Make fluffy and soft Vegan Zucchini Bread that tastes like warm-spiced cake but is made with healthy vegetables and almost no fat – It is easy to make, can be made gluten-free, and stays moist for days. You can also use this recipe to make yummy vegan zucchini muffins that are ideal as on-the-go breakfast treats! A perfect way to use up leftover zucchinis.
The Best Vegan Zucchini Bread Recipe
A quick vegan bread that is as delicious as it is healthy! Using zucchini and applesauce gives the bread extra moisture and a better texture without the raw vegetable taste and less oil. No one would even notice that zucchini shreds are hiding in there! All they’ll taste are the warm and earthy flavors of vanilla, cinnamon, and nutmeg in every bite. You can even freeze it for months without it drying up!
Breakfast Recipe from my New Cookbook “Vegan Everyday”
This zucchini bread recipe is really easy to make and perfect for every day! Therefore, it is also in my new cookbook “Vegan Everyday”, which can be pre-ordered now and is also available in stores soon. In the book are 100 vegan recipes that you can easily integrate into everyday life and that simply always taste good. The book is perfect for beginners as well as for advanced and non-vegans! You don’t have to be vegan to eat a conscious, plant-based diet. Taste is what counts – and trust me: the vegan dishes taste better than the classics and are also a great, healthy change of pace on the menu, so you’ll automatically eat plant-based more often. With these dishes you will also impress your family, friends and guests for sure and that’s great! ☺️
- Zucchini: this neutral-tasting vegetable is over 90% made of water and is rich in antioxidants and fiber. This makes it a popular ingredient for adding moisture and nutrients to baked goods.
- Flour: You can use all-purpose, spelt, or gluten-free flour to make this easy zucchini bread. I recommend using light all-purpose flour or spelt flour or a mixture of whole wheat flour or oat flour and light flour so that the loaf does not become too dense.
- Apple sauce: used to replace egg in this recipe. Other options are mashed bananas or pumpkin purée. If you are not vegan, you can use 2 eggs to replace the apple sauce.
- Sugars: I used a mixture of raw cane sugar and coconut sugar for a deeper, richer sweetness. However, you can use any other type of sugar you have.
- Leavening agents: I used regular baking powder and baking soda to give the bread a fluffy and soft texture.
- Apple cider vinegar: aids in the rising of the batter as it bakes.
- Spices: I love adding cinnamon and nutmeg to give the bread a warm and comforting taste. These are optional though, so you can leave them out if you want a more neutral-tasting bread to use with spreads or for making sandwiches.
- Vanilla extract: for more flavor and aroma.
- Oil: sunflower oil, avocado oil, or butter-flavored canola oil are good options.
As always, I recommend checking out the recipe video and checking out these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the batter
Sift flour and baking powder into a large mixing bowl. Then add baking soda, salt, cinnamon, nutmeg and both kinds of sugar and whisk together. Combine apple sauce, oil, vanilla extract and apple cider vinegar in a small bowl.
Now shed the zucchini. Then add the wet ingredients along with the shredded zucchini to the dry ingredients and stir until just combined (the batter will look a little dry at the beginning, but it will become creamier once the zucchini releases its liquid).
Step 2: Bake
Transfer the batter into a silicon mold (or greased or parchment paper lined loaf pan) and smooth out the top. Sprinkle with rolled oats if you like and bake the bread for 60 minutes, or until a toothpick comes out clean. Open the oven door and slowly remove the bread.
Step 3: Allow to cool
Let cool in the pan for 5-10 minutes first, then carefully remove on a cooling rack and allow to cool completely. Slice and enjoy with your favorite toppings such as nut butter and fruits or plain!
- Vegan Zucchini Muffins. Instead of a loaf pan, use muffin molds to turn them into single-serve breakfast goodies! The baking time will be about 25 to 30 minutes.
- Bake it in a Brownie Pan. If you want to bake a sheet cake in a brownie pan, adjust the baking time to only about 35 minutes.
- Make it Chocolatey! Feel free to add some vegan chocolate chips to the batter. If you prefer a fudgy and chocolatey version of this bread, try my vegan Chocolate Zucchini Loaf and Zucchini Brownies recipes too!
- Make it Nutty! For more nutrients and flavor you can add chopped nuts or seeds like walnuts, hazelnuts, macadamias, pecans, pepitas, sunflower seeds or hemp seeds. These are also rich in protein and healthy fats.
- Add some crunch! Sprinkle oats, crushed nuts, and seeds on top to give the bread a crunchy top layer.
- Small to medium zucchinis contain more water than bigger ones, so pick those if you can.
