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 chia seeds instead of flax?
Absolutely!
I made these yesterday using pecans and chocolate chip. They are AMAZING! This is the first recipe of yours that I’ve made, and I’ll definitely try more now! Thanks so much!
Hi Julia. Welcome to my site! I’m so glad that you loved the zucchini bread! I have lots of recipes for you to try! Enjoy your journey through them, and reach out with any questions you may have. Thank you for sharing your wonderful feedback and review! Happy cooking!
We added walnuts- couldn’t stop eating it. Absolutely delicious
Im going to try and figure out how to add some liquor to give out at Christmas
I love the sound of walnuts in this bread. Thanks so much for using my recipe, Carol, and for your wonderful feedback!
I made this today and it is yummy. Thank goodness I had extra zucchini and I made two! Thank you!
You are welcome! I’m so happy you loved the zucchini bread! Thank you for sharing your wonderful feedback!
Made it today. Â Followed recipe exactly. Â Excellent!
Hi Nora,
Thank you for this recipe, I love it and have used it for a couple years now. I’m curious, can the bread be frozen? Can the mixture be frozen before baking? In case it matters, I use almond or oat milk and vegan butter instead of the oil. Thank you!
Hi Janna. After being baked, the bread can be frozen. It freezes very well!
Doubled recipe, baked eight little loaves. Gave them as gifts at the Florida Folk festival, memorial weekend 2022. First time we’ve been back since Covid. I am a storyteller at the festival.
Everybody loved the loaves. very disabled and limited to what I can do. This was easy enough, that I mixed and baked the whole thing By myself. Including the baking and getting it out of the pans. Care Giver did great the zucchini.
Thank you for this wonderful and easy recipe. Used applesauce, nuts, extra cinnamon &!extra zucchini. Turned out wonderful. Thank you.
You’re so welcome, Deborah! It makes me so happy to hear that you and everyone at the festival loved the bread, and that you had an easy time making it 🙂 How great are these easy quick breads?! Thank you for your amazing review!
Mine turned out dry. I would add more liquid of some kind, maybe applesauce next time. Flavour is good though!
Thanks for your feedback, Kim!
Dang, this is good. So simple and so delicious! I was looking for a recipe that didn’t call for coconut cream because, why?? And when I read the previous glowing reviews I couldn’t resist. I will be remaking this many times! I was tempted to add in some fresh lemon juice/zest from my garden but worried it might throw off the moisture level. Do you think this could work?
I’m so happy you loved the bread, Meg! Go ahead and add some fresh lemon juice and zest to help brighten the flavors. It shouldn’t affect the moisture!
nora cooks you have done it again . literally the most scrumptious thing i’ve had in a while , i’m in love w your recipes and i appreciate you !!
Thank you for sharing your wonderful feedback! I’m so glad you loved the zucchini bread!
Nora, you are one of my FAVORITE VEGAN CHEFS ever and I love your recipes. I gave my mother in law your website and she fell in love. I made zucchini bread today and she made quesadillas for our dinner this past weekend. Both recipes were successful!
Thank you for sharing my site with your mother in law! I am thrilled you guys are loving my recipes! Thank you for sharing your wonderful feedback and review! Wishing you happy cooking!
Can I use oat milk instead of almond milk?
Definitely!
I used soy milk and it still came out moist!
Thank you for sharing!
I make his all the time now. This recipe is fantastic! Add in some dark chocolate chips and you have yourself dessert! I swap brown sugar for coconut sugar and it’s still sweet and delicious. Thank you!!!Â
It’s so delicious, right?! Thanks so much for using my recipe and for sharing your review!
This recipe is so tasty and adaptable! I knew I wanted to make muffins, and after reading reviews adjusted the recipe as follows. (Note: I doubled the recipe so quantities are listed for the double batch.) 2 medium ripe bananas, blended, for 1 cup of the brown sugar (I used the other cup as written), 1/4 cup oil plus 1/4 cup applesauce, and I squeezed my zucchini really well to accommodate for the extra moisture from the blended banana. There was no banana flavor, but the muffins are awesome! Nice rise and texture. I used mini chocolate chips in half the batch, and both varieties are delish. Cooked for 18 minutes. Thanks for an amazing recipe!
