This is the best vegan zucchini bread recipe. It bakes up soft and moist every time, it’s easy to make, and it's a perfect way to use up fresh zucchini from the garden. Enjoy this vegan loaf as a quick morning breakfast or afternoon snack.
Looking for a delicious vegan recipe to make with your garden-grown zucchini? You’ve come to the right place!
Just like my vegan banana bread, this zucchini bread is always a winner with family and friends.
It’s full of flavor, made in 1 bowl, and customizable. Add walnuts, chocolate chips, dried fruit, or your favorite spices.
And if your garden didn’t do so well this year (like mine) then store-bought zucchini it is!
Plus this recipe is a great way to sneak in vegetables for the picky eaters.
For more winning recipes try my carrot cake. It’s perfect for sneaking carrots into dessert time. Or try my vegan lemon loaf, it's topped with tangy lemon icing and bursting with flavor.
Ingredients
You'll need these 11 common ingredients to make this recipe. No flax egg is required! (See the recipe card for full measurements.)
Ingredient Notes and Substitutes
- Flour – All-purpose flour is the best choice for this zucchini bread. For a gluten-free option use gluten-free all-purpose flour. To add protein to the bread, replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- Zucchini – Use a box grater to grate the zucchini before measuring. There is no need to peel it first or squeeze out any moisture after grating.
- Cane sugar – Use cane sugar or any granulated sugar you have on hand.
- Coconut sugar – The coconut sugar can be replaced with brown sugar or more granulated sugar.
- Oil – I used refined coconut oil. It has a neutral flavor with no coconut taste. If needed, use any neutral flavored oil in its place such as vegetable oil, canola oil, or sunflower oil.
- Yogurt – Any brand and type of non-dairy yogurt will do. As for the flavor, use either vanilla or plain for the best taste. I used Kite Hill vanilla yogurt.
- Salt – I used Himilayan pink salt, but feel free to use what you have available.
- Cinnamon powder – The cinnamon adds an extra spiced flavor to the loaf. You can change it out for any spice you'd like.
- Baking soda and baking powder – These are the leavening agents to help the quick bread rise. Don't skip or replace either.
- Vanilla extract – This brings the flavors together. If you don't have any on hand, feel free to leave it out.
Instructions
This recipe is super easy to make. It only takes about 15 minutes to bring the batter together. Simply follow these easy steps.
Step 1: Mix the wet ingredients
In a large mixing bowl, mix together the oil and sugars.
Add the remaining wet ingredients to the bowl and mix them in.
Step 2: Add in the grated zucchini
Add the grated zucchini to the bowl of wet ingredients.
Then mix in the zucchini.
Step 3: Mix in the dry ingredients
Add the dry ingredients to the bowl of wet.
Gently and carefully fold everything together.
Tip: At this point, you can fold in chocolate chips, walnuts, or any other mix-in you'd like.
Step 4: Transfer the batter to a loaf pan and bake
Pour the batter into a prepared loaf pan and evenly spread it out. (I use this 8x4-inch pan)
Bake at 350ºF for 45-60 minutes or until a toothpick poked into the center of the bread comes out clean. Cool the loaf in the pan for 15 minutes then transfer it to a cooling rack.
For the best texture, allow it to cool fully before slicing.
To Store: Store any leftover bread in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to 7 days.
Enjoy vegan zucchini bread for breakfast, dessert, or snack time. Don’t forget the vegan butter!
Bakers Tips for vegan zucchini bread
- For added protein: Replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- To make zucchini muffins: Line a muffin pan with paper liners. Then, divide the batter between the 12 liners. Bake at 350ºF for 18-25 minutes or until a toothpick poked into the center comes out clean.
- Overmixing the batter: This can cause the texture of the bread to become rubbery/chewy, instead of soft and fluffy. Mixing the batter too much over-activates the gluten and destroys the air bubbles. So for the best texture, gently fold the ingredients together with a spatula just enough to mix the dry ingredients into the wet. (See the recipe card notes for more details on how to fold the ingredients together.)
- For an easy make-ahead breakfast recipe: Bake this bread the night before. Cool it on the counter overnight to enjoy the next morning. This will ensure the loaf has fully cooled off and will be ready to slice.
Frequently Asked Questions
Older zucchini can lose moisture and become dried out causing the batter to be dry. If this happens, add 2-3 Tablespoons of non-dairy milk for extra moisture and to bring the batter together.
No, there is no need to squeeze out any moisture. The extra moisture is necessary to bring the batter together.
Nope. There is no need to peel it. The green of the skin is desired for that classic zucchini bread look.
Yes! Tightly wrap the bread in plastic wrap, and foil if you want the extra protection. Place the wrapped loaf in a freezer-safe ziplock bag and store it in the freezer for up to 3 months.
More Delicious Vegan Breakfasts
- Baked French Toast Casserole
- Sheet Pan Pancakes
- French Toast
- Buttermilk Pancakes
- Blueberry Breakfast Cake
We'd love to hear from you!
If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.
Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.
See ya there!
Recipe
Vegan Zucchini Bread
Ingredients
Dry
- 2 cups all-purpose flour, sifted
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon Himalayan pink salt
- ⅛ teaspoon nutmeg, optional
Wet
- 1 and ⅓ cups grated zucchini, packed
- ½ cup plain or vanilla non-dairy yogurt, or 1 (5-ounce) container of yogurt
- ⅔ cup cane sugar
- ¼ cup coconut sugar, or brown sugar
- ¼ cup melted coconut oil, or neutral vegetable oil or melted vegan butter
- 3 Tablespoons non-dairy milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350ºF and lightly oil the inside of an 8x4-inch loaf pan, then line it with a sheet of parchment paper. For parchment placement see image steps 7 & 8 in the post above.
- In a large bowl mix the melted coconut oil and sugars.
- Now, mix in the yogurt, milk, and vanilla extract. Then, mix in the grated zucchini.Tip: The yogurt and milk should be close to room temperature to keep the oil from solidifying.
- Sift the dry ingredients into the bowl of wet ingredients. Gently fold the ingredients just enough to combine them with no dry flour remaining in the bowl. Be careful not to over-mix the batter or it may create a dense zucchini bread. See the notes below for more tips on folding the ingredients.
- Transfer the batter to the prepared loaf pan and evenly spread it out.
- Bake at 350ºF for 45-60 minutes, or until a toothpick poked into the center comes out clean. Cool the bread in the pan for 15 minutes then transfer it to a cooling rack.
- Fully cool the loaf before slicing.
Store any leftover bread at room temperature for 3-4 days, or in the refrigerator for up to 7 days.
Notes
- To fold the ingredients together: Use the side of a spatula to cut into the center of the ingredients. Turn the spatula flat scooping up the ingredients from the bottom of the bowl and bringing them to the top. Turn the bowl and repeat until the batter comes together with no dry flour visible. Gently folding the ingredients together with as little mixing as possible will prevent over-mixing the batter.
- To make zucchini muffins: Line a muffin pan with paper liners. Then, divide the batter between the 12 liners. Bake at 350ºF for 18-25 minutes or until a toothpick poked into the center comes out clean.
- For added protein: Replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- If there isn't enough moisture in your zucchinis: Add 2-3 Tablespoons of almond milk (or any plant milk) to the wet ingredients.
- To freeze: Tightly wrap the bread in plastic wrap, and aluminum foil if you want extra protection. Place the wrapped loaf in a freezer-safe ziplock bag and store it in the freezer for up to 3 months.
- Optional mix-ins: chocolate chips, walnuts, dried fruit.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
More vegan baking recipes
Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.
Comments
No Comments