This delicious vegan zucchini bread is moist, fluffy and easy to make in 1 bowl! A perfect way to use up leftover zucchinis.
Everybody needs a good zucchini bread recipe, and this is mine. It’s easy, delicious, perfectly sweet and made in 1 bowl so easy clean up. This vegan zucchini bread is also extremely versatile. Sub whole wheat flour for the white, gluten free if needed, add walnuts or chocolate chips, or make it oil free by subbing applesauce.
If you have extra zucchini that you don’t know what to do with, make a double batch of this bread and freeze a loaf for later. You won’t be sorry you did!
How to make vegan zucchini bread:
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper, or spray with oil.
In a large bowl, add all the wet ingredients except for the grated zucchini and whisk to combine. Now, lightly blot the grated zucchini with paper towels and add to the bowl. Stir to mix.
Next, add the flour, then sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently to just combine, being careful not to over mix or your loaf will be dense.
Next, fold in the chocolate chips or walnuts, if using. I placed some of the chocolate chips on top of the loaf as well. Check the ingredients to ensure your chocolate chips are dairy free, I used Trader Joe’s brand. Pour into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean. This will depend on what kind of pan you use (glass or metal) as well as other factors.
Let the loaf cool in the pan for a few minutes, then transfer to a cooling rack. Slice, serve and enjoy!
Can you make vegan zucchini muffins instead?
Absolutely! This recipe will make about 12 muffins. Pour the batter into paper liners in a 12 cup muffin tin, and bake at 350 degrees for 15-20 minutes.
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What is the best way to store zucchini bread?
Store zucchini bread at room temperature for 2-3 days. It will need to be covered well to prevent dryness. I use plastic wrap, or place it in a covered, airtight container.
Can vegan zucchini bread be frozen?
Yes! Zucchini bread freezes very well, so double the recipe and freeze a loaf for later. To freeze, let it cool completely at room temperature. Then, double wrap it in plastic wrap, then wrap in foil or place in a freezer bag. When ready to eat, unwrap the foil and let it thaw.
Can you make vegan zucchini bread gluten free?
I haven’t tested it myself, but it would probably work with a decent gluten free flour mix, such as Bob’s Red Mill 1:1 Baking Flour. I would not just sub almond flour or coconut flour, as that will probably not work.
Can you make it oil free?
Yes, simply substitute applesauce for the oil. Pureed pumpkin would also work instead of oil.
Want more vegan quick breads or muffin recipes?
- Easy Vegan Banana Bread
- Quick & Easy Vegan Banana Muffins
- Vegan Pumpkin Muffins
- 1 Bowl Vegan Blueberry Muffins
1 Bowl Vegan Zucchini Bread
Ingredients
- 1/4 cup canola oil | may sub melted coconut oil or vegan butter, or applesauce for oil free
- 1/3 cup almond milk
- 1 tablespoon ground flaxseeds
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini | about 1 medium zucchini
- 1 1/2 cups all purpose flour | or white whole wheat
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- optional: 1 cup dairy free chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
- In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
- Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
- Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
- Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Notes
- Calories listed do not include added chocolate chips or walnuts.
- To Make Muffins: If you want to make muffins instead of a loaf, you can. Simply line a 12 count muffin pan with liners. Spoon batter nearly to the top of each liner, and bake at 350 degrees for 15-20 minutes, until a toothpick comes out clean. Will make 12 muffins.
- For oil free: sub applesauce for the oil.
- For gluten free: sub a gluten free flour mix. May also use a whole grain flour like white whole wheat, whole wheat pastry or even spelt flour.
Made this recipe today and added vegan chocolate chips, walnuts AND shredded coconut. Incredible, will for sure be making this again!
I’m so glad it was good!!
Can I use frozen green giant spiral zucchini? It sounds so delicious but I am out of fresh zucchini
It should work, yes!
This has been amazing every time!!! Question, can you make it into mini-loaf sizes? So between a muffin and a regular loaf. I can’t wrap my head around the conversion. Thanks for all your recipes!!!
Sure, you could! I’m guessing you could make 3-4 mini loaves out of this recipe. They will take less time to bake, so just check them often in the oven until done.
Thank goodness my garden is bursting at the seams so I can continue making more of vegan bread. I do make it oil and gluten free – as muffins, which I have noticed does require a bit more than the stated 20 minutes. But they are SO good!
I’ve made this several times (always add vegan chocolate chips!) and it never disappoints! So easy and delicious!
