The BEST Vegan Zucchini Bread recipe! Cinnamon and nutmeg are combined with healthy grated zucchini to make this incredible bread. It’s oil-free, fluffy, moist, and absolutely delicious. Perfect for breakfast, dessert, or a healthy snack.
Who says a summer squash recipe has to be raw or in the form of a casserole? Not me. That’s for sure.
Take summer up a notch by baking a batch of this sweet healthy Vegan Zucchini Bread! You’ll enhance your home with the aroma of REAL cinnamon and nutmeg, receive some well-deserved high fives, and satisfy your stomach. All because you decided to make the BEST Vegan Zucchini Bread on the planet.
Well done. Now, let’s make it!
How To Make Vegan Zucchini Bread
- First, preheat the oven to 350 F˚.
- Add your dry ingredients to a large bowl. And, whisk everything together until it’s all well combined.
- Next, add all your wet ingredients, including the shredded zucchini, to a separate bowl and mix well. Yes, I included the brown sugar as a wet ingredient.
- Now, pour the wet ingredients into the dry ingredients and gently mix until everything is “just” combined. DO NOT OVERMIX! This will activate the gluten in wheat flour and cause the bread to become very dense.
- Pour the vegan zucchini bread batter into a nonstick loaf pan or silicone loaf pan. If you don’t have either you can simply line one with parchment paper.
- Place the vegan zucchini bread into the oven and bake for 45-50 minutes. Remember, baking time will depend on your appliance. So, be sure and pay attention to your zucchini bread.
- Once a knife or toothpick inserted into the center comes out mostly clean the bread is done. There should be no raw or runny batter.
- Remove the loaf from the oven and allow it to cool in the loaf pan for 10-15 minutes. Then, remove the vegan zucchini bread from the pan and allow it to cool completely cool on a wire rack before you serve it. If you don’t have a cooling rack just use your cutting board.
- Slice it up and enjoy. It’s great for breakfast or brunch with a delicious hot cup of your favorite morning beverage.
I kept this vegan zucchini bread recipe pretty basic because it’s perfectly delicious on its own. But, here are a few of my other favorite additions you can try. Feel the freedom to get creative.
- ½ cup dark chocolate chips (dairy-free)
- ¼ cup chopped walnuts
- Sprinkle some pumpkin seeds on top
How Do I Make Gluten Free Vegan Zucchini Bread
OK, in all honesty, I have yet to make a gluten-free version. BUT, I do have friends that have used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. And, they have said it works well. You could also try gluten-free oat flour as well.
So, if it doesn’t work out blame them. If you love it, my name is Shane and this is Shane & Simple.
How Do I Store Vegan Zucchini Bread
You can store this delicious bread for 3-4 days at room temperature. Place it in an airtight container, use plastic wrap, or a large ZipLoc bag so it doesn’t dry out.
However, I highly doubt it will last long enough to save.
Can I Freeze Vegan Zucchini Bread
Yeppers. It’s one of the best things about this recipe. Simply bake it, let it cool, wrap it up in aluminum foil, and stick it in the freezer.
When you’re ready just place it in the fridge and let it thaw overnight. Then, allow it to come to room temperature. All that’s left is to slice, serve, and enjoy!
This Vegan Zucchini bread will keep for two months in the freezer. So, make a few loaves and have them on hand for the Fall and Winter holidays.
More Delicious Vegan Bread Recipes
- The Best Vegan Banana Bread
- Five Ingredient Whole Wheat Beer Bread
- Easy Vegan Chocolate Chip Pumpkin Bread
I think you’re going to love this Vegan Zucchini Bread Recipe. It’s…
- Oil-Free (not even coconut oil)
- The perfect blend of cinnamon and nutmeg
- Perfect for Fall
- Easy to make
- & Delicious
Enjoy this delicious healthy vegan zucchini bread on a summer day with a nice refreshing glass of Lemon Cucumber Water.
