Vegan zucchini bread, fluffy, moist, and perfectly sweet. A wonderfully delicious snack made with simple and affordable ingredients. It’s so easy to make!
This vegan zucchini bread really is out of this world! It’s delicious, moist, and fluffy, as well as perfectly sweet. Your guests won’t believe it’s actually made with zucchini!
My favorite thing about this bread is that it is so versatile you can actually have it for breakfast, as a snack, or even as a dessert. And it’s also SO easy to prepare! You just need to mix all the ingredients together and bake until ready.
Vegan zucchini bread recipe – Short video
How to make vegan zucchini bread – Step by step
- Preheat the oven to 350ºF or 180ºC. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil.
- Mix the plant milk and vinegar in a jar or bowl until well combined (photo 1). Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle (photo 2).
- In the meantime, add the dry ingredients to a large mixing bowl (photo 3) and mix until well combined (photo 4).
- Add the oil, vanilla extract, and the plant milk and vinegar mixture (photo 5). Stir until well combined (photo 6).
- Incorporate the grated zucchini and the walnuts (photo 7) and stir again until well combined (photo 8).
- Add the batter to the pan (photo 9) and bake for 50 to 60 minutes (photo 10).
- Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely.
- Slice and serve.
Vegan zucchini bread ingredients and tips
- Unsweetened plant milk: any type of unsweetened plant milk will work, such as cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp milk, but soy milk is my favorite one for baking.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think you could also use a different type of flour. However, you may need to adjust the amount of it.
- Brown sugar: feel free to use different types of sugar, such as granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- Baking powder.
- Ground cinnamon.
- Salt: I used iodized salt, but any kind of salt will do.
- Oil: feel free to use your favorite type of oil. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted. I’ve only made this recipe using oil, but it will probably work if you use vegan butter instead.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought version is also a good choice.
- Grated zucchini.
- Walnuts: you can omit this ingredient, or add vegan chocolate chips or raisins instead.
- You can serve your vegan zucchini bread with a cup of matcha latte, golden milk, banana milk, or even with your vegan protein shake.
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Vegan Zucchini Bread
- Prep: 10 mins
- Cook: 1 hour
- Total: 1 hour 10 mins
- 10 1x
- Snack, Breakfast, Dessert
- American
- Vegan
Servings 10 1x
Scale
Tap or hover over number to scale servings
Vegan zucchini bread, fluffy, moist, and perfectly sweet. A wonderfully delicious snack made with simple and affordable ingredients. It’s so easy to make!
Ingredients
- ¾ cup unsweetened plant milk (180 ml), I used soy milk
- 2 tbsp apple cider vinegar, or lemon juice
- 2 cups all-purpose flour (250 g)
- 1 cup brown sugar (200 g)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup oil (80 ml), I used canola oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (175 g)
- 1 cup walnuts (120 g), chopped (optional)
Instructions
- Preheat the oven to 350ºF or 180ºC. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, cinnamon, and salt) and mix until combined.
- Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
- Incorporate the grated zucchini and the walnuts and stir again until well combined.
- Add the batter to the pan and bake for 50 to 60 minutes (my zucchini bread was ready in 60 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the bread gets browned but the middle isn’t done yet.
- Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
- Serve it with a cup of matcha latte, golden milk, banana milk, or even with your vegan protein shake.
- Keep it in an airtight container at room temperature or in the fridge for up to 1 week.
Notes
- Feel free to use a different type of sugar, such as granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- You can use any kind of plant milk, such as cashew milk, almond milk, rice milk, oat milk, coconut milk, or even hemp milk.
- I’ve only made this recipe using oil, but it will probably work if you use vegan butter instead.
- You can add any other kind of flour, but you may need to adjust the amount of it.
- Walnuts can be omitted or replaced by raisings, chocolate chips, or any other nuts.
Nutrition
- Serving Size: 1/10 of the recipe
- Calories: 301
- Sugar: 15.4 g
- Sodium: 76 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Carbohydrates: 37.2 g
- Fiber: 2 g
- Protein: 6.3 g
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