This truly is the BEST-EVER vegan Zucchini Bread. It is a simple and delicious vegan bread that is filled with zucchini and walnuts in every bite. Spiced with cinnamon, nutmeg, and cardamom, you’re going to love the flavors.
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Things are growing in my garden! Right now it’s just snap peas and kale but pretty soon there’s going to be beets, onions, and – you guessed it – ZUCCHINI.
Zucchini is a prolific vegetable and most of my friends who have vegetable gardens, mine included, find ourselves with more zucchini than we can eat. Sure, there are many vegan zucchini recipes worth trying, but when we are done making zucchini noodle lasagna and pesto zoodles, what are we to do?
Make vegan zucchini bread, of course.
And this is the zucchini bread recipe you are going to want to try. It is moist, sweet, NEARLY FAIL-PROOF, and so so good!
And, it really is the BEST egg free zucchini bread on the internet. Read the comments below to find out what others are saying about this AMAZING zucchini bread recipe.
Recipe Video
Recommended Ingredients
This zucchini bread is a fan favorite. It is moist, sweet, hearty, and super easy to master. Even my kids love it! And while I don’t love all the sugar they are getting with a piece, I am thrilled that they are getting veggies, fruits, and nuts with their sweet snack.
Here is everything you need.
Ingredient Notes
- White and Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Applesauce – This is the binder of the recipe. You could replace it with 1 mashed banana, 1 cup of pumpkin puree, or a variety of other egg replacers.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- All-Purpose Flour – For healthier flour options, you can use a 1:1 gluten-free flour blend, buckwheat, or whole wheat.
- Spices – You will need a combination of cinnamon, nutmeg, and cardamom
- Zucchini – This recipe calls for 1 heaping cup which is typically 1 medium-sized zucchini.
- Walnuts – Feel free to omit for a nut-free option or swap them out for chocolate chips for a chocolate zucchini bread recipe.
Step-by-Step Instructions
Step One – Combine the Ingredients
In a small bowl combine your flour, baking powder, baking soda, salt, and spices. In a separate bowl whisk together your wet ingredients. That’s your oil, sugars, applesauce, and vanilla extract.
Pro Tip: Applesauce varies a lot in texture. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.
Step Two – Shred the Zucchini
With the shredding attachment of your food processor or handheld grater, shred the zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. If you’re not sure how to do it, check out this tutorial on how to wring out a zucchini.
Pro Tip: Do not forget to squeeze out excess liquid! Zucchini has a ton of water in it and when not properly squeezed, it will add too much liquid to your batter causing your bread to improperly bake.
Add the zucchini to your wet ingredients and combine
Step Three – Combine and Bake
Add the wet ingredients to the dry ingredients and gently mix in until the flour is evenly hydrated. Use a rubber spatula to fully incorporate the dry ingredients into the wet.
Pro Tip: Take care not to over mix your batter. Over mixing allows the gluten to develop and too much gluten will give you gummy and dense bread.
Generously spray a loaf pan. Transfer the batter into the loaf pan and bake for 50-65 minutes, until a toothpick inserted in the middle comes out clean.
Serving and Storing
Serving – Let the bread cool at least 10 minutes in the loaf pan before flipping it onto a wire cooling rack to cool completely. Otherwise, the bread may break apart as they finish setting. Serve the zucchini bread warm with vegan butter or homemade pumpkin butter.
Storing – Tightly wrap uneaten bread and store it at room temperature for up to 3 days. For best results, wrap it in plastic wrap and place it in a large ziplock bag. This bread can also be frozen for up to two months. To thaw, let it sit in the refrigerator overnight. Once it is thawed, it should be eaten within 3 days.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense bread.
- Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet.
- Applesauce varies a lot. If your applesauce seems thin, first strain it through a fine-mesh strainer to get the excess liquid out.
- Generously spray your loaf pan to ensure the bread doesn’t stick to the pan. For extra protection, you can line the bottom of the loaf pan with parchment paper.
- Let the bread cool at least 10 minutes in the loaf pan before flipping it onto a wire cooling rack to cool completely. Otherwise, the bread may break apart as they finish setting.
- Want variation? Add chocolate chips for chocolate chip zucchini bread.
Frequently Asked Questions
For sure! This recipe makes about 12 muffins. Fill the muffin tin about 3/4 of the way full and bake for 20 minutes before checking for doneness. You can also try this Chocolate Zucchini Muffin recipe.
Yes! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour.
Indeed! Simply replace the oil with an additional 1/4 cup applesauce for an oil-free bread.
While I haven’t tried it personally, I’ve had readers who have reduced the sugar by omitting the brown sugar entirely with luck. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
Occasionally, I’ll have a reader who cannot get their zucchini bread to bake in the middle. This most commonly happens when there is excess liquid in the zucchini. Make sure to squeeze the zucchini thoroughly before adding it to the batter. Additionally, if your applesauce is very thin, consider staining it through a fine-mesh strainer to get out the excess liquid.
