This delicious vegan zucchini bread is moist, fluffy and easy to make in 1 bowl! A perfect way to use up leftover zucchinis.
Everybody needs a good zucchini bread recipe, and this is mine. It’s easy, delicious, perfectly sweet and made in 1 bowl so easy clean up. This vegan zucchini bread is also extremely versatile. Sub whole wheat flour for the white, gluten free if needed, add walnuts or chocolate chips, or make it oil free by subbing applesauce.
If you have extra zucchini that you don’t know what to do with, make a double batch of this bread and freeze a loaf for later. You won’t be sorry you did!
How to make vegan zucchini bread:
Preheat the oven to 350 degrees F and line a loaf pan with parchment paper, or spray with oil.
In a large bowl, add all the wet ingredients except for the grated zucchini and whisk to combine. Now, lightly blot the grated zucchini with paper towels and add to the bowl. Stir to mix.
Next, add the flour, then sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently to just combine, being careful not to over mix or your loaf will be dense.
Next, fold in the chocolate chips or walnuts, if using. I placed some of the chocolate chips on top of the loaf as well. Check the ingredients to ensure your chocolate chips are dairy free, I used Trader Joe’s brand. Pour into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean. This will depend on what kind of pan you use (glass or metal) as well as other factors.
Let the loaf cool in the pan for a few minutes, then transfer to a cooling rack. Slice, serve and enjoy!
Can you make vegan zucchini muffins instead?
Absolutely! This recipe will make about 12 muffins. Pour the batter into paper liners in a 12 cup muffin tin, and bake at 350 degrees for 15-20 minutes.
What is the best way to store zucchini bread?
Store zucchini bread at room temperature for 2-3 days. It will need to be covered well to prevent dryness. I use plastic wrap, or place it in a covered, airtight container.
Can vegan zucchini bread be frozen?
Yes! Zucchini bread freezes very well, so double the recipe and freeze a loaf for later. To freeze, let it cool completely at room temperature. Then, double wrap it in plastic wrap, then wrap in foil or place in a freezer bag. When ready to eat, unwrap the foil and let it thaw.
Can you make vegan zucchini bread gluten free?
I haven’t tested it myself, but it would probably work with a decent gluten free flour mix, such as Bob’s Red Mill 1:1 Baking Flour. I would not just sub almond flour or coconut flour, as that will probably not work.
Can you make it oil free?
Yes, simply substitute applesauce for the oil. Pureed pumpkin would also work instead of oil.
Want more vegan quick breads or muffin recipes?
- Easy Vegan Banana Bread
- Quick & Easy Vegan Banana Muffins
- Vegan Pumpkin Muffins
- 1 Bowl Vegan Blueberry Muffins
1 Bowl Vegan Zucchini Bread
Ingredients
- 1/4 cup canola oil | may sub melted coconut oil or vegan butter, or applesauce for oil free
- 1/3 cup almond milk
- 1 tablespoon ground flaxseeds
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini | about 1 medium zucchini
- 1 1/2 cups all purpose flour | or white whole wheat
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- optional: 1 cup dairy free chocolate chips or chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
- In a large bowl, add the oil, almond milk, ground flaxseeds, brown sugar and vanilla. Whisk well until combined.
- Lightly blot the grated zucchini with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
- Now add the flour to the wet ingredients. Sprinkle the baking powder, baking soda, salt and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
- Fold in the walnuts or chocolate chips, if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.
Notes
- Calories listed do not include added chocolate chips or walnuts.
- To Make Muffins: If you want to make muffins instead of a loaf, you can. Simply line a 12 count muffin pan with liners. Spoon batter nearly to the top of each liner, and bake at 350 degrees for 15-20 minutes, until a toothpick comes out clean. Will make 12 muffins.
- For oil free: sub applesauce for the oil.
- For gluten free: sub a gluten free flour mix. May also use a whole grain flour like white whole wheat, whole wheat pastry or even spelt flour.
Another great recipe! We made it gluten free with King Arthur 1:1 flour. It turned out pretty crumbly so next time I’ll add an extra 1/2 tsp of xanthan gum and I think it’ll be perfect for our needs. Thanks, Nora!
