can also be frozen for up to 3 months. I like to thaw breads like this on a wire rack at room temperature either uncovered or with a clean dish towel draped over the top. It allows air to circulate and they don't get any soggy areas.
The easiest way to grate zucchini is to use the grating attachment that comes with a food processor. It makes short work of it and is done in seconds. If you don’t have a food processor simply use a box grater instead. I recommend using the side with the large round shredding holes.
There is no need to peel the zucchini. The skin is soft and softens, even more, when baking. It’s also full of nutrition and adds pretty little green flecks throughout your finished muffins.
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 flavor. I find the easiest way to incorporate the nut butter is to blend it with the milk before I start. Add an extra 2 tablespoons of plant milk as nut butter is much thicker and less liquidy than oil. The batter is supposed to be very, very, thick and will loosen as the zucchini lets out its moisture so don’t add any more milk than that.
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!
Vegan Zucchini BreadAuthor:
- 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
- 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.