This vegan zucchini bread is soft and moist, and the best way to use leftover zucchini! The recipe uses brown sugar, cinnamon and nutmeg for the best comforting flavor.
Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Shredded zucchini, using either a box grater or food processor (I've tested both). You don't need to pat or squeeze the extra moisture from your zucchini. There's a smaller amount of dairy-free milk in the recipe so your bread doesn't end up overly moist. However, if your zucchini is extra wet, I recommend removing some of its moisture with a clean kitchen towel.
Brown sugar for moisture and depth of flavor. Alternatively, you can use regular granulated sugar, coconut sugar or granulated erythritol.
Dairy-free yogurt helps bind the ingredients so it's not too crumbly when you cut into it. Alternatively, you can use applesauce or ground flax/chia seeds.
Dairy-free milk. I prefer using soy milk in baked goods as it adds depth of flavor. However, oat milk, almond milk or any other milk will work.
Dairy-free chocolate chips (optional) for extra flavor and fun! The bread is still comforting and delicious without chocolate.
Tips for making the vegan zucchini bread
This zucchini bread is easy to make and comes together in ONE large bowl!
For the best results, here are my suggestions:
- If you don't want strands of zucchini in your bread, cut your grated zucchini into smaller pieces using scissors or a knife on a chopping board.
- Please avoid overmixing the batter as this will make your bread dense.
- Initially, your batter will look very thick. Don't worry! The sugar and zucchini take a couple of minutes to dissolve/soften. Your final batter will become looser and pourable just like the batter for banana bread or carrot cake.
If your oven has a strong top heating element, your zucchini bread may brown too quickly. At the 40-minute mark, if the top of your zucchini bread is almost golden brown, cover the loaf pan with aluminum foil.
Customizing this recipe
- chopped walnuts or pecans
- crumb topping from my zucchini muffin recipe, or the pecan crumb topping from my apple cake recipe (use the same quantities)
For a more indulgent bread, check out my chocolate zucchini bread.
Instead of all-purpose flour, you can use white whole wheat flour or spelt flour. If you do, add an extra dash of plant milk as those flours are more absorbent.
I haven't tested it but instead of oil, you might be able to use apple sauce or mashed banana. However, the texture of the bread will be different.
I've used maple syrup instead of sugar in my banana bread recipe and I think it will work similarly for this zucchini bread. However, you'll need to reduce the amount of plant milk.
I suggest using my vegan zucchini muffin recipe as it's been adapated for a muffin tin. Or check out my vegan savory muffins which contain zucchini and carrot.
More vegan quick bread recipes
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Vegan Zucchini Bread
Ingredients
Dry ingredients
- 2 ½ cups (310g) all-purpose plain flour, spooned and leveled (note 1)
- 1 cup (190g) packed brown sugar, or granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
Wet ingredients
- 1 ½ cups (~190g) coarsely grated zucchini, about 1 medium zucchini (note 2)
- ⅔ cup (165g) dairy-free milk, room temperature
- ⅓ cup (85g) neutral flavored oil, or a light olive oil
- ⅓ cup (75g) dairy-free yogurt, or unsweetened applesauce (note 3 for flax egg)
- 1 tablespoon apple cider vinegar, or lemon juice, optional
- 1 teaspoon vanilla extract, optional
- ¾ cup (130g) mini dairy-free chocolate chips, sweetened or semi-sweetened (optional)
To decorate (optional)
- mini dairy-free chocolate chips, sweetened or semi-sweetened
Instructions
- Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan with parchment paper.
Prepare the batter:
- Add all the dry ingredients to a large mixing bowl and whisk until well combined, and there are no lumps of flour or sugar.
- Add all the wet ingredients (except the chocolate chips) and stir until just combined. Some lumps in your batter are fine, as long as they aren't lumps of flour. If you're adding chocolate chips, mix the batter until just before it's combined, leaving some streaks of flour. Initially, your batter may be very thick but it will soften after a few minutes.
- Optional: Add the chocolate chips and gently fold through.
- Pour the batter into your loaf pan and smooth the surface. If desired, sprinkle additional chocolate chips on top.
Bake the vegan zucchini bread:
- Bake the zucchini bread in your preheated oven for around 65-70 minutes. If you insert a toothpick in the center, there shouldn't be any wet batter, though some crumbs or melted chocolate are fine.
- Let the bread cool in the tin for 20 minutes, then transfer it to a cooling rack.
- Allow the bread to come mostly to room temperature before cutting. Use a serrated knife to cut into slices, and enjoy! The bread is best enjoyed at room temperature, warm or toasted with some vegan butter.
- Store leftovers in an airtight container at room temperature for 2 days, in the fridge for 5 days or in the freezer for up to 1 month.