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If you make this recipe let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.Print
Best Vegan Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snacks, Sweets
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
The BEST Vegan Zucchini Bread recipe! Cinnamon and nutmeg combined with healthy grated zucchini to make an incredible Fall loaf. Oil-Free and delicious!
- 1 ½ cups organic unbleached flour, whole wheat pastry flour, whole wheat flour, or white whole wheat flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ cup unsweetened applesauce
- ½ cup brown sugar, packed
- ¼ cup maple syrup
- 1 flax egg
- 2 tsp. vanilla
- 1 cup grated zucchini (about 1 medium sized zucchini)
- Preheat your oven to 350 F˚
- In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.
- Next, in a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything “just” combined. DO NOT OVERMIX!
- Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchement paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.
- Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don’t have a wire rack just use a cutting board.
- Cover and store your leftovers for 3-4 days at room temperature.
- Serving Size: 1 slice
- Calories: 120
- Sugar: 13.2 g
- Sodium: 66.6 mg
- Fat: 0.5 g
- Carbohydrates: 27.6 g
- Fiber: 2.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: plant-based, easy zucchini bread, vegan zucchini bread, healthy, no oil, best zucchini bread, zucchini bread recipe
I had extra zucchini so made this. I added chocolate chips but next time will add nuts as well. It is moist and delicious; just perfect! Thanks Shane!!
It’s funny 5 years ago in my Facebook memories I made your banana bread. They are both super delicious. I make them both with cinnamon and walnuts because that is what my mom did. Thanks again for an oil free recipe.
I love this zucchini recipe! I use even more zucchini pureed in place of the Apple sauce. It makes it so I can get away with using almost 2 full cups of zucchini per loaf. Incredible! Also I cook each loaf for an extra 10 minutes because I was struggling with it being too soft in the middle. It comes out perfect every time. I make six batches at once and then we eat it within a week. Love it! Thank you!
hi Shane! The zucchini bread recipe is fantastic! We have a huge bounty of zucchini in our garden this summer. The recipe is perfectly sweet and easy to double. I will definitely be making this again. Thank you for all your recipes. I am a big fan!
Thank you so much!
This zucchini bread is delicious…instead of walnuts I added sunflower seeds really turned out well…this will be my new go to recipe!!!
Hi Shane – love your recipes!
Quick Question – do you squeeze most of the liquid out of the shredded zucchini? My batter looked a lot thicker than yours that’s pictured and I was wondering why that might be. Also it could be that my flax egg was really thick – I used a heaping Tb flax meal with 3 Tb warm/hot water.
This turned out great! I used half white and half whole wheat flour and added some shredded apple for fun. Topped with hemp seeds and oats. My 14 year old daughter is a big fan, and that’s high praise. Thanks for the great recipe!
Thank you for ALL your recipes! Your biscuits are requested in our house at all times! This bread will certainly join our favorite list.
I love this recipe!
I didn’t have zucchini but had apples so I used 1 cup of apples. 3/4 cup white whole wheat flour and 3/4 cup oat flour. Added walnuts!
LOVE the apple idea!!!
Delicious, tender. Excellent recipe. Subbed half the brown sugar with molasses.
Tasted very yummy! I added choc chips to mine and used yellow squash rather than zucchini but it came out good.
Shane, if I were to make this recipe as muffins instead of a loaf, how long should I bake the muffins?
Bake at 350 for about 30-35 minutes then check. Insert a toothpick until it comes out clean.
Should I double the baking powder and baking soda if I am doubling the recipe?
Just so you know, I have made 6 loaves of this zucchini bread in the last 6 weeks….it’s just that good! Thank you for a solid recipe.
Whoa! That is awesome!!!
Holy moly, this knocked my socks off! Like, WOW. This was AMAZING! Also, it made the perfect portion size. A++ for this!
