Vegan Zucchini Bread Recipe

Get ready to fall in love with Vegan Zucchini Bread! This loaf is the kind of treat that makes you excited for breakfast, snack time, or whenever your sweet tooth calls. You get the wholesome, moist tenderness from zucchini and banana, warmth from spices, plus melty chocolate chips and crunch from walnuts in every bite. It’s quick to whip up, packed with delightful flavors (and veggies!), and it satisfies every craving without a drop of dairy or eggs. Whether you’re sharing with friends or sneaking a slice fresh from the oven for yourself, this vegan zucchini bread is as easygoing as it is comforting.

Ingredients You’ll Need

Ingredients You’ll Need

You might be surprised by how such ordinary, pantry-friendly ingredients can create something so special. Each one plays a role in making this vegan zucchini bread moist, aromatic, and just the right amount of sweet—while still being plant-based and totally satisfying.

• All-purpose flour: This gives your bread structure and that classic tender crumb.
• Shredded zucchini: The secret to incredible moisture—just be sure to squeeze out that extra liquid!
• Mashed banana: Adds natural sweetness and perfect texture while keeping the bread egg-free.
• Maple syrup: A touch of liquid sweetness that also adds depth of flavor.
• Unsweetened apple sauce: Another egg replacer, brings moisture and helps bind the loaf.
• Canola oil or melted coconut oil: Choose your favorite; this ensures each bite is rich and never dry.
• Natural vanilla extract: For that sweet aroma you can smell from down the hall.
• Baking powder: Lifts the bread so it’s light and tender.
• Coconut sugar or brown sugar: Adds caramel notes and a lovely crumb.
• Salt: Just a pinch makes all the flavors pop.
• Cinnamon: Essential for that classic cozy taste.
• Nutmeg: A hint of spice that pairs beautifully with zucchini and banana.
• Walnuts, chopped: Bring an irresistible crunch and nuttiness.
• Vegan dark chocolate chips: Melty pockets of chocolate in every slice—need I say more?

How to Make Vegan Zucchini Bread

Step 1: Prep the Zucchini

First, grab your zucchini and grate it using either a handheld grater or a food processor. Once it’s all shredded, gather it up with your hands and squeeze firmly over the sink or a towel—really get out as much water as you can. This step ensures your vegan zucchini bread is moist, not soggy.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, coconut or brown sugar, salt, cinnamon, and nutmeg. This makes sure the leavening and spices are evenly distributed, so each bite is as good as the last.

Step 3: Mix the Wet Ingredients

In another bowl, mash your banana until creamy, then stir in the applesauce, maple syrup, oil, and vanilla extract. This blend is your secret to a tender, rich loaf with loads of flavor—no eggs required!

Step 4: Bring It Together

Pour the wet mixture into the dry bowl, and gently mix until just combined. Add in your squeezed zucchini and give everything a quick stir. The key here is to mix lightly; overworking the batter can make your bread dense instead of fluffy.

Step 5: Add the Extras

Toss in the chopped walnuts and vegan dark chocolate chips, folding just until they’re evenly distributed. Every slice should have a little bit of everything—nutty, gooey, chocolatey perfection.

Step 6: Bake

Line a loaf pan with parchment paper, making sure it overlaps the sides for easy removal. Pour the batter in and smooth the top. Bake at 350°F for 40 to 50 minutes. When a toothpick poked in the center comes out clean or with just a crumb or two, you’re good to go!

Step 7: Cooling

Once it’s out of the oven, let the bread cool in the pan for at least 20 minutes. This helps it set and come out in one perfect loaf—patience is tough here, but well worth it!

How to Serve Vegan Zucchini Bread

Garnishes

A sprinkle of extra chopped walnuts or a dusting of cinnamon right before serving gives your vegan zucchini bread that bakery-fresh flourish. If you’re serving for brunch, try a drizzle of maple syrup or even a dollop of dairy-free yogurt on the side.

Side Dishes

This bread is lovely on its own, but it also shines next to a creamy oat latte, a bowl of fresh berries, or a warm mug of herbal tea. If you’re making it for breakfast, serve alongside a smoothie or a fruit salad for a vibrant, energizing start.

Creative Ways to Present

Cut thick, café-style slices and serve on a rustic wooden board with a spread of vegan butter. For dessert, pile the cubes in a bowl, gently warm them, and add a scoop of vegan vanilla ice cream. Or try toasting leftover slices and loading them up with almond butter for a midday snack twist.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover vegan zucchini bread tightly in plastic wrap or place it in an airtight container. It’ll stay soft and delicious on your countertop for up to three days, but you can also pop it in the fridge if you want to keep it extra fresh for up to a week.

Freezing

Want to save some for later? No problem—this bread freezes like a dream. Slice up the cooled loaf, then wrap individual slices or the whole loaf in plastic, followed by foil. Stash it in the freezer, and it’ll keep beautifully for up to three months. Thaw at room temperature when you get the craving!

Reheating

For that just-baked taste, reheat slices in the toaster or a 300°F oven for a few minutes until warm and slightly crisped at the edges. If you’re feeling decadent, warm a slice in the microwave and top with a bit of vegan butter or a layer of nut butter to melt in.

FAQs

Can I make vegan zucchini bread gluten-free?

Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. The rest of the recipe stays exactly the same, and the results are just as scrumptious.

Does the zucchini need to be peeled?

No need to peel the zucchini—just give it a good wash. The skin melts right into the bread, adds a gorgeous speckled color, and there’s extra fiber, too.

What’s the best way to shred zucchini?

You can use a box grater or a food processor. Go for the finer side to keep the bread’s texture smooth and even. Just remember to squeeze out the moisture after grating!

Can I leave out the walnuts or chocolate chips?

Of course! Vegan zucchini bread is totally adaptable. Skip the nuts or chocolate, or swap in dried fruit, seeds, or even more chocolate chips—make it your own signature loaf.

How do I know when vegan zucchini bread is done baking?

Start checking around the 40-minute mark. Insert a toothpick in the center; if it comes out with just a crumb or two (not wet batter), it’s ready to go. If not, give it a few more minutes, checking every 3-5 minutes after.

Final Thoughts

If you’ve never tried baking vegan zucchini bread before, let this be the recipe that wins you over. It’s easy, comforting, and bursting with flavors that everyone loves—vegan or not. Give it a try, share a slice, and you may just find yourself baking it on repeat!

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