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.

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!

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, 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.)
  • 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!
4.89 from 9 votes
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Vegan Zucchini Bread

Yield: 1 loaf (about 10 slices)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 50 mins
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!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Recipe Notes

  • 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.
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy Zucchini Bread Recipe, Vegan Zucchini Bread

Nutrition Information

Amount 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

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

33 comments

  1. Yes, the recipe works. I omitted maple syrup and coconut oil. I sprinkled flaxseed and use olive oil in the batter.

  2. I’ll take a slice, pretty please :)

  3. Made this over the weekend and it is by far my new favorite zucchini bread! Moist and healthy without tasting too healthy. Kids loved it too!!

  4. The perfect treat with my morning tea!

  5. Hello Erin! would you be having Garlic Bread recipe? please share with me, i love hot Garlic bread but i dont know how to make on at home, and i cant keep buying! Thanks a lot for your recipes! i love!

  6. I was thrilled with this healthier zucchini bread that didn’t make me feel like I was sacrificing taste! Delicious!

  7. What can I replace oil with?

  8. Was so happy with the way this turned out! Delish!

  9. This was so good! Thank you for the recipe and tips!

  10. I am really loving this idea of using applesauce and maple syrup. I can’t wait to make this and add it to my normal breakfast rotations! Thank you for sharing!

  11. Hi Erin,
    I never seem to have whole wheat flour as I hardly ever bake. I do have org all purpose flour and I have a small bag of org oat flour. Can I substitute one of these for the whole wheat?

  12. P. S. I also have a small bag of tapioca starch (flour) lol.

  13. It’s delicious!

  14. Erin, this bread was wonderful❣️. I followed your recipe plus added 1/3 C of Hershey’s dark chocolate morsels (just a bit bigger than the usual). I couldn’t stop eating it with a cup of tea at night and coffee in the morning. I thought the recipe was a bit labor intensive but I don’t bake very often so maybe that’s why. I’m sure I could talk myself into making it again 😍

  15. P. S. They were not Hershey’s, they were Ghiradelli Premium Baking Chips 60% cacao bittersweet chocolate.

  16. So delicious! We added chocolate chips and walnuts. First time I’ve ever really baked and even more special first time for my daughter and I to bake something together. ❤️
     Erin, have only recently came upon your site (and have subscribed) but truly wanted to thank you for the wholesome recipes! Can’t wait to try another one. 
    You have given me that baking can be healthy and my dream to bale with my daughter is a possibility (even for beginners like me!) 
    Thanks again

    • Arielle, thank you so much for this sweet comment—it makes my day! I’m so glad to have you as a reader, and I’m happy to hear you’re enjoying my recipes too.

  17. can i make this in a cupcake tin?

    • Hi Nazish, I think you could. Make sure to start checking a lot earlier for doneness. Most muffins are around the 18-22 minute mark.

  18. This recipe looks delish! Can I trade applesauce for Greek yogurt and maple syrup for applesauce? 
    Thank you! 

    • Hi Mayela, I have not tried those swaps so I can’t say for certain. They’re not straight swaps, so the bread may turn out different. If you’re interested in experimenting, I’d love to hear how it goes.

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