Vegan Zucchini Bread (Award Winning Recipe)- TBMW (2024)

This vegan zucchini bread is a moist and tender loaf that uses simple ingredients! Made in just one bowl, it’s a delicious quick bread recipe.

Vegan Zucchini Bread (Award Winning Recipe)- TBMW (1)

Vegan baked goods are delicious, but seasonal ones are even better.

If you love our famous vegan banana bread or lemon loaf, then this vegan zucchini bread has to be next on your menu!

Why you’ll love this vegan zucchini bread recipe

  • It’s made in onebowl. So you don’t have to worry about a hefty cleanup afterward.
  • No egg substitutes. Most vegan desserts or baking requires an egg substitute or flax eggs but not this one!
  • Amazing texture. Like concha, this is moist and fluffy on the inside with a tender crumb, this nails the texture.
  • Simple ingredients. Flour, spices, and leavening agents- all things you find in any simple pantry. No vegan butter either!

Looking for more zucchini desserts? Try zucchini muffins, cake, or brownies.

Ingredients needed

This recipe calls for simple pantry staple ingredients. Here is what you’ll need to make this oil free vegan zucchini bread.

  • All-purpose flour. Either white flour or whole wheat flour work.

Dietary swap

If you follow a gluten-free diet, you can use gluten-free flour. Opt for one that contains xanthan gum in the mix.

  • Baking powder and baking soda.Gives the bread some rise and fluffiness.
  • Sugar. White, brown, or coconut sugar all work.
  • Cinnamon. Gives the bread a delicious flavor, and pairs beautifully with the zucchini.
  • Dairy-free yogurt. My secret ingredient! Non-dairy yogurt replaces the need for any butter. Using non-dairy yogurt also means we don’t need to use any bananas!
  • Grated zucchini. A must, obviously! Use a firm zucchini, and grate both the skin and the flesh.
  • Oil of choice. Coconut oil, olive oil, or canola oil are all fantastic oils to use in this.
  • Vanilla extract. Gives baked goods that extra flavor, and of course, perfect for a loaf of sweet bread.
  • Chocolate Chips. Optional, but HIGHLY recommended.

How to make an easy vegan zucchini bread

Step 1- make the batter

Stir the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients, including the zucchini, until combined. Combine the wet and dry ingredients until incorporated. Using a rubber spatula, fold through the chocolate chips.

Step 2- bake the zucchini bread

Transferthe mix into a greased loaf pan and use a rubber spatula to even out the top.Bakethe vegan zucchini bread for 45-50 minutes or until a toothpick comes out mostly clean. Let the bread cool completely before slicing and serving.

Vegan Zucchini Bread (Award Winning Recipe)- TBMW (2)

Tips to make the best recipe

  • If your zucchini is watery, lightly pat it with a paper towel. You don’t want to squeeze all the moisture out, as it helps the bread be moist.
  • Do not over-mix the batter, as this can affect how nicely it rises. Gently mix until just combined before folding through the chocolate chips.
  • Oven makes and models vary. Check your loaf around the 55-minute mark using the skewer test. If the skewer comes out still wet, continue baking.
  • To avoid the tops of the loaf browning, I often place tin foil on top halfway through.
  • Add mix-ins like walnuts, coconut flakes, or nutmeg.

Storage instructions

To store: Leftovers can be stored at room temperature in an airtight container. It will keep well for up to three days. To keep it longer, store it in the fridge for up to one week.

To freeze: Place slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.

Recommended tools to make this recipe

Vegan Zucchini Bread (Award Winning Recipe)- TBMW (3)

More vegan quick bread recipes to try

  • Banana bread
  • Applesauce bread
  • Chocolate chip banana bread
  • Strawberry banana bread
  • Raspberry bread

Frequently Asked Questions

Why is my zucchini bread wet?

If you don’t squeeze out excess moisture from the zucchini, you risk the inside of the loaf being heavy and wet.

Why is my zucchini bread gummy?

If you over-mix the batter, you risk the bread overcooking quickly and yielding gummy slices.

Can I use oat flour or almond flour?

I haven’t tested either of these flour options.

Can I replace the vegan yogurt?

Unsweetened apple sauce or mashed banana can replace it, and you can add some almond milk if it is too thick.

Vegan Zucchini Bread (Award Winning Recipe)- TBMW (4)

Best Vegan Zucchini Bread

5 from 59 votes

This vegan zucchini bread is a moist and tender loaf that uses simple ingredients! Made in just one bowl, it's a delicious quick bread recipe.

Servings: 12 Slices

Prep: 5 minutes mins

Cook: 50 minutes mins

Total: 55 minutes mins

Rate This Recipe




  • Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.

  • In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.

  • Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.

  • Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.


* I used Bob’s Gluten Free All Purpose Flour.

** I used both coconut palm sugar and brown sugar, and both worked well. White sugar and a sugar free substitute can also be used.

*** Coconut oil, vegetable oil, sunflower oil, and safflower oil

Remember, oven times vary depending on their make. It may take up to 75-80 minutes to cook fully.

TO STORE: Place slices of zucchini bread in a sealable container, and keep them in the refrigerator. It will keep fresh for up to 7 days.

TO FREEZE: Leftover zucchini bread can be placed in a ziplock bag and stored in the freezer for up to 6 months.


Serving: 1SliceCalories: 187kcalCarbohydrates: 29gProtein: 2gFat: 9gSodium: 185mgPotassium: 17mgFiber: 1gVitamin A: 17IUCalcium: 34mgIron: 1mgNET CARBS: 28g

Course: Breakfast

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.

Vegan Zucchini Bread (Award Winning Recipe)- TBMW (2024)


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