Wholesome and delicious vegan zucchini bread. Fluffy and perfectly moist you’ll never suspect this delicious bread is hiding green vegetables!
This vegan zucchini bread is the latest in the zucchini craze I’ve been on.
And this craze has already resulted in vegan chocolate zucchini cake and vegan zucchini muffins, and now we have zucchini bread. What’s next? I dunno, but I’m very open to suggestions! Update: boy do we have some more vegan zucchini recipes for you, vegan zucchini brownies and vegan zucchini fritters are here!
Basically, zucchini in baked goods is a fabulous idea. It’s almost undetectable in the final baked result, but it adds heaps of moisture and you get a couple of servings of veggies from your baked goods! This is very much a win/win situation.
How to make Vegan Zucchini Bread
As you can see from the pics above, the zucchini bread batter isn’t the most beautiful looking thing on the planet. But once it’s baked into bread, suddenly it’s gorgeous!
So don’t be put off by the look of the batter.
The batter is also very, very thick. In fact you will likely think I’ve left something important out of the recipe, like a lot of extra liquid! But don’t worry, it does come together.
Add everything into the bowl and mix it up, it will look like it will never come together, there will be way too much dry stuff for the amount of liquid.
Leave the bowl for a couple of minutes while you prepare your loaf pan with some non-stick spray and parchment paper and then come back to it and mix again and suddenly it works. What happens is the zucchini releases extra moisture while sitting and suddenly it all works.
If you add extra liquid (beyond what the recipe calls for) you could definitely end up with a stodgy bread, so just be a little patient with it and it will all come together so you have a batter that looks like what you see in the picture above.
Pro Tips for Vegan Zucchini Bread
Something to keep in mind is not to overmix the batter.
This is why you want to do a quick mix, and then just leave the bowl for a couple of minutes and then come back and mix again. You have to be careful not to overmix, because this can cause your bread to not rise properly.
But all this aside, this is a really easy recipe that works wonderfully well when followed correctly, so don’t be daunted by odd looking batter or worries about overmixing.
I used a small mashed banana in this recipe, which gives it just a touch of banana bread flavor! Which is divine because who doesn’t love banana bread? But it’s just a touch, a hint, and it combines beautifully with the cinnamon, nutmeg and brown sugar in this recipe.
So I hope you’re going to love this vegan zucchini bread! It is:
- Moist
- Fluffy
- Wholesome
- Simple
- Pretty!
Yes, you can see little flecks of green zucchini in there and it’s super pretty, but don’t worry, it does not taste anything like green vegetables! It is just like a delicious dessert bread, kinda like banana bread, but also not.
Store the bread covered at room temperature where it will keep for up to 5 days.
More delicious Vegan Bread Recipes
- Vegan Banana Bread
- Vegan Chocolate Chip Banana Bread
- Vegan Cornbread
- Vegan Pumpkin Bread
- Whole Wheat Bread
- Vegan Chocolate Banana Bread
So what do you think of this vegan zucchini bread? Going to try it soon? Let us know in the comments. And please do rate the recipe too as that is a huge help! Thank you!
Sign up to our email list while you’re here, you’ll get an awesome 10-recipe ebook containing vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.
Vegan Zucchini Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 1 Loaf
Print Recipe
Pin RecipeDescription
Wholesome and delicious vegan zucchini bread. Fluffy and perfectly moist you’ll never suspect this delicious bread is hiding green vegetables!
Ingredients
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 cup (140g) Shredded Zucchini (Packed)
- 1 Small (80g) Ripe Banana (Mashed)
- 1/4 cup (60ml) Soy Milk*
- 1/4 cup (60ml) Coconut Oil (Melted)
- 1 tsp Vanilla Extract
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the white sugar, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.
- Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allow to sit for a minute to become gloopy.
- Add the shredded zucchini, mashed banana, soy milk, melted coconut oil, vanilla and flax egg to the mixing bowl and mix in briefly. It will seem like there is not enough wet ingredients to mix in properly, don’t worry. Leave the mixing bowl for a couple of minutes and prepare your baking dish.
- Spray a 9×5 loaf pan with non-stick spray and then line it with parchment paper so that the parchment paper hangs over the sides, so that when the bread is baked, you can easily lift it out of the loaf pan using the parchment paper.
- Return to your mixing bowl and mix in again. The zucchini will have released more water into the mix and you should be able to form it into a thick batter. Mix it in properly, but don’t overmix.
- Transfer to the parchment lined loaf pan and smooth down evenly.
- Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Lift the bread out of the loaf pan using the parchment paper and place onto a wire cooling rack to cool before slicing.
Notes
*You can use another non-dairy milk like almond milk if you prefer.
*I usually shred my zucchini in the food processor (you shred it with the skins on, no need to peel it first) as it’s the easiest way to do it.
