Vegan Zucchini Bread
This delicious vegan zucchini bread recipe is made with wholesome ingredients for a sweet treat that’s perfect any time of day.
About this Loaf
You’ll love this moist, spiced and lightly sweetened zucchini bread with crunchy bites of walnuts! No eggs or dairy needed.
This recipe is lovely year round for a snack or dessert. It can be served as is, warm and slathered with your favourite spread or topped with cream cheese icing for an extra treat!
There are a few steps you’ll need to take, such as straining the zucchini and mixing the wet and dry ingredients separately but overall it’s easy to make and worth the effort.
Whip up a loaf (or two, they freeze well) and enjoy a fresh slice with a cup of coffee or tea!
- Egg-free & dairy-free recipe.
- Made with applesauce and yogurt for lower-oil.
- Ready to enjoy in 1 hour.
- Perfect seasonal treat.
- Lightly sweetened with maple syrup.
Please find the complete list of ingredients with amounts and instructions is located in the recipe card below.
- Zucchini: You’ll need one medium fresh zucchini or about 1 cup lightly packed before draning.
- Baking Powder and Baking Soda: Note the different measurements and watch not to mix them up.
- Nutmeg: Works well with cinnamon and zucchini. You can add or substitute cinnamon.
- Coconut Oil: Use melted refined coconut oil or substituted melted butter. Olive oil or avocado oil should also work but I like the texture when you use coconut oil or butter.
- Maple Syrup: Agave syrup would be a suitable substitute.
- Flour: The recipe calls for whole wheat flour. You should be able to substitute spelt flour or all-purpose flour.
- Applesauce: Use unsweetened applesauce and be sure it’s at room temperature but mixing.
- Yogurt: You can use plain or vanilla coconut yogurt, almond yogurt or oat yogurt, be sure it’s at room temperature as well.
- Vanilla: Optional but a nice addition.
- Walnuts: Optional but add some nice crunch and texture.
Quick Tip: For best results and accuracy when baking, I recommend using a kitchen scale to measure ingredients. Not only does it guarantee success, but it’s also a quick and easy way to measure without using measuring cups.
Step 1. Grate the zucchini and place in a colander over a bowl or in the sink to drain for a few minutes.
Use your hands to squeeze it or a spatula to press 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).
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.
Create a well in the centre of the dry ingredients and pour the wet mixture into the centre.
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, spreading it into an even layer with a wooden spoon or spatula.
Bake the loaf 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 after it comes out of the oven.
Once cooled for at least half an hour, carefully flip to remove from the pan. Slice and enjoy!
- Measuring: Use a kitchen scale to measure ingredients for best results and easy measuring. By using the tare function you can add your ingredients directly to the bowl following the noted measurements.
- Zucchini: Don’t skip removing excess water from the zucchini otherwise your loaf will be soggy.
- 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.
- Do not Over Mix: Over-mixing develops the gluten proteins and too much gluten will results in dense, gummy bread.
Variations & Additions
- This also works as carrot bread or you can do half zucchini and half grated carrot. Make sure you finely grate the carrot so you don’t have tough chunks in your bread.
- Try adding up to 1/3 cup chocolate chips, swapping chocolate chips for the walnuts or doing half walnuts-half chocolate chips.
- Frost your zucchini bread with cream cheese icing, a simple glaze or caramel glaze.
- Other spices that work well are cinnamon, ginger, allspice or cloves.
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.
Unless you’re experienced with making gluten-free substitutions I wouldn’t recommend substituting the whole wheat flour with a gluten-free alternative.
I suppose it depends on 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 healither 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.
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.
- Room Temperature or Fridge: Cool completely then store well-wrapped in foil or plastic wrap or in an airtight container at room temperature for 3-4 days or in the fridge for up to 1 week.
- Freezing: Let it cool completely then wrap the whole loaf well in tin foil and store in a freezer bag or container for up to 3 months. You can also freeze individual slices if you prefer. Thaw at room temperature or in the fridge.
- Serving: Serve at room temperature, chilled or lightly warmed in the microwave with spreads like chia jam, apple butter, nut butter or butter.
Did you try this recipe?
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Soft, moist and fluffy vegan zucchini bread that’s perfectly spiced, lightly sweetened and lovely for a delicious treat any time of day.
- 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)
- Preheat oven to 350 F.
- 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.
- 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.
- Add the drained grated zucchini to the dry ingredients and mix with a spatula until the pieces are distributed and coated in flour.
- 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.
- 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.
- Lastly, fold in the crushed walnuts
- 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.
- Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
- 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.
- Slice with a serrated knife and enjoy!
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.
- 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