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.
this recipe is not only easy to make but is one of the best zucchini breads i’ve ever made.  I had to triple the recipe because of the bounty of zucchini and it still turned out delicious. I made one in a loaf pan and that came out a little gooey which i like but couldn’t serve to anyone. But the other in a 9×13 glass dish  with a sprinkling of chocolate chips on top and that came out perfect. I recommend using a cake pan and not a loaf pan to allow for better more
even cooking.Â
This is a fantastic recipe! My fairly picky daughter even loved it. I used about 1/2 the brown sugar it called for and used coconut oil. It was a hit!!
These are DELICIOUS! I used earth balance butter, 1 egg and coconut sugar in lieu of the other stuff. Dairy free chocolate chips and made the muffins. Thank you!
You’re welcome!
Excellent. Â I was concerned about making this in one bowl but it came out perfect. Â It was a big hit after a dinner party…nothing left.
That’s so great!
Excellent. Â I was concerned about making this in one bowl but it came of perfect. Â It was a big hit after a dinner party…nothing left.
Loved these! Â Made muffins and so happy I doubled the recipe. Instead of chocolate chips, I added ground cloves and ground nutmeg, which is delicious (and makes the kitchen smell amazing!). Better than my non-vegan recipe!! Â Thank you!!
You’re welcome!
This was a win! Made one batch, added chocolate chips and raisins and baked them into muffins! Next batch did walnuts and craisins and made into a loaf? Thank you for giving a oil free option, the applesauce worked great! Going to use the muffins for kid’s school snacks this week!Â
Everyo N
Everyone liked it.
Excellent zucchini bread ever made.very easy and delicious p. ThanksÂ
I liked tips for using sub.
So tasty! Loved the flavor and the texture.Â
Firstly I’d like to say that I use LOTS of your recipes and have loved every one that I’ve made! So definitely keep it up- the recipes are much appreciated!Â
I’ve made this recipe 4 times (lots of zucchini from the garden) and the taste is perfect! I’ve followed the recipe to the T each time and my only concern is the loaf doesn’t seem to rise as much as I’d like. It only tends to be an inch and a half-two inches high at most. What are your suggestions for this? I’m not much of a baker- I’m more savvy with cooking so I don’t have a lot of insight into troubleshooting baking. Thank you!
I’m so happy you here you use my recipes often, thank you! Let’s see if I can help with your baking troubles, because the loaf should be rising more than that for sure. Make sure that you do blot the shredded zucchini with paper towels so you don’t add too much moisture the the loaf, making it sink. Also, be very careful not to over mix the batter. Over mixing loafs/muffins almost always results in dense baked goods that do not rise properly. Hope that helps!
Will oat flour work for this recipe?Â
No, I don’t think so. I’m afraid it would be too dense with oat flour.
Made it with the measurements listed, turned out perfect.
Love this recipe. It reminds me of my childhood. I used 1 to 1 gluten free flour and it came out great. Â Just finished making it for the second time. My kids and husband loved it as well. Thanks for sharing.Â
Hi Nora,Â
Can the flaxseed be replaced with anything?
Ground chia seeds or perhaps a little applesauce instead. You might be able to leave it out but I haven’t tested it. Thanks!
Can you use regular whole wheat flour?
Yes, you can. The bread will be more dense and less fluffy though.
Better than any non-vegan recipe I’ve tried!
Thanks!
We ended up with a ton of zucchini this season and in need of new ways to use it. Oh my goodness! This is hands-down the best zucchini bread recipe I have ever used (and I’ve been vegan for 23-years!)! It doesn’t require any funky or rare ingredients. Easy to make and my kids love it! I have two baking in the oven right now! I actually use Monk sugar with 1 tablespoon of molasses in place of the sugar just to cut down on the sugar a bit. We absolutely use chocolate chips – Lily’s Dark Chocolate. Yum!  Thanks so much for this great recipe! I’ve been recommending it right and left!Â
You’re so welcome! Thanks for the comment!
I started a garden this year and needed a way to use up all the zucchini I’ve grown. I stumbled across this recipe on Pinterest and holy dang is it good! I halved the sugar, subbed applesauce for oil, and squeezed most of the water out of the zucchini. The bread turned out perfect; I just put two more loaves in the oven to give to my in-laws. That you for such an easy and delicious recipe!
You’re welcome!!
I only leave reviews when a recipe leaves a strong impression : this is one of those! I found this recipe with a super quick Google search, made them into muffins to give to a friend, and when I tasted one I immediately had to make another batch to keep at home. In the two weeks following I made two more batches!!
We make them into big muffins. I use coconut oil, oat milk, 1/3c coconut sugar + 1/3c brown sugar, and add an extra half cup of zucchini. With some dairy free choco chips they are LEGIT PERFECT.
My mom has a famous zucchini bread recipe that we’ve used my whole life. I love hers, but it’s not vegan. When she came over a few days ago, I had saved a muffin for her to try, just to see what she thought in comparison to her recipe. She agrees with me: this recipe is better!!
Thanks so much Nora for sharing this easy recipe. It’s just going to be a family staple for us from now on!
Xx
I used ground chia seeds instead of flax since I’ve found they work better, and the recipe was phenomenal! I used the first zucchini over ever grown to make this recipe so it’s extra special to me 🙂Â
I was looking for a Vegan Zucchini Bread recipe and I don’t have to look any further. This is, by far, the best zucchini bread I’ve ever made.  I made the recipe according to your instructions and it came out perfect! My family loved it! Thank you!Â
That is great to hear, thank you so much!
Best zucchini bread recipe! I’ve made it almost a dozen times with oil and with applesauce. Both turn out great! I always add dairy free chocolate chips also! Thanks so much!
Yum! Made it with vegan butter, a bit of extra sugar, added 1/3-1/4 cup cocoa (Eye-balled) and endangered species dark chocolate on top to make it a Double chocolate zucchini bread!Â
Made this tonight with walnuts and it is delicious! A good way to use zucchinis in the summer.
I put half a cup of cane sugar instead of the cup of brown sugar but its still pretty sweet. Thank you for this great recipe , I will do it again!
You’re so welcome!!
This bread is SO GOOD. I made it for my partner’s family who are not vegan, and they were obsessed. First time I made it I don’t remember how much time I put it in for but it came out perfect. Second time I thought it was done by 45 mins because I stuck the toothpick in and it was basically covered in chocolate but I didn’t see batter. I was wrong ? it collapsed after about 15 minutes and was goop inside. Third time (last night) I put fewer chocolate chips and found that it took about an hour and ten minutes for it to be completely done. I guess it just depends on how moist the zucchini is.Â
Anyway, this is phenomenal and will be a staple in my recipe book forever.Â
Thanks for the comment!!