Author: My Easy Vegan Zucchini Bread is moist, tender, fluffy, and lightly sweet, with warm cinnamon and walnuts. It's so tasty that even kids love it! This decadent vegan treat is easy to make with just 10 simple ingredients you might already have on hand. Enjoy this zucchini bread plain (which doesn't taste plain at all) or with a smear of vegan butter! Whether you're new to baking or a seasoned pro, this recipe is easy and deliciously satisfying!
This zucchini bread is like my vegan banana bread but without the bananas! The unique thing about this recipe is the moisture in the bread. It's the zucchini that makes it super-moist, so it needs about 75 minutes in the oven to bake all the way through. But this just means your entire house will be filled with the sweet scents of baked goodness! Trust me, this is the best vegan zucchini bread recipe you're ever going to taste and is the perfect way to use up extra zucchini. Now, this is how you win the hearts of zucchini haters!
Common Questions:
- Does Vegan Zucchini Bread have dairy? No it does not! This recipe contains no dairy or eggs, and instead uses plant-based milk (such as soy or almond) and the other easy to find ingredients work together as a binder.
- Does Vegan Zucchini Bread have sugar? Yes, it does. Zucchini bread is sweet, and tastes very similar to banana bread.
- Can Vegan Zucchini Bread be frozen? Yes it can. To freeze zucchini bread, let the loaf fully cool to room temperature on a cooling rack before wrapping tightly in plastic wrap and aluminum foil, or use freezer-safe containers. It can be frozen for up to 3 months.
- How do you thaw Vegan Zucchini Bread? There are several methods: Room Temperature: Unwrap and let sit for 2-3 hours (whole loaf) or 30-60 minutes (slices). Refrigerator: Keep wrapped and thaw overnight. Microwave: Place slices on a plate and use the defrost setting or 50% power for 1-2 minutes.
Ingredients:
- Zucchinis: You need 1 ½ cups grated zucchini which is about 2 small zucchinis. This is a great way to use up zucchini fresh from your garden.
- Ground Cinnamon: One of this recipe's "secret weapons"! It provides a scrumptious subtleness that makes this recipe stand out from the others!
- Plant-Based Milk: Dairy-free milk such as soy milk, oat milk, or almond milk. Any variety will work here just make sure it is the plain and not flavored.
- Lemon Juice: which works as a great substitute for eggs and helps the zucchini bread rise. If you do not have lemons, apple cider vinegar works great (you won't taste it).
- Walnuts: Walnuts are optional (should you be nut-free), but adds a delightful crunch and unmistakable, slightly nutty flavor which pairs super-well with the other ingredients.
- and all-purpose flour, oil, white sugar, baking powder, salt, vanilla extract: for the rest of the cake base.
How To Make Easy Vegan Zucchini Bread:
Notes before starting: For the zucchini, make sure to measure 1 ½ cups of lightly packed grated zucchini-do not eyeball it as this can cause problems! There is no need to squeeze and drain the zucchini before adding it to the batter; you want that moisture in the bread.
Preheat your oven to 350℉ (180℃). Lightly grease a 9" x 5" loaf pan or line it with parchment paper.
In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
In a medium bowl, whisk together the grated zucchini, plant-based milk, light oil, walnuts (if using), lemon juice or apple cider vinegar, and vanilla extract, ensuring the grated zucchini is evenly distributed and not clumping. Pour the zucchini mixture into the flour mixture and gently mix until just combined. Don't overmix; the batter should be lumpy.
Scoop the batter into the loaf pan and smooth it down. Bake for 70 - 90 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Test a few spots to ensure it is cooked through. Let cool in the pan.
Storage Suggestions:
Room Temperature: Store the zucchini bread in an airtight container at room temperature for up to 3 days.
Refrigerator: It can be stored in the refrigerator for up to 1 week. Warm slices in the toaster oven or microwave before serving.
Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil, or use freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Easy Vegan Zucchini Bread is...
- moist, tender, fluffy, and lightly sweet, with warm cinnamon and walnuts
- easy-to make
- freezer friendly
Other Easy Vegan Zucchini Recipes:
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. Bon appetegan! Sam Turnbull.
(click stars to vote)
Easy Vegan Zucchini Bread
Servings: zucchini bread loaf (about 12 slices)
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Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups grated zucchini, (about 2 small zucchinis
- ¾ cup plant-based milk, (such as soy or almond)
- ¾ cup light oil, (such as canola or vegetable)
- ½ cup chopped walnuts, (optional)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Notes before starting: For the zucchini, make sure to measure 1 ½ cups of lightly packed grated zucchini—do not eyeball it as this can cause problems! There is no need to squeeze and drain the zucchini before adding it to the batter; you want that moisture in the bread.
- Preheat your oven to 350℉ (180℃). Lightly grease an 9" x 5" loaf pan or line it with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the grated zucchini, plant-based milk, light oil, walnuts (if using), lemon juice or apple cider vinegar, and vanilla extract, ensuring the grated zucchini is evenly distributed and not clumping. Pour the zucchini mixture into the flour mixture and gently mix until just combined. Don’t overmix; the batter should be lumpy.
- Scoop the batter into the loaf pan and smooth it down. Bake for 70 - 90 minutes until golden on the top and edges and a toothpick inserted in the center comes out clean. Test a few spots to ensure it is cooked through. Let cool in the pan.
- Storage Suggestions:Room Temperature: Store the zucchini bread in an airtight container at room temperature for up to 3 days.Refrigerator: It can be stored in the refrigerator for up to 1 week. Warm slices in the toaster oven or microwave before serving.Freezer: Wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil, or use freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
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Annie says
Hey Sam,
Just wondering if this zucchini bread recipe could be made into muffins?
Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Annie! I haven't tested this recipe as muffins yet, so I can't say for sure, but I do think it should work. 😊 If you give it a try, let me know how they turn out!
Keita says
i wonder if i could substitute brown sugar for white.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Keita! You can, but I'd recommend replacing only about half of the white sugar with brown sugar. 😊 Brown sugar adds extra moisture and a deeper caramel flavor, so using all brown sugar may make the bread a little denser and possibly too moist. I hope you enjoy it!