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.
I’ve made this into muffins and they’re delicious and easy to make. I’ve made few of your other baked goods and love how your recipes are flexible and adaptable to suit different dietary restrictions but yet still yummy. Your recipes are one of the few ones I feel comfortable experimenting with. I use spelt, half of the amount of sugar as coconut sugar, half coconut oil and applesauce and made mini muffins and regular muffins and they turned out amazing! Thanks for another amazing recipe!
You’re welcome!
Sooo good. I added chocolate chips and used the coconut oil substitute for canola. Tastes even better than non-vegan zucchini bread I’ve had in the past – will be making again!!
I’m so glad, thank you!
So freaking good. I can’t eat bananas but wanted to participate in the worldwide banana bread-making going on right now, and this was even better. Made it without any nuts or chocolate chips and it was perfect!
So glad to hear that!
I’ve made this recipe twice. It’s a great recipe, thank you! I adjusted three things: 1). I used 1/3 cup of oil instead of 1/4 (I used coconut). I found it a bit dry with just 1/4 cup of oil. 2). I used only 1/2 cup of sugar (coconut sugar, not brown sugar). One cup made it too sweet, the brown sugar was over powering. 3). I’ve found twice now that baking it for 45 – 55 minutes is too long and made the bread dry. I baked it for 35 minutes. Thank you so much for focusing on vegan cooking! Grateful.
You’re welcome!
I used a little less brown sugar, about 3/4 cup, and melted vegan butter instaed of canola oil, no nuts or chocolate chips, and this was excellent! Nice crust and not too sweet or too moist. Would definitely make again.
So glad to hear that!
I’ve made this for at least the 5th time and it is delicious every time. I even put less sugar in it (a little more than 1/2 cup) and it is still really good. Thank you for this awesome recipe!
You’re welcome!
Wow. My new favorite recipe. So unbelievably good! I was a little apprehensive about adding chocolate but I’m so glad I did. I also added walnuts and used the applesauce and whole wheat substitutions and it was perfect. Thank you for this recipe!
I’m so happy you loved the zucchini bread, thank you!
I made this a few weeks ago, with walnuts, it was spectacular! I’d like to make it gluten free.. do you think buckwheat flour will work?
Hmm I’m not sure if it would work with buckwheat flour or not, I haven’t tried it. It would likely work with a gluten free flour mix.
Absolutely love this recipe! So simple and delicious! I used coconut oil instead of canola oil, and it came out perfect. Can’t wait to make this again!
So glad it came out great!
Can I do olive oil instead of canola, and banana instead of flax? If so- what are the measurements?
Olive oil would just be a one to one swap with the canola oil and should work fine, but it may taste like olive oil. I’ve never used banana instead of flax, I would actually just leave the flax out instead of using banana since it’s only 1 tablespoon. Thanks!
Easy to make and delicious!
My first time making zucchini loaf, as I had some from the farmers’ market to use up. Tried it on the weekend and it was excellent, so I just used up the rest for a double batch, which I’m going to freeze and take up north to a friend’s cottage for Canadian Thanksgiving.
Great! I’m so glad you tried it.
This was fantastic! I used the oil free version, but followed everything else exactly. Definitely will be my go to zucchini bread recipe.
So glad you liked it. Thank you!
Hi! Can I substitute the brown sugar for maple syrup?
That is going to be hard because maple syrup is liquid, and so it will add a ton of moisture and throw off the balance of the other ingredients. You might be able to leave out the almond milk, and use 1/2 cup maple syrup instead of the brown sugar. But I haven’t tried it myself. Thanks!
Is the flax required? I don’t have that on hand.
I don’t think it would ruin the zucchini bread to leave it out. Hope it turns out great for you, thanks!
I now have a zucchini bread recipe and its vegan!!
I adapted it to what I had on hand so I used coconut milk and coconut oil and coconut sugar; instead of chocolate chips, I used dried cranberries. Very versatile recipe.
My son really liked it (I did not tell him that it was vegan).
Thank you! This was spectacular! Coconut oil works great
Glad it was great!
How much brown sugar should be used? It doesnt say in the recipe.
The amount is listed in the recipe card at the bottom of the post, 1 cup. Thanks!
This is a wonderful recipe! I grew zucchini’s this year and have made this bread several times. Thank you Nora!!!❤️
I’m so glad you’ve been enjoying the zucchini bread recipe, thank you!
Yummy and great texture! A little too sweet for me. Do you think the recipe could still work if I reduce the amount of sugar?
I’m glad you thought it was yummy! Oh no problem, you can reduce the sugar without affecting the overall recipe, maybe reduce by 1/2 cup or so, to your tastes. Thank you!
Thanks! I’ve been trying a lot of your recipes lately and they’ve been a hit with the whole family 🙂
First time making zucchini bread (muffins) and these turned out perfectly! I followed the recipe exactly as written plus chocolate chips. Baked 18-19 minutes and the the muffins have perfect texture and density. Such a simple recipe with so little clean up!
I use spelt flour. It is a wonderful recipe!
I fricken love you! Your’s is the best site I’ve found since Minimalist Baker and I love her as well! Everytime I feel like making something new you come up as having perfected it already!!! You chocolate cake is to die for!! Thank you for sharing your recipes!
Best Zucchini bread recipe ever! I love all of your recipes and I use them regularly!
Yay! Thank you! So glad you enjoy the recipes.
These came out perfectly. I didnt change anything about the recipe other than making them as muffins, instead of a loaf. Lasted at room temp for a few days and were a hit with colleagues, family, and friends!!
Super easy and super tasty zucchini bread. I used walnuts in mine…. yum!
Thank you!
I love these! You’re right, everyone needs a good zucchini bread recipe, and this one will be mine. Thank you!!