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This Vegan Zucchini Bread recipe is fluffy, moist, has crispy edges, and is studded with chocolate chips. Treat yourself to a slice for breakfast or dessert. Vegan, Gluten-Free and Oil-Free Options.
Whether you have a ton of leftover zucchini or you’re looking for your new favorite summer treat, this Easy Vegan Zucchini Bread Recipe has you covered. The tall and fluffy loaf is packed with freshly grated zucchini, warm spices, melty chocolate chips, and crunchy walnuts! Each bite strikes the perfect balance of sweet and savory, making it the best treat for breakfast, dessert, or anytime in between.
Table of Contents
A Sweet (But Not Too Sweet) Breakfast Treat
Just like how you would add pumpkin to everything during fall and winter (including my fluffy Vegan Pumpkin Bread), summer is all about zucchini! From creamy pasta dishes to cheesy casseroles and more, there’s not much you can’t do with this sweet and earthy summer squash.
One of the easiest ways to use up extra zucchini is to shred it and bake it into a loaf of Vegan Zucchini Bread. This ridiculously soft quick bread is easy to make with shredded zucchini (the secret to its moist and fluffy crumb!) and baking staples, plus vegan chocolate chips and crunchy walnuts for extra goodness. Enjoy a slice for a sweet-but-not-too-sweet breakfast or an afternoon pick-me-up!
Ingredients for Vegan Zucchini Bread
This wouldn’t be the best vegan zucchini bread recipe if it called for anything other than garden-fresh zucchini and these simple baking staples:
- Vegan Buttermilk: making vegan buttermilk at home is a cinch; all you have to do is mix soy milk and apple cider vinegar (or lemon juice) together! Once baked into this zucchini bread (or vegan pancakes, waffles, red velvet cake, and plenty of other baked goods), the vegan buttermilk adds a light tangy flavor and contributes to an airy and fluffy crumb.
- Zucchini: fresh zucchini is shredded, drained, and folded right into the batter. No peeling or cooking required! Remember that zucchini is a very watery vegetable, so you must take the time to squeeze out the excess water before folding it into the batter. I have a few tips on how to do this in the Tips section below.
- Flour: I used all-purpose flour since it’s a staple in most kitchens and yields a tender, fluffy, and almost delicate crumb. A 50-50 mix of all-purpose flour and whole wheat flour may work as well, but I haven’t tested it.
- Sugar: a 50-50 blend of brown sugar and cane sugar sweetens the bread, encourages browning, and contributes to the structure. I don’t recommend using liquid sweeteners, like maple syrup, as a substitute because the consistency would change too much.
- Vegan Yogurt: another source of moisture in the bread. Use applesauce as a substitute if you’d like!
- Mix-Ins: who can say no to zucchini bread studded with vegan chocolate chips, walnuts, or both? These fun mix-ins make every slice completely irresistible.
How to Make Vegan Zucchini Bread
- Combine the milk and vinegar in a small cup to make the vegan buttermilk. Set it aside to curdle.
- Grate the zucchini with a box grater onto a plate. Use your hands to squeeze the excess water from the shredded zucchini over the sink, then place it back on the plate. Set aside.
- Whisk the flour, cinnamon, ginger, baking powder, baking soda, and salt together in a large bowl. Form a well in the center.
- Mix the buttermilk, brown sugar, cane sugar, oil, yogurt, vanilla, and shredded zucchini together in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Use a spatula to fold the chocolate chips and walnuts into the batter.
- Pour the batter into a prepared loaf pan and top with a few extra chocolate chips. Bake the bread until it’s golden on top and a toothpick inserted in the center comes out clean.
- Let the zucchini bread cool in the loaf pan before transferring it to a wire rack to cool completely. Slice and enjoy or store it for later.
Caitlin’s Cooking Tips
- Light squeeze the moisture out of the zucchini: Zucchini holds a ton of moisture and if we don’t drain properly, our zucchini bread will turn into a gloopy mess. Be sure to grate your zucchini finely (this helps release a lot of it), then squeeze it with your hands over the sink to drain out the excess liquid! It doesn’t have to be bone dry, but it shouldn’t be dripping.
- Don’t overmix the batter: Gently mix the wet ingredients and dry ingredients together until no dry flour remains in the bowl. If you overwork the batter, the zucchini bread will be dense and may not rise as well.
Serving Suggestions
This delicious vegan zucchini bread has a great balance of sweet and savory flavors, so you can enjoy a slice for breakfast, dessert, or anytime in between. Slather the warm slices with vegan butter, peanut butter, jam, or vegan Nutella first thing in the morning, or pair a slice with a tall glass of almond milk or a warm cup of coffee or tea for a simple dessert or afternoon snack.
If you’re looking for more vegan zucchini recipes to enjoy over the summer, you’ll also love this Creamy Zucchini Oatmeal + Blueberry Chia Jam, these Vegan Chocolate Chip Zucchini Muffins, and these Flourless Mango Zucchini Blondies!
Or, if you’re looking for more vegan quick bread recipes, you’ll also love this Vegan Banana Bread, this Sweet Potato Bread, and this Cranberry Orange Bread.
