Home Recipes Vegan Zucchini Bread Recipe
by Jennifer Debth
26 Comments
5 from 9 votes
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Tons of zucchini on your hands? Vegan Zucchini Bread tooooo the rescue! It’s tender, it’s moist, and it’sloaded with cozy cinnamon, sweet brown sugar, coconut oil, and of course, plenty of zucchini!
This Vegan Zucchini Bread is a thing of beauty and I’m so happy I have leftovers to munch on this Monday morning. Eating this bread reminds me of when I was growing up and was the pickiest eater. Ever.
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Growing up, my grandma made the BEST banana bread, EXPECT for when she added nuts or “green stuff” aka zucchini to the batch. I wouldn’t touch it with a 10 foot pole.
I’ve definitely come a long way in terms of being a picky eater, because now? Gimme all the zucchini and don’t even get me started on the time a few weeks ago when I loved the turtle pecan fudge MORE than I liked the plain fudge.
Say whaaat?
While thisVegan Zucchini Bread doesn’t have nuts (WHY did I not think to add toasted walnuts until right this second?!), it DOES have plenty of green stuff, warm cozy cinnamon, and brown sugar and coconut oil, which I think makes this one of the most moist breads I’ve ever baked.
Full of flavor, a tender crumb, and tons of zucchini, this Vegan Zucchini Bread might just be my new favorite loaf.
Before we talk zucchini bread, I need THREEthings from you.
#1: If you didn’t watch the video above, dooooo it, because we make a chia egg – I’ll explain more in a second – and I think that’s really cool.
#2: If you don’t follow us on Snapchat or Instagram yet, dooooo it, because we Snapchat/Instagram story about random fun things like the time this past weekend when I got a DoubleBull’s Eye in a game of darts on my very first throw and Trevor was super impressed! 😉
#3: If you don’t like us onFacebook, dooooo it, because we’ve started doing Facebook Live videos, which means you get to watch Trevor and I make a new recipe every week LIVE! You can ask us questions, make comments,die from the cuteness when Teddy inevitablycomes to say hi, etc.😉
Now that we’ve gotten that taken care of, let’s talk about how freaking amazing this Vegan Zucchini Bread is.
You guys.
I love, love, LOVE makingvegan baked goods.
For one, I like that you can eat the batter and not worry about raw eggs. #winning
I also like that there are so many cool “experiments” you can do. For example, my Vegan Banana ChocolateChip Muffins are based on my Chocolate Chip Muffin Recipe. Bananas replaced the eggs in the recipe, almond milk was used instead of skim, etc, etc, etc.
The cool experiment I did in THIS recipe, was that I used a chia egg instead of a “regular” chicken egg.
You guys.
It’s SO cool.
All you do is combine chia seeds with water, let it sit for about 10 minutes, and then it magically acts like an egg in a recipe.
While the chia egg is sitting, you’ll combine your dry ingredients: flour, baking powder, cinnamon, baking soda, and salt together in a large bowl.
Then you’ll whisk together your wet ingredients: almond milk, vinegar, orange juice, coconut oil, vanilla, brown sugar, the chia egg, and zucchini.
Combine the wet and the dry, pour it into your fave loaf pan, bake it up, and 45 minutes later, you’ve got the BEST Vegan Zucchini Bread Recipe.
I love eating this bread for breakfast or as a side to my main dish – which btw – totally counts as a veggie, because, um, helloooo this is ZUCCHINIbread. Riiiight?
Warm. Tender. Cozy. Cinnamon-y. Moist.
Perfect on it’s own, or slather on all the vegan melty butter. I just know you’re all going to seriously love this bread.
– Jennifer
Vegan Zucchini Bread Recipe
5 from 9 votes
Tons of zucchini on your hands? Vegan Zucchini Bread tooooo the rescue! It's tender, it's moist, and it's loaded with cozy cinnamon, sweet brown sugar, coconut oil, and of course, plenty of zucchini!
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 12 slices (1 loaf)
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Equipment for this recipe
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Ingredients
US Customary - Metric
Chia Egg
- 1 tablespoon chia seeds
- 3 tablespoons water
Dry Ingredients
- 1 3/4 cups all purpose flour (whole wheat pastry flour should be fine too)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup almond milk
- 2 tablespoons white vinegar
- 1/3 cup orange juice
- 1/3 cup coconut oil melted
- 2 teaspoons vanilla extract
- 2/3 cups brown sugar packed
- 1 cup grated zucchini loosely packed
Recipe Video
Instructions
Preheat oven to 350 degrees F.
Grease a 9x5 loaf pan with cooking spray and line it with parchment paper for easily removal.
