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!
Table of Contents
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.
Ellen Lederman says
Just made this! Fabulous. Moist, hearty, fairly guilt-free. I cut the sugar down by 1/2 cup and thought it was sweet enough/ Maybe next time I will try agave. Fun to see th green in it. Thanks for an excellent recipe.
macrojane says
Perfect loaves! I was gifted a zucchini the size of the Empire State building. Made 5 loaves and froze 4. I do not use white sugar, so I substituted agave and reduced the liquids a bit. I am baking at high altitude ( 7,000 feet) and the loaves were perfect.
Anonymous says
Hi, I tried this out, turned out very delicious. This was my first time baking anything other than boxed brownies, may be I missed something but the bread did not rise much. I made only 1 loaf, replaced 1 cup sugar with 1/3 cup agave nectar and added 1/4 cup shredded coconut. Will try again next week, this is great snack to take to work.
Anonymous says
Hi there! I made this yummy bread yesterday.My kids loved it.
Thank you so much.
Vaishali says
Hi Coach Terry, Thanks for the feedback! I have not calculated the calories in this-- I am trying to do that for some posts, time permitting. Will put this on my list for my next calorie-counting project. 🙂
Joy says
You can copy the recipe directly into MyFitnessPal and it will do the calculations for you. Easy peasy!
I was wondering if anyone has attemped to make this gluten-free?
Angela says
I’ve been thinking this too. I wonder if it would be heavier and hold up as it’s moister.
Coach Terry says
Hi there! I made the bread yesterday and it is FABULOUS! I was wondering if you know the nutrition values (calories, carbs etc.) I used the toasted walnuts - just delish! Thanks so much! Terry
Raw_Girl says
Oohh this looks so lustworthy. I'm going to link this post on my blog, if you dont mind.
Vaishali says
Anonymous, I zap them in the microwave at high for one minute, then toss them and zap again for another minute. I don't usually toast them in the oven -- the alternative for me is to toast them in the skillet until they are just a couple of shades darker.
Anonymous says
Dear Vaishali
To roast pecans/walnuts lightly, for how much time do I need to keep in the oven and at what temperature?
also I believe, you used Zucchini with its skin on?
Thank you
Nicole says
I have been searching for a good way to use the caveman-club-sized zucchini from my garden! This bread is moist and wonderful! I added 5 TBS of hemp powder for a little extra protein, and carob chips for deliciousness:) Thanks for the recipe!
Jenikmoon says
I made this bread this afternoon and it came out delicious! It's moist and sweet, I added raisins, and it has very good flavor! I've already had 3 pieces and my husband loves it too! The kitchen smelled so good today and our bellies are very happy! Thank you!
Anonymous says
I made the zucchini bread today! I loved it. I only cooked it about 50 minutes instead of the recommended 60-70. I used 1/2 Splenda and 1/2 sugar and it was great. Thanks for a great recipe.
Anonymous says
This recipe is amazing! I have made it twice in the last 4 days due to popular demand! I made it into muffins and added a bit more flax than called for and also raisins for sweetness and sensation. Thank you!
dreaminitvegan says
Great looking zucchini bread. I've been looking for one with more zucchini, thanks!
Vaishali says
Tim, thanks for the feedback. Nice idea to add more sugar and make these into muffins. I will try them that way next time.
Tim Wall says
I Just took this recipe and added a bit more sugar --Made the Best Muffin's I've Eva Had...Oh and I had no whole weat flower so I just used all purpose organic flower
I have a picture but sadly don't know how to upload it
Ashwini says
the bread slices looks moist...
Paulina says
I absoultely love zucchini bread. Growing up, the only baked good my mom ever made for us (and this way like once a year) was zucchini muffins.
Madhuram says
That's such a moist loaf Vaishali and healthy too. I also read somewhere that freezing shredded zucchini, thawing it again and then using it secretes even more moisture to the baked goods. Thank you so much for this awesome quickbread.
Divya Vikram says
Love the touch of green in the bread! Havent tried this yet. Thanks for the recipe.
Sunshinemom says
Looks very delicious, Vaishali. Very tender too.
Jaya Wagle says
Wow! never thought of Zucchini as a baking ingredient. Am definitely going to make and see if my 3 year old will eat. Great way to hide the vegetables from him.
Kitchen Flavours says
Oh wow looks soft and yum.....
Parita says
Healthy and delicious! love the color!
Happy cook says
WOw the bread looks really delish and beautiful.
Priya says
Zucchini bread moist and soft Vaishali...such a delicious bread! Prefectly baked!
Uma says
looks so gorgeous and tempting Vaishali!! Never tried zucchini bread, though saw many bread recipes with it. Yours look perfect and delicious 🙂
Sharmila says
The bread looks so fluffy from the inside Vaishali inspite of the zucchini which am sure will release water! Love this. 🙂
Poornima Nair says
The bread slices in the second picture look so moist, love the bits of zucchini in between...great bread.
Pooja says
Wow zucchini bread looks soft n delicious! And with low fat content this can be had any time 🙂