Do I need to peel the zucchini first?

Nope! Leave the peel on. Fresh zucchini skin is thin and softens during baking. Plus, that little pop of green makes the bread look pretty legit.

How do I keep zucchini bread from getting soggy?

The secret is squeezing out the excess liquid. Grated zucchini holds a lot of moisture —so grab some paper towels or a clean kitchen towel and wring it out like you mean it. This step makes sure your loaf has the best texture and doesn’t sink in the middle.

Can I make this recipe gluten-free?

Absolutely. Use a gluten-free flour mix like Bob’s Red Mill or King Arthur Measure for Measure. Just make sure it’s a one-to-one free flour mix so your bread still holds together.

Can I freeze zucchini bread?

Yes! Slice it up, wrap individual slices in plastic wrap or foil, then pop them into ziplock bags. That way, you can pull out one slice at a time. For the best results , let it thaw at room temperature or warm it in the toaster for a quick treat.

What can I substitute for the flax egg?

If you’re out of ground flaxseed, chia seeds work just as well. Or, use your favorite store-bought vegan egg replacer. But honestly, flax egg is my best bet every time.

Can I make zucchini muffins instead of a loaf?

Yep! Just use a muffin tin instead of a loaf pan and adjust the baking time to around 20–25 minutes. Perfect for grab-and-go snacks or lunchboxes.

What’s the best way to serve zucchini bread?

Warm slices straight off the cooling rack are a classic. But don’t stop there, spread on some peanut butter, drizzle with maple syrup, or add a pat of vegan butter. Basically, you can’t go wrong.

Easy Vegan Zucchini Bread Recipe (Oil-Free & Perfectly Moist)

Name: Best Vegan Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 1 1/2 cups organic unbleached flour, whole wheat pastry flour, whole wheat flour, or white whole wheat flour; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/4 tsp. salt; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 3/4 cup unsweetened applesauce; 1/2 cup unsweetened almond milk (or non-dairy milk of choice); 1/2 cup brown sugar, packed; 1/4 cup maple syrup; 1 flax egg; 2 tsp. vanilla; 1 cup grated zucchini (about 1 medium-sized zucchini)

Best Vegan Zucchini Bread

Recipe by Shane Martin

Total Time1 hour 5 minutes
Yield10 slices 1x
DietVegan

This Easy Vegan Zucchini Bread recipe is moist, fluffy, and oil-free! Made with simple pantry staples and fresh zucchini, it’s the best vegan zucchini bread recipe—perfect for breakfast, snack time, or even dessert.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 42 reviews

Ingredients

Units Scale

Dry Ingredients

1 1/2 cups organic unbleached flour, whole wheat pastry flour, whole wheat flour, or white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg

Wet Ingredients

3/4 cup unsweetened applesauce
1/2 cup unsweetened almond milk (or non-dairy milk of choice)
1/2 cup brown sugar, packed
1/4 cup maple syrup
1 flax egg
2 tsp. vanilla
1 cup grated zucchini (about 1 medium-sized zucchini)

Instructions

Preheat & Prep – Preheat your oven to 350˚F and line your loaf pan with parchment paper. It makes cleanup easier and helps the bread cool without sticking.
Mix Wet Ingredients – In a large bowl, whisk your flax egg, non-dairy milk, vanilla extract, and sweetener until smooth.
Mix Dry Ingredients – In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and a pinch of salt.
Bring it Together – Add the dry ingredients to the wet ingredients. Stir until you’ve got a thick batter (don’t overmix).
Add Zucchini – Fold in your shredded zucchini. If you’d like, you can add some dark chocolate chips, walnuts, or even raisins.
Bake – Pour the mixture into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean. The baking time will vary slightly, but around 45–55 minutes is your best bet.
Cool & Enjoy – Let the bread cool in the pan for 10 minutes, then move it to a wire rack or cooling rack. Slice warm, or let it rest overnight for the best texture.

Notes

If your zucchini looks like it’s auditioning for a water balloon contest, squeeze it out with paper towels or a clean dish towel. Too much liquid = soggy loaf.

You want chocolate chip zucchini bread? Just toss in a handful of dark chocolate chips. No one will complain.

Nutrition

Serving Size: 1 slice
Calories: 123
Sugar: 13.7 g
Sodium: 125.4 mg
Fat: 0.5 g
Carbohydrates: 28.7 g
Fiber: 2.7 g
Protein: 2.5 g
Cholesterol: 0 mg

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast, Snacks, Sweets
Method: Baking
Cuisine: Vegan

Find it online: https://shaneandsimple.com/easy-vegan-zucchini-bread/