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.
I made this bread last year with zucchini gifted to my family. This year, when I planned my new garden, my mom demanded I grow zucchini so I could make more of the bread. She loved it so much and so did I.
I’ve tried many of your recipes and they always turn out amazing.
Thanks for using my recipes! I’m glad that you are loving them! I appreciate you taking time to share your wonderful review and comments
Delicious! I used applesauce instead of oil, went just a tad light on the sugar, and did 2/3 white flour & 1/3 whole wheat flour. And, my family still liked it haha! They are pretty picky about my vegan baking attempts, so this was a win!
So glad you and the fam love the bread! Thanks for sharing your wonderful review and comments!
All the other vegan zucchini bread recipes in my database got deleted! This one is perfect! I doubled the recipe because the zucchini I had gave me just a smidge over 2 cups of grated zucchini. I reduced the brown sugar to 1 1/2 cups for 2 loaves. The bread took about 60 minutes to come out clean, but it is so moist and fluffy! I just gave hubby and piece and he said it was perfect. I said “I have to go leave a good review.” And he yelled “YES!!!” Oh, I maybe upped the cinnamon by a smidge. Next time I will whisk the dry ingredients in a separate bowl before adding, and I think a little nutmeg would be nice in it too. I was concerned about over blending, but I wanted to make sure I couldn’t see patches of flour, etc. . Super recipe! Thank you!!
Woo hoo! I am so thrilled you guys are loving the zucchini bread! I appreciate you taking your time to leave your wonderful review and comments! Happy cooking!
So easy and delicious! I added chocolate chips and walnuts. I will definitely make it again and will try other stir-ins.
Thank you for sharing your great review! I’m glad you love the bread! Have fun experimenting!
Hi Nora,
I’ve tried a few of your recipes numerous times and truly enjoy them. I loved this one… so good in fact that I made it 2 days ago and making it again today. However, being borderline diabetic (yes, I still love my sugar fix), I made it with half the sugar and it was amazing. Going to aim for a 1/3 the cup today… I’ll keep you posted.
Thank you for sharing.
I’m so glad you are loving the bread! Let me know how it turns out for you! Thank you for sharing!
We have recently tried vegan recipes and yours are wonderful! Always turn out ,easy and tasty! Thank-you!You’ve changed how I see cooking new things.
I’m glad you are enjoying my recipes, Karena! It’s great to know they are easy and tasty for you! Thank you for sharing your comments!
I always know that I can count on Nora Cooks. Thank you.
I made this zucchini bread and gave it to a sick, elderly neighbor.
She called to say it’s so good.
Hi Zoey. Thank you for taking your time to share your review and comments! How kind of you to cook and share!
Thank you for this Delish! And Healthy bread! This recipe statifies every time!!
Thank you!
I’m so glad you are loving the zucchini bread! Thanks for taking time to share your wonderful review!
Hi Nora! I love your recipes, I wonder if there is a possible substitute for the sugar ?
Thank you!
I haven’t tried it with anything else. Maybe coconut sugar or monk fruit?
Does it work without the ground flax? Or is there a good sun for flax?
It’s such a small amount I bet it would work fine without them, or you could substitute ground chia seeds, perhaps even cornstarch.
The best! I make these weekly 🙂 i sub whole wheat flour.
Thanks for sharing your review! I’m glad you love the bread!
Made this today with dark chocolate chips and applesauce and it is absolutely delicious!!! Thanks for this wonderfully easy recipe 🙂
Hi Megan. I’m glad the bread is delicious for you! Thank you for taking your time to share!
Delicious, kid approved ☺️ I especially loved the no oil variation
Thanks Alina! I’m glad everyone loved the bread! Thank you!
Good evening Nora,
I made this zucchini bread today and it’s absolutely delicious. Thank you so much for all your amazing recipes. Can’t wait to make your butter and coffee cake?
Hi Gigi. I’m glad you love the zucchini bread! Thank you for using my recipes, and for taking time to share your comments!
Sorry forgot to rate A++++++++
Good afternoon Nora,
Just made this zucchini bread and it’s absolutely delicious. I added in vegan chocolate chips, used spelt flour and coconut sugar. Thank you so much. Can’t wait to make your vegan butter and coffee cake?
Thanks Gigi! I’m so glad you love the zucchini bread! Thank you for sharing!
This is a fantastic and easy recipe! I use applesauce in place of oil and it tastes great!
Hi Hilary. I’m glad you like the bread! Thank you!
Really good vegan zucchini bread! I doubled the recipe, added chocolate chips, and my kids loved it! Next time I will try using half oil half applesauce and 1 cup white + 1/2 cup ww flour. Thank you!
Thanks Karen!
Made this tonight again. It’s cooling and can’t wait to enjoy it.
Very weird question, what if I substituted the grated zucchini with grated carrots? I’ve got lots of carrots and I’m trying to be creative… I may try it!
It might work! I’ve never tried it though. Thanks!
Hi Nora, I LOVE this recipe so much! The problem I’m encountering is that out of the 6 breads I’ve made, 4 came out perfect and 2 came out dense and undercooked from the middle sinked in. Same method, same time, same ingredients. Any advice? It hurt me to have to throw 2 loads into the trash
Hmmm let’s see. Are you making any substitutions at all? Perhaps the zucchini in the 2 batches that didn’t come out well was very watery and you needed to blot it more? Or you could have simply needed to let those two loaves cook for longer. Is your baking powder and baking soda fresh? Make sure you are measuring everything properly, and cook the loaves in the center rack of your oven for even baking.
Hi Nora!! Since becoming vegan 7 months ago, ur recipes have been my go to! They’re easy, use ingredients that rba since to find at the local supermarkets and r teenager approved in my house! Ur recipes never fail!! Ur amazing! I make this zucchini bread into muffins twice a week..at least!! They’re just perfect and so delicious!! Thank u! U r my vegan angel!!❤️
Hi Jenny. I’m so glad you are having fun with my recipes! I love helping people make delicious and easy vegan food! Thank you for your wonderful comments! Have fun with your continued vegan cooking!
Holy Hannah, Nora! Another delish recipe. I subbed Riviera vegan vanilla yoghurt for the oil. Too easy not to make! Thanks so much.
You’re welcome!
Hi, can I substitute aquafaba for the flax seed? If so, how much? Thank you!
I haven’t tried it so it’s hard to say, but it might work.
Just made this recipe (as muffins, using apple sauce instead of oil, white sugar because I didn’t have brown & Trader Joe’s semi sweet chocolate chips). It is AMAZING. Perfectly moist. Not too sweet. So delicious! I just ate two!
Yummy! We added Earth Balance butter on top and it was amazing!
Hi. My batter was super dry. I wonder what I did wrong? I used 1/3 cup oil and 1/4 cup milk, 1 1/2 cup flour. Is this correct?
I’m not sure, the amounts are 1/4 cup oil, 1/3 cup milk, etc. You can see them listed in the recipe card. The zucchini adds a lot of moisture here, did you add it? Also make sure you are measuring your flour correctly, not scooping in extra. I use the spoon and level method.
Thank you for this amazing recipe! I made muffins with the chocolate chips but only added 1/2 cups of sugar-yuuuumm!
You’re welcome! Glad it worked out.