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:
Kat says
Mine turned out completely mushy inside like it wasn’t cooked at all even though I followed the recipe exactly. Do you know what I may have done wrong? I was so disappointed that it didn’t turn out for me.
Lorie says
I think you need to squeeze the liquid out of the zucchini shreds with a clean dish cloth, which it doesn't specify in the recipe.
RF says
Absolutely delicious and will be making this again and again. The family loved it, even my son who HATES zucchini. I added pecans instead of walnuts as that is what I had in the cupboard and a bit less sugar but it turned out awesome!
K says
Fantastic bread. I added vegan chocolate chips and made 2 loaves. This will be such a great recipe to use with the summer crop of zucchini. Thank you!
Sam Turnbull says
You're most welcome 🙂
Adi Loevsky says
Made this zucchini bread this morning using spelt flour and it turned out delicious!!
Sam Turnbull says
Great!
SC says
Hi. I'm getting prepared to bake this now. Should I remove the seeds from the zucchini before grating? Should I squeeze the moisture out of the zucchini before adding it to the batter? Thanks in advance for your reply.
Cyndy says
Soooo YUMMY! I put a foil tent on the loaf after about 60 minutes of baking time to keep the top from browning too much. It takes the full 80 minutes in my oven.
Thank you, Sam, for another tasty recipe!
Sam Turnbull says
So happy you enjoyed it, Cyndy!
Yulca says
Yet another keeper, Sam!
Slightly modified the recipe as follows:
- used only 1/2 cup of sugar
- used 1 cup all purpose and 1 cup of spelt flour
... and it turned out divine. Thanks!
Sam Turnbull says
Wonderful! So happy you loved it, Yulca!
Norma Malaab says
scrumptious - thank you
Sam says
I've only had zucchini bread once before, a few months ago (different recipe). I was excited to make my own for the first time. This recipe exceeded my expectations. It's warm, moist, cinnamony, and doesn't taste like zucchini. I think this is about to become one of my favorite loaves. It's going to be hard to bring it in to share with my friends at work tomorrow, so I'm just going to have to set aside another big piece for myself first.
Sam Turnbull says
Haha! Awesome!! I'm so thrilled you loved it so much, Sam 🙂
Lani says
Made this bread and it turned out great! I substituted unsweetened applesauce for the oil as I do in all my baking. Shared the bread with a few friends and they loved it, too! So moist and delicious! Thanks!
Sam Turnbull says
That's awesome! Thrilled you enjoyed it so much, Lani 🙂
kch says
Do you shred the zucchini with the skins on?
Sam Turnbull says
Yep, skins and all.
Janet says
I made this today and have it to my vegan daughter who said it is the best zucchini bread she's ever had, and I think it's excellent too. Kudos Samantha!! 😉
Sam Turnbull says
Oh wow that's so awesome!! Thrilled your daughter enjoyed it so much 🙂
Juli says
This turned out so good — no nuts, in a Pampered Chef stoneware it took just under 60 minutes. Very moist but not wet.
Sam Turnbull says
Wonderful! So happy you enjoyed it, Juli 🙂
Kaska says
Thank you for this recipe it's delish! I also added a mix of cacao and carob powder to make it chocolatey. Came out awesome!
Sam Turnbull says
Awesome! So happy you enjoyed it 🙂
Hannah says
I haven't had a good zucchini bread in too long! It always reminds me of the first coffee shop I worked in. We would get these thick fragrant slices of zucchini bread delivered in the mornings, and they smelled so heavenly as I put them on display. They weren't vegan, and I was still new enough in my own veganism that I didn't think to go home and make my own. So I just craved it for every day for like a year. Luckily I can make my own now, and every time I do I'm taken back to that coffee shop.
Sam Turnbull says
Aww that's a lovely memory. So happy you get to enjoy zucchini bread again!
Susan says
Have you tried adding chocolate to this recipe? Would you use cocoa powder? Melted chocolate? Both?! This recipe looks fantastic!
Sam Turnbull says
I would substitute the walnuts for chocolate chips! Enjoy!
Sarah says
Hello! Think this could be made into muffins instead of a loaf? How would that effect the baking time?
Sam Turnbull says
Hi Sarah, yes, for sure. Here is a guide that will help you convert the recipe. Enjoy!
Janetta Shields says
Applesauce is what I always substitute for oil. just use the amount of applesauce that it calls for oil.
Liz says
That's what I did! Turned out amazing.
Wini says
This looks amazing! I will definitely be making this soon I was wondering if I could cub almond flour for AP flour?
Sam Turnbull says
Hi Wini, gluten-free baking is really not my thing, and my guess is that it would need some further recipe testing to do this, but here's an article that my help you.
Wini says
Thank you so much
Trish says
This really looks delicious! So eager to try it. Sorry to be a pest, but is there something I can sub for the oil? Trying to be more oil-free. Would Apple sauce work or a combo of banana and apple sauce or would it make the loaf too wet?
DV says
I'm wondering this, too.
Sam Turnbull says
Hi Trish, glad you're looking forward to it! I haven't tried substituting anything else and oil-free baking is really not my thing so I'm afraid I don't know how it would turn out. If you give it a try, let us know!
Juli says
Years ago a friend used to sub yogurt or sour cream for the oil in quick bread recipes. A non-dairy version might be worth a try!
Trish says
Oh wow, thank you Juli!
Liz says
Trish,
I use applesauce in place of oil in my baking recipes. I used it for this one and it turned out deliciously moist and definitely not too wet! Give it a try. Use the same amount that's called for in the recipe.
Trish says
Thanks so much, Liz!! Will now make it with confidence
Sam Turnbull says
Wonderful! SO happy to hear that it's such an easy sub. Thanks for letting us know, Liz 🙂