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Thick Slice (of 10)
- Calories: 234
- Sugar: 21.1g
- Sodium: 275mg
- Fat: 6g
- Saturated Fat: 4.6g
- Carbohydrates: 42.2g
- Fiber: 1.4g
- Protein: 3.2g
Keywords: vegan zucchini bread
Tina says
August 18, 2018 at 4:57 pmI wonder if this bread works also with almond or coconut flour, because of the gluten content here for this recipe ? What do you think?
Alison Andrews says
August 18, 2018 at 5:04 pmHi Tina, I don’t think those flours would work, though I haven’t tested this recipe for gluten-free. I would imagine quite a few changes might need to happen though for this to be gluten-free, so probably safer to find a recipe that has been designed with that in mind. 🙂
Stewart says
August 18, 2018 at 7:00 pmVery good recipe, nice golden colour crust, I am eating it for breakfast with peanut butter. Thanks for sharing.
★★★★★
Alison Andrews says
August 18, 2018 at 7:04 pmAwesome Stewart! So glad to hear that you’re enjoying it, peanut butter must be divine with this, will have to try that! 🙂 Thanks so much for posting!
Venessa says
June 10, 2019 at 2:15 amPeanut butter..I will try with almond butter.. great idea.
Anna Andrews says
August 18, 2018 at 7:30 pmSoft, moist, excellent bread!
★★★★★
jacquie astemborski says
August 19, 2018 at 12:46 amThe bread looks great but i don’t use banana’s – is there something else i can add instead? I wonder if grated apple would do???
Alison Andrews says
August 19, 2018 at 10:14 amHmmm, maybe some applesauce? Like 1/4 cup. Haven’t tried it but I think that should work out as a swap.
Michele says
August 19, 2018 at 4:18 amSuper good! Moist but not gummy. Love the addition of the banana-
★★★★★
Alison Andrews says
August 19, 2018 at 10:10 amFantastic Michele, thanks so much for the great review! 🙂
Abigail says
August 19, 2018 at 5:55 amI made zucchini brownies once… hint hint 😉
Alison Andrews says
August 19, 2018 at 10:10 amThat is an awesome idea! Putting that on my list right away! 🙂
Kathy Ybarra says
August 19, 2018 at 7:03 pmI have not tried this recipe yet but I am planning on doing so.
I am interested in a zucchini patties. Do you happen to have a vegan version of zucchini and carrot patties?
Alison Andrews says
August 19, 2018 at 8:57 pmHi Kathy, I don’t have a recipe like that, but it sounds good! I have been thinking some zucchini fritters would be a good thing to add as well. 🙂
Sarah | Well and Full says
August 21, 2018 at 4:38 pmThis looks so good!! I’ve been seeing zucchini bread everywhere and I think it’s a sign that I need to make it! 🙂
Alison Andrews says
August 21, 2018 at 4:46 pmHaha yes, definitely a sign, I think you should make it! 🙂
Caroline Graham says
August 24, 2018 at 7:35 pmvery good recipe ? texture and just the right amount of sweetness.
Alison Andrews says
August 25, 2018 at 11:43 amGreat to hear Caroline, thanks for sharing! 🙂
Ana Balenovic says
September 8, 2018 at 9:45 pmThis zucchini bread looks absolutely to die for, really, so good! Definitely up to making some 🙂
★★★★★
Daniel Poxleitner says
January 7, 2019 at 1:30 amLoved the receipe! Made some BOMB zucchini bread but substituted White Sugar for RAW sugar. Either way amazing recipe to Dr up to your preference 🙂
★★★★
Elsie says
April 14, 2019 at 4:27 pmInstead of Soy Milk, can I use water? Or had I better use some non-diary milk?
Alison Andrews says
April 15, 2019 at 9:24 amHi Elsie, water might be okay, and it’s a small amount anyway, but preferably any non-dairy milk since it was not tested with water. All the best!
Sam says
May 3, 2019 at 10:26 amSo simple and delicious!!
★★★★★
Venessa says
June 10, 2019 at 2:13 amIt is 10:00 at night and I am making this bread😀. (Actually it is already in the oven) smells delish. I used unsweetened applesauce instead of bananas due to allergies. I also used egg replacement instead of flax seed. (I normally would use the flaxseed however I only had roasted flaxseed and was concerned it would alter flavor too much. I also used Almond milk and vegan butter (melted). I could not get hold of coconut oil. I have been craving for zucchini bread for a while. My grandmother used to make it when I was growing up…non vegan of course. I will update on how it tastes once it cools down..(15 more minutes to go in the oven). Hope it turns out good because next batch I will use chocolate chunks and walnut.. 😮🙃my mouth is watering….smells amazing and looks like I have been making this for years.. thanks for the recipe
Alison Andrews says
June 10, 2019 at 2:27 pmHi Vanessa, thanks for sharing, hope it turned out great! 🙂