Moist and lightly spiced zucchini bread. A perfect way to use up zucchini in the summer!
If you’re looking for the perfect summer treat, this Vegan Zucchini Bread is for you. We eat a lot of zucchini year-round in our house, but since it’s a summertime vegetable, it’s at its most delicious during the warmer months.
This bread is addictive, honestly. It’s moist, just sweet enough, and has the perfect amount of cinnamon spice in there. Even better, if you grow your own zucchini at home and have more than you know what to do with, make a loaf and enjoy!
Table of Contents
Ingredients for Vegan Zucchini Bread
- Zucchini: Zucchini is available year-round, but summertime is peak zucchini season.
- Granulated sugar & brown sugar. I like blending sugars for this recipe. White sugar keeps the bread light, while brown sugar adds depth of flavor and extra moisture.
- Neutral vegetable oil or vegan butter: For moisture and richness. I like to use sunflower oil for this recipe, but any neutral oil will work (or try vegan butter that has been melted and cooled).
- Soy milk: Any plant milk should work, but the extra protein in soy milk makes it more similar to dairy milk, so it adds a nice texture to baked goods.
- Vanilla extract.
- All-purpose flour. Use a gluten-free all-purpose flour blend if you need.
- Salt.
- Baking soda & baking powder. A combination of these two leavening agents gives me the ultimate fluffy texture.
- Cinnamon. A dash really brings the flavor this zucchini bread together.
- Chocolate chips and/or walnuts. Optional but always recommended!
How to Make the Best Vegan Zucchini Bread
- Grate the zucchini.
- Mix the wet ingredients.
- Add in the dry ingredients.
- If using, fold in chocolate chips and/or walnuts.
- Transfer to a loaf pan.
- Bake.
- Transfer to a wire rack to cool.
- Slice and enjoy!
Tips for Perfect Zucchini Bread
- Choose small zucchini over large ones. For this recipe, you can either use 1 large zucchini or 2 small ones, but I’d recommend using smaller ones if you can. Smaller zucchini are more tender and have more sweetness, which makes this zucchini bread even tastier.
- Make sure not to over-mix. Fold in the dry ingredients until just combined. Over-mixing will lead to a dense and gummy texture.
Storage & Reheating
You can store your leftover zucchini bread in an airtight container at room temperature for up to four days, or in the fridge for up to a week. If you want to freeze it for later, wrap it tightly in plastic wrap or foil and store it in the freezer for up to three months.
For leftovers, it’s a good idea to pop a slice in the microwave for 10-15 seconds before eating. This just rehydrates the zucchini bread a little so it’s not as dry.
Vegan Zucchini Bread
Moist and lightly spiced zucchini bread. A perfect way to use up zucchini in the summer!
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Servings: 12
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Equipment
- 8×4" loaf tin
Ingredients
- 1 1/2 cups grated zucchini from about 1 large or 2 small zucchini
- 1/2 cup granulated sugar add 1/4 cup extra for a sweeter loaf
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened plant milk I like soy milk
- 1/3 cup neutral oil such as sunflower oil, or melted and cooled vegan butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (260g) spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon kosher salt)
- 1 teaspoon cinnamon
- 1/2 cup semisweet chocolate chips optional
- 1/2 cup chopped walnuts optional
Instructions
- Prep: Preheat oven to 350°F and grease a 8×4" loaf tin. For easier removal, line with parchment, leaving enough overhang on each side to lift the loaf out of the tin once cooled. (Use an 8×4" for a nice tall loaf. You can use a 9×5" for a less tall loaf, but I recommend testing for doneness about 10 minutes earlier, as it will bake faster.)
- Wet mixture: In a large bowl, combine white sugar, brown sugar, plant milk, neutral oil, and vanilla extract. Stir to combine. Then fold in the grated zucchini.
- Add dry ingredients: Add in the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Stir until about 80% combined.
- Add mix-ins: Add in the chocolate chips and chopped nuts (optional). Gently fold them in to finish mixing the batter. Avoid over-mixing. It's okay if there are some small lumps as long as there are no visible streaks of dry flour.
- Transfer to tin: Pour batter into prepared loaf tin and smooth out the top with your spatula.
- Bake: Bake in preheated oven for 55-60 minutes. This can vary quite a bit depending on your oven. (If using a 9×5" tin, start checking for doneness earlier.) When done, a toothpick inserted into the center of the loaf should come out clean or with just a few crumbs on it — no wet batter.
- Cool: Allow the loaf to cool in the tin for at least 10 minutes before carefully transferring to a wire rack. I recommend cooling for another ~10 minutes or longer, as the loaf can be a little gummy in the center if it's still piping hot.
Notes
- Sweetness: For a less sweet zucchini bread, feel free to reduce the white sugar to 1/4 cup.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
Really nice! Mine baked for 60 minutes and came out moist and crumbly. I added a bit more (1/4 cup) of sugar and I think next time I’ll just do the base recipe as it’s quite sweet (might be just my European preference). Thanks Sarah and team!
Can u substitute applesauce or banana for the oil?
SOOO good! I also added in a little under a 1/4 cup maple syrup instead of 1/4 cup of extra sugar and it came out great. Made this twice already. Thanks for another great recipe!
I made this right after watching your video, and actually used a bag of shredded zucchini from my freezer that was leftover from last summer. I did have to bake it about 75 minutes to get the center done. My husband said this was the best zucchini bread he has ever had! Will definitely be in our regular rotation. Thank you!
It is so delicious, so moist and fluffy and yummy