This delicious vegan zucchini bread is moist, fluffy and easy to make in 1 bowl! A perfect way to use up leftover zucchinis.

close up of vegan zucchini bread with black and white background.

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!

super close up shot of zucchini loaf from top.

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.

collage showing how to make vegan zucchini bread.

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.

cooked zucchini bread loaf on cooling rack, not sliced.

This post contains affiliate links. Read my full disclosure here.

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.

vegan zucchini bread with a hand grabbing one slice

Want more vegan quick breads or muffin recipes?

close up side photo of vegan zucchini bread with chocolate chips.

follow me on pinterest button

super close up shot of zucchini loaf from top.
4.96 stars (168 ratings)

1 Bowl Vegan Zucchini Bread

This delicious vegan zucchini bread is moist, fluffy and easy to make in 1 bowl! A perfect way to use up leftover zucchinis.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 8 slices


  • 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


  • 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.


  1. Calories listed do not include added chocolate chips or walnuts.
  2. 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.
  3. For oil free: sub applesauce for the oil.
  4. 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.


Serving: 1serving | Calories: 264kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 134mg | Fiber: 1g | Sugar: 27g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , ,

you may also like:


  1. Wow! This is my first time trying one of your recipes and it was great. I used chia seeds, a smidge more zucchini, and 2/3 cup of brown sugar. The batter was much thicker than i expected but I trusted the process and it turned out well. I only needed to bake for 17-20 minutes in muffin tins. My toddlers love these so much that I’ll be making a second batch this weekend.

  2. Hi, Nora, the zucchini bread is the best ever. However, my loaf keeps caving in in the middle. What am I doing wrong? But my love caves in in the middle.

    1. I’m thrilled you love the bread! Sinking in the middle can be caused by opening and closing the oven door while the bread is baking. Also, if your oven runs hot, then the bread might sink as it cools. You could try turning the temp down to 325ºF and baking the loaf for slightly longer. Hope this helps!

  3. My family loved it! It was very moist and full of flavor. Yum!
    Question – if I change it to make 12 muffins, do I need to do anything special? Add more of the ingredients?

    1. Hi Sim. I’m glad your family loved the flavor of the bread! 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. Thanks for your fabulous review!

  4. Nora you never fail..your recipes are always so easy and so delicious! This was my second attempt at baking since going vegan, yay it was a success! I used applesauce and oat milk in my recipe and I doubled it since my zucchini was huge. We ate one loaf, the second is in the freezer. Question, I have extra zucchini so I was going to wipe up another loaf. Only issue, I’m out of vanilla extract, can I substitute it or omit it??

    1. I’m so glad you enjoyed the zucchini bread, thank you! You could totally omit the vanilla if needed, this happens to me a lot. 🙂

  5. Oh my goodness!!! Nora this was so easy and absolutely delicious!! But I already knew that because all ur recipes are deliciously vegan, but it fools my non vegan family too, they love it too. I had a question I have some monk sugar on hand do you think 1/2 c of monk sugar and 1/2 c of brown sugar would work in this recipe? Thank you and God bless you

    1. I’m so glad you loved it! I haven’t tested it but I think a 1:1 mix of monk sugar and brown sugar should be fine here.

  6. I absolutely love this recipe and so does everyone I’ve made it for! Has anyone tried making it and freezing the loaf? I have an excessive amount of zucchini from my garden and I would love to have loaves to eat after zucchini season ends.


    1. Wonderful! I’m thrilled you love the bread! Yes, the loaf freezes very well. You can see the freezing instructions in the blog post above 🙂

  7. Nora, dear.
    I read many vegan blogs, but your recipes are among the best, especially for baking. You have succeeded at developing straight-forward recipes with common ingredients for non-professionals. I grew up and learned to cook with a typical American diet (not vegan) so appreciate your interpretation of conventional recipes.
    Thank you.
    Suzanne Bring, Philadelphia

  8. I’ve made this recipe more than once and it’s always good. Used applesauce tonight and surprise they were just as good as when I used coconut oil or other oil. Thanks for the great recipe!

  9. Nora, you are my go to when I want to try a new recipe. This zucchini bread recipe is so delicious! I went oil free and I just can’t believe that this is vegan or oil free! The only way anyone would know is if I tell them!

    1. Hi Jill. I appreciate you using my recipes, and am glad you are enjoying them! Thanks for your fabulous review and feedback!

  10. So good and so easy! I made it with chocolate chips this time but might try adding nuts next time. I will definitely make this again!

  11. This recipe is incredible!! Followed it exactly except I used Miyokos butter instead of canola oil. Will definitely be making this again and again!

    1. I feel like we are old friends Cassie! Thank you tons for all of your wonderful feedback and reviews! I’m thrilled you loved the bread! Wishing you lots of happy cooking!

