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!
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Vegan Zucchini Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 1 Loaf
Description
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
Have attempted many baked vegan goods, and have struggled with getting it just right. I love the simplicity of this recipe and am happy to say the bread came out fluffy, moist and delicious!
Wonderful! Thanks Vicki!
Hi Alison. Do you think this would work without the banana? I have everything on hand except for that. No apple sauce either. Any ideas?
Hi Gem, hmmm, it might work to just use an extra 1/3 cup of shredded zucchini. I’m not entirely sure how well it will work though, but the worst that could happen is it might be a tiny bit dry if it’s not a perfect swap.
Hi Alison
Absolutely great recipe with just the right amount of spices and lovely and moist.
I added a handful of sultanas for a bit of a spiced fruity type bread.
Great recipe and easy to follow. Thank you.
Thanks Jane!
I’m not normally a fan of zucchini bread, but I had to do something with all the zucchini in the garden. The recipe was nice and easy. Thanks for the warning about not adding more liquid because I probably would have. The bread turned out light with just a hint of banana. The parchment paper made it so easy to remove the loaf from the pan!
★★★★★
So glad you enjoyed it! Thanks so much for the great review!
Hi Alison,
Anything else that I can use instead of the flax or chia egg?
Thank you! 🙂
You could use 3 Tbsp applesauce.
super easy to make and delicious! I didn’t have a banana or applesauce so I added more milk (I used plain oat milk) and zucchini for the moisture. I also added a few spoonfuls of cocoa powder. Came out fantastic! Thank you!
★★★★★
Awesome! Thanks for sharing Sara!
Hi Alison,
I’m not really a fan of sugar, so I try to avoid using it; is it possible to replace it by maple/rice/agave syrup or will this change the consistency?
Hi Carine, I wouldn’t use any of those sweeteners, because it will throw the balance of ingredients off. If you have a granulated sugar that you don’t mind using, such as coconut sugar, then that will work as a swap. Otherwise you can experiment with reducing the sugar in the recipe and see how you do with that.
Your recipes never fail me. Just made this today (we have a surplus of courgettes from the garden! My mum has declared that it “looks fantastic” and I’ve just tried some – it’s great! I had no cononut oil so used sunflower oil and it’s worked fine. Next time I might try adding walnuts to get a bit of variety in texture (I love the walnuts in your banana bread recipe!).
★★★★★
Fantastic! Thanks for sharing Lily!
amazing and easy
★★★★★
Fab recipe as always!! Do you think you could replace the courgette with carrot for the same effect?
X
★★★★★
Hi Rozzy, oh yes I think carrot would also work great! 🙂
Making this right now! With high ratings, I’m hoping this is delicious!! This is part of a graduation gift for my niece; she’s going to be excited!!
Great recipe, love banana bread and the addition of zucchini is delicious.
★★★★★
Thanks Georgia!
This turned out amazing, thank you!!
★★★★★
Brilliant! Thanks Sarah!
Do these freeze well?
This is my second time making this batch I used half the amount of sugar as it is already so sweet and tasty and then I used almond flour and a little extra chickpea flour to absorb some extra moisture and it comes out great. gluten-free/ less sugar/ and protein!
Hi Alexis, yes you can freeze it. Let it cool completely and then double wrap in plastic wrap and then in foil or a freezer bag.