It’s Vegan Zucchini Bread for your weekend baking needs! Moist and springy, it’s packed with wholesome goodness, naturally sweetened, and fit to be mixed with any of your favorite quick-bread additions. Around here, that always means nuts, and I’m already planning a vegan zucchini bread chocolate edition too.
Although I don’t follow a vegan diet, I have a number of friends who aren’t able to have dairy, so it’s something that is on my mind when I’m cooking for company.
I’ve also been receiving a number of requests for vegan bread recipes (like this Vegan Pumpkin Bread) as of late, so I suspect that you are in the market too.
And even if you *aren’t* in the market for vegan zucchini recipes, I hope you’ll give this vegan zucchini bread a try (or at the very least, give these Zucchini Cookies with Chocolate Chips a try).
It’s marvelously moist, nicely spiced with cinnamon and spiked with vanilla, 100% whole grain, and naturally sweetened too.
5 Star Review
“This is the BEST zucchini bread ever! Thank you so much for an easy, tasty recipe. Total hit with me and my family.”— Perdita —
Vegan zucchini bread is the sort of breakfast you wake up excited to eat (these Vegan Pancakes are equally exciting).
It’s warm and inviting and far more interesting and delightful than your standard breakfast fare, and every bite is positively scrumptious.
It’s also the sort of breakfast you can feel justified eating by the great-big slice (followed by a second slice, then a third slice a few hours later) because it’s healthy (like these Healthy Zucchini Muffins with Chocolate Chips).
Further justification for your big-slice servings: zucchini = vegetables.
Or zucchini = fruit depending upon how technical you’d like to be.
How to Make the Best Vegan Zucchini Bread
No matter how you choose to categorize it, I am definitely having another slice of this healthy zucchini bread (and this Gluten Free Zucchini Bread too), because it’s yummy and makes me feel happy and energized. How about you?
- Zucchini. This vegan zucchini recipe is, of course, ideal for the summertime when you have a plethora of zucchini on your hands, but I love it year-round too. Zucchini is widely available and gives baked goods wonderful moisture. Every slice of this bread will melt in your mouth (like these Coconut Zucchini Muffins).
- Wheat Flour. I use white whole wheat flour because its mild flavor is undetectable. If you’d like to use regular wheat flour, which has a much stronger and (for lack of a more accurate term) “wheatier” taste, I recommend using a blend of half regular whole wheat four and half all-purpose flour to balance it out.
- Applesauce. If you’re watching your vegan zucchini bread calories, applesauce will be your healthy baking BFF. It makes this zucchini bread ultra-tender without the need for additional fat. (If you prefer not to use applesauce, you can use the same amount of coconut oil or try experimenting with mashed banana: this Zucchini Banana Bread recipe can guide you!)
- Maple Syrup. In place of sugar, this recipe uses pure maple syrup. In addition to being less processed, the warm, cozy notes of maple syrup make the recipe taste extra special.
- Flaxseeds. This is the secret for how to make zucchini bread without eggs (and Vegan Pumpkin Muffins). When mixed with water, flaxseed meal “gels” and binds the bread, much the way eggs do in classic zucchini bread recipes.
Zucchini Bread Mix-Ins
Once you have your vegan zucchini bread batter, it’s time for the mix-ins.
- Walnuts. Pecans or hazelnuts would be delightful too. Nuts add toastiness, crunch, and healthy fats.
- Chocolate. I adore chocolate in my zucchini bread (and in my healthy zucchini muffins). Feel free to add chocolate chips either in place of or in addition to the nuts.
- Dried Fruit. Such as cranberries, chopped dried cherries, chopped dried apricots, or blueberries
This vegan zucchini bread would be scrumptious with any or all of the above. Just keep the amount to about 1/2 cup or so.
- Make the flax eggs.
- Grate the zucchini and remove as much excess water as possible.
- Whisk together the maple syrup, applesauce, coconut oil, and vanilla extract, add the flax eggs, then mix until combined.
- Stir in the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix in the flour.
- Fold in the zucchini and nuts.
- Transfer the batter into a parchment-lined and grease (9×5) loaf pan.
- Bake until a toothpick inserted into the center comes out clean.
- Let cool, then slice. ENJOY!
Recommended Tools to Make Vegan Zucchini Bread
- Loaf Pan. This one is my all-time favorite loaf pan for just about any quick bread recipe.
- Box Grater. Not just for cheese, they’re great for zucchini too (and Gluten Free Carrot Cake)!
This Vegan Zucchini Bread promises to add delicious variety to your breakfast routine. Any lucky leftovers make for a more exciting wakeup later in the week too!
More zucchini on your hands? Check out my full collection of healthy zucchini recipes.
Frequently Asked Questions
Great idea! I think you could. Just make sure to start checking a lot earlier for doneness. Most muffins are around the 18-22 minute mark.
Sure! If you would prefer not to use whole wheat flour, you may swap for an equal amount of all purpose flour.
Vegan Zucchini Bread
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)
- 2 cups shredded unpeeled zucchini (about 2 small zucchini)
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup melted and cooled coconut oil
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder I recommend aluminum free
- 1/2 teaspoon kosher salt
- 2 cups white whole wheat flour
- 1/2 cup toasted raw walnuts or pecans roughly chopped (optional) or 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top
- Place a rack in the center of your oven and preheat the oven to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, line with parchment paper so that two opposite sides overhang the edge of the pan like handles, then grease again.
- Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.
- Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.
- In a large mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. then mix again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then with a rubber spatula or wooden spoon, stir just until the flour disappears. Fold in the zucchini and nuts.
- Scrape the batter into the prepared pan and smooth the top. If you’d like, you can sprinkle a few extra nuts over the top too.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. Enjoy!
- Make sure to use a 9×5-inch loaf pan like this one, not an 8×4-inch loaf pan or the zucchini bread will not bake through properly.
- TO STORE: Use my guide for How to Store Muffins and Other Quick Breads for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days.
- TO FREEZE: Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.
- GLUTEN-FREE: For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend like this one.
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