Name: Vegan Zucchini Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup light brown sugar (175g, loosely packed); ½ cup neutral oil (100g - like sunflower); ½ cup unsweetened soy milk (room temperature); 1 ½ tsp apple cider vinegar (8g, or white vinegar); ¾ tsp fine salt (5g); 2 ½ tsp ground cinnamon (7g); 1 tbsp pure vanilla extract (12g); 2 ¼ cups all-purpose flour (280g – spooned (not scooped) into the measuring cup and leveled off); 1 tsp baking powder (6g); ¾ tsp baking soda (3g); 1 ½ cups shredded zucchini (190g - packed, lightly blotted with a paper towel); ½ cup rough chopped walnuts (60g, optional); ½ cup chopped dairy-free chocolate (60g optional - or chips plus extra for topping)

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A couple of years ago, I developed my chocolate vegan zucchini bread and it quickly became a reader favorite. So I figured it was about time to give the classic version its moment too. This vegan zucchini bread recipe is loaded with crunchy walnuts, a hint of cinnamon – and of course, lots of chocolate chips! It’s so good, it didn’t even last a day in our house.

Emily’s Recipe Notes

Flavor: Not-too-sweet, subtle cinnamon, chocolatey
Texture: So fluffy, soft and moist without being soggy
Difficulty: Easy- it can be made in one bowl
Made With: Simple pantry staples – no egg replacer or pricey vegan butter needed

Stacked slices of vegan zucchini bread with chocolate chips and walnuts on parchment paper. — fluffy and moist vegan zucchini bread

Why This Vegan Zucchini Bread Works

This vegan zucchini bread is made for anyone who loves a soft, fluffy loaf but doesn’t want that overly wet texture zucchini bread can sometimes have.

This recipe is adapted from both my viral chocolate zucchini bread and my go-to vegan banana bread. It’s been tested so the shredded zucchini adds just enough moisture without making the center soggy.

Instead of relying on eggs, flaxseed, or vegan butter, this loaf uses simple pantry staples and a little baking soda, baking powder, vinegar, and soy milk to help it rise. The batter comes together in one bowl and bakes into a tender loaf with a golden top.

It’s an approachable eggless zucchini bread that feels bakery-worthy but is easy enough for beginner vegan bakers. Keep on reading to see what you need to make it!

Ingredients

Fresh Zucchini

You’ll need 1-2 medium sized fresh zucchini squashes to make this loaf. I recommend using a box grater to shred them, then lightly blot with a paper towel. You don’t need to squeeze or remove a ton of moisture! For the best results, I do recommend weighing the zucchini with a scale.

Soy Milk

Unsweetened soy milk is my top pick for most loaf breads because its higher protein content adds structure while still providing moisture. Of course, you can swap in another unsweetened plant milk if that’s what you have.

Baking Soda + Vinegar

Both baking soda and vinegar work together to create a fluffy loaf without eggs. This is our ‘egg substitute‘ since the reaction between the two helps the loaf rise.

All Purpose Flour

For best results, measure by weight or use the spoon-and-level method to avoid adding too much flour, which can make the loaf dense or dry.

Neutral Oil

I used sunflower oil, but you can also use avocado oil, canola or vegetable oil. I don’t recommend coconut oil, as it solidifies at room temperature and can affect the texture of the loaf. Like coconut oil, vegan butter may also affect the texture of the loaf.

Walnuts & Chocolate

Both toasted walnuts and chopped semi-sweet chocolate (or chocolate chips) add flavor to the loaf. Plus, the nuts add a nice crunchy texture! I recommend adding both, but you omit them out if you want.

Step by Step Instructions

Exact ingredient quantities are in the recipe card below!

Freshly shredded zucchini in a glass bowl for making vegan zucchini bread.

Finely shred the zucchini with a box grater. Lightly press it with a paper towel. You’ll need about 190 grams.

Wet ingredients for vegan zucchini bread whisked together in a large white mixing bowl.

Add all the wet ingredients to a large mixing bowl and whisk to combine.

Flour, baking soda and baking powder added to the wet ingredients for vegan zucchini bread.

Then, add the flour, baking soda, and baking powder on top. Gently fold into the wet mixture.

Shredded zucchini added to the zucchini bread batter before mixing.

Add the zucchini on top and mix until just combined.

Thick zucchini bread batter with walnuts and chocolate chunks.

Then you can mix in any other ingredients you’d like, such as walnuts or chopped chocolate.

Vegan zucchini bread batter in a parchment-lined loaf pan topped with chocolate chips before baking.

Transfer to an 8.5×4.5″ pan, sprinkle the top with chocolate chips and bake.

Cooling & Serving the Zucchini Bread

Once the bread is baked, leave it in the pan for about 10 minutes. Run a knife along the edges that don’t have parchment and lift the loaf out of the pan. Be sure to cool it at room temperature on a wire rack before slicing.

This bread is really delicious with a smear of dairy-free butter or on it’s own. Leftovers (if there are any) can be wrapped in plastic and stored at room temperature for several days. It can be frozen for several months in an airtight container or freezer baggie.

Close-up of soft vegan zucchini bread with chocolate chips, walnuts and flecks of shredded zucchini. — that super soft and fluffy texture

Zucchini Bread Baking Tips

Use a scale to measure the zucchini: Too much zucchini can add excess moisture, so for the best results measure it out on a scale.
The batter should be very thick at first: When mixing everything together, it may seem way too thick. This is okay! As the zucchini sits in the batter, it starts to release more moisture and the batter will loosen up.
Bake at 425F first, then decrease the temperature: Baking at a high heat helps activate the leavening and creates a better rise!