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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Other Recipes You Might Enjoy:
Lola says
Had 3 cups of shredded zucchini leftover from another recipe, so I made two loaves. It was so delicious, and my house smelled amazing hours after baking. There was a chewy caramelized texture around the crust. I don't know if that was from using whole wheat flour or not. So easy to make. Highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing, Lola! So glad you enjoyed it 🙂
Van says
I just made it tonight. I followed the recipe and it came out perfect. Thank you for sharing it
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that Van! Thank you so much for trying it 😊
Nh says
This was a very easy recipe to follow however, the outcome was not good. It specifically says, do not ring the zucchini, but given the other liquid, I did ring it a little bit. Even with that there was so much moisture that the entire bottom half of the loaf is inedible. The crust tasted delicious, but even after leaving it in for the maximum of 90 minutes and then another 15 minutes, it just continued to bake on top and the bottom never cooked through. If you use this recipe, I recommend you fully ring out the zucchini.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience, Nh. Zucchini can vary a lot in moisture depending on size and season, which can definitely affect the outcome. I’m glad the flavor worked for you, and I appreciate you taking the time to leave feedback. I will test the recipe again.
Amy says
Flavor is great but it is a wet mess in the middle after 95 minutes. Experienced baker and made no modifications. 3/4 c oil, 3/4 c milk and not squeezing out the zucchini seems like too much liquid for 2 c flour. I would possibly try again but squeeze out the water from the zucchini and reduce other liquids to 1/2 c each.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy! Sorry it didn't turn out well for you. This recipe is designed to use the natural moisture from the zucchini (so no squeezing), and when measured as written it reliably bakes up for me and many others. That said, zucchini can vary a lot in water content, and oven temps can vary too. If your zucchini was extra juicy or your oven runs cool, that could explain the center staying wet. I’m glad the flavor worked for you, and your suggested adjustment makes sense for very watery zucchini!
Faddoul says
The OM Chanting community of Amman Jordan are in love with this recipe and keeps me able to use my farm’s excess of zucchini 💕
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Faddoul! That’s so wonderful to hear. I’m thrilled your community is enjoying the recipe and putting your homegrown zucchini to good use!
Cat says
This was amazing! I’m making more for my neighbours with the mass of zucchini from my allotment
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cat! That's amazing! So thrilled you are enjoying it so much 🙂
Ron says
Sam once again hit the spot. Not because I liked the bread but because of folks who are not plant based or simply dislike vegan in principle enjoyed this recipe. The zucchine bread turned out nice, I used a large zucchina but after grating it - I had to squeeze it first - to remove the excessive amount of water. I think of this recipe as a base recipe; likely dried cranberries could be added or some chocolate nibs. It seems pretty versatile. Thank you for sharing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome so happy everyone enjoyed it Ron! 🙂
Lorraine says
I have a vegan friend who brought me a huge zucchini from her garden asking me to make her bread. I made this and tried a piece, although I'm not vegan. It's good but it seems to be lacking something in flavor, also, I couldn't toast it because it falls apart. I will keep looking.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for trying the recipe, Lorraine! You might be right about the flavor. Really large zucchinis tend to be more watery and less flavorful, which can dilute the taste and texture of baked goods. If you give it another go, try using smaller zucchinis. That should help boost the flavor and make it sturdier for toasting!
Meg says
I was gifted some big zucchinis and found your recipe!
Oh my goodness this was good! I used rapadura sugar, so it came out a bit darker than your pic. Also, I grated the zucchini very fine so it spread into the batter really well. For a second I thought I had too much flour but it was fine. I used grape seed oil.
I don’t think it will last long!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Meg 🙂
Maria says
I stumbled across this recipe and decided to give it a try. very easy to make and made the kitchen smell wonderful. I'll be honest, I had expected it to be a bit darker in color so that threw me off. All I can say is it was love at first bite! This is a recipe is now a favorite of mine!
Jess @ It Doesn't Taste Like Chicken says
We're delighted that you enjoyed it!
Meg says
Maria, I used rapadura sugar not white and it came out darker….
Angella says
Just made this, still warm. Added 1/4 cup of sunflower seeds as well, a bit more cinnamon and some cardamon. 85 min, turned out amazing! Saved! <3
Jess @ It Doesn't Taste Like Chicken says
Yum! Sounds wonderful!
Manu says
Do you squeeze out some of the water from the zucchini before adding them?
Sam Turnbull says
Nope! There is no need to squeeze the zucchini, you want all of that delicious moisture in there. Enjoy!
Laura says
This was a big hit and disappeared within a couple days (and I even doubled the recipe!). I didn't find it too moist or oily at all. I used vanilla soymilk, which probably made it a bit sweeter and vanilla-y. The flavor reminded me of a cream cheese pound cake I used to make pre-vegan days- yum! The only thing that threw me off a bit was that it didn't taste very zucchini-ish at all- which may or may not be a bad thing depending on what you're looking for. I kind of wanted more of a zucchini taste personally, but regardless, it was a very good vegan cake bread that happened to have "hidden" zucchini 🙂
Sam Turnbull says
SO happy you loved it Laura!
Deserae says
LOVE this recipe!!! It was sooooo good and everyone at my work gobbled it up! I've made this recipe 3x.
i will see the second time I made it, I messed up and forgot to add the baking powder! The loaf of bread was very dense and did not rise at all I mean, it was still good and I ate half of it haha It just didn't look like bread at all. So don't forget to add the baking powder! I'll be making this at least a few times a month!
Liz says
Sam what type of loaf pan did you use. Pyrex or a metal pan? I’ve seen how a few have said there’s didn’t turn out. It was to wet. Wondering if the kind of pan you make it in makes a difference?
Linda says
Delicious! It is the best zucchini bread ever. I made it using coconut oil. So good. So moist tastes a little like banana bread, will definitely be making this often
Sam Turnbull says
Woohoo! Thrilled youloved it so much, Linda 🙂
Kay says
After reading the initial comments about it being too moist I decided to try it with one half the called for zucchini. Turned out excellent. I can see how it would be too moist otherwise. Perfect with these modifications.
Diana Smith says
Mine didn't turn out well at all...it's 80 minutes and all wet. I thought I added too much oil, went and double checked the recipe, no, I did everything correctly! Smells wonderful but a flop for me.
Leanne says
Do you need to make any adjustments if using frozen grated zucchini?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Leanne! Yes, you can use frozen grated zucchini, but you’ll want to thaw it first and squeeze out the excess liquid before measuring. This recipe relies on the natural moisture of fresh zucchini, and frozen zucchini releases a lot more water, which can make the loaf gummy if it’s added as-is. Once thawed and well squeezed, measure out 1½ cups lightly packed and use it as directed. Hope that helps! 😊