Zucchini bread is a delightful way to enjoy the bounty of fresh summer produce, especially when you’re looking for a treat that’s both moist and flavorful. This vegan zucchini bread recipe transforms humble zucchini into a tender, spiced loaf that’s perfect for breakfast, a snack, or even dessert.
With no eggs or dairy involved, it’s an excellent option for those following a plant-based diet or anyone with dietary restrictions. The natural sweetness of the zucchini pairs beautifully with warm spices, creating a comforting aroma that fills your kitchen as it bakes.
Whether you’re a seasoned vegan baker or just curious to try making something wholesome and delicious, this recipe is easy to follow and uses simple pantry staples. Plus, it’s a fantastic way to sneak some extra veggies into your diet without sacrificing flavor.
Keep reading for the full recipe, helpful tips, and some creative variations to make this zucchini bread your own!
Why You’ll Love This Recipe
This vegan zucchini bread stands out for its perfect balance of moisture, spice, and sweetness. Here’s why it should be your go-to:
- Moist and tender crumb: The grated zucchini adds natural moisture without making the bread soggy.
- Simple, wholesome ingredients: No eggs, dairy, or weird additives—just plant-based goodness.
- Versatile and customizable: Add nuts, dried fruits, or chocolate chips to suit your taste.
- Great for meal prep: Keeps well for several days and freezes beautifully.
- Perfect for all occasions: Serve it as a breakfast treat, midday snack, or dessert.
Ingredients
- 2 cups all-purpose flour (or whole wheat for a healthier option)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup organic cane sugar or coconut sugar
- ½ cup unsweetened applesauce (acts as egg replacer)
- ⅓ cup melted coconut oil or neutral vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup vegan chocolate chips or raisins (optional)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Grater or food processor for shredding zucchini
- Measuring cups and spoons
- Whisk or spoon for mixing
- Loaf pan (9×5 inch recommended)
- Parchment paper or cooking spray
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with coconut oil or line it with parchment paper for easy removal.
- Prepare the zucchini: Using a grater or food processor, shred the zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze out excess moisture. This step helps prevent sogginess.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine wet ingredients: In a medium bowl, mix the sugar, applesauce, melted coconut oil, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in zucchini and extras: Add the grated zucchini along with any optional nuts or chocolate chips, folding them into the batter evenly.
- Pour batter into the loaf pan: Spread the batter evenly and smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs.
- Cool: Remove from the oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
“For extra moist bread, try adding a spoonful of plant-based yogurt or a splash of orange juice to the wet ingredients!”
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend but watch the texture as some blends absorb more liquid.
- Spice it up: Experiment with additional spices like ground ginger or cardamom for a unique twist.
- Add fruit: Mix in ½ cup of finely chopped apples or shredded carrots for extra flavor and nutrition.
- Sweetness: Adjust sugar to taste or swap for maple syrup or agave nectar for a different flavor profile.
- Nut-free option: Omit nuts or replace with seeds like pumpkin or sunflower for a crunchy texture.
Nutrition Facts
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 180 mg |
Serving Suggestions
This vegan zucchini bread is delicious served warm or at room temperature. Here are some ideas to elevate your serving experience:
- Spread with your favorite vegan butter or nut butter for a rich, creamy touch.
- Enjoy alongside a hot cup of coffee or chai tea for a cozy breakfast.
- Top with a smear of vegan cream cheese and a drizzle of maple syrup for a sweet snack.
- Pair with fresh fruit or a simple green salad to make a light brunch.
Conclusion
Making vegan zucchini bread is a wonderful way to enjoy a classic comfort food while accommodating plant-based dietary needs. This recipe is straightforward, forgiving, and adaptable, making it suitable for bakers of all levels.
Using everyday ingredients and fresh zucchini, you end up with a loaf that is moist, flavorful, and satisfying without any animal products. Whether you’re baking for family, friends, or yourself, this zucchini bread will quickly become a favorite in your recipe collection.
Don’t forget to explore other delicious plant-based recipes on our site, such as Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bread Machine Recipe for Soft, Delicious Loaves, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Happy baking!
📖 Recipe Card: Zucchini Bread Vegan Recipe
Description: A moist and flavorful vegan zucchini bread that's perfect for breakfast or a snack. Made with wholesome ingredients and no eggs or dairy.
Prep Time: PT15M
Cook Time: PT50M
Total Time: PT65M
Servings: 8 servings
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/3 cup vegetable oil
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, combine zucchini, brown sugar, maple syrup, oil, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 7 g | Carbs: 27 g
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