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One of my favorite parts of summer is the abundance of zucchini for making Homemade Zucchini Bread. This vegan version is true to the original (even non vegans will love it!) but made with no dairy or eggs. This is one of my MOST popular recipes on Pinterest, year round, and I know you’re going to love it!

loaf of zucchini bread cut into slices and sitting on top of a wood board. a blue checkered towel and a zucchini in the background
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GUYS! I made the BEST Vegan Zucchini Bread and I’m so excited for you to make this!

I do realize that I say that about pretty much everything that I post but I extra mean it about this bread. It’s super sweet, so tasty, and extra fluffy!

My goal with recreating vegan recipes like this is to keep it as similar to the original as possible. So with this vegan zucchini bread, the main thing we needed to substitute was simply the eggs. I swapped the eggs out for apple sauce and kept everything else pretty simple. Flour, sugar (white and brown), some spices, oil. You get the idea.

Simple!

top down shot of loaf of zucchini bread cut into slices and sitting on top of a wood board. a blue checkered towel and a zucchini in the background

The bread doesn’t rise in the same way that regular bread does. So be aware of that. It’s still super fluffy and delicious though!

I added the extra bits of zucchini to the top of the bread kind of on a whim and I love how it turned out! Really it just gives the loaf an extra pop of zucchini color but it also adds in a bit more green and I will take all of the veggies that I can get!

top down shot of zucchini bread in a loaf pan. sitting on top of a blue checkered towel with zucchini all around the shot

Ingredients we’re working with:

  • Flour– I used an organic all-purpose flour for this recipe. I’ve never tried making this particular recipe gluten free but if you want to try, I suggest a gluten free 1-1 flour like from Bob’s Red Mill or Cup4Cup. I have never tried making this with oat flour or almond flour or anything like that.
  • Zucchini– we’re going to grate our fresh zucchini and then squeeze the HECK out of it to release as much of the moisture as possible.
  • Apple Sauce- were going to use apple sauce in this recipe to act as a binding agent. I’ve tried this recipe with an equal amount of mashed banana and while it was good, I definitely prefer this made with the apple sauce. The apple sauce ends up being rather tasteless compared to the banana that really comes through.
  • Sugar– we’re using brown and white sugar in this recipe.
  • Coconut oil– instead of butter, I like to use coconut oil in this recipe but you could swap that for vegan butter if you prefer.

How to Make Vegan Zucchini Bread

This Vegan Zucchini Bread recipe is ridiculously easy!

To release a bit of the moisture, we start by squeezing the grated zucchini in a towel.

large glass bowl with a mesh sieve sitting on top filled with flour and cinnamon

The dry ingredients are sifted together into a big bowl while the wet ingredients are whisked together and then poured into the dry.

The grated zucchini is gently mixed in and it’s all poured into the loaf pan to bake for about 50 minutes.

SUPER EASY!

large glass bowl filled with zucchini bread batter: a tan batter with large chunks of shredded zucchini in it

I’m going to try making this recipe in muffin form this week and I’m really hoping it works out! I’ll report back how it is.

I hope you have a lovely 4th of July weekend filled with LOTS of great food! :)

side shot of loaf of zucchini bread cut into slices and sitting on top of a wood board. a blue checkered towel and a zucchini in the background

See how to make the Vegan Zucchini Bread here:

5 from 7 votes

Vegan Zucchini Bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8 1 loaf- 8 slices
This vegan zucchini bread is simple to make and PERFECT for summer time baking!
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Ingredients 

  • 1 ½ cups all purpose flour
  • ½ cup white sugar
  • ½ cup light brown sugar, packed
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup apple sauce
  • ½ cup coconut oil melted, canola or vegetable also works well
  • 1 ½ teaspoons vanilla
  • 1 heaping cup of grated zucchini*

Instructions 

  • Pre-heat the oven to 325 degrees F and grease an 8×4 loaf pan.
  • Place your zucchini in a kitchen towel or paper towels and ring out as much of the moisture as you can. Set aside.
  • In a large bowl, soft together the flour, sugars, baking soda, baking powder, cinnamon, and nutmeg.
  • In a different bowl, whisk together the apple sauce, coconut oil, and vanilla.
  • Pour the wet ingredients into the dry and stir until just combined. Fold in the grated zucchini.
  • Pour the mixture into the loaf pan and bake for 45-55 minutes.
  • Let cool slightly and ENJOY!

