Quick, easy, one-bowl vegan zucchini bread that’s super soft, moist, and fluffy, lightly scented with cinnamon and vanilla.
Tender, Moist, One-Bowl Vegan Zucchini Bread
Zucchini season is perfect for both savory and sweet recipes. This zucchini bread is a simple way to use up summer squash and enjoy a naturally moist quick bread without eggs. It relies on basic pantry ingredients, uses a single bowl, and comes together with minimal hands-on time. The recipe is also easy to customize with add-ins or substitutions to suit your taste and pantry.
Because it stores and freezes well, this loaf makes a convenient make-ahead snack or breakfast. If you enjoy quick breads, you can adapt this batter to include fruits, nuts, or chocolate chips for extra texture and flavor.
The Ingredients and Substitutes
To reduce oil or make an oil-free version, substitute applesauce for part or all of the oil, or use mashed banana, pureed pumpkin or sweet potato, or a thick vegan yogurt. Keep in mind different swaps can affect the crumb and moisture, so adjust as needed.
Optional add-ins & Recipe Variations
Add up to about a cup of chunky ingredients for texture and flavor. Some popular options:
- Nutmeg: A pinch adds warmth and depth.
- Cardamom: A small pinch for floral spice notes.
- Pumpkin pie spice: For a more autumnal spiced loaf.
- Citrus: Lemon, lime, or orange zest (1–2 tsp) brightens the loaf; pair with a light glaze if desired.
- Carrot: Swap some zucchini for shredded carrot to make a carrot-zucchini loaf.
- Fresh berries: Blueberries, raspberries or chopped strawberries add bursts of fruit (fold in gently).
- Dried fruit: Raisins, cranberries or chopped apricots work well.
- Vegan chocolate chips: Use dairy-free chips or chopped dark chocolate.
- Coconut: 2–3 tablespoons unsweetened shredded coconut for subtle texture.
- Nuts & seeds: Chopped walnuts, pecans, almonds, or sunflower seeds for crunch.
How to Make Vegan Zucchini Bread
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch (25×11 cm) loaf pan. Grate the zucchini (no need to peel or drain—its moisture helps the loaf). In a large bowl, combine the wet ingredients and sugar and mix until smooth.
Step 2: Add the dry ingredients and stir until you have a thick, dense batter. Fold in any optional add-ins gently so the batter remains tender.
Step 3: Pour the batter into the prepared loaf pan and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
FAQs
Sugar alternatives like stevia or erythritol may work, but sugar contributes to both flavor and moisture. Texture and crumb may change with substitutes, so expect slight differences.
Yes — the batter can be portioned into a muffin tin and baked at a slightly higher temperature for less time. Adjust baking time and keep an eye on them to avoid over-baking.
Yellow summer squash is a suitable substitute for zucchini and can be used in the same quantity with similar results.
Recipe Tips
- Quick shredding: Use a food processor grating disk to save time.
- Measure flour properly: Spoon flour into the measuring cup and level it off to avoid a dense loaf.
- Choose grater size: Coarser shreds give more texture; fine shreds almost melt into the batter.
- Do not drain the zucchini: The natural moisture improves tenderness.
- Mix gently: Over-mixing develops gluten and can make the loaf tough; a few lumps are fine.
- Cool before slicing: The loaf is fragile hot from the oven. Let it cool in the pan briefly, then cool completely on a rack before cutting.
Can You Freeze Zucchini Bread?
Yes. Freeze the whole loaf or individual slices (separate slices with parchment paper). Wrap tightly in plastic wrap and place in a freezer bag for up to three months. Thaw slices in the refrigerator overnight or at room temperature for a few hours; you can also warm slices in a toaster oven or microwave for a quick treat.
Serving Recommendations
Enjoy a slice on its own, or try:
- Warm with dairy-free or maple butter
- Spread with nut or seed butter
- Topped with jam or preserves
- With a dollop of vegan yogurt or coconut whipped cream and fresh fruit
- Toasted and served with a scoop of vegan vanilla ice cream for a dessert twist
Make-Ahead and Storage Instructions
Make ahead: Combine wet ingredients (including sugar) and store in the fridge up to 2 days. Bring to room temperature before mixing with dry ingredients and baking.
Room temperature: Store loosely covered for 2–3 days; if it starts to dry, move it to an airtight container.
Refrigerator: Keep in an airtight container lined with a paper towel to absorb excess moisture for 5–7 days.
More Vegan Zucchini Recipes to Consider
Soups
Creamy Zucchini Soup (Vegan!)
Vegan Lunches
Zucchini Tart
Vegan Lunches
Mexican Zucchini and Hominy Recipe
Vegan Appetizers
Baked Zucchini Fries
If you tried this easy vegan zucchini bread recipe, please leave a star rating and share how it went in the comments. Thanks!
1-Bowl Easy Vegan Zucchini Bread
Ingredients
- ⅓ cup applesauce
- ½ cup vegetable oil
- 1 cup sugar
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ tablespoon cinnamon
- Optional add-ins – raisins, walnuts, vegan chocolate chips, etc.
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix the applesauce, oil, sugar, grated zucchini, and vanilla. Add the flour, salt, baking powder, and cinnamon, then whisk until combined. Fold in any add-ins.
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Pour into a greased loaf pan and bake 50–55 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- No need to drain the zucchini: It provides ideal moisture for the batter.
- Don’t over-mix: Mix until just combined to keep the loaf tender.
- Cool before slicing: The eggless loaf is fragile when hot; allow it to cool to set the crumb.