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.
So delicious! I doubled the recipe to make 24 muffins. I used half white and half brown sugar since I didn’t have enough brown, added a ripe mashed banana since I didn’t have ground flax seed, and added about a cup of blueberries I needed to use up. They came out excellent – so moist and tasty!
Hi Jennifer. Your muffins sound really flavorful! I’m so glad you love them! Thanks for sharing your wonderful feedback and great ideas!
Everything you touch is magic! Doubled the recipe and made muffins, half with pecans and half with chocolate chips. Delicious!
You made it, so you have the magic! I’m so happy you loved the recipe! Thank you for sharing your wonderful feeback! I appreciate you using my recipes and am glad you are loving them!
Love this recipe ! My daughter became vegan over two years ago and your recipes are so helpful! I can always count on your recipes to be a success every time . I appreciate your one bowl recipes using ingredients that are easy to find!
Hi Pam. I love 1 bowl recipes! It’s great to know my recipes are helpful and reliable! Thank you for your wonderful feedback! I’m so glad you loved the bread!
Wonderfully moist and yummy! I doubled the recipe – everything but the sugar. I used just one generous cup of brown sugar, not two. With the diary free mini chocolate chips it was sweet enough. I also used Bob’s Red Mill 1 to 1 Gluten Free flour and it worked great.
No one in my family can be trusted with a whole loaf and a knife to cut any size they want! So, I made a dozen large muffins and about 14 mini muffins (for the grands!). I’m ditching my previous ‘favorite’ zucchini muffin recipe and only using yours from now on!
We love everything we’ve tried of yours. Thank you.
I feel so honored that you are now using my bread recipe as your new favorite! Thank you for taking time to share your kind words and fantastic feedback! I appreciate you using my recipes, and am glad you are loving them! Wishing you happy cooking!
Love the ease of this recipe! I subbed 1/2c each sorghum, buckwheat, and spelt flour for the AP flour; I subbed avocado oil for the canola; and I added 1/2c semisweet chocolate chips, 1/4c walnuts, and 1/4c pecans. It was a bit dry, likely because of the flour substitutions, but not unpleasantly so! Next time I will halve the sugar, as I find this a little too sweet for breakfast. Thank you!
You are welcome! I’m glad the bread turned out well with the substitutions! Thanks for sharing your feedback!
Delicious bread. I used just 1/2 cup brown sugar and really liked that it had just a touch of sweetness. No more needed. I also used half whole wheat flour.
Hi Nancy. How awesome that the bread turned out delicious for you! Thank you for sharing your wonderful feedback and ideas!
Delicious bread. I used just 1/2 cup brown sugar and really liked that it had just a touch of sweetness. No more needed.
My garden exploded this summer! Your recipe is awesome. I have severe arthritis and having a one bowl recipe was a life saver.
First batch I doubled and made muffins with fresh blueberries and then made my husband take them to work so he wouldn’t eat them all. He had four in two days, lol.
Second batch I tripled and made one loaf with blueberries, one with walnuts and one raisins.
Thank you so much!
Hi Mary. You are welcome! Fresh zucchini from your own garden is fabulous! I’m so glad that you are loving my bread recipe! From your description it sounds like you are creative in adding additions to make delicious muffins and bread! Thank you for sharing your wonderful feedback and ideas!
Turned out great! Love your recipes, thanks! (I used 1/2 C whole wheat flour, cut the sugar by about 1/4 C, used olive oil for fat, added 1/3 C chocolate chips and sprinkled brown sugar on the top before baking for 52 mins.)
Hi Ida. Thank you for sharing your great feedback and ideas! I’m so glad you loved the bread!
This was unbelievably easy to make, perfect ratios, and sooo moist!
You definitely perfected the zucchini bread. Thank you so much for sharing with us.
Hi Tish. I’m so happy you love the bread! Thanks for sharing your fantastic feedback and review!
Just made some today and I am wondering how long I can freeze this? Thanks.
It freezes well for up to 3 months.
I made this today… absolutely delicious. I left out the chocolate chips only because I didn’t have them on hand. Thank you Nora for another amazing recipe!
Hi Barbara. You are welcome! I’m glad to know you loved the bread! Thank you for taking time to share your fantastic feedback!
I made a double batch thanks to the amazing recipe format and made one with and one without walnuts. ABSOLUTELY DELISH! I substituted apple sauce for the oil, didn’t have brown sugar but I had a bit of coconut palm oil and regular organic sugar …. SOOOO GOOD and my husband LOVED IT! Thank you for these AMAZING RECIPES! You truly make going plant based SO EASY!! Much gratitude for you and your beautiful website! ???
