Moist Vegan Zucchini Bread
This vegan zucchini bread is the one I reach for when I need a fast, fuss-free loaf that everyone at the table will eat. It has a tender crumb, a crackly cinnamon-sugar top, and just enough sweetness to feel like a treat.
No eggs, no dairy, no weird ingredients. Just a big bowl of grated zucchini and a handful of pantry staples. It works the first time, every time.
What Makes This Vegan Zucchini Bread So Good
The texture is exactly what you want in a quick bread. Damp without being heavy, and it stays soft for days. The secret is the zucchini: no squeezing, no draining, all that moisture goes right into the batter.
Applesauce and a little oil keep it tender, while the brown sugar deepens the warm cinnamon flavor. The top gets a light crunch if you sprinkle it with sugar before baking, which I never skip.
It is the kind of loaf that tastes better the next day, so I will often bake it after dinner and slice it for breakfast.
Ingredients
- 1 3/4 cups all-purpose flour: spooned and leveled, not scooped.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg: optional, but it adds a lovely warmth.
- 1/3 cup neutral oil: canola or melted coconut oil both work well.
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup unsweetened applesauce: this is the egg replacer; use applesauce with no added sugar.
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini: about one medium zucchini; no need to peel, and use the fine side of the box grater for shreds that melt into the crumb.
Variations / Substitutions
- Swap half the flour: Use 1 cup all-purpose and 3/4 cup white whole wheat flour for a nuttier loaf.
- Add crunch: Fold in 1/2 cup chopped walnuts or pecans after mixing the batter.
- Chocolate: Stir in 1/2 cup dairy-free chocolate chips.
- Sugar swap: Use coconut sugar in place of the granulated and brown sugars for a deeper, caramel-like sweetness.
- Muffins: Divide the batter into a greased 12-cup muffin tin and bake for 18 to 22 minutes.
If you are in the mood for something fruity, our Vegan Banana Bread is just as simple.
How To Make Vegan Zucchini Bread
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom and short sides with parchment paper for easy lifting. In a medium bowl, whisk together the 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
The nutmeg is optional, but I love the warmth it adds. Set the bowl aside while you tackle the wet ingredients.
Step 2: Stir the Wet Ingredients
In a large bowl, whisk the 1/3 cup oil, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup applesauce, and 1 teaspoon vanilla until smooth. Stir in the 1 1/2 cups grated zucchini. The mixture will look loose and a little soupy, and that is exactly right.
No need to peel the zucchini first; the green flecks add color and the skin is so tender you will not notice it. The batter relies on the zucchini’s moisture, so resist the urge to squeeze it.
Step 3: Fold the Batter Together
Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together just until no streaks of flour remain. A few small lumps are fine; overmixing will make the bread tough.
The batter will be thick but still pourable, with shreds of zucchini evenly distributed. Transfer it to the prepared pan and smooth the top. If you like a crunchy top, sprinkle about 2 teaspoons of coarse sugar (like turbinado) over the batter now.
Step 4: Cool and Slice the Bread
Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Start checking 5 minutes early, every oven runs a little differently. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack.
Wait until the bread is completely cool before slicing. I know it is hard, but cutting into a warm loaf can make the crumb gummy. Use a serrated knife for clean, even slices. The bread tastes even better the next day, if you can wait that long.
Tips for the Best Vegan Zucchini Bread
- Spoon and level the flour. Scooping straight from the bag packs in too much and can make the bread heavy and dry.
- A sprinkle of turbinado or raw sugar on top before baking gives you that crackly crust. I never skip it.
- If you want a head start, grate the zucchini and whisk the dry ingredients the night before. Store the zucchini covered in the fridge and leave the dry mix on the counter.
Bake times by pan:
| Pan | Size | Bake Time |
|---|---|---|
| Metal loaf pan | 9×5 inches | 50 – 55 mins |
| Mini loaf pans | 3 (5×3 in) | 30 – 35 mins |
| Muffin tin | 12-cup | 18 – 22 mins |
Storing Vegan Zucchini Bread
Wrap the loaf tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze whole (or in slices) for up to 3 months. Frozen slices can go straight into the toaster.
Frequently Asked Questions
Can I use frozen zucchini?
Yes. Thaw it first, then press out some of the excess water. Measure 1 1/2 cups after draining, not before.
Why did my bread sink in the middle?
The most common cause is underbaking. Be sure a toothpick inserted in the center comes out with just moist crumbs, not wet batter. Opening the oven door too often can also cause sinking.
Can I make this oil-free?
You can replace the oil with an additional 1/3 cup applesauce, but the texture will be denser and the top less crisp. It still works, just expect a more cakey loaf.
Vegan Zucchini Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk oil, both sugars, applesauce, and vanilla until smooth. Stir in the grated zucchini.
- Add dry ingredients to wet and fold with a spatula just until no flour streaks remain. Pour into the prepared pan and smooth the top. Sprinkle with coarse sugar if desired.
- Bake 50 to 55 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack and cool completely before slicing.