- Do not over-mix the batter. Just mix until everything is incorporated, a few small dry lumps are fine.
- The batter will look a little dry at the beginning, but it will become creamier once the zucchini releases its liquid. As they say, trust the process!
- If the top of the bread is browning too much during baking, place parchment paper on top to keep it from burning.
- Always do a stick test, as ovens can vary in power and temperature. If the stick comes out without raw batter clinging to it, the bread is fully baked.
- Please do not remove the bread from the oven too quickly to ensure it does not collapse. You should also leave it in the pan or mold for a few minutes to let it set before transferring it to a cooling rack.
- Do I need to peel the zucchini? Not at all. The peels are completely edible and contain most of the nutrients, so it is better to keep them on. Make sure to grate evenly so there are no big chunks visible.
- Can I use other vegetables other than zucchini? Sure! Aside from zucchini, you can also use carrots, sweet potatoes, pumpkin, or a mixture of vegetables to make this bread. However, since the water content of these vegetables may be lower, you might need to add some plant milk like soy milk, almond milk or oat milk.
- How can I store this bread? Store the zucchini bread in a covered, airtight container at room temperature for 2-3 days.
- Can I freeze this bread? Yes, it can be frozen for up to 3 months. Just wrap tightly in plastic wrap and then place in a sealable freezer bag to prevent freezer burn. Before serving, thaw overnight in the refrigerator, then remove from the refrigerator and bring to room temperature.
This Easy Vegan Zucchini Bread Recipe is:
- Super moist
- Deliciously spiced
- Easy to make
- Gluten-free possible
- Low in fat
- Healthier than most bread!
More Vegan Quick Bread Recipes
- Banana Bread
- Buckwheat Chia Bread
- Pumpkin Bread
- Carrot Spelt Bread
- No Knead Bread
- Apple Bread
- Raisin Bread
- Low Carb Bread
- Pull Apart Bread
- Date Nut Bread
- Fruit Bread
If you try this easy Vegan Zucchini Bread recipe, feel free to leave me a comment and a star rating! And if you take a picture of your loaf and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
The Best Vegan Zucchini Bread (easy, moist & SO fluffy)Author:
- 7 oz zucchini shredded
- 1 cup flour all-purpose, spelt or gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon optional to taste
- ¼ tsp nutmeg optional to taste
- ½ cup raw cane sugar or other sugar
- ¼ cup coconut sugar or other sugar
- ½ cup apple sauce or 1 mashed banana
- ¼ cup oil e.g. sunflower oil, avocado oil or butter-flavored canola oil
- 1 tsp vanilla extract
- 1.5 tsp apple cider vinegar or other vinegar
* Note: Check out the recipe video + step-by-step pictures above!
- Preheat the oven to 374 °F (190 °C) and prepare a 8.5-inch (22-cm) loaf pan.
- Sift flour and baking powder into a large bowl. Then add baking soda, salt, cinnamon, nutmeg and both kinds of sugar and mix everything together.
- Combine apple sauce, oil, vanilla extract and apple cider vinegar in a small bowl. Then add to the flour mixture along with the zucchini shreds and stir just until combined (the batter will look a little dry at the beginning, but it will become creamier once the zucchini releases its liquid).
- Transfer the batter into the prepared loaf pan and smooth out the top. Sprinkle with oats if you like and bake the bread for 60 minutes. Then turn off the oven and leave the bread in for another 5-10 minutes. Open the oven door and slowly remove the bread. Let cool in the pan for 5-10 minutes first, then carefully remove on a cooling rack and allow to cool completely.
- Slice and enjoy with your favorite toppings such as nut butter and fruits or plain! Enjoy!
- This recipe is from my new cookbook "Vegan Everyday". You can pre-order it here!
- Feel free to check out my yummy chocolate version! 🙂
- lease always do a chopstick test, as ovens can vary in power and temperature. Instructions for storing and freezing can be found here.
- Instead of zucchini you can also use carrots, sweet potatoes or pumpkin or a mixture of the vegetables. Since zucchini has a higher water content than the other varieties, you might need to add some plant milk.
- The apple sauce is used as an egg substitute. However, you can use mashed bananas or pumpkin purée instead.
- I recommend using light all-purpose flour or spelt flour or a mixture of whole wheat flour or oat flour and light flour so that the loaf does not become too dense.
- You can also bake muffins with this recipe. The baking time will be about 25-30 minutes. If you want to bake a sheet cake in a brownie pan, the baking time is only about 35 minutes.
- More tips and helpful information about the recipe are mentioned in the blog post above!
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