Best Vegan Zucchini Bread (We Promise!)

This perfectly moist vegan zucchini bread recipe is so good it’ll get everyone hooked — and no one will believe it’s vegan. Here are all our secrets.

A bit cocky here, but we think this is the best vegan zucchini bread recipe you will find. Yes, we said it! This zucchini bread is moist, flavored with cinnamon and perfectly soft. It has just the right texture: it’s neither too oily nor too dense. And it’s really easy to assemble! Alex and I went on a zucchini cooking frenzy here, taking advantage of zucchini season. And this vegan zucchini bread has conquered our hearts! (And so does our 2-year-old Larson’s heart.) Read on for the recipe!

Our other banana bread recipes: Try the best zucchini bread or healthy zucchini bread.

How to make vegan zucchini bread

This vegan zucchini bread is made using the method of a traditional zucchini bread. It’s a quick bread, meaning it’s risen with baking soda and baking soda instead of yeast. Sourdough breads are a bit more complex to put together than sourdough or artisan breads. But quick breads? Well, as the name suggests, they are quick to prepare and require little technique.

Many quick breads resemble cakes more than bread: zucchini bread and banana bread are the most popular examples. For our version of vegan zucchini bread, we wanted to make it just sweet enough to be zucchini bread, but not so greasy or too sweet that it gives you a tummy ache.

Here are the ingredients needed for this Vegan Zucchini Bread (see below for the full recipe):

• Flax Eggs (more on that below!)
• Grated zucchini
• neutral oil
• applesauce
• turbo sugar
• Plain Flour
• spices, baking powder and baking soda

To cook, simply mix the wet ingredients together, then add the dry ingredients and zucchini. Place in a loaf pan and bake at 350 degrees Fahrenheit for about 1 hour. Then let cool and slice!

Another delicious vegan quick bread? Try our vegan banana bread.

What is a flax egg?

Have you ever cooked with flaxseed eggs? If you’ve baked vegan before, you’ve probably tried it before. A flax egg is a mixture of ground flaxseed and water that replaces eggs. It is typically used in baked goods such as quick breads, muffins, pancakes, and cookies. To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water and wait 15 minutes for a gel-like consistency to form. . See Flax Egg Recipe for more.

What is the difference between a flax egg and a real egg in a baked product? Alex and I did a test with this zucchini bread recipe to compare how each worked. Vegan zucchini bread with flaxseed eggs has become very similar to zucchini bread with the real egg! There were only very minor differences: the bread with the real egg tasted a bit richer than the flaxseed egg, which tasted nuttier. The vegan bread also had a slightly rougher texture, while the real egg bread was smoother. Overall, however, flaxseed egg has proven successful as an egg substitute.

Why Use Turbinado Sugar?

In this vegan zucchini bread recipe, we used turbinado sugar. What is that? Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar because it’s boiled only once to remove the molasses (refined sugar is boiled multiple times). It has a more complex caramel flavor than refined sugar. Because its crystals are large, they add beautiful texture to muffins, cakes, and bread.

What can I substitute for Turbinado Sugar? You can use light brown sugar instead of turbinado sugar. Although lacking the characteristic large crystals, it has a similar taste. In this case, we would refrain from sprinkling it on the bread.

How to store vegan zucchini bread

This vegan zucchini bread has a shelf life: it stays soft at room temperature! But if you don’t think you’ll eat it all at once, here are our recommendations:

• Ambient temperature (2 to 3 days): Store at room temperature for a short time and cover with a towel. This helps keep the crunchy texture on top.
• Chilled (1 week): Refrigerating your zucchini bread will keep it fresher longer, although you’ll lose the crunchy texture at the top. You can eat it cold or let it come to room temperature before serving.
• Frozen (up to 3 months): To further extend its shelf life, place your sliced ​​bread in the freezer in a sealed container. This can take at least 3 months or even longer. Try this with half the bread and keep the other half at room temperature.

This Vegan Zucchini Bread Recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten-free dishes, go to our zucchini muffin recipe.

Looking for vegan recipes?

Looking for more vegan recipes? Although we don’t eat exclusively plant-based, you can often find it on our table. Aside from this vegan zucchini bread, here are some of our favorite easy vegan recipes:

Last update: June 2020