How to Store Leftover Zucchini Bread
The freshly baked loaf of zucchini bread will keep best in an airtight container on the kitchen counter for up to 3 days. It also freezes well for up to 2 months. Make sure the bread is completely cool before storing it away.
For the best results, wrap the slices of zucchini bread individually in plastic to prevent freezer burn and sticking.
Thaw the bread on the kitchen counter for about an hour or two, or place the loaf or slices in the fridge to thaw overnight. Enjoy at room temperature or heat the slices in the toaster or toaster oven before serving.
Substitutions and Variations
- Oil-Free Variation: To make oil-free vegan zucchini bread, replace the oil with 1/2 cup of almond butter; this will give the bread a denser crumb and a subtle almond flavor.
- Gluten-Free Variation: Replace the all-purpose flour with 2 cups of oat flour and 1/2 cup of brown rice flour. Keep in mind that gluten-free vegan zucchini bread will not rise as much in the oven but will still taste delicious!
- More Mix-In Ideas: Replace the walnuts with chopped almonds or pecans, or add dried fruit, like raisins, chopped apricots, or pitted dates for extra sweetness.
- Zucchini Muffins: Use this recipe to make vegan zucchini muffins instead by baking the batter in a greased and lined 12-cup muffin tin. Bake at 425ºF for 7 minutes, then reduce the heat to 350ºF and continue baking for 18 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Recipe FAQs
Zucchini adds a very subtle squash flavor that I personally think is lovely! However, you’ll mostly taste the warm spices and melted chocolate (yum!).
By hand with a box grater is the easiest way. Otherwise, you can try shredding the zucchini in a food processor fitted with a shredding blade.
While there’s nothing wrong with using your fresh zucchini in loaf after loaf of zucchini bread, any leftovers can be frozen instead. The Food Network recommends blanching the zucchini before freezing to prevent it from being overly watery after thawing.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Zucchini Bread
Ingredients
- 1/2 cup dairy-free milk I recommend soy milk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups finely shredded zucchini (about 2)
- 2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar
- 1/2 cup cane sugar
- 1/2 cup neutral oil or sub olive oil
- 1/4 cup vegan yogurt or sub applesauce
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips or walnuts or a mix of both
Instructions
- Prep: Preheat the oven to 350F and grease or line a 9×5” loaf pan (I prefer to line it with parchment paper for easy removal). Make the vegan buttermilk by combining the milk and vinegar in a small cup; mix well, then let sit for at least 5 minutes.
- Zucchini: Trim the ends from your zucchini and use the fine setting of the box grater to grate the zucchini over a large plate. Use your hands to gently squeeze the shredded zucchini over the sink, discarding extra liquid. Return the zucchini to the plate and set aside.
- Dry Ingredients: In a large bowl whisk the flour, cinnamon, ginger, baking powder, baking soda, and salt together until evenly combined. Use a spatula to form a well in the center of the bowl.
- Wet Ingredients: Add the buttermilk, brown sugar, cane sugar, oil, yogurt, and vanilla, to a separate bowl or measuring glass. Mix well, then add the shredded zucchini and mix again. Add to the dry ingredients and mix gently until just combined. Fold in the chocolate chips and walnuts, if using (I like to save a few tablespoons to sprinkle on top).
- Bake: Transfer the batter to the prepared loaf pan and top with a few extra chocolate chips (optional). Bake in the middle rack of the oven for 50-55 minutes, until the lof is golden on top and a toothpick inserted in the center comes out clean.
- Cool: Remove the pan from the oven and let sit for 10 minutes to allow the loaf to set. Transfer the loaf to a wire rack and cool completely.
- Serve & Store: Slice and enjoy immediately, or store leftovers in an airtight container for up to 3 days. You can also pre-slice this Vegan Zucchini Bread and store in the freezer for up to 2 months.
Recipe Notes
- Oil-Free: Replace the oil with 1/2 cup of almond butter; the bread will have a denser texture and slight almond flavor.
- Gluten-Free: Replace the flour with 2 cups of oat flour and 1/2 cup of brown rice flour; the loaf will not rise as much but it will still be delicious! I have not tested this recipe using any other flour combination. I cannot recommend substitutions, but feel free to experiment at your own risk!
Very good, great breakfast. I made a 3x batch to use up zucchini and ended up cooking in 9x 13 for easy cooking. Great receipe! Thank you for sharing
Glad to hear it works so well for you! Thanks for the review 🙂
hey caitlin!! question: is this zucc bread from the same era as the banana and pumpkin bread recipes? i think you refreshed both of those recipes at some point, and they are two of my fave, easy recipes to throw together. I’m curious if you’d consider revisiting this recipe to see if it could be streamlined like the other two? maybe since the zucc is so wet, the brown rice flour is required?
anyway, its that time of year in the PNW where the zuccs are stacked high and i thought id ask. <3
Hi Carmen! This is an older recipe, I have not updated it recently!
I didn’t have any brown rice flour, however I used cassava flour and it worked as far as I could tell, since I could not compare it to a loaf made with rice flour.