So delicious! I used 1 cup whole wheat flour and half of a cup of all-purpose flour. And half of a cup of brown sugar and half of a cup of coconut sugar. Lastly, I added half of a cup each of walnuts and chocolate chips and baked it for the full 55 minutes. It was great, I love how customizable Nora’s recipes are. Highly recommend!
Thank you for sharing your feedback! I’m glad the bread turned out great for you!
Delicious!! Can’t rave enough about this recipe – absolutely dangerously moreish! We substituted with gluten free all purpose flour and the result was a feeding frenzy! Luckily doubled the recipe so we could see how the loaf kept overnight (gf baking has a tendency to be an ‘eat it fresh or use for clay pigeons’ jobbie) and I can honestly say it’s just as moist and decadent the next day. Would happily rate it 10 stars if I could. Thanks so much for a rock star recipe! Our only problem will be growing enough zucchinis to keep up with demand!
Great recipe! I did a few replacements to be sugar free and oil free, and it came out delicious, it’s such a good combination.
I used 2 ripe bananas and about 1/2 cup of apple sauce.
Thank you for sharing your wonderful review and feedback!
Your zucchini bread recipe is in the oven now, and I’m sooo excited! Slight modification with a combination of flours – all purpose, oat, buckwheat and almond. I also added both chocolate chips and pecans. The raw batter tastes divine so I know the bread will be delicious. Thank you!
Thanks for your wonderful review and comments! I hope you enjoy the bread!
Extremely delicious and easy. Made into muffins that were devoured quickly by my kids and husband ?
I’m so glad the muffins were a hit with your family! Thank you for sharing your wonderful review and comments!
Great recipe my 2 year old has food allergies dairy egg and tree nuts. So finding a taste and healthy bread has been a challenge. I didn’t have flax seed so I put 1/3cup of(Just Egg plant base) and add 1/2 tsp of pumpkin spice and 1/2 tsp of cinnamon.
Very taste family loved!
Thanks for great the recipe
I’m so glad the bread was a hit with the family! Thank you for sharing your wonderful comments!
A family favorite for us!! I have to make it often, my kids and husband love it!
I do add both the walnuts and chocolate chipsÂ
Thank you for this recipe!!Â
You are welcome! I’m so glad that my zucchini bread is a family favorite for you all! Thank you so much for taking your time to share your wonderful review and comments! Happy cooking!
This is one of the best zucchini bread recipes I’ve found…and it’s vegan! I used organic whole wheat flour and had to use a little coconut flour since I ran out of ww. No problem. Also used a little less oil (coconut) and still moist and wonderful. I did include an equal amount of dark chocolate chips and walnuts. This will be my zucchini bread recipe forever! Besides recipe perfection, I wanted to let you know that I don’t think the Pinterest link button is working. No problem. I found you on Pinterest and will follow 🙂
I’m so glad you are enjoying the zucchini bread, thank you! Can I ask which Pinterest button in particular isn’t working? I just checked them all and they worked for me, but I will investigate further. 🙂
Another delicious recipe. Thank you. I’ll be trying many more.
Hi Cecily! I’m so glad you loved the zucchini bread! Thank you so much for sharing your great review, and enjoy your journey through my recipes! Let me know how they turn out for you, and if you have questions! Happy cooking!
I’ve tried many (too many) vegan muffins and they’re always dry and my kids refuse to eat them. Not these ones! They’re moist, sweet, but not too sweet and most importantly, the small critics in my house approve! Thank you Nora 🙂 I’ve made several of your recipes and they do not disappoint 🙂
Hi Stephanie! I’m so glad that my zucchini bread received the approval of your household! Thanks for using my recipes, and for taking time to share your fun and wonderful comments!
This is my first time trying and making zucchini bread as I was gifted a large zucchini by the neighbour and I wasn’t sure what to do with it! This load is delicious. Thank you!Â
I’m so glad you enjoyed it, thank you!