Vegan Zucchini Bread

Don’t allow your vegan zucchini bread to fall flat! This zucchini bread recipe bakes up fluffy and moist every time. It’s easy to make and the batter comes together in about 15 minutes.

Looking for a delicious vegan recipe to make with your garden-grown zucchini? You’ve come to the right place!

This vegan zucchini bread is always a winner with family and friends.

It’s full of flavor and customizable. Add your favorite spices, nuts, dried fruit, and/or chocolate chips—for the kids of course.

Ingredients

All the ingredients needed to make this vegan zucchini bread are below. (See the recipe card for full measurements.)

Ingredients Notes and Substitutes

• Flour. All-purpose flour is the best choice for this vegan zucchini bread.
• Coconut sugar. The coconut sugar can be replaced with brown sugar or more cane sugar.
• Oil. Refined coconut oil is flavorless making it a good option.  If you don’t have coconut oil, any neutral oil will work in its place.
• Yogurt. Any brand of non-dairy yogurt will do.  As for the flavor, use either vanilla or plain for the best taste.
• Zucchini. Grate the zucchini before measuring. There is no need to squeeze out any moisture after grating. 

Instructions

Making vegan zucchini bread is super easy. It only takes about 15 minutes to bring the batter together.

Step 1. Mix the oil and sugars together.

Step 2. Add the remaining wet ingredients to the bowl and mix.

Step 3. Add the grated zucchini to the bowl.

Step 4. Mix in the zucchini.

Step 5. Add in the dry ingredients.

Step 6. Gently and carefully fold everything together.

Step 7. Pour the batter into a prepared loaf pan and evenly spread it out. (I use an 8-inch by 4-inch pan)

Step 8. Bake for 50-60 minutes or until a toothpick poked into the center of the zucchini bread comes out clean.

Enjoy vegan zucchini bread for breakfast, dessert, or snack time.  Don’t forget the butter!

Bakers Tips

• Overmixing vegan zucchini bread can cause the texture to become rubbery/chewy, instead of soft and fluffy. Mixing the batter too much over-activates the gluten and destroys too many air bubbles. To avoid this problem, 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 detail on how to fold the ingredients together.)
• For an easy make-ahead breakfast recipe, bake this bread the night before and cool it on the counter for the next morning.  This will ensure the loaf has fully cooled and is ready to slice.

Recipe FAQ's

Continue to Content

Vegan Zucchini Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This vegan zucchini bread is perfect for using up your garden grown zucchini. This classic recipe easily comes together and is always a winner.

Print

Ingredients

Dry

• 2 cups all-purpose flour
• 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 shredded zucchini, packed
• ½ cup plain non-dairy yogurt, or 1 (5-ounce) container of yogurt
• ⅔ cup cane sugar
• ¼ cup coconut sugar
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350ºF. Then prepare your loaf pan by lightly oiling the inside and lining it with a sheet of parchment paper (see image steps 7 & 8 in the above post for parchment placement).
2. In a medium bowl sift together all the dry ingredients and set aside.
3. In a large bowl mix together the oil and sugars until the sugar has fully incorporated the oil.
4. Now, mix in the yogurt and vanilla extract. Then, mix in the shredded zucchini.
5. Pour the dry ingredients into the bowl of wet and gently fold them together just enough to combine them with no dry flour remaining in the bowl. Be careful not to over mix the batter. Over mixing will create an unpleasant texture and dense zucchini bread.
6. Pour the batter into the prepared loaf pan and evenly spread it out.
7. Bake at 350ºF for 45-60 minutes, or until a toothpick poked into the center comes out clean,
8. Allow the bread to fully cool before slicing and serving.

ENJOY!

Notes

• Vegan zucchini bread hates to be over-mixed.  Doing so causes the texture to become rubbery and not as soft and fluffy as it should be. Gently folding the ingredients together will prevent over-mixing the batter. Use a sturdy flat spatula to scoop the ingredients from the bottom of the bowl up to the top.

• 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 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.

Nutrition Information:

Yield: 10 slices of bread Serving Size: 1 slice of bread
Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gSodium: 218mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 5g

**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.