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.
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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.
Made this two days ago… it came out soooooooo good ! Moist, delicious, flavorful. Made it with sprouted spelt flour, applesauce, almond milk, coconut sugar, and cacao chips. Absolute delicious-ness. Thank you for the recipe.
That’s wonderful, Sam! I’m thrilled you loved it and thank you for your amazing review!
Hi there!
Has this ever been made with coconut sugar instead of brown sugar? – Wondering if I can substitute it 1 for 1.
A couple of other commenters have used coconut sugar as a substitute with good results!
This is my go- to site for one- bowl wonders, so no surprise that this turned out delicious! Only had coconut oil on hand. Swapped out the almond milk for homemade Cashew milk. Only used 1/2 cup Enjoy mini semisweet chips. Reduced the flour and added 1/2c millet flour. Didn’t remove the excess moisture from the zucchini. Don’t have a 9×5 pan so split the batter between a smaller 8×8 loaf pan and a square anchor hocking dish. Next time, will substitute oil for nut butter based on another review.
How wonderful the bread turned out delicious! Thanks for sharing your ideas, and your terrific review!
Realized after I submitted my post that the loaf pan size was very incorrect (ha). I used a standard 1lb loaf pan (8 1/2 x 4 1/2 x 2 1/2) not 8×8.
We absolutely love this recipe, and I make it often into muffins for my 4 littles. My youngest just developed a flax seed allergy. Is there another egg substitute we could use that would give a similar outcome?
I am glad you are loving the recipe! 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!
This is a hit with my family and is part of the regular rotation.
Yum! Mine were crispy & brown on the outside but still pretty wet on the inside. Flavors were delicious, though. I think I will squeeze out the zucchini completely next time.
Can you adapt this recipe to muffins?
This recipe can definitely be made into muffins! It makes about 12. Simply pour the batter into paper liners in a 12 cup muffin tin, and bake at 350 degrees for 15-20 minutes. Enjoy!
Made this twice (double batch each time). I used the standard loaf pans and both times the loafs come out not as high as the loaf depicted. The loafs taste great and we’re fully cooked. The first bake was with chocolate chips and the second with walnuts. Both are great. Will do 1/3 chips and nuts next time. I have a question on how to get the loaf bigger. Add proportionately more flour and baking soda and powder? Any help appreciated and thanks for the recipe!
Hi there! Hmmm mine comes out a pretty good size. You could try increasing the ingredients by 1.5 for 1 loaf and see if that gives you the larger loaf that you desire.
Thanks. Will do. Making these into muffins today. My wife’s fave!
You are welcome! Have fun and enjoy! Happy baking!
I really want to make this! Can I use oat milk instead of almond?
Hi Thalia. Absolutely you can! Enjoy!