Vegan Zucchini Bread

The BEST Vegan Zucchini Bread! Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.

a loaf of plant-based zucchini bread sliced on a cutting board

👩‍🍳 Kristina’s recipe notes

EASE: Easy, only 10 minutes active time, simple ingredients
PROS: Soft and fluffy, flexible to add your own flavorings
PREP? Good to prep ahead, lasts 1 month in freezer
PLAN IT: Make a batch at beginning of the week, then enjoy as breakfast or snack with nut butter and a piece of fruit
DIETITIAN NOTES: Lower in sugar than most bread recipes, only plant-based ingredients, use whole wheat flour to increase fiber and nutrients


👉 Ingredient notes

Be sure to check out the full ingredient list in the recipe card below

  • Shredded zucchini: you’ll need fresh grated zucchini for this recipe, as the moisture releases to create a soft and moist (no dry zucchini!)
  • Flour: all purpose white flour is what I used, but all purpose wheat (or a combo of the two) will work as well; use gluten free all purpose flour for gluten free muffin
  • Sugar: a mixture of white and brown granulated sugar yields the best bread texture, but you could use all of one or the other in a pinch
  • Baking essentials: baking soda, baking powder, and salt
  • Flax egg: ground flax seed and hot water are mixed to create a flax egg, which helps bread retain texture
  • Spices: cinnamon and nutmeg are what I used, but you can also get creative and try new flavors
  • Wet ingredients: plant-based milk (I used oat), a neutral oil (or substitute applesauce if oil-free), vanilla, and apple cider vinegar
  • Crumb topping: optional, but worth it; a little bit of flour, sugar, cinnamon, melted vegan butter, and crushed nuts or seeds
  • Recommended tools: 9×5-inch bread pan, parchment paper (optional), mixing bowls, cooling rack
bowls of grated zucchini, flour, sugar, oil, and spices for a plant-based zucchini bread

🥣 How to make (step-by-step photos)

Below are step-by-step photos with short instructions of how to make zucchini muffins. For the full recipe and ingredients, see the recipe card at the bottom of this page.

1️⃣ Step One: Preheat oven and prep bread pan

First, preheat your oven to 350 degrees. Either grease bread pan with a bit of neutral oil, or line it with parchment paper. Then shred your fresh zucchini, if you haven’t already.


2️⃣ Step Two: Make flax egg

Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.

a flax egg made with ground flax seed and water in a white bowl with a gold spoon
Make flax egg

3️⃣ Step Three: Mix dry ingredients

Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.

a mixing bowl with dry ingredients for bread, including flour, sugar, salt, baking soda, baking powder, and whisk
Mix dry ingredients

4️⃣ Step Four: Add wet ingredients and let sit

Add the shredded zucchini, thickened flax egg, plant-based milk, oil (or applesauce), vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine.

👉 Batter consistency note: The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the zucchini releases its water. The moisture from the zucchini will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.

batter for zucchini bread in a silver metal mixing bowl before baking
Mix wet ingredients into dry ingredients to make bread batter

5️⃣ Step Five: Make crumb topping

Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.

a bowl of muffin crumb topping on a white table
Make crumb topping

4️⃣ Step Six: Bake zucchini bread

Add batter to the bread pan and sprinkle with crumb topping (if using). Place pan in the oven and bake 45-50 minutes, or until a toothpick or fork comes out clean.

a red bread loaf pan with zucchini bread batter and a crumb topping before baking
Add batter and crumb topping to bread pan

Remove the bread pan and let sit 10 minutes. Then flip to release the bread and let cool completely until ready to serve or store.

baked zucchini bread with a crumb topping in a red bread pan on a white table
Bake 45-50 minutes, then let cool

❓ Recipe questions + quick tips

What type of flour is the best for zucchini bread?

For the most moist and fluffy muffins, use white all purpose flour. All purpose wheat flour will work as well, but it will make a denser muffin – you could also do a mix of white and wheat (I have not tested this yet, so please let me know if you do).

How can you make this zucchini bread gluten free?

To make these muffins gluten free, use all purpose gluten free flour instead of traditional all purpose.

What type of plant-based milk should you use?

A creamy full-fat plant-based milk like oat milk is best, but any type of plant-based milk will work well.

How do you make this recipe oil-free?

You can make this zucchini bread oil-free by using applesauce instead of oil.

a loaf of vegan zucchini bread on a cutting board sliced with a knife

💡 Ideas for flavoring

  • Add chocolate chips. Add 1/2 cup dark chocolate chips for a chocolate-y take on zucchini bread.
  • Add cut apples or pears. Add 1/2 cup diced fruit like apples or pears for a fruity muffin.
  • Serve with a smear of butter (of any kind). Enjoy these muffins with a spread of vegan butter, nut butter, or seed butter for a tasty flavor boost.

