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Zucchini bread on serving plate, with one slice cut off showing the golden and fluffy texture of the bread.

Vegan Zucchini Bread

Print Recipe
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.
Course Breakfast, Dessert
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 260
Author Anthea

Ingredients

Dry ingredients

Wet ingredients

  • 1 ½ cups (~190g) coarsely grated zucchini about 1 medium zucchini (note 3)
  • 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 4 for flax egg option)
  • 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)

Instructions

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

  1. Measuring your flour: For the best results, please use the spoon and level method. To do this, fluff up the flour in its container, use a spoon to add it to your measuring cup and level it with a knife. Using your measuring cup to scoop flour out of its container will add too much flour to the batter and result in a dry and dense bread. For the best results, use a kitchen scale and the gram measurements.
  2. Gluten-free version: This recipe works well with King Arthur's gluten-free measure for measure flour. The batter will be a lot thicker and I suggest baking it for an extra 5-10 minutes. Other gluten-free flours may produce different results.
  3. 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.
  4. 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

Serving: 1 slice without choc chips | Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Sodium: 156mg | Potassium: 107mg | Fiber: 1g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg