This delicious vegan zucchini bread recipe is moist, spiced, lightly sweetened and made with wholesome ingredients for a sweet treat that’s perfect any time of day.

Close up of a stack of 5 thick slices of zucchini bread.

Why you’ll love it

  • soft, moist and fluffy texture
  • perfectly spiced and lightly sweetened with maple syrup
  • amazing served warm slathered with vegan butter, jam or nut butter
  • completely egg-free and dairy-free recipe
  • made with applesauce and vegan yogurt for a lower-oil recipe
  • ready to enjoy in 1 hour

Ingredient & Substitution Notes

Visual of all ingredients needed for making a zucchini loaf labelled with text overlay.
  • coconut oilavocado oil, canola oil or olive oil are suitable substitutes
  • maple syrup – can be substituted with agave syrup if needed
  • applesauce – use store-bought or homemade unsweetened applesauce
  • vegan yogurt – unsweetened plain or vanilla coconut yogurt works best
  • whole wheat flour – the bread has not been tested with any other flours so I recommend sticking to whole wheat flour, if you’re confident making baking substitutions, you may be able to spelt or all-purpose flour at a 1:1 ratio but I can’t guarantee the results
  • walnutspecans are a suitable substitute or try half walnuts and half chocolate chips!

Complete list of ingredients with amounts and instructions is located in the recipe card below.


Step by Step Instructions

Quick Tip: For best results and accuracy when baking, I recommend using a kitchen scale to measure ingredients. Not only does it guarantee success, it’s a quick and easy way to measure without using measuring cups.

Step 1. Grate the zucchini and place in a colander to drain. Use your hands to squeeze or a spatula against the sides of the strainer to press out the excess liquid.

Alternatively, wrap the grated zucchini in a dish towel and squeeze to remove liquid.

Step 2. Add all of the dry ingredients (flour, baking powder, baking soda, nutmeg and salt) to a large mixing bowl and stir well to combine.

Make sure no clumps remain and the baking powder and baking soda have been thoroughly incorporated.

Add the drained grated zucchini to the bowl and use a spatula to mix until the zucchini is coated in flour and distributed throughout.

Step 4. In a separate bowl, whisk together the wet ingredients (coconut oil, yogurt, applesauce, vanilla and maple syrup).

Create a well in the centre of the dry ingredients and pour the wet mixture into the centre.

Important Tip: Make sure all of the wet ingredients are at room temperature or they’ll cause the coconut oil to solidify. If you only have chilled applesauce and yogurt, warm them briefly in the microwave until they come to room temperature.

Step 5. Fold the wet and dry ingredients together until all of the flour is incorporated. Once it’s all mixed in, add the walnuts and fold a few times to distribute.

Quick Tip: Take care not to over mix the batter. Mixing flour with liquids activates gluten but if overdone, the bread will turn out dense and gummy.

Fold the ingredients gently just until all of the flour has been wetted, that will do it!

Step 6. Prepare a loaf pan with a light coating of non-stick cooking spray then scoop the batter into the pan.

Bake for 45-50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let cool in the pan for at least 30 minutes then slice and enjoy!

Sliced zucchini loaf resting on parchment paper on top of a cooling rack.

Expert Tips

  • Accuracy: Use a kitchen scale to measure ingredients for best results and easy measuring.
  • Zucchini: Don’t skip removing excess water from the zucchini otherwise your loaf will be soggy and no one wants that!
  • Using coconut oil: Make sure your applesauce and yogurt at at room temperature before mixing with the coconut oil otherwise the oil will solidify. If you substitute canola, olive or avocado oil, you don’t need to worry about that.
  • Add-Ins: For an extra treat, add 1/4 cup dairy-free chocolate chips when you add the walnuts.
  • Do not over mix: Over-mixing develops the gluten proteins and too much gluten will results in dense, gummy bread.
Hand picking up a slice of zucchini loaf from a stack of slices sitting on a cooling rack.

FAQs


Can you freeze zucchini bread?

Yes! Let it cool then wrap in tin foil and store in a freezer bag or container for up to 3 months. Thaw at room temperature or in the fridge.

Can I make this gluten-free?

Unless you’re experienced with make gluten-free substitutions I wouldn’t recommend substituting the whole wheat flour with a gluten-free alternative.

