This vegan zucchini bread transforms fresh garden zucchini into a tender, spiced loaf that’s completely plant-based yet incredibly satisfying. Our vegan zucchini bread recipe creates a perfectly moist texture without eggs or dairy, making it ideal for anyone following a plant-based lifestyle or dealing with food allergies.
Recipe Info Bar
SERVES: 4 | PREP: 20 MIN | COOK: 55 MIN | TOTAL: 75 MIN
Ingredients
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | ¾ cup |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Grated zucchini (packed) | 1½ cups |
| Unsweetened applesauce | ½ cup |
| Vegetable oil | ⅓ cup |
| Non-dairy milk | ¼ cup |
| Vanilla extract | 2 teaspoons |
Optional Add-ins
| Ingredient | Amount |
|---|---|
| Chopped walnuts | ½ cup |
| Mini chocolate chips (vegan) | ⅓ cup |
Detailed Step-by-Step Instructions for Beginner Bakers
Phase 1: Kitchen Setup and Preparation (15 minutes)
Step 1: Preheat Your Oven Set your oven to 350°F (175°C) and allow it to fully preheat. This takes about 15 minutes in most ovens. Place an oven rack in the center position – this ensures even heat distribution around your vegan zucchini bread. If you have an oven thermometer, use it to verify the temperature is accurate.
Step 2: Prepare Your Loaf Pan Take a 9×5-inch loaf pan and generously coat the bottom and sides with vegetable oil using a pastry brush or paper towel. Pay special attention to the corners where bread often sticks. Alternatively, line the pan with parchment paper, leaving 2-inch overhangs on the long sides for easy lifting. This step prevents your finished bread from breaking when you remove it.
Step 3: Select and Wash Your Zucchini Choose 2 medium zucchini that feel firm and heavy for their size. Avoid zucchini with soft spots or wrinkled skin. Rinse them under cold running water and scrub gently with a vegetable brush to remove any dirt. Pat completely dry with paper towels.
Step 4: Prepare Your Grating Station Set up your box grater on a cutting board. Place a large bowl underneath to catch the grated zucchini. Have a clean kitchen towel ready nearby – you’ll need this for the crucial moisture-removal step.
Phase 2: Zucchini Preparation (8 minutes)
Step 5: Grate the Zucchini Trim off both ends of each zucchini using a sharp knife. Do not peel – the green skin adds nutrients and won’t affect the final texture. Hold the zucchini firmly and grate using the large holes of your box grater. Work slowly and watch your fingers – stop when you have about 1 inch left to avoid grating your knuckles.
Step 6: Remove Excess Moisture (Critical Step) Place all grated zucchini in the center of a clean kitchen towel. Gather the corners and twist to create a tight bundle. Hold the twisted end firmly and squeeze hard over the sink. You should see water dripping out – this is exactly what you want. Continue squeezing and twisting for about 2 minutes until very little liquid comes out.
Step 7: Measure the Squeezed Zucchini Open the towel and measure exactly 1½ cups of the squeezed zucchini. Pack it lightly in the measuring cup. If you have extra, save it for another use. Properly drained zucchini should feel significantly drier and more compact than when you started.
Phase 3: Mixing Dry Ingredients (5 minutes)
Step 8: Combine All Dry Ingredients In a large mixing bowl (at least 3-quart capacity), add 2 cups all-purpose flour. Level each cup by sweeping a knife across the top for accuracy. Add ¾ cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
Step 9: Whisk Thoroughly Using a wire whisk, stir all dry ingredients together for about 30 seconds. Make sure to break up any lumps in the flour and distribute the spices evenly. The mixture should look uniform in color with no white flour streaks.
Step 10: Create a Well Using a large spoon, push the dry ingredients toward the sides of the bowl, creating a deep well in the center. This well should be about 4 inches wide and deep enough to hold all your wet ingredients. This technique prevents overmixing when you combine everything.
Phase 4: Preparing Wet Ingredients (7 minutes)
Step 11: Combine Liquid Ingredients In a separate medium bowl, measure ½ cup unsweetened applesauce (make sure it’s completely smooth with no chunks). Add ⅓ cup vegetable oil, ¼ cup non-dairy milk (room temperature works best), and 2 teaspoons vanilla extract.
