Go Back
–+ servings
Slices of vegan zucchini bread stacked on white plate.
Print Recipe Add to Collection
5 from 46 votes

Vegan Zucchini Bread

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour
Course: Breakfast/Brunch/Dessert
Cuisine: American
Diet: No Added Oil, Vegan, Vegetarian
Servings: 24 slices
Calories: 192kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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)
US Customary - Metric

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.
    Dry ingredients in bowl with whisk.
  • 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.
    Zucchini and yogurt added to sugar and other ingredients in bowl.
  • Stir in the chopped, lightly roasted walnuts and mix them in.
    Walnuts mixed in zucchini bread batter.
  • 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.
    Zucchini batter poured in loaf pans.
  • 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

Serving: 1slice | Calories: 192kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 175mg | Fiber: 3g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg