Vegan Zucchini Bread
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 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.
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?
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.
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.
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.
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.
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