🧊 How to store and reheat

  1. Refrigerator storage: Store leftover bread in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days.
  2. Freezer storage: Freeze in a freezer-friendly bag or container for up to 1 month, cutting bread into slices before freezing.
  3. Reheat instructions: To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
sliced zucchini bread on a cutting board

👉 More plant-based bread and muffin recipes

Want more vegan breads and muffins? Try this recipe as a muffin in this Vegan Zucchini Bread Muffins or Vegan Lemon Poppyseed Muffins.

a screenshot of Fork in the Road's 4-day plant-based meal plan
NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

a loaf of vegan zucchini bread on a cutting board sliced with a knife

Vegan Zucchini Bread

Kristina Todini, RDN
The BEST Vegan Zucchini Bread! Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.
5 star (1 rating)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast + Brunch, Desserts + Sweets
Cuisine Vegan
Servings 8 servings
Calories 384 kcal

Equipment

  • 1 9×5-inch loaf pan
  • 1 large mixing bowl
  • 1 food processor or handheld grater

Ingredients
  

Zucchini Bread Ingredients

  • 1 tablespoon ground flax egg
  • 3 tablespoons hot water
  • 2 cups all purpose flour
  • cup white granulated sugar
  • cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teasoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup shredded zucchini freshly grated
  • ¼ cup plant-based milk
  • ½ cup neutral oil or applesauce if oil-free
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

Crumb Topping Ingredients (optional)

  • cup all purpose flour
  • 3 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons vegan butter melted

Instructions
 

  • Preheat oven and prep bread pan: First, preheat your oven to 350 degrees. Either grease bread pan with a bit of oil, or line with parchment paper. Then shred your fresh zucchini, if you haven’t already.
  • Make flax egg: Add ground flax seeds and hot water to a small bowl and mix until well combined, then let sit 5 minutes to thicken.
    1 tablespoon ground flax egg, 3 tablespoons hot water
  • Mix dry ingredients: Sift the flour into a large mixing bowl, then add white granulated sugar, brown granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
    2 cups all purpose flour, ⅓ cup white granulated sugar, ⅓ cup light brown sugar, 1 teaspoon baking soda, 1 teasoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt
  • Add wet ingredients and let sit: Add the shredded zucchini, thickened flax egg, plant-based milk, oil (or applesauce), vanilla extract, and apple cider vinegar to the bowl of dry ingredients and mix to combine. The mixture may seem very dry, but continue to mix until it is as combined as possible and then let the batter sit for 5-10 minutes until the zucchini releases its water. The moisture from the zucchini will help hydrate the ingredients and after sitting you can mix a bit more to make sure the batter is well mixed.
    1 cup shredded zucchini, ¼ cup plant-based milk, ½ cup neutral oil, 1 teaspoon vanilla extract, 1 tablespoon apple cider vinegar
  • Make crumb topping (optional): Add flour, sugar, and cinnamon to a small bowl and mix to combine. Then add melted vegan butter and use your fingers to mix it into the flour mixture to create a crumb-like texture.
    ⅓ cup all purpose flour, 3 tablespoons granulated sugar, ¼ teaspoon ground cinnamon, 3 tablespoons vegan butter
  • Bake bread: Add batter to the bread pan and sprinkle with crumb topping (if using). Place pan in the oven and bake 45-50 minutes, or until a toothpick or fork comes clean.
  • Cool and enjoy: Remove bread and let the pan cool for 10 minutes before removing the bread. Then let the bread cool completely before servings or storing. Then enjoy!

Notes

Prep ahead: Bake bread up to 4-5 days before eating, or freeze and enjoy up to a month later.
Leftovers and storage: Store leftover bread in an airtight container on the counter for up to 4 days, and in the refrigerator for up to 5-6 days. Freeze in a freezer-friendly bag or container for up to 1 month, by first cutting into slices before freezing. To thaw, remove from the freezer into the refrigerator for 24 hours before eating, or zap in the microwave for 30-60 seconds.
Nutrition notes: Nutrition information is an estimate using all listed ingredients, including crumb topping. This recipe uses all plant-based ingredients and can be made gluten free by using gluten free all purpose flour.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 339mgPotassium: 138mgFiber: 2gSugar: 23gVitamin A: 276IUVitamin C: 5mgCalcium: 40mgIron: 2mg
Keyword vegan zucchini bread
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!