Wholesome and delicious vegan zucchini bread. It’s fluffy and perfectly moist and you’ll never suspect it’s hiding green vegetables!
This vegan zucchini bread is so delicious. You’d never know there was zucchini in it! But also, it’s so great that there’s zucchini in it!
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 too. This is very much a win/win situation.
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.
We’ve incorporated zucchini into a bunch of baked goods already, like our vegan chocolate zucchini cake, vegan zucchini muffins and vegan zucchini brownies.
This bread is so delicious it can count as dessert. But it also has a wonderfully wholesome vibe so you’d feel very comfortable eating it for breakfast too. Or lunch, or a snack. It’s pretty much great to have a loaf of this around to eat anytime.
And for more zucchini recipes also check out our vegan zucchini fritters and our vegan zucchini soup.
Ingredients You’ll Need:
Ingredient Notes
- Walnuts – are entirely optional. You could also use chopped pecans.
- Flax egg – this recipe uses 1 flax egg which is made by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water.
- Zucchini – should be freshly grated. There is no need to peel them, just cut off the ends and grate them in your food processor (the easiest option) or in a box grater.
- Mashed banana – we use ⅓ cup of 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. An alternative to mashed banana would be applesauce, in the same quantity.
- Coconut oil – we use melted coconut oil, but you can also substitute this for any vegetable oil or even melted vegan butter.
- Soy milk – can be replaced with any non-dairy milk.
How To Make Vegan Zucchini Bread
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt. Mix together.
- Prepare your flax egg by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons hot water and allow it to sit for a minute to become gloopy.
- Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract 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 then come back to it. The zucchini will release 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.
- Add chopped walnuts and mix in.
- Transfer to a parchment lined loaf pan and smooth down evenly. Place a few more chopped walnuts directly on top of the bread before baking.
- Place into the oven and bake at 350°F for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire cooling rack to cool completely before slicing.
Pro Tips for Vegan Zucchini Bread
The batter is 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. Once you have added your zucchini and other wet ingredients to your batter, mix it in a little and then step away from the bowl for a minute or two. The zucchini will release extra moisture into the batter, making it easy to mix when you come back to it.
Don’t overmix the batter. 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.
Recipe FAQ
There is no need to squeeze the water out of the zucchini. Just shred the zucchini and use it right away. If there is any water pooled at the bottom of your food processor or bowl after shredding, you can throw that out, but there is no need to squeeze the water out of the shredded zucchini itself.
There is no need to peel the zucchini. The peels are very soft, so they bake into the bread perfectly.
Store the bread in an airtight container at room temperature where it will keep for 2-3 days.
You can freeze it for up to 3 months. Allow it to cool completely before freezing and then ideally wrap it in plastic wrap and then in foil before freezing. Thaw in the fridge overnight and let it come to room temperature on the counter before serving.
More Delicious Vegan Bread Recipes
- Vegan Banana Bread
- Vegan Cornbread
- Vegan Pumpkin Bread
- Vegan Chocolate Chip Banana Bread
- Vegan Chocolate Banana Bread
- Vegan Soda Bread
Vegan Zucchini Bread
Ingredients
- 2 cups All Purpose Flour (250g)
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 3 tsp Baking Powder
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ½ tsp Salt
- 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
- 1 cup Shredded Zucchini (140g) Packed Cup
- ⅓ cup Mashed Ripe Banana (75g)
- ¼ cup Soy Milk (60ml) or other non-dairy milk
- ¼ cup Coconut Oil (60ml) Melted
- 1 tsp Vanilla Extract
- 1 cup Walnuts (100g) Chopped, plus more to place directly on top of the bread before baking*
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×5 loaf pan with non-stick spray and line the bottom with parchment paper.
- Sift the all purpose flour into a mixing bowl and add the white granulated sugar, light 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 flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract 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. When you come back to it 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.
- Add chopped walnuts and mix in.
- Transfer to your prepared loaf pan and smooth down evenly. Add a few chopped walnuts directly to the top of the bread before baking.
- Place into the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for a few minutes before removing it from the pan and placing onto a wire cooling rack to cool completely.
Notes
- Measure the flour correctly either using the ‘spoon and level’ method – spoon it into your measuring cup and then level off the top with a knife – or weigh it on a food scale.
- Zucchini: 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.
- Coconut oil: This can be replaced with a different oil or even melted vegan butter.
- Walnuts: These are optional. Pecans would also work great.
- Storing and Freezing: Store the bread in an airtight container at room temperature where it will keep for 2-3 days. You can freeze it for up to 3 months. Allow it to cool completely before freezing and then ideally wrap it in plastic wrap and then in foil before freezing. Thaw in the fridge overnight and let it come to room temperature on the counter before serving.
- This recipe was first published in August 2018. It has been updated with new photos and extra tips. The recipe itself (except for the addition of walnuts) is unchanged).
This is the second time making this delicious bread and i think it will get eaten right away like last time! My co workers couldn’t believe it was vegan and so moist!!! I love this recipe!!!!! We have so many zucchini so glad to have this recipe!
Awesome to hear that Jessica! Thanks for the wonderful review. xo
It 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
Hi Vanessa, thanks for sharing, hope it turned out great! 🙂
It came out great!! My children enjoyed it!! Me too of course. This by FAR best recipe.
Thank you so much Venessa! xo
So simple and delicious!!
Instead of Soy Milk, can I use water? Or had I better use some non-diary milk?
Hi 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!
Loved the receipe! Made some BOMB zucchini bread but substituted White Sugar for RAW sugar. Either way amazing recipe to Dr up to your preference 🙂
This zucchini bread looks absolutely to die for, really, so good! Definitely up to making some 🙂
very good recipe ? texture and just the right amount of sweetness.
Great to hear Caroline, thanks for sharing! 🙂
This looks so good!! I’ve been seeing zucchini bread everywhere and I think it’s a sign that I need to make it! 🙂
Haha yes, definitely a sign, I think you should make it! 🙂
I 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?
Hi 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. 🙂
I made zucchini brownies once… hint hint 😉
That is an awesome idea! Putting that on my list right away! 🙂
Super good! Moist but not gummy. Love the addition of the banana-
Fantastic Michele, thanks so much for the great review! 🙂
The 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???
Hmmm, maybe some applesauce? Like 1/4 cup. Haven’t tried it but I think that should work out as a swap.
Soft, moist, excellent bread!
Very good recipe, nice golden colour crust, I am eating it for breakfast with peanut butter. Thanks for sharing.
Awesome 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!
Peanut butter..I will try with almond butter.. great idea.
I wonder if this bread works also with almond or coconut flour, because of the gluten content here for this recipe ? What do you think?
Hi 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. 🙂