Vegan Zucchini Bread

This one-bowl Vegan Zucchini Bread is the perfect recipe for your surplus garden zucchini in the summer and fall! It is perfectly sweet, made in one bowl, and easy to make gluten-free.

For more delicious bread recipes, check out this Vegan Rye Bread or Cinnamon Raisin Bread.

More vegan recipes for zucchini lovers:

• Italian Stuffed Zucchini Boats
• Hidden Veggie Zucchini Muffins
• Garden Veggie Pasta Sauce
• Air Fried Zucchini Fries

Why You’ll Love This Recipe

• Easy – This eggless and dairy-free zucchini bread comes together in one bowl and minimal mess!
• Customizable – This bread can easily be made gluten-free by swapping a 1:1 gluten-free baking flour. You could also easily add chocolate chips, chopped nuts, or even diced apples for a twist on this recipe.
• Bread or muffins – This recipe works great as a bread or as individual muffins for easier servings!

Ingredients

• Zucchini – This recipe only requires 1 cup of shredded zucchini. This is about 1 small zucchini or half of a large zucchini. This Zucchini bread is a great option for using surplus zucchini from the garden at the end of the summer and fall!
• Flour – I use all-purpose flour, but I have made this recipe with a 1:1 gluten-free baking flour and it comes out perfectly.
• Oil – You can make this recipe oil-free by replacing with equal parts applesauce.
• Applesauce – The applesauce adds a touch of sweetness as well as the necessary moisture to bind the ingredients for this bread. It helps to keep this an eggless and dairy-free zucchini bread!
• Sugar – This recipe calls for white and light brown granulated sugar. A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
• Spices – Cinnamon, nutmeg ,and cardamom add some extra flavor. You can spice it up with added clove, or allspice, or omit the spices altogether and it will still have great flavor.
• Baking essentials – Vanilla extract, baking powder, baking soda, and salt finish this recipe out.

How to Make Vegan Zucchini Bread

Preheat the oven to 350 degrees Fahrenheit.

Grate a small zucchini into a large mixing bowl. There is no need to squeeze out the extra liquid from the zucchini for this recipe as it helps keep the bread perfectly moist.

Add the sugar, oil, applesauce, and vanilla extract into a large bowl and mix until the sugar begins to dissolve. This should only take about 15-20 seconds when mixing by hand. If you are adding mix-ins like chopped nuts, chocolate chips, or diced apples, add them in at this stage.

Add the flour, baking powder, baking soda, spices, and salt to the mixing bowl. Mix only until there are no streaks of flour left. Overmixing at this stage will cause the bread to be dense and chewy.

Transfer the mixture to a lightly-oiled bread pan and spread with a silicone spatula until it is evenly distributed.

Bake at 350 degrees Fahrenheit for 55-65 minutes or until a toothpick inserted comes out clean.

Allow to cool for at least 10 minutes before slicing and serving. Enjoy!

How to Store Vegan Zucchini Bread

• Room Temp: Store at room temp in an air-tight container for 3-5 days.
• Freezer: Make mini loaves or divide whole loaves into thirds and freeze for up to 3 months.

More Tips

• Not Vegan? Replace 1/3 cup of applesauce with 1 egg or replace the oil with melted butter.
• Oil-free? Replace the oil with equal parts applesauce (in addition to the applesauce the recipe calls for).
• Gluten-free? Swap a gluten-free 1:1 baking flour, and you’re all set!
• Using Mix-ins? Add them in when mixing the wet ingredients.

Vegan Zucchini Bread

This Vegan Zucchini Bread is moist, delicious, and perfectly fluffy. Super easy to make in one bowl, and easy to make gluten-free too!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Bread, Side Dish

Cuisine American

Servings 10 slices

Calories 210 kcal

Equipment

• Large mixing bowl
• cheese grater
• Silicone spatula
• 9 x 5 baking dish

Ingredients

  

1x2x3x

• 1 ½ cup all-purpose flour (sub gluten-free if desired)
• 1 cup grated zucchini
• ½ cup white sugar*
• ¼ cup light brown sugar
• ⅔ cup applesauce
• ⅓ cup oil
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cardamom
• ½ tsp salt
• 1 tsp vanilla extract

Get Recipe Ingredients

Instructions

 

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grate a small zucchini into a large mixing bowl. There is no need to squeeze out the extra liquid from the zucchini for this recipe as it helps keep the bread perfectly moist.
3. Add the sugar, oil, applesauce, and vanilla extract into a large bowl and mix until the sugar begins to dissolve.
4. Add the flour, baking powder, baking soda, spices, and salt to the mixing bowl. Mix only until there are no streaks of flour left.
5. Transfer the mixture to a lightly-oiled bread pan and spread with a silicone spatula until it is evenly distributed.
6. Bake at 350 degrees Fahrenheit for 55-65 minutes or until a toothpick inserted comes out clean.
7. Allow to cool for at least 10 minutes before slicing and serving. Enjoy!

Notes

* A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.

 

• Not Vegan? Replace 1/3 cup of applesauce with 1 egg or replace the oil with melted butter.
• Oil-free? Replace the oil with equal parts applesauce (in addition to the applesauce the recipe calls for).
• Gluten-free? Swap a gluten-free 1:1 baking flour, and you’re all set!
• Using Mix-ins? Add them in when mixing the wet ingredients.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 33gProtein: 2.2gFat: 7.7gSugar: 18g

Keyword dairy-free, easy, egg-free, nut-free, quick bread

Tried this recipe?Let us know how it was!

Last Updated on April 11, 2025