This moist vegan zucchini bread combines garden-fresh zucchini with warm spices for a tender, wholesome quick bread that everyone will love. Made without eggs or dairy, it’s the perfect healthy treat for breakfast or afternoon tea that comes together in just over an hour.

I discovered the magic of vegan baking during my travels through California’s farm country, where abundant summer zucchini inspired this beloved recipe. The moist crumb and delicate spice balance make this vegan zucchini bread a year-round favorite in my kitchen, especially when paired with a pot of afternoon tea. I often serve it alongside my cranberry orange bread for holiday gatherings or with gingerbread muffins during cozy winter mornings.

Why This Vegan Zucchini Bread Shines

Perfectly Moist Texture: Fresh zucchini keeps every slice tender without eggs or dairy.
Wholesome Ingredients: Packed with vegetables and simple pantry staples you already own.
Make-Ahead Easy: Tastes even better the next day and freezes beautifully.
Family Approved: Even picky eaters love this subtly sweet, spiced quick bread.

What You’ll Need for Perfect Vegan Zucchini Bread

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

All-purpose flour: Provides structure for a tender crumb.
Baking soda & powder: Helps the bread rise without eggs.
Ground cinnamon & nutmeg: Warm spices that complement the zucchini perfectly.
Vegetable oil: Keeps the bread moist without butter.
Maple syrup: Natural sweetener that adds depth of flavor.
Unsweetened applesauce: Replaces eggs while adding moisture.
Vanilla extract: Enhances the overall warmth and sweetness.
Grated zucchini: The star ingredient that creates incredible moisture.
Chopped walnuts: Optional but recommended for texture.

Vegan Zucchini Bread

Moist, sweet vegan quick bread packed with zucchini. Easy to make, perfect for breakfast or snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 25

Course Breakfast, Snack

Cuisine American

Servings 1 loaf

Calories 280 kcal

Equipment

mixing bowl
whisk
electric mixer
spatula
oven
loaf pan
wire rack
measuring cups
measuring spoons
knife
cutting board

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Wet Ingredients

1/2 cup vegan butter softened
1 cup granulated sugar
2 flax eggs room temperature
1 tsp vanilla extract
1 cup plant-based buttermilk
1 cup grated zucchini
1/4 cup rainbow sprinkles

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with vegan butter or non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.
In a separate large mixing bowl, use an electric mixer on medium speed to beat the softened vegan butter and granulated sugar together until the mixture is light, pale, and fluffy, about 2-3 minutes.
Beat the flax eggs into the butter mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
Reduce the mixer speed to low and alternately add the dry flour mixture and the plant-based buttermilk to the wet ingredients, beginning and ending with the flour mixture, until the batter is just combined and no dry streaks remain.
Use a spatula to gently fold the grated zucchini and rainbow sprinkles into the batter until they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan on a wire rack for 15 minutes before carefully turning it out onto the rack to cool completely.

Notes

Dairy-free and egg-free recipe. Let bread cool completely before slicing for best results.

Keyword quick bread, vegan, zucchini bread

Ways to Customize Your Zucchini Bread

Chocolate Chip Version: Add vegan chocolate chips for a sweeter treat.
Lemon Zest Addition: Brighten the flavor with fresh lemon zest.
Nut-Free Option: Replace walnuts with sunflower seeds or omit entirely.

My Best Vegan Baking Success Tips

Proper Zucchini Preparation: Squeeze excess moisture from grated zucchini to prevent soggy bread.
Don’t Overmix: Gently fold wet and dry ingredients until just combined for tender texture.
Test for Doneness: Insert a toothpick into the center – it should come out clean.
Cool Completely: Let the bread cool in the pan before slicing for clean cuts.

How to Keep Your Zucchini Bread Fresh

Store: Keep at room temperature for up to 3 days in an airtight container.
Freeze: Wrap tightly in plastic and freeze for up to 3 months.
Reheat: Warm slices in a 300°F oven for 10 minutes or until heated through.
Make-Ahead Tip: Bake the bread a day ahead – flavors improve overnight.

Frequently Asked Questions

Can I make gluten-free vegan zucchini bread?

Yes, substitute the all-purpose flour with a gluten-free blend. I recommend using a 1:1 gluten-free baking flour for best results. The texture may be slightly denser but still delicious.

How do I prevent my zucchini bread from being too wet?

After grating the zucchini, squeeze out excess moisture using a clean kitchen towel. This step ensures your vegan zucchini bread has perfect texture without sogginess.

Can I reduce the sugar in this recipe?

You can reduce the maple syrup by up to one-third, though the bread may be less moist. The recipe already uses less sweetener than traditional versions.

Why did my zucchini bread sink in the middle?

This usually happens if the bread is underbaked or the oven temperature is too low. Ensure your oven is properly calibrated and test doneness with a toothpick.

Other Favorite Quick Bread Recipes

Why This Vegan Zucchini Bread Becomes a Favorite

With its incredibly moist texture and warm spice notes, this vegan zucchini bread satisfies both health-conscious and traditional baking preferences. It’s the perfect way to use summer zucchini abundance while creating a treat that everyone can enjoy. I hope it becomes a staple in your kitchen just as it has in mine.

Quick Zucchini Recipe