Vegan zucchini bread isn’t just a healthy twist on a traditional favorite — it’s pure comfort in loaf form. Whether you’re looking to use up a surplus of summer zucchini, bake something sweet without eggs or dairy, or simply want a foolproof quick bread, this recipe has you covered.
This isn’t your average vegan quick bread. Thanks to a unique combo of applesauce, flax, and warm spices, the texture is tender, the crumb is just right, and the flavor? Deeply satisfying. No dryness, no dense bites — just beautifully spiced, perfectly moist bread every time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Ridiculously Easy – No fancy tools or hard-to-find ingredients required
- Perfect Texture – Super moist, not mushy or gummy
- Crowd-Pleaser – Loved by vegans and non-vegans alike
- Naturally Dairy-Free & Egg-Free – Great for plant-based or allergy-friendly diets
- Versatile – Serve it for breakfast, dessert, or an afternoon snack
- Sneaky Veggies – A great way to use up zucchini without it tasting “healthy”
What sets this vegan zucchini bread apart? It nails the balance between light and rich. The applesauce keeps things moist without being oily, while the warm cinnamon spice adds cozy flavor. Serve it up toasted with vegan butter or plain — either way, it’s hard to stop at one slice.
Ingredients Needed
For the Dry Mix:
- 3 cups all-purpose flour – scoop and level for accuracy
- 3 tablespoons ground flax seeds – optional, but adds nutrition and structure
- 2 teaspoons ground cinnamon – adds warmth
- 1 teaspoon salt – enhances the flavor
- 1 teaspoon baking soda – key leavening agent
- ½ teaspoon baking powder – provides a little extra lift
- ½ teaspoon arrowroot powder – optional thickener for extra binding
For the Wet Mix:
- 1 cup unsweetened applesauce – replaces eggs and adds moisture
- 1 cup granulated sugar – balances the earthiness of the zucchini
- 1 cup packed brown sugar – for rich molasses flavor
- ¾ cup vegetable oil – use a neutral oil like canola or sunflower
- 2 teaspoons pure vanilla extract – for depth of flavor
The Star:
- 2½ cups shredded zucchini – don’t peel; use the moisture and color
- Tip: Make sure to squeeze out some moisture from the shredded zucchini if it’s very wet. You want it damp, not dripping.
How to Make Vegan Zucchini Bread
1. Get Ready to Bake
Preheat your oven to 325°F (165°C). Lightly grease and flour two 9×5-inch loaf pans or line them with parchment for easy removal.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Ground flax seeds
- Cinnamon
- Salt
- Baking soda
- Baking powder
- Arrowroot powder
This ensures even distribution and helps avoid clumping in the batter.
3. Combine the Wet Ingredients
In another mixing bowl, whisk until smooth:
- Applesauce
- White sugar
- Brown sugar
- Oil
- Vanilla extract
The mixture should look creamy and well-emulsified — no visible oil streaks.
4. Build the Batter
Gradually fold the dry mixture into the wet using a spatula. Then, stir in the shredded zucchini gently but thoroughly — don’t overmix, or the bread may become dense.
5. Fill the Pans
Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula to level.
6. Bake to Perfection
Bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to darken too quickly, loosely cover with foil.
7. Cool Completely
Let the loaves rest in the pans for about 10–15 minutes before transferring them to a wire rack. Cool fully before slicing to avoid crumbling.
Pro Tip: The flavors develop even more after resting overnight — it’s even better the next day!
Serving and Storage Tips
How to Serve
- Toasted with a slather of vegan butter or almond butter
- Topped with coconut whipped cream and berries for dessert
- Paired with a hot cup of tea or coffee for a cozy snack
- Cut into cubes and layered in a vegan parfait or trifle
Storing the Bread
- Room Temperature: Wrap in foil or keep in an airtight container for up to 3 days
- Refrigerator: Store in a sealed container for up to 1 week
- Freezer: Wrap individual slices and freeze for up to 3 months. Thaw at room temp or reheat gently in a toaster
Helpful Notes
- Want to make it gluten-free? Swap the flour for a 1:1 gluten-free baking blend
- Don’t skip the applesauce – it replaces eggs and adds natural moisture
- Add-ins welcome! Fold in ½ cup chopped nuts, raisins, or vegan chocolate chips for extra flair
- Make muffins – Spoon into lined muffin tins and bake at 350°F for 22–25 minutes
- Zucchini tip: Don’t peel — the skin blends in and adds color
Vegan Zucchini Bread
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease and flour two 9×5-inch loaf pans or line with parchment paper.
- In a large bowl, whisk together flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot powder until well combined.
- In a separate bowl, whisk together applesauce, granulated sugar, brown sugar, oil, and vanilla extract until smooth and emulsified.
- Gradually fold the dry mixture into the wet ingredients using a spatula. Stir in the shredded zucchini until just combined; do not overmix.
- Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
- Bake for 70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top darkens too quickly.
- Let the loaves cool in the pans for 10–15 minutes. Then transfer to a wire rack and cool completely before slicing.
Notes
Conclusion
This vegan zucchini bread is everything you want in a plant-based bake — comforting, delicious, and deceptively simple. Whether you’re making it for brunch, dessert, or just because, you’ll fall for its perfectly moist crumb and spiced flavor. Plus, it’s freezer-friendly and versatile enough to make your own.
Tried this recipe? We’d love to hear from you! Leave a comment below and don’t forget to give it a star rating.
Looking for inspiration? Try our vegan banana bread recipe and see how easy plant-based baking can be.
What mix-ins or variations did you try? Let us know — we love seeing your creative takes!
Frequently Asked Questions (FAQ)
Can I use gluten-free flour?
Yes — a 1:1 gluten-free baking mix will work. Just ensure it contains xanthan gum or add ½ teaspoon for structure.
How do I keep the bread from getting soggy?
Gently squeeze excess moisture from the shredded zucchini before adding it to the batter.
Can I make this recipe without oil?
You can replace the oil with extra applesauce or mashed banana, but the texture may be slightly more dense and less rich.
Is this recipe freezer-friendly?
Absolutely. Slice the bread first, then freeze wrapped slices in an airtight container for easy grab-and-go breakfasts.
Why did my loaf sink in the middle?
Overmixing or opening the oven too early can cause this. Always check your baking powder and soda are fresh, too.
Can I turn this into muffins?
Yes! Fill muffin tins ¾ full and bake at 350°F for 22–25 minutes.