Whole Wheat Vegan Zucchini Bread

Ingredient Notes

• Zucchini: You’ll need one medium fresh zucchini or about 1 cup lightly packed before draining (why not drain some extra and make these zucchini brownies too).
• 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. You could substitute a light tasting oil such as canola oil but I like the texture best with butter or coconut oil.
• 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 before mixing so it doesn’t solidify the coconut oil. Readers have successfully substituted mashed banana here but I have not tested it.
• 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. Pecans also work well.

Please find the complete list of ingredients with amounts and instructions is located in the recipe card below.

Variations & Additions

• Carrot: 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.
• Chocolate Chips: Try adding up to 1/2 cup chocolate chips, chopped dark chocolate or swapping chocolate chips for the walnuts or doing half walnuts-half chocolate chips.
• Icing: Frost the top of the loaf with lemon glaze, cream cheese icing, a simple glaze or caramel glaze.
• Spices: Additional spices that work well are cinnamon, ginger, allspice or cloves.
• Chocolate: For a chocolate version, use this Chocolate Zucchini Bread recipe.
• Lemon: Add up to 1 tbsp lemon zest for lemon zucchini bread.
• Blueberry: Fold in up to 1/2 cup fresh blueberries with the walnuts.
• Coconut: Mix in up to 1/2 cup shredded coconut with the walnuts.

Step-by-Step Instructions

This section provides a step-by-step photo tutorial with tips. The complete written recipe is located in the recipe card further down the page.

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 3. 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.

Step 4. Create a well in the centre of the dry ingredients and pour the wet mixture into the centre.

Fold the wet and dry ingredients together until all of the flour is incorporated.

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.

If you like, sprinkle the top of the loaf with more walnuts, rolled oats and/or a sprinkle of brown sugar or coconut sugar.

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!

Recipe FAQs

Storing Instructions

• 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.