Awesome recipe! I reduced the sugar by 1/4 cup (left maple syrup as writ), used half whole wheat flour and half all purpose, it turned out moist and very light considering the WW flour! I brought this on a camping trip along with your chocolate pb hummus as a spread for instant, protein-rich camp breakfasts. 🙂 We LOVED them both, and will be making again! Thanks a bunch!
Another great recipe, we love this zucchini bread. I’ve been trying a lot of your recipes and they’re all keepers. Hope you have a cookbook in the near future because I would buy it.
So I don’t want to rate it because I ended up modifying the recipe and I think that would be unfair.. My son ate all the applesauce so I macerated a very ripe, fresh peach as a substitute. I also reduced the brown sugar slightly and I added a tad more ground flax seed since the peach was pretty juicy. Overall, the texture was great but the flavor was lacking. Not much flavor at all. My husband said, “its because you have to put butter on it!” Um, no dear. This is a vegan recipe! Ha ha. I would definitely add more cinnamon and nutmeg next time and maybe even some shredded coconut to give the flavor a little umph. Thanks for a great base, though! I’m bookmarking it and will try the tweaking next time.
If coconut sugar will work, I guess date sugar also is ok?
Yes. The sweetener is really up to you.
Could these be made into muffins?
This bread is excellent! The only adaptation I made were to decrease the flour and applesauce a bit so I could add some sourdough discard.
Moist and delicious. Thank you!
Sounds awesome! Love it when people share things like this with me.
Five stars! Great recipe. 🙂
Thank you so much, Lucia! Blessings.
Hi, Shane—love your banana bread recipe, and this is a winner as well! So easy and delicious. Thanks for all you do to support a plant-based way of life.
Thank you so much, Lucia! If you have time, would you mind giving it a star rating? It helps me with google:) Blessings to you.
Hey there! I have some frozen zucchini and I’m wondering if I thaw it, how much should I squeeze it out before adding to the recipe?
I would squeeze just until most of the water is out.
Just made this today and it was SOOO good!! My batter was thicker than yours, but so delicious! Saving this recipe forsure!
That’s awesome! Thanks so much for reaching out. Blessings.
Do you think I could use spelt flour? That’s all I have and I would like to use it.
Yes. The bread might be a little denser, but I see no reason why it wouldn’t work.
This recipe was great! I had a bunch of extra zucchini and wanted to make some bread without having to run out for ingredients! The recipe was simple yet sooooo good! I used 1 cup whole wheat flour and 1/2 cup white flour. I may experiment with all whole wheat or oat flour next time 🙂
Terry, that is awesome! So glad you liked it. Thanks for reaching out and rating it. Blessings.
Hi Shane, thanks for the recipe! My 3 year old daughter is allergic to wheat, dairy and eggs, so I substituted the Red Mill 1 to 1 flour and did the rest of the recipe the same. However, it came out very gummy and uncooked unfortunately, even after I baked it for longer. Do you know why this would happen? Thanks for your wisdom!
Hmmm, Logan, not really sure why that happened. I’m really sorry. Maybe try reducing the amount of applesauce. And, oat flour works well.
I have to say that I am very impressed with this website. Thank you for the great recipes and for keeping the ingredients simple!! You are a blessing to those who are looking to improve their health and happiness!!
Heidi, thank you for the kind words. And, that’s probably the greatest compliment I could receive. Blessings to you.
Thank you! Blessings to you as well!
I found this site a few days ago – my hubby and I are looking into a plant-based diet to help decrease inflammation and joint pain in our bodies, etc – I made this zucchini bread and your pumpkin bread and we’re enjoying both! We may tweak the recipes for simply preference on sweetness and spice, but I wanted to say THANK YOU so much for making it easy, I’ve never even made banana bread before! That may be next on my list! I look forward to trying many more of your recipes and seeing the encouragement and ideas through your site!