I love recipe. I’ve made it many times and I’m never ever disappointed.
Thank you so much.
Made this with my 6 year old and it was delicious. The batter didn’t seem wet enough and while I used oil in the recipe, I added a bit of apple sauce for more moisture. I’d love to say I made the recipe as written but ugh….the 6 year old did the measuring, so chances are the dry batter was an US problem haha thanks for another great recipe!
Hi Caitlin. What a fun memory to make with your six-year-old, baking zucchini, bread! I’m glad that the bread turned out delicious for you. Thank you for sharing your fun recipe experience as well as your terrific review! Wishing you lots of happy cooking!
This bread was so delicious and moist with crispy edges. You’re such a talented vegan cook and baker Nora! Since it only rose about halfway up my 9×5 loaf pan, could I double the recipe so the slices are taller? I’m sure it would require longer cooking time. Thank you!
Thanks Denise! You might be able to, or perhaps just make 1.5 the recipe, I’m afraid doubling it will be too much batter.
Delightful as always. 3/4 whole-wheat and 1/4 red Fyfe and toasted walnuts. Only change in the outcome was quantity. Made 10 medium (on the small side of medium) muffins not 12. Still, 10 delicious muffins are better than 0 muffins!!
Can frozen zucchini be used in this recipe?
I’ve never tried it myself but it should work okay, though I would probably thaw the zucchini and squeeze excess water out before using.
Always a fan of Nora’s recipe. This zucchini bread is so simple and delicious. Made it several times and it’s perfect everytime! Thanks Nora.
You are welcome, Tasha! I’m so glad that you are loving the zucchini bread recipe! Thank you for sharing your fantastic review! Happy cooking!
Always a go-to recipe for those garden zucchinis! I made a quadruple batch tonight! Yummm! My husbands coworkers as well as mine are gonna be in heaven tomorrow!
How fun you have fresh from the garden zucchini! I’m so thrilled that you are loving the zucchini bread recipe! Thank you for taking time to share your terrific review! Wishing you lots of happy baking!
Can I sub oat milk for almond milk?
Yes, you can.
Can you leave out the flax seeds? My child is allergic to flax. Will this mess up the recipe? Any subs?
Hi Mary. It’s such a small amount of flax, I’m sure it would work fine without them. You could also substitute ground chia seeds, perhaps even cornstarch. I hope this helps!
I made this recipe as muffins and they came out exactly how I imagined and hoped they would taste.
My ingredient subs as follows: rice milk, egg replacer powder made up per packet instructions, melted vegan butter.
Needed a little longer than recommended for the muffins to be fully cooked, but turned out perfectly.
Fresh out of the oven was next level cosy deliciousness, and eaten next day still excellent!
Will absolutely make again.
Hi Sam. I’m thrilled that the muffins turn out delicious and cozy for you! Thank you for sharing your recipe experience as well as your fantastic review! Wishing you happy cooking!
Outstanding!! Everyone loved this recipe. I added dried cherries which were delicious, along with walnuts and mini chocolate chips. Tripled the recipe and still wanted more 🙂
I make this every summer, it helps not waste any zucchinis from the garden. As all of Nora’s recipes, this is a super reliable one, works every time and will charm even sceptical non-vegans. Thank you so much for all your recipes!
You are welcome, Jasmine! I appreciate your support in trusting and using my recipes! Thank you for sharing your fantastic review on the zucchini bread! Wishing you lots of happy cooking!
I have only expressions, as there is literally no words needed… mm..mm..mm !
Thank you for this! 2 loaves in 2 days ! I am being asked to stop making cookies and just have this ALL THE TIME!
Hi Shelly. Sounds like the bread has become a favorite at your house! I’m thrilled you guys are loving the recipe! Thanks for your glowing review and feedback! Happy cooking!
I made this as written. My tester came out clean. Still the inside was gooey and the chocolate stuck to the bottom of the pan even with light greasing of the pan. So the bottom separated after cooling the pan. Disappointing, although taste was good. Not sure what to do differently. I live in Denver.
Could you use maple syrup instead of brown sugar
I’ve never tried it, and using a liquid sweetener will change the recipe and may cause it to be soggy. You will likely have to adjust the other liquids if using maple syrup.