This vegan zucchini bread is moist and tender, subtly sweet, whole grain, and egg and dairy-free. A tasty, healthy breakfast or snack.
I love sneaking veggies into my meals and zucchini bread is one of the tastiest ways! You don’t really taste the zucchini (what even is zucchini flavor?), it’s just there to add moisture, fiber, and nutrients. The bread will really take on the flavor of whatever spices you use and any add-ins you decide to throw in (walnuts and chocolate chips are my favorite). This vegan zucchini bread is tasty and nutritious, with a lot less sugar than most recipes, and completely egg and dairy-free!
- Zucchini ⟶ About 1 medium zucchini. I highly recommend weighing your zucchini (and other ingredients) for best results. Save any leftover zucchini for cooking.
- Whole Wheat Flour ⟶ I love using whole wheat flour in quick breads for a little extra fiber and nutrients. I developed this zucchini bread using whole wheat flour so that it doesn’t turn out dry or dense. That being said, you can use all purpose flour if you’d like.
- Applesauce ⟶ Applesauce adds moisture and sweetness while also giving the bread some structure (thanks to the pectin in apples).
- Peanut Butter ⟶ Or another nut/seed butter. This provides healthy fats, making the zucchini bread more satisfying and tasty. It also adds moisture.
- Tip: Make sure your nut butter is thin and drippy. If it’s hardened from being in the fridge, microwave it for a few seconds until runny. If it’s too thick your bread will be denser.
Vegan Zucchini Bread FAQ
How do I store zucchini bread?
I like to store this zucchini bread in the fridge, since it’s very moist and lower in salt and sugar which act as preservatives. Let the zucchini bread cool completely at room temperature, then place in an airtight container. You can store it at room temperature for 24 hours, then place in the fridge for up to 5 days.
To freeze, cut into slices and place in freezer-safe bags.
Can I make them into muffins?
Yes! Bake at 375°F for about 25 minutes.
Tips for Success
Don’t blot the zucchini ⟶ Unlike most zucchini bread recipes, we don’t want to remove any moisture from the zucchini. The zucchini is our main “liquid” ingredient and source of moisture, so don’t blot the zucchini!
Don’t peel the zucchini ⟶ Only peel the zucchini if you don’t like seeing the little green specs of zucchini. Otherwise, leave the skin on for extra fiber and nutrients!
Adjust sweetness to taste ⟶ This bread is very subtly sweet. For a sweeter bread, add 1/4 cup granulated sugar and/or use sweet add-ins such as chocolate chips and dried fruit.
Measure your ingredients with a kitchen scale* ⟶ I provide gram measurements whenever possible because that is the best way to ensure accurate results! Especially for things like zucchini that are hard to accurately measure with measuring cups.
I love toasting the zucchini bread, then spreading on some vegan butter or nut butter, and topping it with chia jam. Sooo good. But it’s also delicious as is!
To round out your breakfast, I recommend pairing the zucchini bread with some protein – soy milk, tofu scramble, protein shake/smoothie, or some high protein yogurt.
More Healthy Quick Breads!
- Blueberry Cornbread
- Cinnamon Apple Bread
- Best Healthy Gluten-Free Banana Bread
- Best Healthy Banana Bread
If you try out this vegan zucchini bread, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Vegan Zucchini Bread (Whole Grain)
- 225 grams (1 medium) zucchini about 1 cup packed grated zucchini
- 180 grams (¾ cup) applesauce**
- 50 grams (¼ cup) brown sugar**
- 62 grams (¼ cup) peanut butter or other nut/seed butter
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp ground flax/chia seeds**
- 1 tbsp non dairy milk
- 190 grams (1½ cups + 4 tsp)
whole wheat flour*
- ¾ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg optional
- ¼ tsp salt optional
- ¾ cup walnuts, pecans, chocolate chips, raisins, or other add-ins of choice
- Preheat oven to 350°F (180°C). Line a loaf pan with parchment paper.
- Grate zucchini (not too finely or it will release too much liquid) and add to a large mixing bowl.
- Add applesauce, brown sugar, peanut butter, vinegar, vanilla extract, and ground flax/chia seeds. Stir well to combine, then let the mixture sit for 5-10 minutes until the flax/chia seeds have gelled.
- Stir in milk.
- Add flour, baking soda, cinnamon, nutmeg, and salt. Use a rubber spatula to gently fold the batter together. Mix until ingredients are mostly incorporated (some dry flour pockets are OK at this point). If the batter seems especially dry to you, fold in another tablespoon of milk.
- Add walnuts or other add-ins, and gently fold a couple more times to evenly distribute the walnuts. At this point no flour streaks should remain. Be sure to scrape down the sides and the bottom of the bowl for dry flour.
- Pour batter into the prepared loaf pan. Bake for 60-75 minutes**, or until a toothpick inserted in the center of the loaf comes out clean. After 30 minutes, keep an eye on the bread to make sure it's not browning too quickly on top. If it looks like the top is starting to burn, tent with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Carefully remove parchment paper and let the bread finish cooling before slicing.
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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