Simple Vegan Zucchini Bread In One Bowl

Vegan Zucchini Bread is moist, light and fluffy and made in one bowl using fresh zucchini. It’s the perfect way to use leftover zucchini any time of year.

I’m always amazed at how the grated zucchini just “disappears” in the loaf as it bakes – but it’s true! What I love most about this easy vegan zucchini bread is that it has the best texture, and you just can’t beat the flavor of those warm slices slathered in vegan butter.

This vegan recipe is a great way to use up extra zucchini in a fun and delicious way. If you’re a fan of zucchini, be sure to look at my Spiralized Zucchini Noodles with Pumpkin Sage Alfredo – it’s another of my go-to recipes.

Love homemade baked breads? Try my Easy Vegan Pumpkin Bread or these Vegan Banana Bread Muffins in one bowl for more super simple recipes loaded with great flavor. Quick breads like these make the ultimate sweet treats. 

Ingredients for Vegan Zucchini Bread (With Substitutions)

• All-purpose flour – You can also use regular or whole wheat flour. If you’re gluten-free, use a gluten-free flour mix; note that it may slightly alter the texture.
• JUST Egg – I tested this recipe 5 times using different egg replacers. I finally settled with JUST Egg as it produced a lighter, fluffier loaf, however you can also use a flax egg (mix 1 tablespoon ground flax meal with 3 tablespoons of water and place in refrigerator for 15 minutes to set), 1/2 cup of applesauce, or a half cup of mashed banana.
• Grated zucchini – There is no need to peel the zucchini for this recipe. Leaving the skin doesn’t alter the taste.
• Grated carrot – This is optional, but a great way to sneak in more veggies. 
• Sugar – You can use brown sugar or organic organic cane sugar.
• Vegetable oil – You can also use coconut oil.
• Non-dairy milk – Any unsweetened plant milk will work here. You can use Oat Milk, Almond Milk, Cashew Milk, Soy Milk, or Coconut Milk as well.
• Vanilla extract – This is optional, but it does add a great flavor. 
• Leavening agents – This simple recipe uses baking powder and baking soda. 
• Seasonings – I use ground cinnamon, nutmeg, and sea salt. You can also add a teaspoon or cardamom.

How To Make Vegan Zucchini Bread

Before you begin, preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.

Step 1: Prepare the zucchini: wash zucchini and trim the ends. Grate zucchini with my favorite box grater or this electric cheese grater. No need to squeeze out excess liquid; your loaf needs the extra moisture.

Step 2: In a large bowl, add flax egg, sugar, oil, non-dairy milk, and vanilla (if using).

Step 3: Whisk together until all ingredients are well-incorporated.

Step 4: Stir in grated zucchini. You can also use 1/4 cup of grated carrot for extra color and a tad bit of natural sweetness. If using, just add along with zucchini to the wet ingredients.

Step 5: For best results, sift dry ingredients including flour, baking soda, baking powder, nutmeg, cinnamon and sea salt into the bowl with wet ingredients.

Step 6: Fold gently with a spatula (or fork) just until combined. Do not overmix.

Step 7: Pour into a well-greased loaf pan (I use this cooking spray) and smooth the top. If you want, sprinkle some fresh zucchini shreds on top of the loaf prior to baking.

Step 8: Bake for 45–60 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn the pan upside down, tap gently on the bottom with the handle of a butter knife, and drop your loaf into your hand. Transfer to a wire rack to cool completely.

Frequently Asked Questions

Serving Suggestions

• Pear Ginger Jam – this small batch Pear Ginger Jam requires only 4 ingredients and is made without pectin. Go ahead, slather it on!
• Serve for brunch, alongside these Vegan Gingerbread Pancakes.
• Three Tomato Jam – this Three Tomato Jam is one of the oldest recipes on the blog, but I’m telling you, it’s a must-try. It boasts a robust sauce with hints of sweet, sour and spice, and is the perfect compliment for my Vegan Zucchini Bread or any dish you can imagine.
• Sweet Potato Oatmeal – this Sweet Potato Oatmeal is bursting with fall flavor and takes only minutes to prepare. Topped with my decadent whipped coconut cream.
• Banana Peel Bacon – make it more of a meal by pairing this vegan bread with Banana Peel Bacon. Smoky, sweet and flavorful, and zero waste at that!
• Vegan Pumpkin Spice Latte – what’s quick breads without a cup of Joe? More over Starbucks, there’s a new Pumpkin Spice Latte in town!
• Skinny Vanilla Latte – this creamy dreamy Starbuck’s copycat is the perfect coffee drink to pair with my bread recipe. And it’s skinny, too!
• Vegan Tomato Soup – another tomato recipe for a reason. Something about tomatoes and zucchini that go together perfectly. Try this creamy Tomato Bisque and see what I mean.
• Vegan Cream of Mushroom Soup – another great pairing idea.

More Bread Recipes

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