Easy, fluffy, super yum and wholesome Vegan Zucchini Bread. The batter is perfectly spiced and loaded with shredded zucchini, golden raisins and walnuts. It makes the perfect snack, breakfast or even dessert!
There's a new vegan quick bread in town! Yep, Vegan Zucchini Bread is here, and when I say 'bread" I really mean "cake" but cooked in a loaf pan.
This eggless zucchini bread is super yum and doesn't taste in the slightest vegetable-y, or even healthy. It just tastes like moist, sweet, deliciously spiced cake that is soft, fluffy and hearty all at the same time.
Jump to:
And if it makes you feel better to know that you are getting a serving of vegetables every time you eat a slice, and you want to use that fact to justify making a plentiful supply, then who am I to stop you? ;O)
What is the point of zucchini bread?
If you're confused about zucchini being put into bread/cake, I get you, but just like carrots work in vegan carrot cake, zucchini works in zucchini bread and zucchini muffins.
Zucchini bread is delicious. The zucchini add a ton of moisture to the batter and ensures the bread stays moist for days. It also adds amazing texture. And don't worry because you really can't actually pinpoint the taste of the zucchini. It definitely adds a certain something to your bake though and lends itself well to the flavour of the sugar and spices.
Zucchini are also really easy to grow so they are plentiful and cheap when in season. If you grow them yourself at home it's not uncommon to end up with way more than you can handle. Once harvested they don't keep for long so baking them up into zucchini bread is a great solution for using up any excess!
The bottom line though? Zucchini is magic in baked goods!
What ingredients to I need?
(For detailed measurements and instructions, see the printable recipe card).
Let's look at the ingredients you need to make this vegan zucchini bread and why you need each one:
- Zucchini (courgette in the UK)- Pretty important in zucchini bread, and unlike most zucchini bread recipes you do not need to squeeze out the liquid. We make up for it by reducing other added liquids instead which makes it so much quicker and easier. Tip - Use the grater attachment on your food process to make grating the zucchini a breeze.
- Flour - You can use all purpose flour, spelt flour or wholewheat flour in this recipe. I really like to use spelt flour because it's one of my favourites for baking and its flavour lends itself well to the other ingredients here.
- Baking powder - To make it nice and fluffy.
- Baking soda and apple cider vinegar - To create a chemical reaction between the alkaline baking soda and the acid vinegar. This is important in an eggless zucchini bread because it creates lots of bubbles and lift and replaces the leavening you would otherwise get from eggs in a non-vegan recipe.
- Sugar - Adds structure and sweetness. White sugar, cane sugar, turbinado sugar, coconut sugar and brown sugar are all fine so you can just use whatever you have in the pantry. Don't replace the sugar with a liquid sweetener as that will make the liquid to dry ratio off and create a soggy cake.
- Ground flax - Helps to bind and also soaks up some of the zucchini moisture.
- Cinnamon, nutmeg, salt, vanilla - Flavour, flavour, flavour!
- Oil - Oil is a fat and is what produces a soft, cake-y crumb. It also acts as a preservative. Any oil you like is fine to use. Light olive oil, avocado oil, liquid coconut oil, canola oil, sunflower oil, vegetable oil etc. Don't replace it with vegan butter in this recipe. Vegan butter is not 100% fat and you would need to use more to get a similar result. I haven't tested to see how much more so I don't advise winging it. An oil-free option is included.
- Plant milk - To bring everything together. Any is fine although I recommend an unsweetened one to avoid making the bread too sweet. Don’t be tempted to use water instead of milk. The cake will end up flat and heavy without it.
- Golden raisins and walnuts - For texture, flavour and interest. They really make this recipe and work so well with the zucchini. Pecans make a great alternative. Omit to make the recipe nut-free.