Notes

*you want to measure the zucchini BEFORE you squeeze out the moisture. It should be lightly packed into the measuring cup for an accurate measurement

Nutrition

Calories: 318kcal, Carbohydrates: 48g, Protein: 3g, Fat: 14g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 101mg, Potassium: 109mg, Fiber: 1g, Sugar: 29g, Vitamin A: 41IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!
Super Easy Vegan Zucchini Bread Recipe perfect for all of that summer zucchini! Make an extra loaf to keep in the freezer for later.

About Brita Britnell

Brita is the author of Food with Feeling which is a vegetarian based food blog. She creates easy and delicious recipes that encourage people to try more meat-free recipes!

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5 from 7 votes

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Recipe Rating




15 Comments

  1. Beca says:

    5 stars
    The first time I’m rating a recipe and it’s because this is my go to for zucchini bread and everyone I know loves it!

  2. Amanda says:

    5 stars
    This is a great recipe, Brita! I used GF flour and a banana instead of applesauce. Delicious! I will definitely make this again! : )

  3. Caren says:

    5 stars
    I made this recipe tonight and have not tried it yet but it smells and looks so good! Made two loaves and will be bringing one to work tomorrow.

  4. Arrin says:

    5 stars
    Loved loved loved I did change the apple sauce to replace the oil and used and egg substitute came out so delicious

    1. Brita says:

      yay! So glad that you liked it and thanks for coming back to let me know!

  5. Aline Miller says:

    Hi there, Brita! 
    Thank you so much for hour recipe. Can’t wait to make it!!!
    Quick question: how fo you store it? Also, does it freeze well? 
    Thanks! Hope you and your family are doing well during this difficult time! 

    1. Brita says:

      It freezes well! I made quite a few loaves to freeze last summer!

      If We’ll be eating it within a few days, I typically just store it in an air tight container on the counter. If we think it’ll be a little bit longer then I suggest putting it in the fridge.

  6. Thaya says:

    Hi Brita! If I were to use eggs(I like vegan breads but this time just going to try out eggs) how many would I use?

  7. Sal says:

     I made this recipe in a Bundt pan and also in a 12 muffin pan. It is delicious. The only problem is, I used Pam to grease the pan and in both cases the bread stuck to the pan. I tried to remove after very little cooling and I also tried about 10 minutes of cooling and then I tried complete cooling. All attempts stuck to the pan. Any suggestions? 

    1. Brita says:

      strange. I’ve never had this issue. You could try using a parchment paper sling AND cooking spray so that you can then just lift the bread out of the pan

  8. Penny says:

    5 stars
    Made this recipe last night and absolutely loved it, but instead of applesauce I used 1 1/2 banana. So yummy. I also added a few chopped up dates and some dried cranberries. Delicious! I highly recommend:-)

  9. Amanda says:

    5 stars
    I just made this and substituted the apple sauce for 3/4 of a banana and used canola oil instead of coconut (we were out) – it is very good and the house smells amazing! Thanks for sharing!

    1. Brita says:

      5 stars
      YAY! Thank you so much for coming back to let me know. I always love hearing about the substitutions that people make and how they work out. I want to try making it with apple sauce now! :)

  10. Arien says:

    Hi! What would you suggest for those looking to cut out using traditional processed sugars? :) Is there a replacement they could use instead?

    1. Amanda says:

      I used coconut sugar and it turned out great!