This vegan zucchini bread recipe bakes up fluffy and moist every time. It’s easy to make and a perfect way to use up the zucchini from the garden.

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.
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 another winning recipe try my carrot cake. It’s perfect for sneaking carrots into dessert time.
Ingredients
All the ingredients needed to make this eggless zucchini bread are below. (See the recipe card for full measurements.)
Ingredient Notes and Substitutes
- Flour. All-purpose flour is the best choice for this vegan zucchini bread. For a gluten-free option use a 1:1 ratio gluten-free flour. To add protein to the zucchini bread, replace up to ⅓ cup flour with unflavored protein powder.
- 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.
First, mix together the wet ingredients
Step 1. Mix the oil and sugars together.
Step 2. Add the remaining wet ingredients to the bowl and mix.
Next, add in the zucchini
Step 3. Add the grated zucchini to the bowl of wet ingredients.
Step 4. And mix in the zucchini.
Now, mix in the dry ingredients
Step 5. Add the dry ingredients to the bowl of wet ingredients.
Step 6. Gently and carefully fold everything together.
Last, transfer the batter and bake
Step 7. Pour the batter into a prepared loaf pan and evenly spread it out. (I use this 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 for vegan zucchini bread
- For added protein, replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- Overmixing 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.
Frequently Asked Questions
Older zucchini can be more dried out causing a dry batter. 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 from the zucchini. The extra moisture is necessary to bring the batter together.
Nope. There is no need to peel the zucchini. Actually, 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 extra protection. Place the wrapped loaf in a freezer-safe bag and store it in the freezer for up to 3 months.
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 be sure to share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.
Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter. See ya there!
Recipe
Vegan Zucchini Bread
This vegan zucchini bread is perfect for using up your garden grown zucchini. This classic recipe easily comes together and is always a winner.
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
- 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).
- In a medium bowl sift together all the dry ingredients and set aside.
- In a large bowl mix together the oil and sugars until the sugar has fully incorporated the oil.
- Now, mix in the yogurt and vanilla extract. Then, mix in the shredded zucchini.
- 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 a dense zucchini bread. (see the notes below for more tips on folding together the ingredients.)
- Pour the batter into 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,
- Allow the bread to fully cool before slicing and serving.
ENJOY!
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.
- For added protein, replace up to ⅓ cup of flour with your favorite unflavored protein powder.
- If your zucchini is dry, add 2-3 Tablespoons of non-dairy milk to the wet ingredients.
Nutrition Information:
Yield: 10 slices Serving Size: 1 sliceAmount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 5gUnsaturated 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.
Leave a Reply