This vegan zucchini bread is an egg-free, dairy-free version of the classic zucchini bread recipe. It’s one of our family’s favorite sweet bread recipes. Because of this, I make it all the time, as soon as the recipe season starts. It’s not only the best way to use leftover zucchini from your summer garden but also a cozy, sweet bread full of cinnamon, brown sugar, and vanilla flavors. It’s also a guilt-free sweet bread as it sneaks an extra serving of greens into your day. But beyond that, zucchini add the most delicious moist texture to this bread and makes it want to come for more.
Ingredients and Substitutions
To make a moist, decadent zucchini bread vegan, you only need a few ingredients, including many spices, to give the bread all its particular flavors.
All-Purpose Flour – White flour or white whole wheat flour. This zucchini bread recipe doesn’t work with almond flour or coconut flour. For a gluten-free version of this recipe, try my vegan, gluten-free zucchini bread recipe. Olive Oil or any vegetable oil like canola oil. I personally like light olive oil for its healthy fats. Unsweetened Applesauce – This is your egg replacer. You can also use mashed bananas, but the bread is denser with that option, so I recommend applesauce. Unsweetened Almond Milk or any dairy-free milk you love, including oat milk. Shredded Zucchini – This recipe needs about 2-3 medium size zucchini. Feel free to peel or keep the skin of your zucchini. The peel adds fiber, which is a great nutritious addition, but some people don’t digest zucchini skin very well, so it’s better to peel it off first. Unrefined Cane Sugar or white sugar. You can make this recipe with sugar-free sweeteners like erythritol and brown erythritol. These are two keto-friendly sweeteners that don’t add carbs or sugar to the zucchini bread. It’s a great option for people with diabetes or anyone looking for low-sugar vegan zucchini bread. Brown Sugar – or coconut sugar Baking Powder and Baking Soda – To give the bread the right fluffiness. Cinnamon – Cinnamon and zucchini are a match made in heaven. They balance each other perfectly. Ginger and Nutmeg – Great combination of flavors. Pecans or walnuts or vegan chocolate chips. You can also add a combination of these add-ons, like 1/3 cup of two of these, like pecan and chocolate chips.
Flavoring Options
You can really play with the flavors and add many add-ons to this zucchini bread. For example, if you don’t like nuts, you can add 1/2 cup of:
Vegan chocolate chips Shredded coconut Grated carrots to make a vegan zucchini carrot bread Sunflower seeds
Also, feel free to swap spices. A touch of cardamom or turmeric is also a great addition to the bread.
Expert Tips for Perfect Vegan Zucchini Bread
The secret to making the best vegan zucchini bread recipe is to:
Finely grate the zucchini. Drain the zucchini in a kitchen towel. Measure grated zucchini precisely.
Storage Instructions
This Vegan Zucchini Bread can be stored in the pantry in a cake box for up to 3 days. However, if it’s hot where you live, it’s better to store it in an airtight box in the fridge. Slice just before serving to keep the bread moist and fresh. You can freeze vegan zucchini bread entirely or slice it in a freezable container. Make sure you thaw the bread slices at room temperature overnight.
Serving Suggestions
Zucchini bread is delicious on its own and doesn’t need any toppings. However, you can serve this as a vegan breakfast bread topped with:
Vegan butter Peanut butter Almond butter Baby jam
More Vegan Zucchini Recipes
I love to create vegan zucchini recipes for dessert or lunch. Below I listed my top vegan recipes using zucchini for you to try.