How to make Vegan Zucchini Bread
Step 1 - Preheat the oven, then grease and line a loaf pan with a strip of baking parchment, like this:
Step 2 - Grate the zucchini. You do not need to peel the zucchini for this bread recipe. I use my food processor to grate it as it takes literally 2 seconds, but it won't take much time at all to do it manually. You do not need to squeeze the liquid out of the grated zucchini for this recipe!
Step 3 - Put all of the dry ingredients into a mixing bowl and whisk to combine well.
Step 4 - Put the zucchini and all of the wet ingredients into another bowl and mix them together.
Step 5 - Scoop the wet mixture into the dry mixture and stir until just combined. It's pretty stiff to mix and that's normal. The zucchini will naturally let more moisture out as it bakes so don't add any more liquid as it will make your bread too moist
Step 6 - Add the nuts and raisins and stir again very gently to combine.
Step 7 - Then spoon it into the loaf pan, and before it goes in the oven, we're going to top this beauty of a zucchini loaf with a generous handful of chopped walnuts and a big sprinkle of sugar for ultimate crunchy, crusty top deliciousness!
Step 8 - Leave to cool completely before enjoying or storing. Check that crusty, delicious top!
How to grate zucchini for bread
First up, you might be wondering if you need to peel the zucchini prior to grating them for zucchini bread. The answer is no. The skin is soft and softens even more when baking. It's also full of nutrition and adds pretty little green flecks in your finished bread.
If you're intimidated by grating zucchini don't be. They are super soft and it's not hard or time-consuming at all.
The easiest way to grate zucchini is to use the grating attachment that comes with a food processor. It makes short work of it and is done in seconds. If you don't have a food processor simply use a cheese grater instead. I recommend using the side with the large shredding holes.
Success tips
- Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
- The batter is very thick and difficult to stir. Don't be tempted to add more milk. The zucchini will release moisture and ensure your loaf will be perfect and not dry.
- Do not over mix the batter. As with all cakes, the more you mix, the more you activate the gluten in the flour which really affects the texture and rise of the finished bread.
- Even if your loaf pan is non stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it’s baked. I love USA Pan Loaf Pans.
- How can you tell when it’s cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean then its done. Or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time.
- Don't turn the loaf out of the pan too soon. It needs time to settle a little as it can be quite fragile when hot. Remove from the oven and leave for 10 minutes before turning out carefully onto a wire rack and removing the strip of baking parchment.
- Let the loaf cool completely before you cut it. I know it’s tempting to break into it when it’s still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb and it won’t keep as well.
Some ways you can adapt this recipe
- Skip the extra sugar and nuts from the top of the bread and instead, once it's baked and cooled, smother it in my vegan cream cheese frosting.
- Skip the sugary topping and add some vegan streusel before baking instead.
- Use vegan chocolate chips instead of the golden raisins to make Vegan Chocolate Chip Zucchini Bread.
- Add some cocoa to the batter to make chocolate zucchini bread. To do this remove 4 tablespoons of flour and replace with 4 tablespoons of cocoa. Use chocolate chips instead of raisins too.
- Omit the walnuts to make the loaf nut-free.
- Add the zest of a lemon for some added zing.
- Switch out the golden raisins and/or nuts for dried fruit such as cranberries, apricots, blueberries or cherries. Just be sure to use a very similar amount.
- Reduce the sugar. You can safely reduce it by ⅓. I do not recommend reducing it any more as sugar is really important for structure as well as sweetness.
How to make it oil-free
To make this vegan zucchini bread oil-free replace the oil with the same amount of drippy nut butter. Cashew butter is my choice in cakes as it is mild and buttery in flavour. I find the easiest way to incorporate the nut butter is to blend it with the milk before I start. Add an extra 1 or 2 tablespoons of plant milk too as nut butter is much thicker and less liquidy than oil. The batter is supposed to be very, very, thick and will loosen as the zucchini lets out its moisture so don't add any more milk than that.
How to make it gluten-free
Make this recipe gluten-free by using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour or similar. Just be sure to weigh the flour rather than using cups so you get absolutely the correct amount.
