This moist, sweet, and delicious Easy Vegan Zucchini Bread (1 Bowl) is a total crowd-pleaser! Enjoy the sliced egg and dairy free bread as a fun treat, cozy dessert, or filling breakfast.
This moist, sweet, and warming Easy Vegan Zucchini Bread is a quick one bowl treat. It comes together easily using fresh summer zucchini, vegan yogurt, warming spices, and a few baking staples. Although this bread is really good straight out of the oven, it’s even more moist and delicious the next day, so be sure to make extra to freeze for later!
Are you feeling creative? Great! This vegan zucchini bread was made to be customized, as it’s delicious with dairy free chocolate chips, dried fruit, or nuts added to the batter. It’s also really easy to make gluten free and oil free!
You’ll love this easy vegan zucchini bread recipe because it’s:
- Freezer-friendly
- Completely customizable
- Smells delicious while baking
- A sneaky way to eat your vegetables
- Never disappoints!
I find that this zucchini bread recipe is a great way to use up any leftover zucchini you may have lying around at the end of summertime. If you have more than you know what to do with, try whipping up a batch of my Zucchini Fries or Tofu Breakfast Burritos to create a fun zucchini-themed smorgasbord!
Jump to:
Vegan zucchini bread ingredients
- Zucchini - A small to medium sized, firm zucchini works best for baking.
- Vegan yogurt - Coconut, almond, soy, or oat yogurt will add moisture to your finished bread.
- Oil - I used grapeseed oil, but really any vegan-friendly oil will do.
- Sugar - Brown and white sugar are combined to add sweetness and soft caramelly notes.
- All purpose flour - This is best when you want to bake up a fluffy, spongy sweet bread.
- Warm seasonings - Nutmeg and cinnamon make it extra cozy!
How to make easy vegan zucchini bread
This super easy and moist vegan zucchini bread takes almost no time to whip up and can be made in a single mixing bowl!
- In a large mixing bowl, combine your zucchini, vegan yogurt, oil, sugars, and vanilla. Mix well.
- To your wet ingredients, add the flour, baking soda, salt, cinnamon, and nutmeg. Mix until just combined.
- Now you can fold in anything extra, like chopped walnuts or chocolate chips.
- Pour the batter into a greased loaf pan and bake until a toothpick inserted in the middle comes out clean.
- When the zucchini bread has finished cooking, remove it from the pan and allow it to cool for at least 15 minutes before slicing and enjoying! For full ingredients and instructions see printable recipe card below
Can you make these into zucchini muffins instead?
Yes! If you’re looking to turn this scrumptious sweet bread into an on-the-go treat, try making your zucchini bread batter into muffins:
- Follow the instructions as normal to make the zucchini bread batter (don’t forget to fold in any fun add-ins!).
- Pour the batter ¾ of the way full into the lined cups of a muffin tin.
- Bake the vegan zucchini muffins in a 350°F oven for 20-25 minutes. Let them cool slightly before serving.
Tips for success:
- To make a more decadent zucchini bread, try folding chopped walnuts, dairy free chocolate chips, your favorite chopped nuts, or dried cranberries into the batter.
- Be careful not to over mix the batter! Too much mixing can lead to a bread that's dense and overly chewy.
- For the prettiest slices, allow your bread to completely cool before slicing. Otherwise, the warm bread will crumble and fall apart.
- This bread is even more flavorful and delicious the next day, so feel free to make it ahead of time.
- For a slightly healthier bread, try swapping the all purpose flour for whole wheat.
Frequently asked questions:
Yes! Simply replace the all purpose flour with your favorite 1:1 gluten free flour blend to make this vegan zucchini bread gluten free.
Absolutely! Simply use equal parts unsweetened applesauce in place of the oil. The resulting bread will be a little denser than normal, but still moist and delicious.
Nope! No need to remove any moisture from your grated zucchini; you can use it as is.