If you need a gluten-free loaf, check out this vegan and gluten-free zucchini bread from Beaming Baker.

Is zucchini bread healthy?

I suppose it depends how you define healthy! Zucchini bread is a lovely treat to enjoy in moderation but I wouldn’t exactly consider it healthy.

The oil content has been reduced by using yogurt and applesauce and while the recipe calls for “healthier” alternatives like whole wheat flour, maple syrup and coconut oil, it still contains added sugar, flour and oil.

If allergies are a concern, the recipe is egg-free and dairy-free but it is made with whole wheat flour, so it contains gluten.

How many calories are in zucchini bread?

This loaf contains just 312 calories per slice (including the walnuts), which is not bad compared to commercial varieties and makes it easy to fit into a nutrition plan.

For a lighter loaf, slice the bread into 10 portions instead of 8.

Vegan zucchini bread loaf sliced into 5 pieces on a piece of parchment paper. 2 forks rest beside loaf.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Print
Sliced zucchini loaf resting on parchment paper on top of a cooling rack.

Vegan Zucchini Bread

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Soft, moist and fluffy vegan zucchini bread that’s perfectly spiced, lightly sweetened and lovely for a delicious treat any time of day.


Scale

Ingredients

  • 1 medium zucchini, shredded and excess liquid squeeze out (150 g, about 1 cup before draining)
  • 1 1/2 cup whole wheat flour (225 g)
  • 1 1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 1/2 tsp nutmeg 
  • 1/3 cup melted coconut oil (80 ml) 
  • 1/2 cup maple syrup (120 ml)
  • 1/4 cup unsweetened applesauce, at room temperature (60 ml) 
  • 1/2 cup unsweetened plain or vanilla coconut yogurt, at room temperature (115 g) 
  • 2 tsp vanilla 
  • 1/2 cup chopped walnuts (55 g) 

Instructions

  1. Preheat oven to 350 F.
  2. Grate the zucchini and place in a strainer to drain. You can squeeze it with your hand or use a spatula to press it against the side of the strainer to remove excess liquid. Alternatively, wrap the grated zucchini up in a dish cloth and squeeze out excess water. 
  3. Add the dry ingredients (flour, salt, baking powder, baking soda, nutmeg and salt) to a large mixing bowl and stir well to combine. Make sure no clumps remain and the baking powder and baking soda have been thoroughly incorporated.
  4. Add the drained grated zucchini to the dry ingredients and mix with a spatula until the pieces are distributed and coated in flour.
  5. In a separate bowl, whisk together the wet ingredients (coconut oil, yogurt, applesauce, vanilla and maple syrup). Note that it is important these are all room temperature otherwise the coconut oil will solidify. If you only have chilled applesauce and yogurt, warm them briefly in the microwave until they come to room temperature. If you’re using an alternative oil, no need to worry if the ingredients are chilled.
  6. Making a well in the centre of the dry ingredients, pour in the wet ingredients and gently fold together until all of the flour has been wetted, taking care not to over work the batter.
  7. Lastly, fold in the crushed walnuts
  8. Lightly spray a 8 x 4 inch loaf pan with non-stick cooking spray then scoop the batter into the pan and shake or spread to even it out.
  9. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
  10. Let the loaf cool in the pan for at least 30 minutes then run a knife along the sides and carefully flip out the pan.
  11. Slice with a serrated knife and enjoy!

Notes

Coconut oil may be substituted with canola oil, avocado oil, melted vegan butter or olive oil.

Storing: Let cool completely then store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze whole or in slices, wrapped well in tin foil and placed in a freezer bag or container for best results. That at room temperature or in the fridge before enjoying.

Loaf pan size: The bread works best in a smaller sized loaf pan, approximately 8-8.5 inch x 4 inches. If you only have a larger pan, it will be okay just note that the finished loaf will be shallower.

For best results and accuracy, use a kitchen scale to measure ingredients.

Do not skip draining the zucchini other the loaf will be soggy.

For an extra treat, add 1/4 cup chocolate chips with the walnuts.

Nutrition

  • Serving Size: 1
  • Calories: 312
  • Sodium: 15 mg
  • Fat: 15 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 5 g

Keywords: vegan zucchini bread, eggless zucchini bread