How to store
Allow the vegan zucchini bread to cool completely on a wire rack prior to stashing it away. Then, keep it in an air-tight container with a layer of kitchen paper on the bottom and on top to suck up any moisture. Or alternatively, wrap it well in plastic wrap or foil. It should keep well and perfectly moist for up to 5 days. You can extend this time by refrigerating it.
How to freeze
Uncut loaves freeze very well for up to 3 months, so if you have extra zucchini, make a few extra loaves and freeze them for later. Allow to cool completely then wrap very well, before placing carefully in the freezer. Leave to defrost overnight when you want to eat it. You can also slice the loaf and freeze it either altogether or as individual slices. Slices defrost really quickly so you can pull them out an hour or two before you want them.
How to make as muffins
Make vegan zucchini muffins instead of bread. Click the link for full instructions.
So there we are. If you feel like you need to get back to quick bread basics, use up all those zucchini that are rampaging through your garden, and bake up a storm, this Vegan Zucchini Bread is here for you.
You really don’t need to slather it with vegan butter. But honestly……….why not? You deserve it!
Hungry for more?
Love this vegan zucchini bread? For more vegan quick bread recipes check out these great options:
- Vegan Chocolate Banana Bread
- Lemon Blueberry Loaf
- Best Vegan Banana Bread
- Healthy Vegan Banana Bread
- Vegan Pumpkin Bread
- Quick Yeast-Free Spelt Bread
📖 Recipe
Vegan Zucchini Bread
Author:
Ingredients
- 1¼ packed cups / 250 g grated zucchini (courgette) , about 2 small or 1 medium zucchini
- 2 cups / 250 g flour , spelt flour, all purpose flour (plain in the UK), or wholewheat flour all work well
- 2 teaspoons baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ cup / 150 g sugar , plus a little more for sprinkling on the top. White granulated, cane sugar, turbinado sugar, coconut sugar or light brown sugar are all fine to use
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
- 2 tablespoons ground flax seed , (it must be ground and not whole seeds)
- ½ cup + 2 tablespoons / 150 mls unsweetened plant milk
- 1½ teaspoons vanilla extract
- ¼ cup / 60 mls liquid oil of choice , avocado oil, sunflower, vegetable, light olive oil or melted but cool coconut oil are all ok to use. See recipe notes for oil-free option.
- 1 teaspoon apple cider vinegar , or lemon juice (important - do not omit)
- ½ cup / 80 g golden raisins
- ½ cup / 65 g chopped walnuts or pecans , plus more for sprinkling on the top. (omit to make nut-free)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350 °F (175 °C) and grease and line a loaf pan.
- Grate the zucchini and set aside. I use the grating attachment on my food processor but you can do it manually if you don't have one.
- Add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and ground flax seed to a large bowl. Whisk to combine.
- Add the grated zucchini, plant milk, vanilla extract, oil and apple cider vinegar to another bowl and stir them together.
- Add the wet mixture to the dry mixture and stir together with a spatula until just combined. It's a really stiff batter, and it will feel and look too dry, but be patient and it will come together as the zucchini lets out it's moisture while you stir.
- Add the nuts and raisins to the batter and stir gently once more to combine.
- Spoon into the prepared loaf pan and smooth the top. Sprinkle on a generous amount of sugar and some more nuts (optional but gives a lovely crusty, textured top), and bake for about 70 minutes or until a tooth pick inserted comes out clean. It does take longer than your average quick bread because the zucchini adds so much moistness.
- Once cooked through, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a wire rack. It is very fragile while warm so be gentle. It will firm up as it cools.
NOTES
- Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results. Digital kitchen scales are available at most big superstores now and you can pick one up for around $10. They are a great investment and are so worth having! If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. By doing it like this you will get roughly the correct amount and make your chances of success better. Do not scoop the flour up into the cup as you will end up with much more than intended and it will affect the outcome of the recipe.
