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.
Can I use coconut milk instead of almond?Â
Yes, you can.
WOW. This is so delicious I just could not resist going back for a second slice! I followed the recipe exactly (using canola oil). The bread has the perfect sticky, chewy top, and it is so tender and moist and sweet inside.  Absolutely delicious topped with Kite Hill almond milk cream cheese. Better than any zucchini bread I’ve ever had.Â
Thank you! I’m so glad you enjoyed the zucchini bread. Love the cream cheese topping idea!
I made this recipe twice. I didn’t have flax, so the first time I tried a tbsp of Bobs Redmill egg replacer. That didn’t work well at all. The second time I just left the flax out and they were great! So the recipe works just fine.
Hi Kristen. I’m glad you had success with the bread, and that you loved it! Thanks so much for sharing your review and comments!
I’ve made this bread like 10 times now to help take care of the onslaught of garden zucchini. It’s so amazing! I make it about twice a week now. I even froze shredded zucchini in 1 cup portions so I can keep making this recipe though the winter! Thank you for the recipe!
Hi Nicole! I’m so glad that you are loving the zucchini bread! I love your idea of freezing the zucchini in one cup portions! Thanks so much for sharing your wonderful review and comments!
Love this super easy and flexible recipe! I used a giant overgrown garden zucchini and quadrupled the recipe using a mix of whatever flours and sweeteners I had on hand. I made about 3.5 dozen muffins, they came out of the oven with a delicious crispy edge but got very soft after day 1 – great in the toaster for a couple of minutes 🙂 Froze a bunch of them for later as well.Â
Delicious. I made them as muffins and took the suggestion in the comments to sub a little applesauce for the flax seeds. Turned out great!
Delicious! I followed the recipe closely and it came out light and fluffy! I added vegan mini chocolate chips but only used half the listed amount.Â
Thanks Debbie! I appreciate you taking time to share your review!
This was so simple and so delicious. I really rung out the zucchini with my hands and ended up using about 1 + 1/2 cup packed shredded zucchini. I used 1 cup walnuts. White AP flour. My loaf was moist, dense, and gone within the day!
Hi Shelby! Thank you for sharing your great review and comments! I’m glad you loved the zucchini bread!
Hi, what can I use instead of flaxseeds?
You can honestly probably just leave them out, use use ground chia seeds instead.
I made this for a non chocolate consumer (sad!) But even without the chocolate it was amazing. I’m going to make it again for me and the kids but with chocolate this time!
The only change I made was to grate some fresh nutmeg into the dry ingredients.
Superb! Tastes amazing fresh out of the oven!
I made this with applesauce (instead of oil), pastry flour and 1/2 c Trader Joe’s dairy free chocolate chips + 1/2 c chopped walnuts
Tried 2nd time with modifications
(Sorry – I posted my review above without any words! – so here goes). I loved this recipe, so tried it substituting grated carrots and drained, crushed pineapple for zucchini. (I also added raisins). It was a great, carrot cake loaf. Everyone wants the recipe. Thanks so much, Nora!
OH MY!!!! So good! I am a vegan, and so many baked goods I try are heavy and gummy. I didn’t have flax seeds, so substituted chia seeds, used applesauce instead of oil, and used whole wheat flour. It was still the best zucchini bread I’ve every had. I am currently drowning in garden zucchini, so I know how I’m going to use a lot of them. Thanks for the great recipe! (Now, if I could only find a way to cut down the sugar…..)
Hi Annette! I’m so glad you loved the bread! I have received many comments from people who have used less sugar than indicated in the recipe, and they indicated the bread was still delicious! Thank you for sharing your review and comments!
Thank you so much for this amazing recipe! My 1 year old daughter is egg and dairy free and she loves this bread! I am so happy that I found your site! It’s my go to for delicious baked goods! Thank you!Â
I am so glad you found my site and are loving my recipes! Thanks so much for sharing your wonderful review and comments!
