This vegan zucchini bread is a moist and tender loaf that uses simple ingredients and is made in just one bowl! No dairy, no banana, and no eggs needed, there is a gluten free option included!
Vegan Zucchini Bread
I love zucchini season because it is one of my favorite vegetables for both sweet and savory recipes. I love grilling zucchini as a side dish and love making a lasagna that replaces the noodles with zucchini. When it comes to desserts though, I love adding some shredded zucchini throughout. Although I shouldn’t pick favorites, I do have a soft spot for a loaf of freshly made zucchini bread.
I’ve been meaning to share a vegan zucchini bread recipe for quite some time. It’s a simple and delicious quick bread that is perfect to use up all the zucchini. It’s made in one bowl and the hard part is waiting for it to cool down to slice up!
No eggs, no banana, and no dairy are needed, but you’d never tell. The texture is moist and soft on the inside, with a light and tender crumb. It’s sweet with shreds of green throughout, but you’d never taste any zucchini whatsoever! I highly recommend adding the chocolate chips because what good quick bread doesn’t have chocolate in it?
I had some friends over for coffee the other day and served them this bread and EVERYONE was licking their plates- None of them are vegan but loved it!
How do you make vegan zucchini bread?
- All-purpose flour. White flour or gluten free all purpose flour. If you use a gluten free blend, make sure it contains xanthan gum, or else the bread will turn out gummy.
- Baking powder. Gives the bread some rise and fluffiness.
- Baking soda. The leavening agent gives the bread a rise when paired with the baking powder.
- Sugar or substitute. White sugar, brown sugar, or a sugar-free substitute all work. I’ve also tried this with coconut palm sugar and really enjoyed the flavor.
- Cinnamon. Gives the bread a delicious flavor, and pairs beautifully with the zucchini.
- Non-Dairy yogurt. My secret ingredient! Non-dairy yogurt replaces the need for any butter. Using non-dairy yogurt also means we don’t need to use any bananas!
- Zucchini. A must, obviously! Use a firm zucchini, and grate both the skin and the flesh.
- Oil of choice. Coconut oil, vegetable oil, or sunflower oil are all fantastic oils to use in this.
- Vanilla extract. Gives baked goods that extra flavor, and of course, perfect for a loaf of sweet bread.
- Chocolate Chips. Optional, but HIGHLY recommended. I don’t know about y0u, but I LOVE adding chocolate chips to anything and everything.
Start by mixing the dry ingredients together in a large bowl and setting it aside. In a separate bowl, mix the wet ingredients, including the zucchini, until mixed. Next, combine the wet and dry ingredients until just mixed. Using a rubber spatula, fold through the chocolate chips.
Now, transfer the batter into a greased loaf pan. Bake the bread at 180C/350F for 55-60 minutes, or until a skewer comes out mostly clean. Remove the bread from the oven and let it cool completely, before removing it from the pan and slicing it up.
Tips to make the best recipe
- If your zucchini is super moist and watery, lightly pat it with a paper towel. You don’t want to squeeze all the moisture out, as it helps the bread be moist.
- Do not overmix the batter, as this can impact how nicely it rises. Gently mix until just combined, before folding through the chocolate chips.
- Oven makes and models vary greatly. Check your loaf around the 55-minute mark, using the skewer test. If the skewer comes out still wet, continue baking.
- To avoid the tops of the loaf browning, I often place aluminum tin foil on top halfway through.
- For a low fat zucchini bread, replace half the oil with unsweetened applesauce.
Storing and freezing tips
- To store. Place slices of zucchini bread in a sealable container, and keep them in the refrigerator. It will keep fresh for up to 7 days.
- To freeze. Leftover zucchini bread can be placed in a ziplock bag and stored in the freezer for up to 6 months.
More vegan quick bread recipes to try
Vegan Zucchini Bread (1 Bowl!)
- 1 1/2 cups all-purpose flour gluten-free, if needed * See notes
- 1 cup sugar of choice ** See notes
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 6 tablespoon oil of choice *** See notes
- 6 tablespoon yogurt coconut, soy, almond, etc
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded, approximately 1 large zucchini
- 1/2 cup chocolate chips Optional
- Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
- In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
- Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.