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

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This vegan zucchini bread combines shredded zucchini, applesauce, and cinnamon in an egg-free, dairy-free batter. The recipe makes two loaves, with 8 slices per loaf.

Why divide this vegan zucchini bread into two loaves?

The batch contains 3 cups flour, 2 1/2 cups zucchini, 1 cup applesauce, 2 cups sugar, and 3/4 cup oil. Putting all that batter into one pan creates a deep loaf whose edges can finish before its center. Two pans spread the batter into shallower layers.

Oil helps tenderize the crumb, while applesauce and zucchini supply moisture. Dividing the batter between two pans helps the centers bake through.

Use two light-colored aluminum 9-by-5-inch pans, divide the batter evenly, and leave space between them on the oven rack.

Choosing a loaf pan: aluminum, glass, or cast iron

• Light-colored aluminum: This is the preferred pan for these directions. Use two 9-by-5-inch loaf pans and bake at 350°F (175°C). Aluminum transfers heat efficiently, while the light surface helps limit excessive browning.
• Glass: Use two oven-safe 9-by-5-inch loaf pans. Glass heats more slowly and retains heat longer than aluminum. As a general adjustment, reduce the oven to 325°F (165°C) and allow additional baking time as needed. Follow the manufacturer’s directions, avoid sudden temperature changes, and check both centers for doneness rather than using the aluminum-pan timing as a deadline.
• Cast iron: Cast iron retains heat and can produce a darker, thicker crust. Aluminum is the simpler choice for this moist quick bread. If using cast iron, follow the pan manufacturer’s baking guidance, grease well, and check the edges and center separately. Do not preheat an empty pan for these batter-bread directions.

Pan material changes browning and baking time, but it does not change the amount of batter: divide this batch evenly between two pans. A brown crust alone does not mean the center is baked.

Vegan zucchini bread ingredients

• Shredded zucchini: Measure 2 1/2 cups loosely packed after shredding. Drain liquid that has pooled separately, but do not wring the shreds dry. Zucchini size varies, so measure rather than counting vegetables.
• Unsweetened applesauce: Use 1 cup. It adds moisture and helps bind the batter without eggs.
• Granulated and brown sugar: Use 1 cup of each for the full two-loaf batch. This is a sweet quick bread.
• Oil: Use 3/4 cup olive oil or a neutral baking oil. A mixture of olive and canola oils also works.
• Vanilla extract: Use 2 teaspoons.
• All-purpose flour: Use 3 cups. Spoon flour into the measuring cup and level the top without packing it down.
• Baking soda, salt, and cinnamon: Use 1 teaspoon each of baking soda and salt, plus 2 teaspoons ground cinnamon.

How to make vegan zucchini bread

1. Prepare two pans. For light-colored aluminum pans, heat the oven to 350°F (175°C). For oven-safe glass pans, use 325°F (165°C) and allow extra baking time as needed. For cast iron, follow the pan manufacturer’s guidance as described above. Grease two 9-by-5-inch loaf pans and line them with parchment paper, leaving overhang for lifting.
2. Measure the zucchini. Shred enough zucchini for 2 1/2 cups loosely packed. Drain any separately pooled liquid without squeezing the shreds dry.
3. Mix the wet ingredients. Combine the 2 1/2 cups zucchini, 1 cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar, 3/4 cup oil, and 2 teaspoons vanilla in a large bowl.
4. Mix the dry ingredients. In a second bowl, whisk 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons cinnamon.
5. Combine gently. Add the dry mixture to the wet mixture and stir until no dry flour remains. Let the batter rest for 15 minutes.
6. Divide and bake. Split the batter evenly between both pans and smooth the tops. Bake on the center rack with space between the pans. For aluminum pans, allow approximately 50 to 65 minutes, beginning checks at 45 minutes. Glass pans at 325°F may need longer; continue until the centers are done.
7. Check both centers. Each loaf should have a set center and a skewer should come out without wet batter. An instant-read thermometer should read about 200 to 205°F in the center. If the tops brown before the centers finish, tent loosely with foil and continue baking.
8. Cool before slicing. Leave the loaves in their pans for 15 minutes, then lift them onto a wire rack. Cool completely and cut each loaf into 8 slices.

Tips to avoid a gummy center

• Do not load the full batch into one loaf pan. Divide the batter evenly between two pans.
• Check each loaf separately. One can finish before the other. Remove them individually as their centers finish baking.
• Use the clock as a guide. The estimated bake time is not a reason to remove a loaf that still has wet batter in the middle.
• Cool fully. Warm quick bread can compress when sliced. Cooling helps the crumb firm up, but it does not cook a raw center.

Vegan zucchini bread substitutions and additions

Use all-purpose flour and the listed amounts. Spelt, whole-wheat flour, and gluten-free blends absorb moisture differently and can change the texture.

Extra fruit, nuts, and chocolate chips change the batter volume. Follow the base recipe without additions and avoid overfilling the pans.

How to store vegan zucchini bread

Cool completely before wrapping. Refrigerate in an airtight container for up to 3 days. For longer storage, wrap each loaf or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Vegan zucchini bread FAQs

Can I bake the whole batch in one pan?