Wrap the loaf in plastic wrap and keep it on the kitchen counter for up to 3 days. Alternatively, you can place your wrapped bread in the fridge where it will stay good for up to a week.
Yes! Vegan zucchini bread freezes and thaws beautifully. Simply wrap the loaf whole or individual slices in cling wrap, place into a ziploc bag and keep in the freezer for up to 2 months.
Hungry for more easy vegan sweet breads?
- Simple Vegan Banana Bread
- 1 Bowl Vegan Lemon Loaf
- Best Vegan Chocolate Banana Bread
- Vegan Pumpkin Bread
- Vegan Coconut Loaf Cake
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Easy Vegan Zucchini Bread (1 Bowl)
- Total Time: 1 hour 15 minutes
- Yield: 10 Servings 1x
- Diet: Vegan
Description
This moist, sweet, and delicious Easy Vegan Zucchini Bread (1 Bowl) is a total crowd-pleaser! Enjoy the sliced egg and dairy free bread as a fun treat, cozy dessert, or filling breakfast.
Ingredients
For zucchini bread:
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2 cups grated zucchini, not packed
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3/4 cup plain vegan yogurt
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1/2 cup oil, I use grapeseed oil*
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3/4 cup brown sugar, packed
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1/4 cup white sugar
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2 teaspoons vanilla extract
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2 cups all purpose flour*
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1 and 1/2 teaspoons cinnamon
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1/4 teaspoon nutmeg
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1 teaspoon baking soda
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3/4 teaspoon salt
Optional add ins:
- 3/4 cups walnuts or pecans, chopped
- 1/2 to 3/4 cup vegan chocolate chips or raisins
- Handful dried cranberries or cherries
Instructions
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Preheat oven to 350°. Spray a 9x5 non stick loaf pan with cooking oil spray and set aside.
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To a large mixing bowl add wet ingredients: grated zucchini, vegan yogurt, oil, sugars and vanilla. Mix together
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Now add the dry ingredients on top starting with the flour, then sprinkle the baking soda, salt, cinnamon, nutmeg on top of the flour. Mix until just combined. Do not over mix
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Fold in the chopped walnuts and or dairy free chocolate chips (if using)
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Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs, no wet batter
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Remove zucchini bread from pan and cool on a cooling rack for at least 10-15 minutes before slicing. Or cool completely and then slice. It should be a lovely golden brown on top with some cracks which is completely normal.
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Enjoy with vegan butter and a cup of hot cocoa. Bread tastes even better the next day!! For step by step photos, FAQ, tips and more see above post
Notes
- for best results use small or medium firm zucchini
- you can use melted vegan butter or refined coconut oil in place of grapeseed oil. (I prefer grapeseed oil)
- For oil free: use applesauce instead of oil (Oil is my preference)
- For gluten free: use a gluten free 1:1 flour blend and you could also use a white whole wheat flour or a spelt flour in place of all purpose flour. I like recipe best as written.
- For nut free: omit the walnuts
- To store and freeze: will keep covered on the counter for up to 3 days or in the fridge for up to a week and freezes well. Slice and wrap individually in plastic wrap to freeze. Or wrap the whole loaf tightly in plastic wrap and then in tin foil and it will keep for up to 2 months in the freezer.
- For zucchini muffins: evenly distribute batter between 12 greased or lined muffin tins. Bake at bake 350° for 20-25 minutes or until toothpick comes out clean
- Calories listed do not include dairy free chocolate chips or walnuts
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Breakfast & Baking
- Method: Oven
- Cuisine: American, Canadian
Keywords: vegan zucchini bread,
Adding yogurt To sweet breads is brilliant!
★★★★★
thank you!
Wonderful recipe! Super moist
★★★★★
Thank you!
Was just looking at zucchini bread recipe from pioneer woman and seeing how I could alter it so this is very timely, thank you
Wonderful! enjoy Barbera
Looks good! I happen to have some grated zucchini in the freezer. Think I'll give it a try.
Enjoy Genie!