This moist, fluffy vegan zucchini bread is made in one bowl and is an easy way to use up extra zucchini.
Everyone should have a reliable zucchini bread recipe, and this one is simple, tender and perfectly sweet. Made in a single bowl for minimal cleanup, this vegan zucchini bread is adaptable: swap whole wheat for all-purpose flour, use a gluten-free flour blend when needed, fold in walnuts or dairy-free chocolate chips, or make it oil-free by replacing oil with applesauce.
If you have a surplus of zucchini, double the batch and freeze a loaf for later. Frozen loaves thaw beautifully and are great to keep on hand.
How to make vegan zucchini bread:
Preheat the oven to 350°F and prepare a 9 x 5-inch loaf pan by lining it with parchment paper or greasing it lightly.
In a large bowl, whisk together the wet ingredients: oil, almond milk, ground flaxseeds, brown sugar and vanilla. Lightly press the grated zucchini with paper towels to remove excess moisture, then add it to the wet mixture and stir to combine.
Add the flour, then sprinkle the baking powder, baking soda, salt and cinnamon over the top. Stir gently until the dry ingredients are just incorporated—avoid overmixing to keep the bread tender.
Fold in dairy-free chocolate chips or chopped walnuts if using, and reserve a few to sprinkle on top if desired. Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your pan (glass or metal) and your oven.
Allow the loaf to cool in the pan for a few minutes, then transfer it to a cooling rack. Slice and serve warm, or let it cool fully for easier slicing.
Can you make vegan zucchini muffins instead?
Yes. This batter makes about 12 muffins. Divide the batter among paper-lined cups in a 12-cup muffin tin and bake at 350°F for 15–20 minutes, until a toothpick comes out clean.
Storage tips
Store zucchini bread at room temperature for 2–3 days in an airtight container or wrapped tightly in plastic wrap to prevent drying. For longer storage, freeze a whole loaf or individual slices.
How to freeze
Let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag or wrap again in foil. Thaw wrapped at room temperature before serving.
Gluten-free and oil-free options
For a gluten-free version, use a reliable 1:1 gluten-free baking flour blend. Avoid swapping in almond or coconut flour by weight without adjusting liquids and binders. To make the recipe oil-free, replace the oil with applesauce or mashed pumpkin.
Looking for more vegan quick breads and muffins?
- Easy Vegan Banana Bread
- Quick & Easy Vegan Banana Muffins
- Vegan Pumpkin Muffins
- 1 Bowl Vegan Blueberry Muffins
1 Bowl Vegan Zucchini Bread
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Ingredients
- 1/4 cup canola oil may sub melted coconut oil, vegan butter, or applesauce for oil-free
- 1/3 cup almond milk
- 1 tablespoon ground flaxseeds
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini about 1 medium zucchini
- 1 1/2 cups all purpose flour or white whole wheat
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- optional: 1 cup dairy-free chocolate chips or chopped walnuts
Instructions
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Preheat the oven to 350°F. Line a standard 9 x 5-inch loaf pan with parchment paper or spray with oil.
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In a large bowl, whisk together the oil, almond milk, ground flaxseeds, brown sugar and vanilla until combined.
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Lightly blot the grated zucchini with paper towels, then add it to the wet ingredients and stir to combine.
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Add the flour, then sprinkle baking powder, baking soda, salt and cinnamon on top. Stir gently until just combined, taking care not to overmix.
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Fold in walnuts or chocolate chips if using. Pour the batter into the prepared pan and bake 45–55 minutes, or until a toothpick comes out clean.
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Let the loaf cool in the pan for a few minutes, then transfer to a cooling rack. Slice once cooled to your preference.
Notes
- Calories do not include optional chocolate chips or walnuts.
- To make muffins: fill paper-lined muffin cups nearly to the top and bake at 350°F for 15–20 minutes. Makes about 12 muffins.
- For an oil-free loaf, substitute applesauce for the oil.
- For gluten-free, use a 1:1 gluten-free baking flour blend. Whole grain flours like white whole wheat, whole wheat pastry or spelt may also work.