This is a classic vegan zucchini bread recipe that you can make with your choice of white, whole wheat, or gluten-free flour. This may be the most delicious way to eat zucchini! It's moist and delicious with just the right amount of sweetness and spices.
❤️ This recipe is
- easy to make.
- free of all major allergens like milk, nuts, and soy, and can easily be made gluten-free.
- full of healthy zucchini.
- great for freezing and eating later!
- tastes amazing warm with some homemade vegan butter!
🧾 Ingredients and substitutions
- Zucchini - 1 1/2 cups shredded or chopped in a food processor.
- Sugar - to sweeten the bread. You can reduce it to suit your taste.
- Oil - for rich moist bread. Any neutral-flavored oil. (Not virgin olive oil).
- Ground Flax Seeds - mix with water to make a flax egg. (You can also use another vegan egg substitute equal to 2 eggs see my post on how to substitute an egg in any recipe for all of your choices).
- Vanilla Extract - for flavor.
- Flour - you can use white, whole wheat, spelt flour, or a gluten-free flour mix.
- Baking Soda - to help it rise.
- Cinnamon - for flavor.
- Powdered Sugar - for the lemon glaze. (optional)
- Lemon Juice - for the lemon glaze. (optional)
🔪 Helpful tools
- Food processor - to chop up the zucchini or a cheese grater to grate the zucchini.
- Large Mixing Bowl - to mix the ingredients.
- Bread Loaf Pan - to cook your bread in. (You can also make vegan zucchini muffins instead).
🥄 Instructions
- Preheat the oven to 350° F.
- Mix ground flax seeds with water in a small bowl and set it aside to make make a flax egg.
- Shred zucchini or chop it very tiny in a food processor and put it in a medium-sized mixing bowl.
- Add sugar, oil, flax mixture, and vanilla and give it a stir.
- Add flour, baking soda, salt, and cinnamon and stir it again until it forms a thick batter.
- Pour it into a greased bread loaf and bake it for 50-55 minutes.
For the Lemon Drizzle
- Mix together 1/2 cup of powdered sugar with 1 tbsp lemon juice and stir until creamy.
- Drizzle over the top of the zucchini bread or muffins. (optional)
📖 Variations
- Gluten-Free Vegan Zucchini Bread: This recipe comes out well with most general gluten-free flour mixes. (I don't recommend gluten-free mixes that contain garbanzo beans (because it can have a funny aftertaste) or sorghum flour (because it gives the bread a chewy texture. I usually use the gluten-free flour mix from Trader Joe's and I actually prefer it to regular wheat flour in this recipe.
- Vegan Blueberry Zucchini Bread: Add 1 cup of fresh blueberries to the batter. (It may need about 5 extra minutes of cooking time due to the extra moisture).
- Chocolate Chip Zucchini Bread: Add 1/2 cup of mini vegan chocolate chips to the batter and sprinkle a few tablespoons on top of the bread before baking.
- Vegan Lemon Zucchini Bread: Use lemon extract instead of vanilla extract and add the zest of a lemon to the batter. Make sure to drizzle with the lemon glaze too!
- Lower Fat Zucchini Bread: You can reduce the oil to 1/4 cup instead of 1/3 cup but any less than that changes the consistency. I've tried swapping out the oil for apple sauce, but I found the consistency to be very chewy.
- See my full instruction on how to make vegan zucchini muffins.
👩🏻🍳 Pro tips
- Use a room temperature zucchini. If you store your zucchini in the fridge allow it to come to room temperature before making the zucchini bread. Cold batter will not rise as well.
- Be sure to allow your flax egg to sit for at least 5-10 minutes before adding to the rest of the wet ingredients. They have to rehydrate fully to work correctly as a binder.
- Be sure to mix the shredded zucchini with the sugar. There is no extra liquid in this recipe and it relies on the liquid from the zucchini which is released when it's sprinkled with sugar.
- Measure the flour carefully by spooning it into your measuring cups. The only time I have seen people mess up this recipe is when they pack the flour and get too much.
🌟 More recipes that use zucchini
- Healthy Vegan Muffins with Hidden Veggies
- Veggie Brownies
- Creamy Vegan Zucchini Soup
- Vegan Bolognese with Hidden Veggies
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A classic zucchini bread recipe made vegan. This zucchini bread bakes up perfectly moist and delicious every time!
Course:
baked goods
Cuisine:
American
Keyword:
egg-free zucchini bread, gluten-free zucchini bread, vegan zucchini bread
Servings: 10 slices
Calories: 196 kcal
Ingredients
For the zucchini bread:
- 2 tablespoons ground flax meal
- 1/3 cup water
- 1 1/2 cup zucchini shredded (about 1 medium zucchini)
- 3/4 cup sugar
- 1/3 cup oil any neutral-flavored oil of choice.
- 1 1/2 teaspoon vanilla
- 1 1/2 cup flour (white, wheat, or gluten-free mix)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
For the lemon glaze: (optional)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
For the zucchini bread
-
Preheat the oven to 350°F (177°C)°.
-
Mix 2 tbsp ground flax seeds with 1/3 cup water in a small bowl and set aside to make make a flax egg.
-
Shred zucchini or chop it very tiny in a food processor and put it in a medium-sized mixing bowl.
-
Add 3/4 cup sugar, 1/3 cup oil, flax mixture, and 1 1/2 tsp vanilla to the zucchini and give it a stir.
-
Add 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon then stir it again until it forms a thick batter.
-
Pour it into a greased bread loaf and bake it for 50-55 minutes or until a toothpick comes out clean when inserted in the middle.
For the Lemon Drizzle
-
Mix together 1/2 cup of powdered sugar with 1 tbsp lemon juice and stir until creamy.
-
Drizzle over the top of the zucchini bread or muffins. (optional)
Recipe Video
Recipe Notes
- Use a room temperature zucchini. If you store your zucchini in the fridge allow it to come to room temperature before making the zucchini bread. Cold batter will not rise as well.
- Be sure to allow your flax egg to sit for at least 5-10 minutes before adding to the rest of the wet ingredients. They have to rehydrate fully to work correctly as a binder.
- Be sure to mix the shredded zucchini with the sugar. There is no extra liquid in this recipe and it relies on the liquid from the zucchini which is released when it's sprinkled with sugar.
- Measure the flour carefully by spooning it into your measuring cups. The only time I have seen people mess up this recipe is when they pack the flour and get too much.
Nutrition Facts
Vegan Zucchini Bread
Amount Per Serving (1 g)
Calories 196
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 254mg11%
Potassium 81mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 22g24%
Protein 1g2%
Vitamin A 37IU1%
Vitamin C 4mg5%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*This was originally posted on Aug 5, 2019 and updated on May 11, 2021 to include ne images and more detailed instructions.
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