Notes
- Please avoid using your measuring cup to scoop flour out of its container as this will add too much flour to the batter and result in a dense bread. Spoon and level the flour by fluffing it up its container, using a spoon to add it to your measuring cup and leveling it with a knife. Or for the best results, use a kitchen scale to measure the ingredients.
- My store-bought zucchini was fairly juicy and I did not pat it dry for this recipe. However, if your zucchini is extra wet (for example, if it's homegrown), use a kitchen towel to pat some of its excess liquid.
- Alternatively, you can make a flax egg by mixing 1 tablespoon of ground flax/chia seeds and 3 tablespoons water (45g) water. Mix in a small bowl and when it thickens up, add it to the batter with the rest of the wet ingredients. The bread with flax/chia is a little more crumbly than the yogurt version.
Nutrition
This recipe and post was originally published in 2022, and updated in 2024 with updated pictures and to change one ingredient.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Move over, banana bread! If you've gotten tired of it, here is a perfect substitute. The recipe for this zucchini bread is very well explained, all the ingredients are easy to find, and the result is just as the author described - fluffy and moist. I've made a few small adjustments (used sunflower oil and regular dairy products), and it turned out perfect. I'll be baking this one again!
Hi Maja, awww I'm so happy that you enjoyed this recipe, and found everything approachable! And I'm absolutely with you on banana bread :). Thanks so much for taking the time to leave a review here!
I made this the other day, only with white whole wheat flour and it turned out great! I used just a tiny bit less flour and fresh garden zucchini. I did not add chocolate chips. I also purchased an 8 inch loaf pan, having always used an 9 inch for quick breads, I feel this makes a significant difference. Especially, for vegan baking.
Hi Vickie, that's wonderful to hear! Glad that you enjoyed it with whole wheat flour and home grown zucchini. And I hope you have plenty more delicious bakes in your 8-inch loaf pan :). Thanks so much for your feedback.
For a gluten free version can we use almond flour?
Almond flour won't work by itself unfortunately. It may work with half almond flour, and half gluten-free all-purpose flour but I haven't tested it myself.
Can we use pumpkin yellow instead of Zucchini? I am from India
I have a pumpkin bread recipe that's better for using pumpkin. If you want to use fresh pumpkin instead of canned pumpkin, you can cook and puree your pumpkin before using it.
Can I use the nut butter replacement for oil (as in your courgette muffins)
Hi Aline! I haven't tested replacing oil with nut butter in this recipe or the courgette muffins. However, I imagine it would work and produce a slightly more dense bread. I hope that helps.
Anthea, everything I've baked from your recipes turns out beautifully. It's clear you have thoroughly tested your recipes; they are accurate and consistent.
I made your zucchini bread after my neighbors dropped off a bumper crop of their bounty. I did a couple of substitutions, which worked well, so I thought I'd share. I added 1/2 teaspon of powdered cardomom and I swapped the chocolate chips for golden raisins. The bread turned out perfectly -- moist, tender, so full of flavor.
Two important tips you also mention, but were important for my bread baking: I removed as much moisture as possible from the shredded zucchini using a flour cloth in a strainer and pressing firmly. I also baked it a little lower and longer to ensure even baking throughout because I use darker metal baking pans which tend to cause the exterior to bake faster (325 degrees for 70 minutes was just right in my oven). Oh, I also measure by weight! So much more accurate.
Hi Kelly, aw I'm so happy that you've enjoyed a few recipes from my website and found them reliable!! Adding cardamom and raisins to the zucchini bread would be delicious. And I love that you know how to adapt your baking with the baking pans that you have - it shows that you're an experienced baker! Thanks so much for your thoughtful feedback and for your ongoing support :).
Hi Anthea!
What for is the apple vinegar? I'm curious!
Thanks for the recipe! I will bake it today!
Hi Ari! The apple cider vinegar makes the bread slightly more tender and fluffy! It can be replaced with lemon juice or white vinegar or can be completely skipped. I hope that helps and let me know how you go with the recipe 🙂
Süper simple,and tasty
Aw, amazing! Thanks for your feedback 🙂
A 7 year old’s review: “This is the best cake ever!”
This was easy to make, the children could do most of it themselves, and the cake is delicious. Thanks! 🙂
What a lovely compliment! I'm so glad that the children found it easy enough to make. Thank you so much for your feedback 🙂
Another wonderful recipe, thank you so much Anthea🙂!
My son is allergic to flax. Would it be too liquid if I used an egg for binding? I know it would not be vegan anymore 🙃.
Your book is among my favourites 📕!
Anne from Canada.
Hi Anne! If it helps, ground chia seeds also work! I would say the recipe would work with an egg, even with the extra liquid. Let me know how you go if you make it!
And aw, I'm so glad you are enjoying my cookbook! Thanks for your support xx