That’s so great to hear!!
can I use olive oil instead of canola?
I don’t see why not, yes.
Best zucchini bread ever! And SO easy! I’ve already made it several times just this season. We Double the recipe each time due to the demanding requests! Only thing I change is the amount of zucchini, we like lots. Doesn’t seem to affect anything. So good.
That’s so great to hear!!
The one bowl vegan zucchini muffins I made today were delicious! I substituted equivalent amounts of olive oil and honey, and cut the cinnamon in half as I only like a hint of that in my food. Also used white whole wheat flour. And they are moist and fluffy, and easy to make! My profile: 72 year old male, divorced 30 years so have 30 years of survival cooking. So pleased with your recipe. Thanks!
You’re so welcome!! So glad it worked well!
Oh. Em. Gee. Yum!
Thanks!!
Can you use Almond flour?
Sorry, the zucchini bread would be much too wet if using almond flour.
I made these as mini muffins using white whole wheat flour and just 3/4 cup of brown sugar and they were perfect! The whole family loved them, vegans and non-vegans alike.
So glad they were good!!
Thank you Nora for being my go to for any recipe! I have a ton of zucchini coming in and this was the perfect way to use them! We had a family debate about the chocolate chips so just went half and half but will be 100% in on the chips next time.
You’re so welcome!! Thanks for the great comment!
This bread is DELICIOUS and so easy to make. My husband is allergic to cinnamon, so I actually eliminated the cinnamon and added matcha. Yummy!
Omg! Just made this, added the chocolate chips, and it’s AMAZING! Trying not to eat the entire loaf!
Best and easiest Zucchini bread recipe! Its soo tasty too!
Thank you for sharing this. Its come in handy as I transition to a dairy free life.
Can this also be used with carrot?
Thank you, so glad you are enjoying it! I haven’t tried it with carrots instead, but it may work!
Best zucchini bread I’ve ever made! I have an issue with bread coming out quite gummy or too dry, but this one was just right. Baked right at 50 minutes! I cut a few pieces to store in the freezer. You’re the best!
Hi! This looks delicious! Has anyone tried baking this in an 8×8 pan? I don’t seem to have the right size loaf pan.
I’ve made this recipe four times. The first two times, it worked beautifully. The next two times, it wouldn’t bake all the way through, leaving it uncooked in the middle/top. I can’t think of anything I did differently. Suggestions?
Hmm I’m not really sure without being there with you. Make sure you are measuring correctly. Don’t forget to blot your zucchini so it doesn’t add as much moisture, that should help. You also might just need to bake it longer, until it’s done in the middle and top.
I just tried is again and it turned out beautifully again. I think my problem was that I baked two loaves at once causing the baking time to increase. One loaf at 45 minutes was perfect.
I’m so glad to hear that Emily, thank you!
same thing happened to me! i cooked up for the recommended 15-20 minutes, but it came out moist, so i put it in there for another 30 minutes at 390, and it came out fine. i think it’s because of the time, so maybe cook it for another 30 minutes
My husband and I loved your recipe. Thank you for sharing. Next time we’ll try it with the apple sauce to make it even healthier. Does the oil replacement reduce the calories significantly?
I’m so glad you loved it! Yes, replacing the oil with applesauce will reduce the calories significantly, but I don’t have the exact numbers for that. Thank you!
Hi,
I don’t have flax seeds, but I do have chia seeds. Ever try to use in this recipe?
Thanks!
I haven’t tried it myself but I’m sure it will work. Ground chia seeds will work best, unless you don’t mind whole chia seeds in your loaf.
Wonderful!!! I made the hazelnut version and all the family enjoyed it, even the ones who don’t like zucchini.
That’s so great to hear!!
What’s the hazelnut version? Thanks!
I just finished the first loaf ! It was delicious! I have two more loaves in the oven, one as a gift, and one to keep.
I used applesauce instead of oil and it came out great! Also used raisins instead of chocolate chips.
Thank you!!!
With our flour shortage I mostly have KA bread flour and some whole wheat. Do you know if bread flour would be ok?
I hear you on the flour shortage, so frustrating! Bread flour might make it a bit more dense than usual, whole wheat would work. Perhaps try a mix of the two?
Would substituting carrots for zucchini in this recipe work?
I’d have to test it, I’m not sure!
Hi! How much Ener-G egg replacer would you use to substitute for the flax (which I don’t have)? ??????
1 “egg” would work here.
You are THE BEST.