Vegan Zucchini Bread
THE ZUCCHINI ARE COMING. Are you ready? Best grab your best zucchini recipes, starting with this moist, healthy Vegan Zucchini Bread!
I was inspired to make this Vegan Zucchini Bread when my friend/life counselor/kitchen assistant Maggie gave me a deep, sincere look during one of our recipe testing days and gravely announced, “My garden zucchini are coming in.”
It’s that time of year!
Whether or not you follow a vegan diet, this healthy zucchini bread recipe is worth baking both in the summer when zucchini seem to materialize in the refrigerator and year-round.
It’s a Vegan Zucchini Bread no sugar recipe (the bread is sweetened with pure maple syrup instead), only a touch of coconut oil (the rest of the moisture comes from unsweetened applesauce and the zucchini itself), and it’s 100% whole wheat.
In case you are in need of further justification to bake and inhale an entire loaf of this bread, allow me to remind you that this is zucchini bread, hence, VEGETABLES.
(And yes, I remember from grade school science class that zucchini is actually a fruit, but if you think that kind of technicality is going to stop me from having a second slice, you clearly haven’t watched me interact with baked goods before.)
Vegan Zucchini Bread – A Recipe To Make Your Own
To give this Vegan Zucchini Bread extra toastiness and crunch, I added chopped walnuts (Ben’s favorite), but if you’d like to make this Vegan Zucchini Bread chocolate-infused, you can swap the nuts for chocolate chips or go the chocolate chunk route like in this Paleo Zucchini Bread (an all-time reader fave!).
That Paleo Zucchini Bread recipe also calls for banana, which provides a lovely flavor undertone. I haven’t tried baking this Vegan Zucchini Bread with banana yet, but I think you could swap it for the unsweetened applesauce and have a delicious outcome.
To make the zucchini bread vegan, instead of eggs, I used flaxseed meal mixed with water to create a “flax egg.” Like eggs, the flaxseed mixture binds the bread. You can use regular eggs if you prefer and don’t need the bread to be vegan, but even as a non-vegan, I love the extra nutritional boost the flaxseed provides.
For Vegan Zucchini Bread Muffins, I am a bit more hesitant to recommend this recipe, as it super duper moist and thus doesn’t rise sky-high the way classic muffins do.
Last, to make the Vegan Zucchini Bread gluten free, you can swap the white whole wheat flour for a 1:1 Gluten Free Baking Blend like this one.
Ben and I are planning to hit the farmers market this weekend, and I know myself well enough to abandon all pretenses of self control. I will buy too much zucchini. More Vegan Zucchini Bread is in our future, and I’m already delighted!
Still trying to use up your zucchini? Don’t miss my full collection of healthy zucchini recipes.
Recommended Tools to Make Vegan Zucchini Bread
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 9x5-inch loaf pan with nonstick spray, line with parchment paper so that two opposite sides over hang the edge of the pan like handles, then grease again. Make the flax eggs by stirring together the flaxseed meal and water. Let sit at least 5 minutes to thicken.
Grate and measure the zucchini, then throughly 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 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 flaxeggs. 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 9x5-inch loaf pan like this one, not 8x4-inch loaf pan or the zucchini bread will not bake through properly.
- Store according to 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 or freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. They I can pull them out of the freezer whenever a craving strikes.
- 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.
Nutrition InformationAmount per serving (1 (of 10), with 1/2 cup walnuts added) — Calories: 200, Fat: 9g, Saturated Fat: 5g, Carbohydrates: 28g, Fiber: 3g, Sugar: 12g, Protein: 4g
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