Best Vegan Zucchini Bread Recipe: Moist, Delicious, and Easy to Make!

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This vegan zucchini bread uses 2 1/2 cups of shredded zucchini, applesauce, cinnamon, and no eggs or dairy. The loaf has a moist crumb, a browned top, and enough cinnamon to make the kitchen smell like something useful is happening.

For reliable results, measure the zucchini after shredding, add it without squeezing it dry, and give the batter its full 15-minute rest before baking.

Why this vegan zucchini bread works

Zucchini supplies moisture without making the loaf taste like vegetables. Unsweetened applesauce adds more moisture and helps bind the batter in place of eggs. The recipe also uses both granulated and brown sugar. Granulated sugar supports the loaf’s structure, while brown sugar contributes a softer texture and deeper flavor.

The batter rests for 15 minutes after the wet and dry mixtures are combined. This gives the flour time to absorb moisture before the loaf goes into the oven. The result is a thick batter that bakes slowly in a 9-by-5-inch pan.

Vegan zucchini bread ingredients

• Shredded zucchini: Use 2 1/2 cups, which is about 1 large zucchini or 2 small zucchini. Do not squeeze it dry; the batter is formulated for that moisture.
• Unsweetened applesauce: One cup adds moisture and helps bind the egg-free batter.
• Granulated and brown sugar: Use 1 cup of each. These are the tested amounts in the recipe card.
• Oil: Use 3/4 cup olive oil or another neutral baking oil. The original recipe used a mix of olive and canola oils.
• Vanilla: Two teaspoons round out the cinnamon flavor.
• All-purpose flour: Three cups provide enough structure for the generous amount of zucchini and applesauce.
• Baking soda, salt, and cinnamon: One teaspoon each of baking soda and salt plus 2 teaspoons cinnamon finish the dry mixture.

How to make vegan zucchini bread

1. Heat the oven to 375°F. Prepare a 9-by-5-inch loaf pan so the baked bread releases cleanly.
2. Shred enough zucchini to measure 2 1/2 cups. Add it as-is; do not wring out the moisture.
3. In a large bowl, mix the 2 1/2 cups shredded zucchini with 1 cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar, 3/4 cup oil, and 2 teaspoons vanilla.
4. In a second bowl, whisk 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons cinnamon.
5. Add the dry mixture to the wet mixture. Stir just until no dry flour remains, then let the batter rest for 15 minutes.
6. Transfer the batter to the prepared 9-by-5-inch pan. Bake for 70 to 75 minutes. Begin checking at 60 minutes; the loaf is ready when a toothpick inserted near the center comes out clean.
7. Let the loaf cool before slicing. The crumb sets as it cools, so cutting it immediately can make a good loaf look underbaked.

Best tips for vegan zucchini bread

• Measure the zucchini after shredding. A large zucchini is only a guide; the 2 1/2-cup measurement is more reliable.
• Keep the zucchini moisture. Add the shredded zucchini directly to the wet ingredients. Squeezing it dry changes the liquid balance.
• Do not skip the rest. Give the mixed batter 15 minutes before it goes into the pan.
• Use the correct pan. A wider or shallower pan changes the baking time, so start with a 9-by-5-inch loaf pan.
• Check the center. The edges can look finished before the center is baked. Start checking at 60 minutes, but expect the full bake to take 70 to 75 minutes.

Vegan zucchini bread variations

Dairy-free chocolate chips, chopped walnuts or pecans, and dried cranberries all fit the cinnamon-zucchini base. Keep additions restrained so the batter can still rise and the center can bake through.

The recipe card mentions spelt as another flour choice. All-purpose flour is the closest match to the photographed loaf. Flour substitutions can absorb water differently, so a swap may need its own testing rather than an automatic liquid adjustment.

How to store vegan zucchini bread

Cool the loaf completely before wrapping it. Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw slices in the refrigerator or at room temperature, then warm them briefly if you prefer.

Frequently asked questions

Do I need to peel the zucchini?
No. Wash it well, trim the ends, and shred it with the skin on.

Should I squeeze the shredded zucchini?
No. Add all 2 1/2 cups of shredded zucchini as-is. Removing that moisture changes the balance of the batter.

Can I reduce the sugar?
This recipe uses 1 cup granulated sugar and 1 cup brown sugar. Sugar affects moisture, browning, and structure as well as sweetness, so a large reduction would need a separate test.

Can I make this gluten-free?
One reader reported success with a combination of Bob’s gluten-free flour, buckwheat flour, and rice flour. Flour blends behave differently, so that comment is useful evidence but not a guaranteed one-for-one substitution.

Why does the batter rest for 15 minutes?
The rest gives the flour time to absorb moisture from the zucchini and applesauce before baking.

More vegan quick breads

For another fruit-and-vegetable loaf, try the vegan spiced pumpkin applesauce loaf or vegan apple fritter bread. The vegan strawberry banana bread and vegan cinnamon swirl bread are useful when you want a different loaf with the same easy slicing-and-sharing format.

This best vegan zucchini bread is built around a generous amount of zucchini, applesauce, and cinnamon. Follow the recipe card quantities, keep the moisture in the shredded zucchini, and let the loaf cool before slicing for the cleanest crumb.

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