Step 12: Whisk Wet Ingredients Whisk these ingredients together vigorously for about 1 minute until completely smooth and well blended. The mixture should look creamy and uniform. If using coconut oil, make sure it’s melted and slightly cooled so it doesn’t solidify when mixed with cold ingredients.
Step 13: Add Prepared Zucchini Add your 1½ cups of squeezed zucchini to the wet ingredient mixture. Stir gently with a wooden spoon just until the zucchini is evenly distributed throughout. Don’t worry about breaking up the zucchini strands – they’ll soften during baking.
Phase 5: Combining and Final Preparation (5 minutes)
Step 14: Combine Wet and Dry Ingredients Pour the entire wet ingredient mixture (including zucchini) into the well you created in the dry ingredients. Using a rubber spatula or wooden spoon, start folding from the bottom of the bowl upward. Fold gently – don’t stir vigorously. Your goal is to just moisten all the flour.
Step 15: Stop Mixing at the Right Time Continue folding just until you can barely see any dry flour streaks. The batter should look slightly lumpy and rough – this is perfect. Do not overmix – a few flour streaks are better than a tough, dense loaf. Total mixing time should be about 1 minute.
Step 16: Add Optional Ingredients If using nuts or chocolate chips, sprinkle them over the batter and fold in with just 2-3 gentle strokes. Don’t worry about perfect distribution – uneven pockets of add-ins actually taste better.
Phase 6: Baking Your Vegan Zucchini Bread (60 minutes)
Step 17: Transfer to Pan Scrape all batter into your prepared loaf pan using the rubber spatula. Don’t worry about getting every last bit – just make sure most of the batter transfers cleanly.
Step 18: Level and Shape the Top Gently smooth the top with the back of a spoon, but don’t press down hard. Create a very slight shallow indent running lengthwise down the center – this helps the bread rise evenly and prevents cracking.
Step 19: Bake with Proper Timing Place the pan in the center of your preheated oven. Set a timer for 50 minutes – don’t open the oven door before this time, as it can cause the bread to collapse. Your vegan zucchini bread needs consistent heat to rise properly.
Step 20: Test for Doneness After 50 minutes, insert a long toothpick or cake tester into the deepest part of the center. It should come out with just a few moist crumbs clinging to it. If you see wet batter, bake for 5-10 more minutes and test again. The top should be golden brown and spring back when lightly touched.
Step 21: Initial Cooling Remove from oven and place the pan on a wire cooling rack. Let it cool in the pan for exactly 10 minutes. This allows the structure to set without becoming soggy from trapped steam.
Step 22: Final Cooling After 10 minutes, turn the loaf out onto the wire rack. If you used parchment paper, lift using the overhangs. Let cool completely – about 1 hour – before slicing. This prevents crumbling and allows flavors to develop fully.
Chef’s Notes for Perfect Vegan Zucchini Bread
Moisture Control: The key to perfect vegan zucchini bread lies in removing excess water from the zucchini. Always squeeze thoroughly – you should extract about 2-3 tablespoons of liquid.
Oil Alternatives: Replace vegetable oil with melted coconut oil or additional applesauce for a lower-fat version. Coconut oil adds subtle sweetness.
Flour Flexibility: Substitute up to ½ cup all-purpose flour with whole wheat pastry flour for added fiber without compromising texture.
Sweetness Balance: This recipe creates a moderately sweet loaf. Reduce sugar to ½ cup if you prefer less sweetness or plan to add chocolate chips.
Nutrition Per Serving
- Calories: 285
- Protein: 4g
- Carbohydrates: 52g
- Fat: 7g
- Fiber: 2g
Creative Vegan Zucchini Bread Variations
Chocolate Chip Delight
Fold in ⅓ cup mini vegan chocolate chips for a dessert-like treat. The chips complement the mild zucchini flavor beautifully. For more chocolate inspiration, try our vegan chocolate chip banana bread recipe.
