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:
- 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!
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!Print