A moist, tender, and warmly spiced quick bread that’s plant-based, wholesome, and perfect for breakfast, snacks, or lunchboxes.
The Coziest Way to Use Up Summer Zucchini
If you’ve got a zucchini or two sitting on your counter, this Easy Vegan Zucchini Bread is exactly what you need to make. It’s soft, cinnamon-spiced, perfectly sweet, and loaded with hidden veggie goodness—yet no one would ever guess it’s dairy-free, egg-free, and completely plant-based.
This recipe has become one of our family’s most-requested snacks, especially during the late summer zucchini boom. It’s a favorite in our house because it checks all the boxes: easy to make, kid-approved, not overly sweet, and stays moist for days. Whether you enjoy it with your morning coffee, pack it in a lunchbox, or serve it as an afternoon snack, this zucchini bread always hits the spot.
And don’t worry—there’s no need for any fancy ingredients. Just pantry staples, a couple of bowls, and about 10 minutes of hands-on time. You can even double the batch and freeze a loaf for later. It’s that easy, and that delicious.
What You’ll Need
- 1½ cups grated zucchini (about 1 medium zucchini)
- 1½ cups all-purpose flour (or whole wheat pastry flour)
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup (or agave syrup)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup unsweetened applesauce
- ⅓ cup neutral oil (such as avocado or vegetable oil)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup vegan chocolate chips
- Sprinkle of turbinado sugar on top for crunch
Pro Tips
- Don’t skip draining the zucchini – Gently squeeze out excess moisture with a clean towel or cheesecloth to avoid soggy bread.
- Use applesauce as your egg replacement – It keeps the loaf moist and binds everything beautifully.
- Mix gently – Overmixing the batter can lead to dense bread. Stir until just combined.
- Customize it – Chocolate chips or chopped nuts are great for texture and added flavor.
- Let it cool completely – The flavors settle as it cools, and the slices hold together better.
Tools You’ll Need
- Box grater or food processor
- Two mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper (for easy removal)
Substitutions and Variations
- Gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum.
- No applesauce? Use mashed banana or dairy-free yogurt.
- Oil-free? Replace oil with more applesauce or nut butter (texture will be more dense).
- Low sugar? Reduce sugar slightly or swap for monk fruit sweetener or date syrup.
- Add citrus – A little orange zest brightens the flavor beautifully.
Make-Ahead Tips
This bread stores well and is even better the next day!
- Room temperature: Wrap tightly and store for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap in plastic wrap and foil; freeze for up to 3 months. Slice before freezing for easy grab-and-go servings.
Let frozen slices thaw at room temperature or warm them in the toaster oven.
How to Make Easy Vegan Zucchini Bread
1. Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
2. Grate and Drain Zucchini
Grate zucchini using a box grater. Place in a clean kitchen towel and gently squeeze out excess water.
3. Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.4. Mix Wet Ingredients
In another bowl, whisk together the applesauce, oil, maple syrup, vinegar, and vanilla extract.
5. Combine and Fold
Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the grated zucchini and any add-ins like nuts or chocolate chips.
6. Pour and Bake
Pour the batter into your prepared loaf pan. Smooth the top and sprinkle with turbinado sugar if using. Bake for 50–60 minutes, or until a toothpick comes out clean.
7. Cool and Slice
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Storage and Leftovers
Wrap cooled zucchini bread tightly in foil or store in an airtight container at room temp for up to 3 days, or refrigerate for up to 1 week. To freeze, slice first and wrap individual pieces. Reheat in the toaster or microwave for a quick snack or breakfast.
A Wholesome Classic with a Plant-Based Twist
This Easy Vegan Zucchini Bread is one of those recipes you’ll make again and again. It’s fuss-free, satisfying, and the perfect way to sneak more veggies into your day (without anyone noticing). Whether you serve it with coffee, pack it in a lunchbox, or share it at brunch, it’s always a hit.
If you try it, let me know how it turned out! Did you add chocolate chips? Go nut-free? Leave a comment and share your favorite spin—I’d love to hear how you made it your own!
