Go Back
–+ servings
Slices of vegan zucchini bread stacked on white plate.
Print Recipe Add to Collection
5 from 48 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 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: cinnamon, moist, Summer, Vegan Zucchini Bread
Servings: 24 slices
Calories: 192kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Large bowl
  • Two loaf pans
  • Grater with large holes

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 | Sodium: 101mg | Potassium: 175mg | Fiber: 3g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg