Vegan Zucchini Bread

Vegan Zucchini Bread

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Vegan zucchini bread is one of my favorite quick breads to make because it’s easy, it has so much flavor, and I can eat it for breakfast. It’s also a good way to sneak in some vegetables ;). I usually grow zucchini every year in my ‘urban’ garden, and end up with too much. While I can freeze the zucchini, personally, I’d rather just put it into a baked good and then freeze that for later use. But this vegan zucchini bread? Yea, that will be consumed long before it even makes it to the freezer! It’s tender, moist, and LOADED with walnuts, chocolate chips, and zucchini. This recipe has more zucchini than most recipes, making it easier to use up your bounty!

***Non-vegan and non-gluten-free substitutions are also provided below.

Step-by-Step Instructions

Step-by-step instructions in a video format for this recipe are available on my YouTube channel and above the recipe card below.

Step 1. Make sure the oven rack is in the middle of the oven and preheat to 350F. Prepare an 8″ x 4″ x 2″ bread pan by greasing it with vegetable shortening and then coating it in flour. If you don’t have that size, then you can use a 9″ x 4″ x 2″. I actually used a larger pan than that (9 5/8″ x 5 1/2″ x 2 3/4″), as you can probably tell from my photo. 😉 If you use a bigger pan than an 8″ x 4″ x 2″, the quick bread will just be short and stout. But I promise it still tastes the same. The larger the pan, the shorter the baking time.

The egg replacement in this recipe is a flax egg (you can use an egg if you are non-vegan). To make the flax egg, measure out 1 tablespoon of ground flaxseed and 3 tablespoons of boiling water into a small bowl. Gently mix together and let sit for at least 5 minutes to thicken.

Next, we need to prepare the zucchini. Wash your zucchini, dry it, then grate enough of it so that you have 1 1/2 cups. Set aside. Any leftover shredded zucchini can be frozen. Measure how much you are going to freeze, and then put it into a labeled freezer bag with the amount and put it into the freezer. The reason why I say to measure it beforehand is that it shrinks a lot after it’s been frozen.

In a large mixing bowl, mix 1/4 cup melted vegan butter (regular butter if you are non-vegan), 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 flax egg (1 large egg if you are non-vegan), 1 1/2 teaspoons vanilla extract, 1 1/2 cups shredded unpeeled zucchini, 1 teaspoon ground cinnamon, 1/2 teaspoon iodized salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon ground nutmeg with an electric mixer on medium speed until just combined.

Mixing most of the ingredients together with an electric mixer in a large mixing bowl.

Step 2. Pour in 1 1/2 cups of 1:1 gluten-free flour (I used Bob’s Red Mill gluten-free 1:1 baking flour; 4.8 oz/cup) and mix until combined. If you are not gluten-free, use 1 1/2 cups of regular all-purpose flour (4.25 oz/cup).

Adding in the 1:1 gluten-free flour.

Step 3. Gently fold in 1/2 cup chopped walnuts and 1/2 cup vegan chocolate chips (regular if you are not vegan).

Gently folding in the vegan chocolate chips and chopped walnuts with a spoon.

Step 4. Pour into prepared bread pan. Bake at 350F for 45-50 minutes, or until top is golden brown, starts to split, and a toothpick inserted into the center comes out clean.

The finished vegan zucchini bread cooling in the baking a pan. Also shown is a clean toothpick after it was inserted into the bread for doneness.
A close-up of a slice of vegan zucchini bread to show the inside texture of the bread.

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Sliced vegan zucchini bread sits lined up on a serving platter. Some of the ingredients are scattered about.

Vegan Zucchini Bread

This vegan zucchini bread is tender, sweet, and delicious! A great and easy way to use up all of your zucchini and sneak in some vegetables!
0 from 0 votes
Print Rate
Course: Rolls & Breads
Cuisine: American
Keyword: easy, Quick bread, summer
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 10 slices
Calories: 291.4kcal

Ingredients 

  • 1/4 cup vegan butter, melted (OR regular butter if non-vegan)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons boiling water) (OR 1 large egg if non-vegan)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups shredded unpeeled zucchini
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon iodized salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups 1:1 gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour, 4.8 oz/cup) (OR regular all-purpose flour if not gluten-free, 4.25 oz/cup)
  • 1/2 cup chopped walnuts
  • 1/2 cup vegan chocolate chips (OR regular chocolate chips if non-vegan)

Instructions

  • Arrange oven rack to be in the middle. Preheat to 350F. Grease and flour an 8" x 4" x 2" bread pan (over slightly larger sizes will also work, I used a 9 5/8" x 5 1/2" x 2 3/4" pan). Mix ingredients for flax egg and let it thicken for 5 minutes.
  • In a large mixing bowl, mix melted vegan butter, granulated sugar, light brown sugar, flax egg, vanilla extract, shredded unpeeled zucchini, ground cinnamon, iodized salt, baking soda, baking powder, and ground nutmeg with an electric mixer on medium speed until just combined.
  • Add 1:1 gluten-free flour and mix until combined.
  • Gently fold in chopped walnuts and vegan chocolate chips.
  • Pour into prepared bread pan. Bake at 350F for 45-50 minutes, or until top is golden brown, starts to split, and a toothpick inserted into the center comes out clean.

Notes

The listed baking time should cover a wide range of baking pan sizes from 8″ x 4″ to 9″ x 5″. For larger baking pans, because the bread will be shorter, the baking time will be less. So keep an eye on the bread and use your eyes and the toothpick test to determine doneness.
Storage: Refrigerate in an airtight container for up to a week or freeze for up to a month.
Nutrition Facts
Vegan Zucchini Bread
Amount Per Serving (1 slice)
Calories 291.4 Calories from Fat 118
% Daily Value*
Fat 13.1g20%
Saturated Fat 5.1g32%
Trans Fat 0g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 3.4g
Cholesterol 0mg0%
Sodium 253.3mg11%
Potassium 108.8mg3%
Carbohydrates 45.7g15%
Fiber 3.2g13%
Sugar 24.1g27%
Protein 3.3g7%
Vitamin A 179.7IU4%
Vitamin C 5.3mg6%
Calcium 29.8mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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