Vegan Zucchini Bread, warm and soft, with hints of zucchini and crunchy walnuts, this classic loaf is served best with a little butter and some good coffee. Our Vegan Zucchini Bread Recipe is very simple to make because all ingredients are basic and mix together in one bowl, making it an Easy Vegan Zucchini Bread! We use both chia eggs and mashed bananas as a substitute for eggs, which maintains the moisture of this Vegan Zucchini Banana Bread very well. We are excited to show you How to Make Vegan Zucchini Bread, so grab your ingredients and let’s get baking!
This is truly my favorite dessert and breakfast bread. What I love about this Vegan Zucchini Bread is how light and moist it is and how it’s flavors are not overly sweet but warm and earthy. While I love banana bread as a close second, I enjoy this bread just a bit more because I don’t feel overwhelmed by it’s sugar content which is relatively low compared to other dessert breads. We use several spices such as cinnamon and nutmeg which add a seasonal warmth to the flavors. This bread is log-cabin-cozy and you’ll find yourself getting up early in the morning and grabbing a slice of this wonderful bread and your favorite coffee. Not a bad way to start the day!
Vegan Zucchini Bread Recipe
- White sugar
- Brown sugar
- Baking soda
- Baking powder
- Vanilla extract
- Chia eggs
- Oat milk
Note: My apologies as I left out the baking soda and salt from my ingredients shot. These ingredients are important and should be included.
How to Make Vegan Zucchini Bread
- Preheat oven. Set oven to 325 degrees F. Either grease two loaf pans or line them with parchment.
- Sift dry ingredients. Sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together into a large bowl.
- Add wet ingredients and sugar. Into the same bowl add chia eggs, vanilla, oat milk, vanilla, white and brown sugar, mix to combine.
- Zucchini and walnuts. Add zucchini and walnuts into the bowl and mix thoroughly to combine.
- Bake. Bake bread for 40 to 60 minutes or until it begins to lightly brown.
- Test and rest. Stick a toothpick into center of bread and, if it comes out clean, let bread cool for roughly 20 minutes.
How to Make a Chia Egg
We use chia eggs in this Vegan Zucchini Bread Recipe which are a substitute for regular eggs. Chia eggs work really well and we use them in many of our baked recipes. To make a single chia egg you’ll need 1 tablespoon of chia seeds and 2 1/2 tablespoons of water. Simply pour both the water and chia seeds into a small bowl and mix with either a fork or whisk and set aside for 5 minutes. That’s it! However, please see our post Chia Egg, for the full recipe and details.
Tips and Variations
- Make muffins instead. Fill a muffin tin 3/4 full with batter and cook for for roughly 20 minutes.
- Add chocolate chips, your kids will thank you!
- Don’t overmix the batter because it may result in a denser bread when moist is what we’re going for.
What About Gluten Free Vegan Zucchini Bread?
While I’ve not tried making this recipe gluten-free, I am sure it would work great using either gluten free flour or even almond flour. Give it a shot and let us know how it worked out!
How Should Vegan Zucchini Banana Bread be Stored?
Vegan Zucchini Banana Bread is best eaten in the first few days after it’s made. I imagine this won’t be a problem once you try this recipe! Otherwise, it begins to dry out a bit and lose some of it’s freshness. I suggest you use plastic wrap, an airtight bag or container to store it.
Can You Freeze Vegan Zucchini Bread?
Truth be told, I’ve not tried freezing Zucchini Bread but it’s my understanding that this bread does freeze well if placed in a freezer bag and can be enjoyed after thawing. Again, use an appropriate freezer bag or container. It’s also commonly suggested that the bread be double wrapped in plastic wrap and then once in foil. It should keep for up to two months.
What Are The Health Benefits of Zucchini?
Zucchini, while commonly thought of as a vegetable, is actually of the fruit family and comes in a variety of colors. Not only is it delicious when included in many recipes, but it contains several evidence-based health benefits. Let’s take a look at just a few.
- Zucchini is rich in vitamin c and beta-carotene, both of which contribute to eye health (1).
- Zucchini is rich in antioxidants, plant compounds which protect the body from damage caused by free radicals.
- Antioxidants zeaxanthin and lutein (both found in zucchini) are known to strengthen bones (2).
- Zucchini is rich in pectin, a type of soluble fiber, which is effective in reducing bad cholesterol (3).
Thank you for joining us for another plant based recipe! Here are some other recipes you’ll enjoy!
Vegan Breakfast Recipes
- Strawberry Chia Jam
- Blueberry Sauce
- Quinoa Oatmeal
- Vegan French Toast
- Chia Seed Oatmeal
- Blueberry Toast
- Vegan Cream Cheese
- Johnny Cakes
- Roasted Breakfast Potatoes
Healthy Vegan Desserts
To browse more Vegan Plate recipes, check out our Recipes Page!
- 3 cups all-purpose flour
- 1 1/2 cups zucchini, shredded
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup banana, mashed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 2 chia eggs
- 1 cup avocado oil or vegetable oil
- 1/2 cup oat milk, or other non-dairy milk
- 1 cup walnuts, chopped
- Preheat oven to 325 degrees F. Grease two 8x4 inch loaf pans or line them with parchment paper.
- Using a sifter, sift flour, salt, baking powder, baking soda, cinnamon, and nutmeg together into a large mixing bowl.
- Into the mixing bowl, pour chia eggs, vanilla, white and brown sugar, oil, and oat milk, mix to combine.
- Add in zucchini and walnuts and thoroughly mix until all ingredients are combined.
- Bake 40 to 60 minutes or until zucchini bread begins to lightly brown.
- Remove bread from oven and insert toothpick into the center of the bread. Remove toothpick and if it comes out clean, let the bread cool in the pan or on a rack, roughly 20 minutes before serving.
Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 171mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 3g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.