No. Divide the batter between two light-colored aluminum 9-by-5-inch loaf pans so the loaves can bake through without an overly deep center.

Should I squeeze the zucchini?

Drain liquid that has pooled separately after shredding, but do not wring the shreds dry. Measure 2 1/2 cups loosely packed.

Can I leave out the oil?

An oil-free version would need a different formula. Applesauce supplies moisture, but it does not replace all of oil’s tenderizing function. The recipe uses 3/4 cup oil across two loaves.

How do I know the loaves are done?

Check both centers for wet batter and use an instant-read thermometer if available. Aim for about 200 to 205°F in the center. A browned top alone does not establish that the middle is baked.

More vegan quick breads

For another loaf with applesauce, see the vegan spiced pumpkin applesauce loaf. You can also browse the vegan apple fritter bread, vegan strawberry banana bread, and vegan cinnamon swirl bread.

Divide this batch between two pans, bake until both centers are done, and let the loaves cool completely before cutting. The recipe card below includes the full quantities and baking notes.

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Best Vegan Zucchini Bread

Vegan zucchini bread with shredded zucchini, applesauce, and cinnamon. This egg-free, dairy-free recipe makes two loaves, with 8 slices per loaf.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Batter rest 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Breakfast, Snack

Cuisine American, Amish

Servings 16 slices (2 loaves)

Calories 280 kcal

Equipment

• Two light-colored aluminum 9-by-5-inch loaf pans
• Box grater or food processor
• Two mixing bowls
• Whisk

Ingredients

  

• 2½ C Shredded Zucchini measured loosely packed after shredding; drain separately pooled liquid
• 1 C Unsweetened Applesauce
• 1 C Sugar
• 1 C Brown Sugar
• ¾ C Olive oil or oil of choice. I used 1/2 olive oil and 1/2 canola oil
• 2 tsp Vanilla Extract
• 3 C All-Purpose Flour spooned into the measuring cup and leveled; use all-purpose flour
• 1 tsp Salt
• 1 tsp Baking Soda
• 2 tsp Cinnamon

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Instructions

 

• For light-colored aluminum pans, heat the oven to 350°F (175°C). For oven-safe glass pans, use 325°F (165°C) and allow extra baking time as needed. For cast iron, follow the pan manufacturer’s guidance and the pan-material notes below. Grease two 9-by-5-inch loaf pans and line them with parchment paper, leaving overhang for lifting.
• Shred enough zucchini to measure 2 1/2 cups loosely packed. If it has released a puddle of liquid, drain that free liquid; do not wring the shreds dry.
  2½ C Shredded Zucchini
• In a large bowl, mix 2 1/2 cups shredded zucchini, 1 cup unsweetened applesauce, 1 cup granulated sugar, 1 cup brown sugar, 3/4 cup oil, and 2 teaspoons vanilla extract.
  1 C Unsweetened Applesauce, 1 C Sugar, 1 C Brown Sugar, ¾ C Olive oil, 2 tsp Vanilla Extract
• In a second bowl, whisk 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons cinnamon.
  3 C All-Purpose Flour, 1 tsp Salt, 1 tsp Baking Soda, 2 tsp Cinnamon
• Add the dry mixture to the wet mixture and stir just until no dry flour remains.
• Let the batter rest for 15 minutes.
• Divide the batter evenly between both pans and smooth the tops. Do not put the whole batch into one loaf pan. Bake on the center rack with space between the pans. For aluminum pans, allow approximately 50 to 65 minutes. Glass pans at 325°F may need longer; continue until the centers are done.
• Begin checking both loaves at 45 minutes. Continue baking until a skewer inserted in the center has no wet batter and the center is set. An instant-read thermometer should register about 200 to 205°F in the center. If the tops brown before the centers are done, tent loosely with foil and continue baking.
• Cool in the pans for 15 minutes, then lift onto a wire rack and cool completely before slicing. Cut each loaf into 8 slices, for 16 slices total.

Notes

Yield: Two loaves, 8 slices each (16 slices total). Divide the batter evenly between two light-colored aluminum 9-by-5-inch pans.

Baking: Begin checking at 45 minutes. Continue baking until both centers are set and a skewer comes out without wet batter. Tent loosely with foil if the tops brown before the centers are done.

Timing: The listed total includes a 15-minute batter rest and approximately 60 minutes of baking, but does not include cooling. Cool completely before slicing.

Ingredients: Use all-purpose flour, spooned into the measuring cup and leveled. Drain only liquid that has pooled separately from the shredded zucchini; do not squeeze it dry.

Nutrition: Calories are approximate and are calculated per slice when each loaf is cut into 8 slices.

Pan materials: Light-colored aluminum pans are preferred at 350°F (175°C). For oven-safe glass pans, a general adjustment is 325°F (165°C), with additional baking time as needed; follow the manufacturer’s directions and avoid sudden temperature changes. Cast iron holds heat and can make a darker, thicker crust; follow the pan manufacturer’s baking guidance and watch both the edges and center. Do not preheat an empty cast-iron pan for this batter. The 50 to 65-minute range is for aluminum pans; use center-doneness checks for every material.

Keyword bread, breakfast, snack, Vegan, zucchini