This vegan zucchini bread is so delicious. You’d never know there was zucchini in it! But also, it’s so great that there’s zucchini in it!
Basically, zucchini in baked goods is a fabulous idea. It’s almost undetectable in the final baked result, but it adds heaps of moisture and you get a couple of servings of veggies from your baked goods too. This is very much a win/win situation.
Yes, you can see little flecks of green zucchini in there and it’s super pretty, but don’t worry, it does not taste anything like green vegetables.
Moist Vegan Zucchini Bread Recipe
We’ve incorporated zucchini into a bunch of baked goods already, like our vegan chocolate zucchini cake, vegan zucchini muffins and vegan zucchini brownies.
This bread is so delicious it can count as dessert. But it also has a wonderfully wholesome vibe so you’d feel very comfortable eating it for breakfast too. Or lunch, or a snack. It’s pretty much great to have a loaf of this around to eat anytime.
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Mom's Zucchini Bread
The batter is very thick. In fact you will likely think I’ve left something important out of the recipe, like a lot of extra liquid! But don’t worry, it does come together. Once you have added your zucchini and other wet ingredients to your batter, mix it in a little and then step away from the bowl for a minute or two. The zucchini will release extra moisture into the batter, making it easy to mix when you come back to it.
Don’t overmix the batter. Something to keep in mind is not to overmix the batter. This is why you want to do a quick mix, and then just leave the bowl for a couple of minutes and then come back and mix again. You have to be careful not to overmix, because this can cause your bread to not rise properly.
There is no need to squeeze the water out of the zucchini. Just shred the zucchini and use it right away. If there is any water pooled at the bottom of your food processor or bowl after shredding, you can throw that out, but there is no need to squeeze the water out of the shredded zucchini itself.
Savory Zucchini Bread
You can freeze it for up to 3 months. Allow it to cool completely before freezing and then ideally wrap it in plastic wrap and then in foil before freezing. Thaw in the fridge overnight and let it come to room temperature on the counter before serving.
Serving: 1 Slice | Calories: 249 kcal | Carbohydrates: 36.2 g | Protein: 3.9 g | Fat: 10.4 g | Saturated Fat: 4.3 g | Sodium: 229 mg | Fiber: 1.7 g | Sugar: 17.7 g
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The Best Healthy Zucchini Bread
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
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Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.This past week has seen me making (and eating 🙂 🙁 ) A LOT of cakes and processing about a ton of apples. Our newly acquired (it’s our first summer in the new house) apple tree has surprised us with an unusually early and abundant apple crop, so I had no choice but to learn one thing I swore to myself I would never bother with when I grow up – the art of canning. What’s happened to me?
Nutritious Gluten Free Vegan Zucchini Quick Bread (oil Free)
Despite giving some apples away, storing the unblemished ones in the salad compartment of my fridge, freezing as much apple sauce as I could fit in my tiny (and already full) freezer and canning tens of jars, I still ended up with lots of apples that had nowhere to go, so I developed a new apple cake recipe and it’s a real winner, but I shall share it with you when the summer fruit is truly over and apples take more of a centre stage. Watch this space.
Don’t be bummed though, as I do have a cake recipe today. It uses one of the summer’s most prolific and versatile vegetables, the almighty zucchini (or courgette for those of you who live in the UK). While I heard people complain of its propensity for blandness, I personally think that its super mild flavour is one of the zucchini’s super powers. It escapes being vegetable typecasted 😉 . It belongs just as well in salad, a summer pasta or these Greek-inspired zucchini fritters as it does in a cake. I swear!
To prove my point, I made a moist zucchini and pistachio cake fragrant with zesty lime, which simply screams summer. Not only do I love its handsome greenish hue, but its nutty and sweet and tangy lime flavour had me at my first test bake, even though the first attempt was far from perfect. It took a few more goes to get the ratios spot on and here it is: zesty zucchini and pistachio cake topped with an optional, but recommended, cashew cream icing for a more luxurious summer treat.
Vegan Zucchini Bread Recipe
If you cannot be bothered making icing, use a tub of thick vegan coconut yoghurt instead. I tried to cater for a lot of preferences in this recipe so this cake is entirely sweetened with maple syrup. It can also be made without oil and gluten-free too, if you so wish. It works well as a loaf cake and as individual muffins too. I tested them all so take your pick from the options outlined below. Enjoy! x
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
You can also bake these as muffins, divide between 12 muffin cases and bake for 25 minutes at 180° C / 355° F.
Vegan Gluten Free Zucchini Bread Recipe
*If you cannot get pistachio flour in shops, grind them up finely in a coffee grinder or a food processor. Take care not to overprocess as natural oils will release and the flour will start turning into a nut butter.
I used a 2 lb / 900 g cake tin of the following dimensions: 18.5cm x 8cm x 6cm (like this). It holds 8 cups / 2000 ml liquid (to the brim), but the batter should fill no more than 2/3 – 3/4 of the 2lb cake tin or else the cake may not raise.
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.Vegan Zucchini Bread which is soft and moist and perfect for using up leftover zucchini. This quick bread is easy to prepare and comes together in just 1 bowl!
Simple Vegan Zucchini Bread
This recipe is similar to my vegan zucchini muffins and has been adapted from my reader-favorite recipes for carrot cake cupcakes and carrot muffins.
All-purpose plain flour for the fluffiest vegan zucchini bread. For a 'healthier' bread, you may use whole wheat flour or spelt flour.
Grated zucchini. I used a food processor to grate my zucchini but you can use the coarse size of a box grater. I developed this recipe so you don't have to pat dry or squeeze the excess water from your zucchini (and so your final bread isn't too moist).
Zucchini Banana Bread
Brown sugar or coconut sugar to add depth of flavor to the vegan zucchini bread! For slightly less sweet bread, use coconut sugar. Alternatively, regular granulated sugar or granulated erythritol will also work.
Ground flax or chia seeds (optional) to help bind the ingredients, which is conventionally done through eggs. You can definitely still make the bread without ground flax or chia seeds but your bread might be a little crumbly, especially when it's warm.
First, add all your dry ingredients to a large mixing bowl and stir. The most important thing is to make sure there are no lumps of brown sugar or baking powder! We aren't adding the chocolate chips at this stage as it's difficult to remove any lumps while
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