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.

A loaf of vegan zucchini bread drizzled with a lemon glaze with a blue and white tea towel behind it.

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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!

I made this bread for the first time yesterday and it was delicious! I followed the recipe exactly, including the lemon drizzle (great addition BTW). My family loved it and are already asking me to make it again! Thank you for this delicious and easy recipe.

—Beverly

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).
A loaf of egg free zucchini bread sliced with a tea towel behind it.

How to make vegan zucchini bread

Step 1 – Preheat the oven to 350° F.

Step 2 – Mix ground flax seeds with water in a small bowl and set it aside to make a flax egg.

Step 3 – Shred zucchini or chop it very tiny in a food processor and put it in a medium-sized mixing bowl then add sugar, oil, flax mixture, and vanilla, and give it a stir.

Shredded zucchini, sugar, oil, and egg replacer in a bowl to make vegan zucchini bread.

Step 4 – Add flour, baking soda, salt, and cinnamon and stir it again until it forms a thick batter.

The wet and dry ingredients for vegan zucchini bread mixed together in a glass bowl.

Step 5 – Pour it into a greased bread loaf and bake it for 50-55 minutes. Then allow it to cool before removing it from the loaf pan and drizzling it with lemon glaze.

For the Lemon Drizzle

Step 6 – Mix 1/2 cup of powdered sugar with 1 tbsp lemon juice and stir until creamy.

Step 7 – Drizzle over the top of the cooled 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 instructions 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 it 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.
A close up of sliced vegan zucchini bread with lemon drizzle on top.

More recipes that use zucchini

Vegan zucchini bread recipe

A loaf of slice vegan zucchini bread with lemon glaze drizzled on top.
5 from 10 rating

Vegan Zucchini Bread

Yield: 10 slices
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Author: Monica Davis
A classic zucchini bread recipe made vegan. This zucchini bread bakes up perfectly moist and delicious every time!
Print Leave a Review Pin Recipe

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

Equipment

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 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. Then allow it to cool before removing it from the loaf pan and drizzling it with lemon glaze.

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)

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 it 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.
Serving: 1slice, Calories: 196kcal, Carbohydrates: 28g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 254mg, Potassium: 81mg, Fiber: 1g, Sugar: 22g, Vitamin A: 37IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!

*This was originally posted on Aug 5, 2019, and updated on May 11, 2021, to include new images and more detailed instructions.

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