If you have extra shredded zucchini, you can freeze it by placing it in a single layer on a baking sheet. Once the zucchini is frozen all the way solid, transfer it to small glass jars or Ziplock bags. Leftover zucchini is great for adding moisture to brownies, muffins, or used as an egg replacer in common baked goods.
If you want to make this bread batter in advance, store the batter in an airtight container in the refrigerator for up to 24 hours. To bake the bread, preheat the oven and bake according to the instructions.
However, this bread may take a few minutes longer to bake since the batter will be chilled. The bread will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
More Vegan Quick Bread Recipes
- Healthy Vegan Banana Bread
- Classic Vegan Pumpkin Bread
- Double Chocolate Zucchini Muffins
- Vegan Lemon Pound Cake
Make sure to check out all my vegan quick bread recipes for more inspiration!
Best-Ever Vegan Zucchini Bread
Ingredients
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cardamom
- 1 heaping cup shredded zucchini, (1 medium zucchini)
- 1/2 cup walnuts
Instructions
- Preheat the oven to 350 F. Spray an 8×4" loaf pan and set aside.
- Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
- In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
- Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.
Video
Notes
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense bread.
- Applesauce varies a lot. If you applesauce is thin, strain it through a fine-mesh strainer first before adding it to the batter.
- Generously spray your loaf pan to ensure the bread doesn’t stick to the pan. For extra protection, you can line the bottom of the loaf pan with parchment paper.
- Can I make this recipe into muffins? For sure! This recipe makes about 12 muffins. Fill the muffin tin about 3/4 of the way full and bake for 20 minutes before checking for doneness. You can also try this Chocolate Zucchini Muffin recipe.
- Can I make this recipe gluten-free? Yes! I’ve had luck both with a 1:1 gluten-free flour blend as well as buckwheat flour.
- Can I make this recipe oil free? Indeed! Simply replace the oil with an additional 1/4 cup applesauce for an oil-free bread.
- Can I reduce the sugar? While I haven’t tried it personally, I’ve had readers who have reduced the sugar by omitting the brown sugar entirely with luck. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Roxie Ross says
Thank you! It’s my go to snack! It’s truly moist & delicious. My (ADULT) children love it. They said its 100% better than Arby’s zucchini muffins
Stephanie says
I’ve made this zucchini bread twice. My 9 year-old son couldn’t wait for it to cool! My family loves it. It’s so delicious. Adding this one to my favorite recipes! Thanks for sharing.
Kassy says
Had to substitute slivered almonds and pepitas, halved the sugar. It was amazing. Hubby waiting for next batch.
Sonya A says
Love this recipe. Can I substitute raisins for the walnuts. My husband cannot eat nuts.
Sarah McMinn says
Sure!
VEGGIEIB says
How many servings? Thanks.
Sarah McMinn says
10 servings. You can always check serving count at the top of the recipe card.
Jenny says
So so good! I’ve made it twice… added chocolate chips 🙂
Vidhya Thyagarajan says
Best bread recipe ever- our family LOVES it. Its moist and incredibly delicious. I also add some vegan choc. chips:)
Beth says
Cooking time is way too short! Had to put back in for 20 more minutes. But otherwise good.
Brenda says
I have to tell you I didn’t follow the recipe exactly. It was delicious and excellent. I used no walnuts, only a half cup of applesauce, and I had no brown sugar, so I used a cup of granulated sugar. I shredded the zucchini, then added each ingredient on top of the shredded zucchini, I didn’t press out any of the moisture, I added all the liquid ingredients, stirred well, then ended with the baking power and soda, and stirred it all up at the same time and poured it into the greased loaf pan and baked it. Best cake ever, totally done in the middle, crusty on the outside just like a yummy dessert bread/cake should be.
delia says
I love love love this recipe and the first time i made it it was gone in a day but the middle was raw perhaps because the only pan i have is deeper rather then wider, any recommendations besides getting a new pan lol
Emily says
I had the same issue. I’m thinking if I do muffins next time it will work better but I put it back in the oven at 300 and I’m gonna bake it another 10-20mins. So pray for me…I already baked it for an hour….
Sarah McMinn says
Did you strain the liquid out of the zucchini?
Sydney says
I made this recently and it was delicious! Do you think I could use the same recipe but sub carrots for the zucchini?
Sarah McMinn says
For sure! That would be delicious.
Veronica Di Stilio says
Delicious, thank you. I browsed through lots of recipes and preferred this healthier option. I used whole wheat and it was perfect. I love cardamom so I’ll try more because it was too subtle.
Diane Spero says
Made this and it was wonderful. The spices just got better everyday. Actually I came back to see if you had any other bread recipes because this one was so good!
Rose Martine says
I like the way you put your food in those vegetables. They look cool, thanks for sharing. your morocan chicken is excellent, thanks for sharing
Regards
rose martine
Alisha Ross says
Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!
Natalie says
Hi there, Is granulated sugar what we call icing sugar in Australia or is it caster sugar? I don’t have cardamom. Can I leave it out? Thanking you kindly, Natalie
Sarah says
Granulated sugar is caster sugar. Icing sugar is what we call powdered sugar, I believe. Yes, you can leave the cardamom out.