Hi Gina. I am so glad you loved the zucchini bread! I am thrilled that you are enjoying my website and my recipes! I love creating them! Thank you for taking time to share your amazing feedback and experience! Wishing you lots of happy cooking!
I just baked it for the fist time. So moist and delicious! Definitely make it again.
Hi Yuki. I’m glad you love the bread! Thanks for sharing your great feedback!
Yummy muffins made with baby food fruit instead of oil.
Thanks for sharing your great feedback and idea! I’m glad you loved the zucchini bread!
This is amazzzing!! The only problem I have, is having self control. So I don’t make it often. However I made it with my adult son during a visit and now this is his go to recipe for gifts and to share at parties. Can’t wait to try more recipes. Thank you Nora!
H Rossana. I’m so glad you love the bread recipe! How fun that your son is now baking the zucchini bread! Thank you for taking time to share your wonderful feedback! Enjoy your journey through my recipes, and happy cooking!
Can you substitute soy milk for the almond milk?
Yes, that is not a problem.
Wonderful recipe Miss Nora! I made it completely vegan and oil free. Used raisins and walnuts in place of choco chips. Folks at work could not believe it was vegan!! I initially made 4 loaves….I am in the process right now of making 4 more! Your recipes ALWAYS rock! Thank you!
Hi Roxanne. You are a busy baker! Thanks for sharing your great feedback, and for sharing zucchini bread! I’m thrilled you are loving my recipes and I appreciate you using them! Happy baking!
this is now a staple in our home thank you it is delicious:) We use the suggestion of apple sauce and cut down the sugar to ¾ cup. It is great!
Hi Mary-Ann. I’m so happy to hear you guys are loving the zucchini bread! Thanks so much for sharing your feedback!
This recipe is a keeper! In the last couple weeks I’ve made 3 loaves, 2 with nuts one with choc chips and a doz muffins. They turned out perfect each time! Like any of your other recipes I’ve tried, easy and delicious!
Hi Monica. Thanks for sharing your great feedback and ideas! Sounds like you are having fun with this recipe! That’s awesome, and it all sounds delicious! Wishing you happy baking!
This bread is delicious. I added fresh sweet cherries cut into quarters, probably 2/3 cup with 1/3 cup walnut pieces. I pressed the cherries with a paper towel the same as the zucchini. I used melted coconut oil, & substituted (of all things) a tbsp of buckwheat groats for the flaxseed. It turned out chewy in the bread which is actually good. The brown sugar creates that crustiness on the bottom of the loaf. Wish I’d doubled it – will definitely make this again!
Hi Laura. Thank you so much for sharing your wonderful feedback and ideas! The cherries sound really good! I’m glad the bread turned out delicious for you!
Easy to make and delicious, thanks.
Hi Dina. Thank you for you wonderful feedback! I’m glad you loved the zucchini bread!
I will follow Nora to the ends of the earth! All Of her recipes are always amazing! The Zucchini Bread is no exception! I made one with raisins and walnuts, and then doubled the recipe and made a larger loaf pan with vegan dark choc chips and walnuts—I cut the sugar in the chocolate chip one… delish!
Aw, Caroline! Thank you for your kind words! I’m so glad you are loving my recipes! Thank you for using them! I appreciate you taking your time to share your review and feedback! Happy cooking!
I literally never rate recipes and also I’m a terrible baker but this was actually so easy. The mixture came together so quickly and fast that I thought I was doing something wrong LOL. I ended up making half of the batter into muffins and half into a tiny loaf. Both versions came out perfectly. I also really appreciated the multiple variations the author left because I’m always mixing and matching recipes based in what I have (possibly why I’m not a great baker) but their alternatives were so helpful and provided just the directions I needed. AND IT TURNED OUT DELICIOUS AND BEAUTIFUL. Highly recommend. Will be making again soon.
Hi Carley. Thank you for your encouraging feedback, and for taking your time to share your great review! It thrills me to know that my recipes are easy to follow, and delicious! That is one of my goals! Variation is so fun! Wishing you lots of happy cooking!
Hi Nora, I have been newly introduced to You and love your recipes. If you have a mailing list may I join? Thank You.
Welcome, Karen! I’m so happy you love my recipes! Yes, you can join my mailing list here 🙂