This simple recipe yields a moist, tender and delicious vegan zucchini bread that's infused with the aroma of cinnamon. It's one of my favorite summer recipes!
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A cake bread for breakfast or snacking
Summer lends itself to making delicious dessert breads with seasonal produce, including vegan rhubarb bread, vegan banana bread and vegan dandelion bread. But it is this vegan zucchini bread that gets made most often in my home.
This is a simple recipe that I've made for years. It yields two loaves, one for eating, the other for sharing, but you can also halve the recipe and make just one loaf. The batter comes together in one bowl, mostly with pantry ingredients. The zucchini bread is low in fat and you can make it extra nutritious by using whole wheat flour or whole wheat pastry flour instead of all-purpose flour.
Zucchini is now available year-round in supermarkets, but it is truly seasonal - and most flavorful - during summer. That's the best time to make and enjoy this delicious zucchini bread. It's soy-free and you can skip the walnuts to make it nut-free. What's stopping you?
P.S. Sourdough aficionado? Try my fabulous vegan sourdough zucchini bread.
Five-star review
This is hands-down, the best zucchini bread I have ever made. It is fluffy and moist and not too sweet. I used the pastry flour and I think this really made the difference. My husband loves it. I made two loaves yesterday and the one loaf is just about gone.
-Patti
Recipe card
Vegan Zucchini Bread
Ingredients
- 3 cups flour (use whole wheat pastry flour, whole wheat flour or all purpose flour. Using whole wheat flour yields a richer tasting, healthier zucchini bread)
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 3 teaspoon cinnamon (use cloves or ginger, or a mix, for a nice variation)
- 3 tablespoon flax meal
- ¾ cup non-dairy milk (I used oat milk)
- 4 tablespoon avocado oil or any neutral oil
- 2 cups granulated sugar
- ¾ cup vegan yogurt (or applesauce. Applesauce will yield a tender bread, yogurt will yield a firmer bread)
- 1 tablespoon pure vanilla extract
- 3 cups zucchini (or courgettes, measured after grating. You will need approximately two medium zucchini)
- 1 cup walnuts (lightly toasted, then chopped)
Instructions
- Preheat the oven to 325 degrees Fahrenheit/165 degrees Celsius.
- Place all dry ingredients in bowl: flour, cinnamon, baking soda, baking powder, salt and cinnamon. Whisk to mix well.
- Add the wet ingredients to the bowl: sugar, zucchini, flax meal, yogurt or applesauce, vanilla, oil and non-dairy milk. Use a spatula to mix until batter comes together with no dry patches of flour.
- Stir in the chopped, lightly roasted walnuts and mix them in.
- Scrape the batter into two oiled and floured loaf pans. I like adding a "sling" of parchment paper to help lift the loaf out of the pan easily, but this is optional.
- Bake the zucchini bread loaves 70-75 minutes in the preheated oven or until a toothpick in the center of a loaf comes out clean or with crumbs (not batter) sticking to it. Cool thoroughly on a rack, then unmold.
Nutrition Information
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Recipe FAQs
Use all-purpose gf flour with some gum added, like the King Arthur measure for measure. For a more flavorful loaf, use the mix of flours I use in my gf vegan banana bread recipe.
Yes!
Replace the non-dairy milk and oil in the recipe with 1 cup vegan yogurt.
The batter is quite thick and not runny but don't worry - the zucchini will express all of its moisture during baking and the loaves will turn out perfectly moist and tender.
The vegan zucchini bread can be stored at room temperature for up to four days or in the fridge for up to a week. Freeze for up to three months and thaw before eating.
Anna Smith says
What size loaf pans?
Vaishali says
Standard, 8 or 9 inches long and 4 to 5 inch wide.