If you’re anything like me, you might look at extra zucchini on the counter and think, “What now?” This is my go-to answer every time. This vegan zucchini bread is so moist, fluffy, and gently sweet that even the pickiest kid in the house will want seconds.
It’s one of those simple bakes I come back to all the time. Perfect for using up garden zucchini, and honestly, it’s one of the easiest ways I know to bake something that feels special with ingredients you probably already have in your pantry.
There’s just something comforting about that cinnamon aroma filling up the kitchen. I like to slice it thick, slather on some vegan butter, and settle in with a cup of tea. Nothing fancy—just honest, homestyle baking.
Why You’ll Be Reaching for This Recipe Again and Again
This zucchini bread wins hearts for a few reasons.
First, the texture is fantastic: moist without being heavy, with a tender crumb that stays lovely for days. That’s the zucchini magic—it holds in the moisture so well you don’t need any eggs.
The cinnamon adds this warm, inviting flavor that makes the loaf feel like a hug. And those walnuts? Totally optional but I love the crunch they add. My mom always added walnuts to her quick breads, so for me it’s a bit nostalgic.
Plus, it’s one of those forgiving recipes you can pull together on a lazy weekend without stressing. No hard-to-find ingredients. No need for special equipment.
I’ve served this to friends who swore they didn’t like zucchini—and watched them go back for a second slice. That’s the real test.
Ingredients You’ll Want on Hand
Zucchini (1 ½ cups grated): Don’t overthink it—just grate it up. I like to use small garden zucchinis when they’re in season. No peeling needed, and no squeezing out the liquid. That moisture is what keeps your bread from drying out.
Ground Cinnamon: A generous pinch makes all the difference. It warms the whole loaf. I sometimes even sprinkle a little extra on top before baking.
Plant-Based Milk: Soy, oat, almond—it all works. I tend to use unsweetened almond milk because that’s what I have in the fridge most of the time.
Lemon Juice or Apple Cider Vinegar: This is your egg substitute—it helps with the rise and gives the loaf a subtle brightness. Apple cider vinegar is my usual fallback, and you won’t taste it at all.
Walnuts: Optional, but highly recommended. That little crunch really makes each bite interesting.
All-Purpose Flour, Sugar, Oil, Baking Powder, Salt, Vanilla Extract: Nothing fancy here. Just classic baking staples. I keep them in a big basket in my pantry for all my quick-bread projects.
Let’s Talk About Mixing
One thing I learned after baking dozens of quick breads: don’t rush the mixing step.
When you combine the dry and wet ingredients, stop as soon as there are no big streaks of flour left. A lumpy batter is good. Overmixing develops too much gluten and leads to a tough loaf.
Also, don’t worry if the zucchini seems wet. That’s what you want. I’ve tried squeezing it out before and the bread just turned out dry. Embrace the moisture.
My Step-by-Step Method for Foolproof Zucchini Bread
1. Prep the Pan and Oven
I usually line my loaf pan with parchment for easy removal. Greasing works too. Set the oven to 350°F (180°C) so it’s ready to go.
2. Dry Ingredients
Whisk together your flour, sugar, baking powder, cinnamon, and salt in a big bowl. This is the foundation.
3. Wet Ingredients
In another bowl, mix your grated zucchini, plant-based milk, oil, walnuts (if using), lemon juice or vinegar, and vanilla. Make sure the zucchini isn’t clumping.
4. Combine Carefully
Pour the wet into the dry and stir gently. No stand mixer here—just a spoon or spatula. Stop when it’s just mixed.
5. Into the Pan
Scrape it into your loaf pan and smooth the top a bit.
6. Bake
It needs time—about 70 to 90 minutes. I usually set a timer for 70, then check every 5–10 minutes. Poke it with a toothpick in a few places. It should come out clean or with just a few crumbs.
7. Cool
I let it cool in the pan so it firms up before slicing. Hard to wait, I know.
Practical Tips from My Kitchen
- Use freshly grated zucchini if you can—it holds moisture better than pre-grated or frozen.
- For a bit of texture, I sometimes add a handful of raisins or chopped dates.
- If you want a lighter sweetness, reduce the sugar by ¼ cup. I’ve done it and it still tastes great.
- I’ve baked this in mini loaf pans for gifts. Just reduce the baking time.
How I Store It (and You Can Too)
Room Temperature: I keep it in an airtight container for up to 3 days. It never lasts that long at my place.
Fridge: Wrap it up and it’ll keep for a week. I usually toast slices for breakfast.
Freezer: I wrap slices in plastic wrap and foil. They’re good for about 3 months. Great for last-minute snacks. To thaw, I leave them on the counter for an hour or so, or pop them in the toaster oven.
Common Questions I Get About This Recipe
Is it really dairy-free?
Yes. No butter, no milk, no eggs. Plant-based milk steps in for dairy.
Does it taste sweet?
It’s lightly sweet, more like banana bread than cake. The sugar gives it balance without making it cloying.
Can you freeze it?
Absolutely. I do it all the time. Just wrap it tight and you’ll have easy snacks or breakfast ready to go.
How do I thaw it?
Leave slices out for an hour or so at room temperature, or gently microwave them. Whole loaves thaw best overnight in the fridge.
Easy Vegan Zucchini Bread
This plant-based zucchini bread is wonderfully soft, moist, and slightly sweet, with a hint of cinnamon and crunch from optional walnuts. It’s a delicious snack or breakfast treat that’s easy to whip up using common pantry staples.
Ingredients
Preparation Time:
- Prep: ~10 minutes
- Bake Time: ~1 hour 20 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 1 loaf (around 12 slices)
What You’ll Need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1½ cups grated zucchini (about 2 small ones, lightly packed)
- ¾ cup plant milk (soy, almond, or your favorite variety)
- ¾ cup light oil (canola or vegetable oil works well)
- ½ cup chopped walnuts (optional)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Helpful Tip Before You Start: Be sure to measure the zucchini accurately—use 1½ cups of loosely packed grated zucchini. There’s no need to squeeze out the moisture; that liquid helps keep the bread tender.
- Directions: Begin by setting your oven to 350°F (180°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine the grated zucchini, plant-based milk, oil, nuts (if using), lemon juice or vinegar, and vanilla. Make sure the zucchini is evenly distributed.
- Combine the wet ingredients with the dry, gently folding until everything is just incorporated. Avoid overmixing—the batter should remain slightly lumpy.
- Transfer the batter to the prepared loaf pan and smooth the top. Place in the oven and bake for about 70 to 90 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Check in several places to make sure the bread is fully baked.
- Allow it to cool in the pan before slicing.
Notes
- At Room Temp: Store in an airtight container for up to 3 days.
- In the Fridge: Keeps well for up to a week. Reheat slices as needed.
- Freezing: Wrap slices or the entire loaf securely in plastic and foil, or use freezer containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 3729Total Fat 214gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 186gCholesterol 15mgSodium 2247mgCarbohydrates 422gFiber 15gSugar 217gProtein 45g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts on This Comforting Bake
If you’ve got a couple of lonely zucchinis hanging out in the fridge, this bread is the best way I know to give them new life. It’s the kind of recipe that doesn’t try too hard, but delivers every time.
Try other Zucchini recipes:
