Healthy Vegan Zucchini Bread
This Healthy Vegan Zucchini Bread Recipe is a simple and delicious vegan quick bread. This is the best Zucchini Bread recipe because it’s made with minimal ingredients and lots of flavor. Make this tasty quick bread for friends, family, neighbors, but be sure to keep some for yourself! Imagine how much you’ll love the texture zucchinis add to your vegan baked goods.
Serve warm slices with some dairy-free honey butter for the ultimate experience.
So, I love taking advantage of zucchinis at the farmer’s market. If you’re like me and love vegan zucchini recipes, take a look at my Vegan Chocolate Zucchini Cake. Yum!
Of course, if you’re looking for a savory way to use up those zucchinis on the counter, how about this Vegan Spicy Sesame Zucchini Zoodle recipe?
I have tried several zucchini bread recipes over the years. I knew I had to transform those zucchini bread recipes to be vegan!
What Zucchinis are Best?
Select zucchinis that have smooth skin that’s thin. To tell if the skin is thin enough, scrape a little bit with your fingernail. It should come off easily. Zucchinis with pitted skin are older and not as fresh. Select smaller zucchini, around 6 inches in size. Large zucchini may look nice, but they can be bitter and watery.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Zucchini — You’ll need 1 zucchini for its recipe.
- Flax Egg — I call for a flax egg, but you can substitute a chia egg.
- Vegan Butter — You can use storebought Earth Balance, Miyokos, or make homemade vegan butter.
- Sugar — I like using coconut sugar because of its caramel flavor, but you can substitute granulated sugar.
- Plant-Based Milk — Use your favorite plant-based milk, such as soy milk, almond milk, oat milk, cashew milk, or others.
- Vinegar — I use apple cider vinegar but you can substitute white vinegar or even lemon juice.
- Flour — I love using whole wheat pastry flour (different than whole wheat flour), or you can substitute all-purpose flour.
- Baking Soda — Make sure yours is fresh by dropping a bit of it into vinegar. If it bubbles, your baking soda is still fresh.
- Cinnamon — We’ll add a teaspoon of ground cinnamon. You can substitute some pumpkin pie spice if you’d like.
- Salt — I used table salt, but sea salt can be substituted.
- Dried Cranberries — This is an optional ingredient, but it adds pops of color in this bread.
- Chopped Walnuts — This is another optional ingredient that I recommend because it adds texture and flavor.
How to Make Vegan Zucchini Bread
You can make a loaf of this moist zucchini bread recipe today! Here are the steps involved:
- Prepare the Zucchini: Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- In a small bowl, combine the ground flax seeds and water. Stir to combine.
- In a mixing bowl, combine the vegan butter, coconut sugar, plant-based milk (if not using vanilla-flavored add 1 teaspoon of vanilla), and apple cider vinegar. Stir to combine. Add the pressed zucchini and stir this all together.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir to combine. Add the dried cranberries and chopped walnuts (if using). Stir until both are coated.
- Pour the wet ingredients into the dry and stir until just combined.
- Pour the batter into your prepared bread pan. Place in the heated oven and bake for 50 minutes, or until a tester inserted in the center comes out clean.
Storage Tips
Store this bread in an airtight container in the fridge for up to 5 days. It can also be frozen in appropriate freezer-safe containers or bags for up to 2 months.
Are Zucchinis Healthy?
The zucchini is in the summer squash family. Interestingly enough, zucchini is loaded with nutrients from the Vitamin B family. Believe it or not, you’ll get protein and fiber from zucchini too.
How to Make Vegan Gluten Free Zucchini Bread
It’s easy to make gluten-free vegan zucchini bread without eggs. Simply substitute all-purpose gluten-free baking flour with all-purpose flour called for in this recipe.
Serving Suggestions
Serve your slices of zucchini bread with any of the following:
This vegan zucchini bread no egg makes a great gift to give to new neighbors. It’s a lovely combination of sweet (but not too sweet), healthy (but not too healthy), and welcoming. That’s what I call perfection.
More Zucchini Recipes
Sure, I love to serve this Vegan Zucchini Bread with a nice cup of hot chai tea in the winter or this summertime iced chai tea.
That’s it for this vegan zucchini bread. Enjoy!
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Vegan Zucchini Bread
Ingredients
- 1 small zucchini
- 1 flax egg (1T Ground Flax + 3 T water)
- ⅓ cup vegan butter, melted
- ½ cup coconut sugar
- ½ cup plant-based milk, vanilla or plain
- 1 tablespoon apple cider vinegar
- 1 ¾ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries (Optional)
- ⅓ cup chopped walnuts
Instructions
- Spray a 9×5 bread pan with vegetable spray. Heat your oven to 350°F/180°C.
- Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 ½ cups of shreds. Place the shredded zucchini in 2 to 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- In a small bowl, combine the ground flax seeds and water. Stir to combine.
- In a mixing bowl, combine the vegan butter, coconut sugar, plant-based milk (if not using vanilla-flavored add 1 teaspoon of vanilla), and apple cider vinegar. Stir to combine. Add the pressed zucchini and stir this all together.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir to combine. Add the dried cranberries and chopped walnuts (if using). Stir until both are coated.
- Pour the wet ingredients into the dry and stir until just combined.
- Pour the batter into your prepared bread pan. Place in the heated oven and bake for 50 minutes, or until a tester inserted in the center comes out clean.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2021.
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Hi Marly…! your bread looks so delicious and i will make it like you. Thanks for hte sharing and keep shared your new recipe & ideas….!
You’re welcome Sunaina! Thanks for the comment! 🙂
hey Marly…! Thanks for the post as well i will tried to make it.