I just finished making this bread for the 2nd time. It came out perfectly the first time, and the current bread that’s cooling looks good too. Like mentioned by someone else, I added more Zucchini, and it still works. Simply delicious. Who needs dairy or eggs?
I’m glad you are loving the bread! Thanks for sharing your wonderful review and comments!
Is the flaxseed a necessary ingredient? Is there something else I can substitute – chia or hemp?
It’s such a small amount I bet it would work fine without them, or you could substitute ground chia seeds, perhaps even cornstarch.
I now see why this recipe is so highly rated!
I’ve made this twice already in the last week because my garden is overflowing with zucchini. I wanted to turn it into a bundt cake and the recipe was so forgiving. I ended up adding two cups of zucchini and about an extra 1/2 cup of flour, plus a bit of extra almond milk and an extra pinch of baking soda and baking powder. Came out absolutely perfect both times after about 50 minutes in the oven. It barely lasts two days in my house – love it with a cup of coffee in the morning.
Thanks for the great recipe!
I am glad you are loving the zucchini bread! Thank you for sharing your review and comments! Happy cooking!
I keep coming back to your zucchini bread!! Every summer we end up with the most GIANT zucchinis. And so every summer I’ll use one to do a 3 loaf batch of this recipe. It’s so versatile! Makes great gifts and freezes beautifully! It’s always a hit!Â
I’m thrilled you are loving the bread! Thank you for sharing your review and comments!
All I can say is yummy!!
Thank you for sharing!
It’s blueberry season in New England and I’ve been making these with blueberries instead of my usual chocolate chips – absolutely delicious and so easy! Thanks so much for g to his wonderful recipe!
You are welcome! Thank you for sharing your review and comments! I’m glad you are loving the bread!
I’m excited to try these. My mom used to make zucchini bread with cranberries or raisins. I can’t wait and look forward to posting my results!
I hope you enjoy! I look forward to hearing how it turns out!
Hi Friend! Sorry I’m always late to the party, but I always find my way to your recipes! This is yet another winner. Made 2 batches of these muffins this morning as the zukes are abundant! I added cocoa and chocolate chips to the breakfast batch and made a regular batch for lunches this week. I ought to make and give away some loaves, too. TYSVM!!!
Should this be refrigerated? It’s delicious!
I’m glad you like it! It will be ok out for a couple of days. It never lasts longer than that at our house! If it’s going to last longer than that, it would be best to refrigerate it.
yum. just wow. tastes like, well zuchinni loaf. =D
Glad you loved it! Thanks for sharing your review and comments!
This was really nice and easy to make, came out lovely and moist.
The only thing I would change is to use less sugar, as it was very sweet!
I used whole chia seeds instead of ground flax and it came out fine.
I made two loaves and in one of them I substituted choc chips for chopped brazil nuts and raisins and it was reeeally nice!
Thank you!
You are welcome! I’m glad you liked the bread! Thanks for sharing your review and comments!
BEST vegan zucchini loaf ever!
Thank you! I appreciate you taking time to share your review!
I never post comments but this cake is so good and I discovered after making it that another recipe I made recently was from Nora Cooks (the lemon cake….best vegan sponge I have ever had btw!!!), so I had to leave a comment to rave about it.
Really delicious cake! So good Im making it for a second time this week, cause we finished the first one and i cant stop thinking about it. . . I also have one in the freezer. We have a lot of courgette to get through at the moment so this is a great way to use some up and then store some for winter…aside from making endless fritters, which Im also doing. All the cakes I have made from Nora Cooks have always been really good and the instructions really easy to follow.
Thanks so much!
Hi Billie. Thank you so much for taking your time to share your wonderful review and comments! I am so glad that you are using and loving my recipes. Thank you! Happy cooking!
Bravo! My extremely picky 8 yrs old loved this gluten free bread , it came out awesome as muffins?
Hi Patricia! I’m so glad you guys loved the zucchini! They do make great muffins as well! Thanks for sharing your review and comments!