- The batter is very thick and difficult to stir. Don't be tempted to add more milk. The zucchini will release moisture and ensure your loaf will be perfect and not dry.
- Do not over mix the batter. As with all cakes, the more you mix, the more you activate the gluten in the flour which really affects the texture and rise of the finished bread.
- Even if your loaf pan is non stick, I recommend lining the bottom of it with a strip of parchment paper. One long strip that goes along the bottom and overhangs the ends is fine, then it can act as handles for you to easily lift the loaf out once it’s baked. I love USA Pan Loaf Pans.
- How can you tell when it’s cooked properly? You can use the toothpick test. Stick it in the centre and if it comes out clean then its done. Or gently press down on the center of the loaf. If it bounces back completely, it is done. If your finger leaves a dent in the loaf it needs more time.
- Don't turn the loaf out of the pan too soon. It needs time to settle a little as it can be quite fragile when hot. Remove from the oven and leave for 10 minutes before turning out carefully onto a wire rack and removing the strip of baking parchment.
- Let the loaf cool completely before you cut it. I know it’s tempting to break into it when it’s still warm, but if you let all of the steam inside escape, you will affect the quality of the crumb and it won’t keep as well.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on July 24th 2019. I've tweaked the post a bit, added a video and now I am republishing it for you on June 29th 2020. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Christina says
Thank you! I love this recipe. I’ve modified it slightly for my household, half spelt half gluten free flour, less sugar, 1/4 cup oats, bits of dark chocolate.
Maggie says
Really delicious. I doubled the recipe, made 6 jumbo muffins and a loaf. The extra crunch of sugar and nuts on top was so good. Who needs eggs? The flax seed works really well!
Glenn says
Made this last week for the first time and it was SEN-SA-TIONAL! Didn't have raisins on the shelf so I subbed out with an equal portion of diced carrots. Opted for applesauce over oil, and it was plenty sweet. One question though. 150g of sugar?? Whoa! I measured off 3/4 C then weighed it (same scale you have, clicked-thru your site when I bought it), and the gram weight for that amount is actually 105/6g. Which is the amount of sugar I used. Typo maybe? IDK... Anyways, it was plenty sweet, and the outcome: SEN-SA-TIONAL!! Will be making this again soon. Raisins next time! ;)
A Virtual Vegan says
Glad you enjoyed it Glenn! RE the sugar. The standard weight conversion for 1 cup of sugar is 200 grams so 150 grams is correct for 3/4 cup. Obviously the weight will vary depending on what kind of sugar you are weighing. For instance 1 cup of white sugar weighs a completely different amount to 1 cup of brown sugar and the way you fill the cup affects the weight too. That's why I always recommend weighing when baking and not using cups. They are notoriously inconsistent and inaccurate.
Glenn says
Ah. Got ya! That makes sense. I was using coconut sugar, comparing the gram weight on my scale to the cup weight (based on 3 x 1/4 C's) weighed in grams on the same scale. So nerdy! I see your math, though. Thanks for clarifying.
And again, it was DELICIOUS, not to mention GONE in three days!! ?
Carla says
How would using either brown rice syrup or maple syrup work as a sweetener?
A Virtual Vegan says
I wouldn't recommend it. You'd be adding more liquid to an already really moist bread (because of the zucchini). The texture is perfect as it is written. It would likely end up a bit soggy if you add more liquid.
Sarah says
This zucchini bread really is THE BEST. My zucchini plant is out of control this year, and I think I have made about a dozen loaves of it (giving many away to friends and neighbors). Almost every single person I have shared this bread with has told me afterward that it was the most amazing zucchini bread they had ever had, and could they please have the recipe! None of them are vegans (or knew that the bread was vegan). I am obsessed. I love to warm it up in my toaster oven and top it off with a little vegan butter. So amazing!!
A Virtual Vegan says
Aaaww thank you Sarah! I'm so pleased you (and your friends and neighbours) are enjoying the recipe!