  12. I actually used yellow squash in place of zucchini since my garden is kicking out more yellow squash than I know what to do with. Was still absolutely delicious with the yellow squash! Will make again!

    1. Good to know it is great with yellow squash! Thanks for your sharing your information and wonderful review! Happy cooking!

  13. Great recipe. I usually make with applesauce or half applesauce/half oil, whole wheat flour (or half ww flour and half regular AP), and this time I cut back on the sugar a bit. Next time I will cut a little more. I forgot to double the recipe this time and I’m so sad. My family inhales one loaf in no time flat. Will be making again tomorrow!

    1. I’m glad the bread is a hit with your family! I appreciate you sharing your baking experience and ideas! Thanks for your awesome review!

  14. I make this often and everyone loves it. I add walnuts or pecans. I only add half the brown sugar it calls for. I double the cinnamon and vanilla. Keep baking and stay blessed.

    1. Thank you for sharing your baking experience with the bread! Your bread sounds amazing! Wishing you lots of happy cooking!

    2. It is a little too sweet and a little too much cinnamon for me, but still a good recipe, and very easy!

  15. When I’m searching for recipes that I know will turn out great everytime I look for yours. This bread is fantastic! Thanks! 😃

    1. You are welcome, Kellye! I appreciate your encouraging words! Thank you for taking time to share your fabulous review and comments!

  16. My daughter can’t stop eating this and neither can I. It is soooo good and easy. Every one of your recipes has been a hit at our house!

    1. Hi Sarah. It’s such a small amount I’m sure it would work fine without them. You could also substitute ground chia seeds, perhaps even cornstarch.

  17. Yum! I used applesauce today instead of an oil, just to try it out. It works! I also added some chopped up crystalized ginger in addition to some walnuts and chocolate chips! I like a little variety in my bites! 🙂 Thanks again for a wonderful recipe!

  18. I don’t have a lot of baking experience, but this recipe is so easy and tasty, even when I’ve subbed maple syrup for vanilla. Love the one bowl! The chopped walnuts add a lot of texture, even if I go light on them, and the cinnamon is perfect. I’ve made this as both a loaf and muffins, and it’s perfect either way. A big hit when I’ve given away loaves or muffins.

    1. Fantastic ideas! I’m thrilled you are having great success with the bread! Thanks for sharing your fabulous feedback and review! Wishing you lots of happy baking!

  19. This is the best zucchini bread we’ve ever had! Thank you for the recipe!! I doubled the cinnamon but left everything else the same and it was perfection.

  20. I made this with walnuts and it came out amazingly! It was perfectly moist and had a great flavor and texture, everyone loved it

  21. Just made these to muffins tonight and it’s amazing! The best zucchini bread recipe I’ve tried, and I’ve tried them all! Thanks so much Nora!

    1. Hi Francis. Wow, thank you for your incredible feedback! Makes me happy to know how much you love the bread! Thank you so much for sharing!

      1. These are delicious! I make them into muffins. A trick I discovered is to use nut butter instead of oil for an oil-free option. Most recipe blogs say to sub applesauce, but that they won’t be the same. I’ve made these with oil, peanut butter, and almond butter (same amount of nut butter as the amount of oil it calls for), and each way is delicious. I don’t notice anything amiss at all in the taste or texture when using nut butter, and I prefer it best with almond butter (same effect as peanut butter, but a more neutral nut butter taste).

        I use white whole wheat flour and 1 cup of mini chocolate chips, and bake the muffins for 20-25 minutes. I store them in the fridge which helps them last for longer, and then before eating a muffin I just microwave it for a few seconds to warm it up. The zucchini makes them deliciously moist, and I find that storing them in the fridge also helps them stay moist. They turn out amazing every time! Thank you for my favorite muffin recipe!

        1. I am so glad you are loving the muffins! Thank you for taking time to share your tips! Your muffins sound delicious! I appreciate your wonderful feedback!

          1. Another out of the park recipe! I didn’t have canola oil (had a stick of Country Crock plant based spread) or flax seeds (I had Simple Truth egg replacer, which I used in your banana bread recipe), subbing the same amount for the called for ingredients. This is the best zucchini bread I’ve ever made. Thankfully I found this, as my zucchini plant is busting out 2 lb squash.

          2. Alright! Thank you for your fantastic feedback and review! I’m thrilled you loved the bread!

      2. The flavor is delicious! I used coconut oil and oat milk because it’s what I had on hand, and bobs 1-1 gf flour. It didn’t rise but the flavor is super good.
        Do you have any suggestions on how to adjust when using gf flour so it rises a bit more?
        Always love your recipes!
        Thank you!

        1. I’m so glad you loved the bread! If it didn’t rise, then it’s likely that the air was knocked out of the batter. It’s important to gently stir the ingredients together until they’re just combined and no flour streaks remain.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.