Emily, I absolutely LOVE hearing stories like yours. I’m so glad you are enjoying the recipes thus far. And, yes, MAKE THEM YOUR OWN! That’s what it’s all about. Please look around the site and don’t ever hesitate to reach out and ask a question or leave a comment. Good luck on your journey and thank you for letting me be a small part of it. Blessings to you.
Can you use red mill egg replacement?
You could use a flax egg. (1 Tbsp warm water + 2 1/2 Tbsp. ground flax)
Hey Shane what’s a substitute for applesauce????
Can I use bobs red mill 1 to 1 baking flour in this recipe.
Thanks Shane. About to venture making this bread but realise I don’t have applesauce. What do I do. Help!!!
You can use equal amounts of banana, pumpkin, or aquafaba (chickpea juice).
Are we to squish the juice fro the zucchini ?? Thank you very much as this looks great!! Also can i sub out the brown sugar for coconut sugar?
Hi, Abby! You can squeeze the zucchini but I prefer not to as I like my bread a little moister, but that is my preference. And, yes! You can totally sub out for coconut sugar. Good luck and hope you enjoy!
Beautiful recipe! Just made one and it is cooling…looking forward to comments from my family! Thank you for posting this!
You are very welcome, Dora. Thank you for making it and I sure hope everyone enjoys it. Blessings.
Loved this! I love all of your recipes, and you! Thank you for all you do! On another note, I miss your old website….. the new one has so many adds and makes it so very hard to navigate. Not sure if anyone else has mentioned this, but it is really frustrating. Is there a way to block the adds? They make the page, jump and jump. Just an FYI. I will not stop following you, just hoping something can be done to fix this.
Hey, Rose! Thank you so much and I’m so glad you liked the zucchini bread. It’s one of our faves too:) I’m sorry about the ads. I’ll see if I can minimize the number that show. But, right now it’s how I earn my living. So, I’m kinda stuck with them, but I’m thankful you’re sticking with me:) Hopefully, once the cookbook comes out I can take some of them down if were to sell enough. Blessings.
Hey Shane, Thanks for the response! I honestly had no real clue how all of this blogging and websites work! The adds make perfect sense now! I am so thankful for all you do to make this lifestyle, we are 5 years in now, easier! I am pretty creative in the kitchen, but as you well know, there are a LOT of “fails” before a recipe is perfected!! I love going to your site to pick something for a meal and truly know the effort that went into it! No worries, those adds wont keep me away! Cant wait for your cookbook!! I hope your weekend is a good one!!
Your friend in food,
Rose, thank you so much for the note. I really appreciate your kind words and they are super encouraging for me. Keep cooking:) Blessings and peace, shane.
This is a DELICIOUS recipe, it won’t last long 😉
Hi could the sugar be left out or reduced ?
Yes. But, I would reduce in small amounts first. And, if it’s the maple syrup you reduce, replace with an equal amount of applesauce.
I completely omitted the brown sugar and it was very good. Sweet enough for me. I did add a handful of raisins.
Loved it!! Easy to make. Super moist and delicious.
Life is good!!!
Thank you, Lucille! I’m so glad you enjoyed it. And, yes, life is good:)
I just made this easy and delicious zucchini bread tonight. I didn’t have brown sugar so I substituted with coconut sugar. It turned out great and was surprisingly moist considering there’s no oil which is great since I avoid using oil when cooking at home.
That’s awesome, Julie! So glad you enjoyed it and thanks for reaching out.
Umm. Not vegan here but trying to make something for my daughter that is. What the heck is a flax egg? LOL
Hahaha, no worries, Nancy! Here’s a link. It’s used as an egg replacer in baking by mixing 1 Tbsp. of ground flax with 3 Tbsp. of water. It works as a binder. https://shaneandsimple.com/how-to-make-a-flax-egg/
Love your banana bread….can’t wait to make this one !!
Thank you! Hope you enjoy it.
Love this recipie what is the least amount of coconut sugar I could get away with using Thank you