Here’s a moist, flavorful, and totally egg- and dairy-free Vegan Zucchini Bread recipe! 🥒🍞
It’s wholesome, lightly sweetened, and a great way to use up summer zucchini — or sneak veggies into your treats. Perfect for breakfast, snacks, or dessert with a cup of tea or coffee.
🌱 Vegan Zucchini Bread
Servings: 10 slices
Prep time: 10 min | Bake time: 45–50 min
Totally egg-free, dairy-free, and can be oil-free or refined sugar-free too.
Ingredients:
- 1½ cups grated zucchini (don’t peel; squeeze out excess moisture)
- 1¼ cups all-purpose flour (or use half whole wheat for extra fiber)
- ½ cup unsweetened applesauce (or mashed banana)
- ¼ cup plant-based milk (like almond, oat, or soy)
- ⅓ cup maple syrup, brown sugar, or coconut sugar
- 2 tbsp neutral oil (or sub with more applesauce for oil-free)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
- In a large bowl, mix plant milk, applesauce, maple syrup (or sugar), oil, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet and stir until just combined — do not overmix.
- Fold in the grated and squeezed zucchini.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack.
🌟 Optional Add-ins (All Vegan):
- ¼ cup chopped walnuts or pecans
- ¼ cup vegan chocolate chips
- 1 tbsp chia seeds or flaxseeds for extra nutrition
💡 Storage:
- Stays fresh 3–4 days at room temp.
- Refrigerate for up to 1 week, or freeze slices individually for up to 2 months.
Would you like a gluten-free version, low-fat version, or zucchini muffin version too?
