Fluffy Vegan Zucchini Bread 🍞🌿
Welcome to your new favorite quick bread recipe! This Vegan Zucchini Bread is moist, subtly sweet, and the perfect way to use up summer zucchini—or sneak some veggies into your day without even trying. Whether you’re serving it as a breakfast treat, a midday snack, or a light dessert, this loaf is a crowd-pleaser. And bonus: it’s entirely egg-free and dairy-free!
Why You’ll Love This Recipe
✅ No eggs or dairy – 100% plant-based.
✅ Moist & tender crumb – thanks to shredded zucchini.
✅ Easy to make – one bowl, simple ingredients.
✅ Customizable – add nuts, chocolate chips, or spices.
🌱 Ingredients
1 ½ cups all-purpose flour (or use half whole wheat for a nuttier flavor)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (optional but recommended)
1 cup granulated sugar or coconut sugar
½ cup neutral oil (like canola, sunflower, or melted coconut oil)
ÂĽ cup plant-based milk (almond, soy, or oat)
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
Optional: ½ cup chopped walnuts or vegan chocolate chips
🥣 Instructions
Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
In a separate bowl, mix the sugar, oil, plant milk, vinegar, and vanilla extract until combined.
Stir the wet mixture into the dry ingredients until just combined—don’t overmix!
Fold in the grated zucchini (and any optional add-ins).
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🌟 Tips for Success
Don’t peel the zucchini – the skin adds color and texture.
Squeeze excess moisture if your zucchini seems overly watery.
Let it cool completely before slicing for clean, even slices.
Store at room temperature for 2–3 days, or in the fridge up to 1 week. Freezes beautifully too!
🍫 Variations
Lemon Zucchini Bread: Add 2 tbsp lemon juice + zest of 1 lemon.
Chocolate Chip Zucchini Bread: Fold in ½ cup vegan chocolate chips.
Nutty Crunch: Add a handful of chopped walnuts or pecans for texture.
This vegan zucchini bread is the kind of recipe you’ll keep coming back to. It’s easy, forgiving, and endlessly adaptable—plus, it’s a great way to use up that abundance of zucchini during the summer months.
