Vegan Zucchini Bread

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.

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

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Recipe

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.

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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 a dense zucchini bread. (see the notes below for more tips on folding together the ingredients.)
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

• 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 slice
Amount 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.**

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