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!
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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!


  • 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


  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

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