It’s Vegan Zucchini Bread for your everyday baking needs! Tender and springy, this moist vegan zucchini bread is packed with wholesome goodness, naturally sweetened, and fit to be mixed with any of your favorite quick-bread additions.
Around here, “additions” almost always include nuts, but if you have your eyes set on a vegan zucchini bread chocolate edition, I fully support you (or do both!).
Although I don’t follow a vegan diet, I have many friends who aren’t able to have dairy, so it’s often on my mind when I’m cooking for company.
I’ve also received several requests for vegan bread recipes (like this Vegan Pumpkin Bread) as of late, so I suspect you are in the market too.
Even if you *aren’t* in the market for vegan recipes, I hope you’ll still give this easy vegan zucchini bread a try.
It’s marvelously moist, nicely spiced with cinnamon, and spiked with vanilla.
Did I mention it’s also a naturally sweetened vegan zucchini bread with whole wheat flour that tastes fantastic?
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 —
Moist vegan zucchini bread is the breakfast you wake up excited to eat.
It’s warm, inviting, and far more delightful than your standard breakfast fare. Every bite is positively scrumptious.
This zucchini bread is also the sort of breakfast you can feel justified eating a giant serving of (like these Healthy Zucchini Muffins with Chocolate Chips).
Zucchini bread = vegetables.
(Or zucchini bread = fruit, depending upon how technical you’d like to be…or make Blueberry Zucchini Bread for the best of both.)
How to Make the Best Vegan Zucchini Bread
No matter how you categorize it, I am having a second slice of this vegan zucchini bread with whole wheat flour, because it’s yummy—and because I can.
- Zucchini. This vegan zucchini bread recipe is ideal for the summertime when you have a plethora of zucchini on your hands, but I love it year-round too. I promise every slice of this moist zucchini bread will melt in your mouth (like Chocolate Chip Zucchini Cookies, classic Zucchini Muffins, and Chocolate Zucchini Bread).
- Wheat Flour. I use white whole wheat flour because its mild flavor is undetectable. If you’d like to use regular whole wheat flour, which has a much more robust taste, I recommend using half regular whole wheat flour and half all-purpose flour to keep the loaf light.
- Applesauce. If you’re watching your vegan zucchini bread calories, vegan zucchini bread with applesauce will be your healthy baking BFF. It makes the best vegan zucchini bread because it keeps the crumb tender without additional fat.
- Maple Syrup. This recipe uses pure maple syrup to make vegan zucchini bread with no sugar! In addition to being less processed, the warm, cozy notes of maple syrup make the recipe taste extra special.
- Flaxseeds. Wondering how to make zucchini bread without eggs? As with my Vegan Pumpkin Muffins, the secret is flax eggs! When mixed with water, flaxseed meal “gels” and binds the bread, much like eggs in classic zucchini bread recipes.
- Cinnamon. Warms the bread with delightful spice. For added flavor, try this vegan zucchini bread with nutmeg added too—just 1/4 teaspoon should do the trick.
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 zucchini bread (and these Healthy Zucchini Muffins with chocolate chips). Feel free to add chocolate chips in place of or in addition to the nuts.
- Dried Fruit. Such as cranberries, chopped dried cherries, chopped dried apricots, or blueberries
This easy 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.
If this is your first time making zucchini bread, you may be wondering if you peel zucchini before shredding for bread or if you take the seeds out of zucchini when making bread. The answer is: NO!
The seeds will be undetectable in the bread once it is baked. As for the zucchini skin, you can’t taste it and it’s a wonderful boost of fiber that you don’t want to skip.
- Whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients. Fold in the zucchini and nuts.
- Transfer the batter to a parchment-lined and greased (9×5) loaf pan.
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.
- Bake vegan zucchini bread at 325 degrees F for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Let cool, then slice. ENJOY!
- To Store. Store 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.
Use my guide for How to Store Muffins and Other Quick Breads for more helpful tips and tricks.
Recommended Tools to Make this Recipe
- 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)!
- Paper Towels. Key for removing excess moisture from the zucchini (a fine mesh strainer is another helpful tool to have on hand).
This easy whole wheat vegan zucchini bread promises to add delicious variety to your breakfast routine. Any lucky leftovers make for a more exciting wake-up later in the week too!
Overloaded with zucchini this summer? 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 to 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.
I would not recommend making this particular recipe with almond flour since it behaves very differently in baking than wheat-based flour. This Gluten Free Zucchini Bread is a better option if you’re looking for almond flour zucchini bread.
Great idea! I have not personally tried adding carrots. However, you could experiment with swapping a portion of the zucchini for carrots in this recipe. You might also enjoy these Zucchini Carrot Muffins.
A few factors can cause the center of your zucchini bread to be gooey. First, make sure your oven’s temperature is true. Some ovens can be off by several degrees, which can cause zucchini bread to be underbaked (or overbaked if your oven runs hot). Also, be sure to extract as much water as possible from the zucchini since excess water content can cause zucchini bread to be gooey after baking. The goal is moist vegan zucchini bread, not gooey or gummy!
I love this idea! However, I have not tried making this recipe into a vegan protein zucchini bread before, so it would be an experiment. If you try adding a scoop of your favorite vegan protein powder to this recipe, I’d love to hear your results.
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 to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). 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 also sprinkle a few extra nuts over the top.
- 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: Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Check out my guide for How to Store Muffins and Other Quick Breads for more tips!
- 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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