Lemon Zucchini Twist
Add 1 tablespoon fresh lemon zest and 2 tablespoons lemon juice (reduce non-dairy milk to 2 tablespoons). Creates a bright, citrusy flavor profile.
Spiced Harvest Version
Increase cinnamon to 1½ teaspoons and add ¼ teaspoon ground ginger plus ⅛ teaspoon ground cloves for warming autumn spices.
Breakfast Bread
Replace sugar with ⅔ cup maple syrup and add ¼ cup ground flaxseed. Reduce non-dairy milk to 2 tablespoons. Perfect with morning coffee or as part of a hearty vegan breakfast.
Storage & Reheating Your Vegan Zucchini Bread
Room Temperature: Wrap cooled bread tightly in plastic wrap. Keeps fresh for 3-4 days on the counter. Store in a cool, dry place away from direct sunlight.
Refrigerator Storage: Wrapped bread stays fresh for up to 1 week refrigerated. Bring to room temperature before serving for best texture.
Freezer Method: Slice bread and wrap individual pieces in plastic wrap, then place in freezer bags. Freezes for up to 3 months. Thaw at room temperature for 30 minutes.
Reheating Tips: Warm individual slices in a 300°F oven for 5-8 minutes, or toast lightly. Avoid microwaving, which creates a rubbery texture.
Troubleshooting Common Vegan Zucchini Bread Issues
Problem: Dense, Heavy Bread
Solution: You likely overmixed the batter or didn’t squeeze enough moisture from the zucchini. Mix just until flour disappears and always extract excess liquid.
Problem: Sunken Center
Solution: Your oven temperature may be too high, causing rapid rising then collapse. Use an oven thermometer to verify temperature accuracy.
Problem: Gummy Texture
Solution: The zucchini retained too much moisture. Next time, squeeze harder and longer, or let grated zucchini sit with salt for 10 minutes before squeezing.
Problem: Dry, Crumbly Bread
Solution: Don’t overbake – check with a toothpick at 50 minutes. Also ensure your measuring cups are accurate, especially for oil and applesauce.
Problem: Bread Sticks to Pan
Solution: Grease the pan thoroughly or use parchment paper with overhang for easy lifting. Let bread cool 10 minutes before attempting removal.
Equipment Essentials
- 9×5-inch loaf pan (metal or glass)
- Box grater with large holes
- Clean kitchen towel for squeezing zucchini
- Large mixing bowl (3-quart capacity)
- Medium mixing bowl for wet ingredients
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Wire cooling rack
- Toothpick for testing doneness
Shopping List by Store Section
Produce Section
- 2 medium zucchini
- Lemons (if making lemon variation)
Baking Aisle
- All-purpose flour
- Granulated sugar
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Vanilla extract
- Vegetable oil
Refrigerated Section
- Non-dairy milk (oat, almond, or soy)
- Unsweetened applesauce
Optional Items
- Raw walnuts
- Vegan mini chocolate chips
Success Secrets for Perfect Vegan Zucchini Bread
1. Temperature Matters: Use room temperature ingredients for better mixing. Cold non-dairy milk can cause oil to solidify and create lumps in your vegan zucchini bread.
2. Zucchini Prep: Grate zucchini just before using to prevent oxidation and maintain the best color in your finished bread.
3. Gentle Folding: Stop mixing as soon as you can’t see dry flour. Overmixing develops gluten, creating tough, chewy texture.
4. Even Baking: Place your loaf pan in the center of the oven for most even heat distribution and consistent browning.
5. Patience Pays: Allow complete cooling before slicing. Warm bread crumbles easily, while properly cooled bread slices cleanly and maintains its shape.
This vegan zucchini bread proves that plant-based baking can be just as satisfying as traditional recipes. The natural moisture from zucchini creates an incredibly tender crumb, while warm spices add comfort and depth. Whether you’re serving it for breakfast, as an afternoon snack, or dessert, this recipe delivers consistent, delicious results every time. Master this basic vegan zucchini bread technique, and you’ll have a versatile foundation for countless variations throughout zucchini season.