Helen Billingham says
This is one if the best breads I’ve ever made. I put the walnuts on the top as I’m not a huge fan but even they were delicious as they toasted on the top. The raisins are a great sweet and chewy addition. I will definitely make again. Only problem was waiting for it to cool!! I’ve always had such success with #virtualvegan. I always use weighing scales per her recommendation and always will. ?
A Virtual Vegan says
I'm so pleased you enjoyed it Helen and thank you for stopping by to leave a review/rating. It's much appreciated!
Graham says
Made this, with a few tweaks as needed gluten free, and gluten free flours are still very hard to get in UK. Bobs Red Mill have become very challenging and prices have shot up.
So used buckwheat flour and bobs red mill gluten free all purpose flour (50/50 mix) added some xanthum gum. Used cranberries and pecans! Plus ground chia seeds! Served to guest and no one questioned what was in it till they saw me east it!
A Virtual Vegan says
Glad it worked out ok! In the UK Dove's Gluten-Free flour is excellent and one to look out for. Tesco and Sainsbury both sell it.
Connie Moultroup says
My family has voiced their fears that I won’t make this again....like that would happen. It’s absolutely fabulous!!!!
A Virtual Vegan says
Ha ha! Thank you Connie. I'm really pleased you all enjoyed it!
Sara says
This turned out great and was very tasty. Thank you for the recipe.
Lisa Roberton says
Made this today and loved it, only issue I had with the recipe was having to wait till it cooled to eat!!!! lol. Thank you.
A Virtual Vegan says
So pleased you enjoyed it Lisa! Waiting for baked goods to cool is definitely challenging!
Sarah says
Fantastic recipe as always! I like the subtleness of the spices and the addition of walnuts and golden raisins! It's a great way to use up the abundance of zucchini at this time of year. Thanks Mel!
Melanie McDonald says
Thank you Sarah! I'm really pleased you enjoyed it. Your picture on Instagram is lovely!
Patricia Giannelia says
Thanks for the recipe, Mel - will try it soon. I usually make muffins, as they cook a faster. I also use silicone muffin tins - no need to spray or grease, and quick clean-up - I have regular size and mini, which makes great bite-size treats. Also, I was wondering - how much cocoa would I need to make it a chocolate zucchini loaf? A few comments re the oil-free - drippy nut butter is still an oil/fat. For completely oil-free, I have used 1-1 applesauce or mashed banana with great success, and stewed prunes or dates if it is a chocolate recipe. Finally, in place of chocolate chips (vegan or otherwise), I use cacao nibs - bitter to eat just like that, but give a nice burst of chocolate flavour in baked goods.
Melanie McDonald says
Hi Patricia,
I haven't tried this recipe with cocoa but I think I would replace maybe ¼ - ⅓ cup of flour with cocoa. I wouldn't add the cocoa in addition as it will end up too dry. I think you might also need to up the baking soda to maybe ½ teaspoon? Maybe reduce the baking powder very slightly too? The liquid quantity might also need a very slight adjustment. Probably a little less. The batter is a very stiff one to account for all the moisture in the zucchini. As I said I haven't tried it myself so I'm just going from past experience so can't give any guarantees about results.
I realize nut butter contains natural oil/fat. When I say oil-free I mean no added oil. I don't mean fat-free. The oil/fat in nut butter is naturally occurring and part of the nuts. It's not extracted in any way and so is fine on a whole food plant-based diet where oil is not consumed.
This recipe won't turn out as well without any fat in it at all. The texture will likely be less fluffy and slightly rubbery. I wouldn't advise using mashed banana or apple sauce as there will be too much moisture and it would likely end up bit wet. It would need some adjustments to make that work.
I hope you manage to adapt it successfully. I must try a chocolate version myself!
Sarah | Well and Full says
This zucchini bread looks incredible! The texture is absolutely perfect :)
Melanie McDonald says
Thank you Sarah!