Best Vegan Zucchini Bread

Sliced zucchini loaf on a cutting board with a zucchini and zucchini slices on the side

Zucchini bread is a household favorite of mine! It’s easy to make, sugar-free and gets in some of your veggies in a really satisfying way! This vegan version is made without eggs or dairy but still delivers on everything you want from a classic loaf. Flavorful, hearty, and perfect for breakfast, a snack, or dessert. Whether you’re an experienced baker or just looking for a cozy recipe to try, this one is simple to follow and comes together with pantry staples and fresh zucchini.

Hand holding a slice of zucchini bread with more bread on the background.

Why You’ll Love This Zucchini Bread

One of the best parts about zucchini bread is how it sneaks vegetables into something that feels indulgent. Zucchini is mild in flavor, but rich in water and fiber, which helps create that soft, tender crumb in baked goods. It’s a great way to boost your intake of veggies without even noticing, especially if you’re baking for picky eaters or just trying to be more intentional about adding nutrients to everyday treats. Hidden veggies like zucchini not only add moisture but also bring vitamins and minerals like vitamin C and potassium to the table, without sacrificing taste.

Shredded zucchini on a wooden cutting board.

A Touch of Ceylon Cinnamon

This recipe also highlights one of the most beloved spices in baking, Ceylon cinnamon. Known as “true” cinnamon, Ceylon has a delicate, sweet flavor that’s less harsh than the more common Cassia variety. Its subtle warmth pairs beautifully with the nuttiness of zucchini and the sweetness of maple or brown sugar. Ceylon cinnamon is also traditionally used in herbal practices and is often appreciated for its antioxidant properties. Ceylon cinnamon is also known to promote brain health, digestive support, as well as heart and eye health.

How To Make Easy Vegan Zucchini Bread:

This recipe comes together super easily and starts off by preheating the oven to 350 degrees. Then, start by grating one medium-sized zucchini, which should end up being about a cup or a heaping cup of zucchini.

Zucchini being grated with a metal box grater on a wooden surface.

Prepare the Zucchini: Grab a cheese cloth in order to squeeze the excess liquid from the zucchini. After that, set the zucchini side in a small bowl. 

Mix Wet Ingredients: Grab a large mixing bowl to combine your wet ingredients. This includes sugar, maple syrup, apple sauce, which acts as your binder, making this recipe egg-free! - as well as vanilla extract and coconut oil. Mix all of that together until thoroughly combined. 

Mix Dry Ingredients: Grab a separate bowl to mix together the dry ingredients of flour, salt, baking powder, baking soda and your spices. Mix that with a small whisk or a fork until completely combined. 

Combine All Ingredients: Slowly mix your dry ingredients into the wet ingredients, forming a thick batter, making sure to break up any dry clumps. Slowly fold in the grated zucchini making sure to not overmix. 

Zucchini bread batter in a bowl

Bake: Pour the batter into a parchment-lined loaf pan (this will make removing much easier) and place the loaf into your preheated oven. Allow that to bake for about 50-60 minutes until nice and browned at the top, fragrant, and a toothpick comes out clean!

A loaf of zucchini bread sliced on a wooden cutting board with a white background.

Enjoy! Remove this from the oven and allow it to cool for a couple of minutes before removing it from the pan to help it keep its shape. After about 15 minutes, remove it from the pan, peel away the parchment paper and slice into your warm loaf of zucchini bread!

Recipe: Best Vegan Zucchini Bread

Ingredients:

  • ½ Cup date sugar (sub coconut sugar if you want!)
  • ⅓ Cup Maple Syrup
  • 1 Cup unsweetened apple sauce
  • ¼ Cup melted coconut oil
  • 1 Tsp vanilla extract
  • 1 ½ Cup all-purpose flour
  • 1 Tsp baking soda
  • ½ Tsp baking powder
  • ½ Tsp salt
  • 1 Tsp Ceylon cinnamon
  • ½ Tsp nutmeg
  • ¼ Tsp Cardamom
  • 1 Heaping cup grated zucchini 

Instructions: 

Start by preheating your oven to 350°F. Grate one medium zucchini and squeeze out the excess moisture using a cheesecloth, then set aside. In a large bowl, mix sugar, maple syrup, applesauce, vanilla, and melted coconut oil. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

Combine dry and wet ingredients to form a thick batter, then gently fold in the zucchini. Pour into a parchment-lined loaf pan and bake for 50–60 minutes, until golden and a toothpick comes out clean. Let cool slightly before slicing. Enjoy!

*This article is intended for informational purposes. The statements above have not been evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure or prevent any disease.

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