Chia Egg
In a small bowl stir together chia seeds and water.
Let sit for 10-15 minutes.
Dry Ingredients
In a large bowl, whisk together dry ingredients.
Wet Ingredients
Whisk together milk - brown sugar.
Stir in chia egg and grated zucchini.
Pour wet ingredients into the dry ingredients and gently stir, using a spatula, until *just* combined.
Don't overmix.
Pour into prepared loaf pan and bake for 40-50 minutes, or until loaf has cooked all the way through.
Cool and enjoy!
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STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:3-4 Months
Reheat:Microwave or bake to warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Vegan Zucchini Bread Recipe
Amount Per Serving (1 slice)
Calories 179 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 203mg9%
Potassium 148mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 5.3mg6%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: easy, vegan, zucchini
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Course: Snack
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Anonymous
New Milford, Connecticut
Reply
Anonymous
Raleigh, North Carolina
Reply
Jean
United States
My first attempt at vegan baking. Very easy recipe. I used frozen zucchinni so squeezed it to get extra fluid out. Also had a almond/coconut milk combo so used it. I was leery with the orange juice and vinegar. I put mine in muffin pans. It made 24. Delicious!
Reply
Jennifer @ Show Me the Yummy
Thanks so much Jean! 🙂
Mika
hello! can I use applesauce instead of coconut oil ?thanks 🙂
Reply
Jennifer @ Show Me the Yummy
Hi Mika! You could maybe replace half of the oil with applesauce, but I wouldn’t do a 100% swap or the bread may be too gummy! 🙂
Sheri
Made this Friday to take camping and it is amazing!!! Best zucchini bread I have ever eaten. Thank you so much for sharing this recipe! It is so moist it doesn’t need anything on it.
Reply
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much!
VJ
The recipe is amazing. I tried it with Zucchini and my husband asked me to make it again! 🙂Just wondering if I can use yellow squash instead of zucchini? Would that make difference in taste?
Reply
Jennifer @ Show Me the Yummy
Yay!!! Thank you so much! I’m sure it would be just fine 🙂
Sabina
Wow! Making this a second time in a week. It was so delicious ~ perfectly in-between sweet and savoury (a little on the sweeter side) and so cinnamon-y and wonderful warm for breakfast with vegan butter and a coffee! Thanks for sharing:)
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Jennifer @ Show Me the Yummy
Yay!! Thank you so much Sabina!!!
Tara
Can you use coconut flour instead? And do u need to put in the sugar, orange and vinegar?
Reply
Jennifer @ Show Me the Yummy
Hi Tara! Coconut flour acts much differently, so I wouldn’t recommend it. Yes, you need to use the sugar, orange ,and vinegar. 🙂 I hope that helps!
Jayne
Looks amazing! You reckon this adapts well into carrot cake?
Reply
Jennifer @ Show Me the Yummy
Hi Jayne! Thank you so much! I think it would be just fine! 🙂
K
United States
Is the orange juice necessary for the recipe to work? ( I have a citrus allergy) Thanks-The video makes this look easy to make and delicious!
Reply
Jennifer @ Show Me the Yummy
Hi there! You could replace the OJ with more almond milk 🙂 Thank you so much! Enjoy!
Autumn
Scottsdale, Arizona
Hi,Can flax seeds be used instead of the chia seeds in this recipe?Thanks!
Reply
Jennifer @ Show Me the Yummy
Hi Autumn! You can use ground flax seed 🙂
Megan
Atlanta, Georgia
This recipe is perfection!! I can’t wait to try it soon 🙂 & I love how our tastes change. There are so many things I used to hate that I’m obsessed with now!
Reply
Jennifer @ Show Me the Yummy
Aww thank you. 🙂 Yes!! Isn’t that SO funny? Seriously, I was the pickiest eater, and now I love just about everything! 🙂
Wendy
Hackney, England
My goodness this is so good…. very easy to make and very yummy.. will definitely make again. 😋😋
Jennifer @ Show Me the Yummy
Aw thanks so much, Wendy!
Marina
Lancaster, New York
I LOVE making vegan baked goods too! It’s so much easier than running to the store to buy eggs just for one recipe, although there’s nothing wrong with eggs either. 😉 I also love that you used coconut oil because it gives the bread that subtle and amazingggg coconut flavor! YUM. My favorite way to use up zucchini is to shred it up into some zoodles or saute it with some onions and olive oil!
Reply
Jennifer @ Show Me the Yummy
Thanks so much Marina! Ugh! Isn’t zucchini the BEST? It’s SO good both savory AND sweet! 🙂 <3
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