Egg allergy, intolerance, or you just ran out of eggs? No problem! You can still enjoy your favorite baked goods. You won’t miss eggs…I promise!
This Easy Eggless Zucchini Bread is hands down one of the best quick bread I’ve ever made. Everyone will love it! Perfect for Breakfast, snack, or even dessert.
PRO TIP: when greasing pans for quick bread, it is best to use shortening instead of butter since butter has water that can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
The Best Easy Zucchini Bread Recipe
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick.
Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). Allow cooling completely before slicing.
PRO TIP: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
The Best Zucchini Bread
When greasing pans for quick bread is best to use shortening instead of butter since butter has water, and it can cause sticking.
Also, just brush the shortening over the bottom and slightly up to the sides of the pan; this will help the bread its height as it rises.
The zucchini has a very mild flavor, which is overshadowed by the flavor of the other ingredients, such as sugar and spices. The zucchini flavor will melt into the bread, and it’s almost unnoticeable. As a result, the zucchini bread tastes more like spiced sweet bread.
Vegan Zucchini Bread Recipe
Yes, you can. Make the batter as instructed, then spoon the batter into a prepared muffin pan filling each well all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, then reduce the oven temperature to 350°F (180°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean.
Do not squeeze all of the moisture out; just give it a light blot with a paper towel or a clean kitchen towel to get rid of some extra water.
No, you don’t need to peel the zucchini for zucchini bread. Actually, the zucchini will disappear into the bread, so peeling is just an unnecessary step.
Simple Vegan Chocolate Zucchini Bread (seedless, Eggless, Dairy Free)
This bread is delicious as is, but if you want to jazz it up, add some dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins. I recommend adding up to 1 cup total of whatever extra you add.
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Also, use your favorite plant-based, dairy-free, or vegan yogurt.
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Easy Zucchini Bread
Freeze: let the eggless zucchini bread cool completely, wrap it up in aluminum foil, then wrapped it with plastic wrap. Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months. Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Spices: I added cinnamon to my recipe, which you can leave out entirely or get creative with nutmeg, ginger, or cardamom!Feel free to add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoons ginger, and/or 1/8 teaspoon of cloves or cardamon for extra spiced bread.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
Eggless Chocolate Zucchini Bread Recipe
Calories: 271 kcal Carbohydrates: 42 g Protein: 4 g Fat: 10 g Saturated Fat: 2 g Cholesterol: 4 mg Sodium: 200 mg Potassium: 187 mg Fiber: 1 g Sugar: 24 g Vitamin A: 75 IU Vitamin C: 3 mg Calcium: 82 mg Iron: 1 mg
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Originally posted in July 2019, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
Healthy Zucchini Bread With Pineapple
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
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