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.

The BEST Vegan Zucchini Bread recipe! Super moist, easy, and healthy vegan zucchini bread. NO SUGAR, naturally sweetened with applesauce, and can be made gluten free. The perfect healthy breakfast or snack for busy families. Add chocolate or any of your favorite mix-ins!

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 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. It’s marvelously moist, nicely spiced with cinnamon and spiked with vanilla, 100% whole grain, and naturally sweetened too.

Perfect moist Vegan Zucchini Bread. No sugar and simple to make gluten free!

Why I Love This Zucchini Bread

Vegan Zucchini Bread is the sort of breakfast you wake up excited to eat. 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.

Further justification for your big-slice servings: zucchini = vegetables.

Or zucchini = fruit depending upon how technical you’d like to be.

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?

Vegan Zucchini Bread. A delicious and healthy breakfast for busy families.

How to Make the Best Vegan Zucchini Bread

The key ingredients you’ll need for this recipe are:

  • 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.
  • 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. When mixed with water, flaxseed meal “gels” and binds the bread, much the way eggs do in classic zucchini bread recipes.
  • 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.

If you need the vegan zucchini bread gluten free, swap the same amount of a 1:1 Gluten Free Baking Blend like this one or try this Paleo Zucchini Bread (an all-time reader fave!).

Healthy Vegan Zucchini Bread Batter with fresh shredded zucchini

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 Cranberries, Chopped Dried Cherries, Chopped Dried Apricots, 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.

Vegan Zucchini Bread. A delicious and healthy breakfast for busy families.

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!

Recommended Tools to Make Vegan Zucchini Bread

More zucchini on your hands? Check out my full collection of healthy zucchini recipes.

The BEST Vegan Zucchini Bread recipe! Super moist, easy, and healthy vegan zucchini bread. NO SUGAR, naturally sweetened with applesauce, and can be made gluten free. The perfect healthy breakfast or snack for busy families. Add chocolate or any of your favorite mix-ins!

Vegan Zucchini Bread

4.93 from 13 votes
A healthy and delicious recipe for moist Vegan Zucchini Bread. No sugar, whole wheat, and can be made gluten free too. Easy to make and freeze!

Prep: 25 mins
Cook: 55 mins
Total: 1 hr 50 mins

Servings: 1 loaf (about 10 slices)


  • 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.


Serving: 1(of 10), with 1/2 cup walnuts addedCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 5gFiber: 3gSugar: 12g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This bread is amazing! It’s moist and full of flavor. Better than any zucchini bread so far. Turned out perfect!5 stars

  2. Hi Erin,
    I love your blog and follow you regularly on instagram. You’re so welcoming of food limitations that I’m attracted to your blog. Because of health reasons, I am limited to what I can eat.

    I made the zucchini bread today and followed the recipe exactly except used 2 cups gluten free flour and 1/3 cup mini dairy free cc. I didn’t add the nuts.

    The toothpick came out clean, but the texture was very rubbery and when I got to the middle it was quite undone. Could this have been due to the substitute of GF flour? Any thoughts are appreciated.

    Thank you for all your wonderful recipes.

    1. Hi Debbie! Thank you so much for your kind words and for being a follower! I truly appreciate it! I’m sorry this recipe didn’t turn out as expected. Did you try a 1:1 Gluten-Free flour like this? My Chocolate Chip Paleo Zucchini Bread is also very similar to this recipe, but is already gluten-free:, so it might work better for you. I hope this helps!

  3. Help! Anyone know how to adjust bake time if I only have a 8×4 pan? Made the recipe and then read it only works with 9×5… bread in oven now!!!!

    1. Hi Yvette! This recipe is designed for a 9×5 pan, so unfortunately, I can’t recommend timing for an 8×4 pan. I hope your bread still turned out well!

  4. This is the BEST zucchini bread ever! Thank you so much for an easy, tasty recipe. Total hit with me and my family.5 stars

  5. Erin, I looked at a few other zucchini bread recipes while browsing for a vegan version and noticed that some of them add 1/4 to 1/2 teaspoon of Nutmeg. Is there a reason you don’t use it? You like it better without it maybe? I’ll be making this next week for a small group at my home.

    1. Paul, that’s totally personal preference. Nutmeg would be great! You could start out with 1/4 teaspoon for your first batch of this bread and see what you think. I hope you enjoy it!

  6. Loved this Zucchini bread. I wonder how you would add the chopped dried apricots? Do they replace another ingredient? Or just add in addition? If so, ho much? Thank you. I am recently having a craving for apricots!!!5 stars

    1. Hi Willie! You could swap in 1/2 cup dried apricots for the 1/2 cup walnuts called for in this recipe. If you decide to try it, I’d love to hear how it goes!

  7. I was really confused about this recipe. The ratio of liquid to flour just doesn’t make sense for zucchini bread. It was so dry that I couldn’t stir it all all. I followed the recipe exactly. What am I missing here? I even took a picture of the batter while I was trying to stir it so you could see. Is it supposed to be one cup of flour instead of 2?

    1. I’m sorry this recipe didn’t turn out as you hoped, Amy. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too! This is a thick batter but it should not of been too hard for you to stir. Did you happen to see the video as well?

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