Vegan Zucchini Bread (No Eggs, No Dairy)

🍞 Why You’ll Love This Vegan Zucchini Bread

This vegan zucchini bread is proof that you don’t need eggs or dairy to make a moist, flavorful, and satisfying loaf. It’s made with pantry staples, sweetened with natural ingredients, and loaded with finely shredded zucchini—yet it tastes just like classic zucchini bread.

✅ Egg-free & dairy-free
✅ Moist and fluffy texture
✅ Easy to make in one bowl
✅ Kid-friendly and freezer-safe
✅ No flaxseed grinder required

Whether you’re fully plant-based or just avoiding eggs and dairy, this recipe will quickly become a go-to favorite.

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🛒 Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour (or 1 cup all-purpose + ¾ cup whole wheat)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg (optional)

Wet Ingredients:

• 2 tbsp ground flaxseed + 5 tbsp water (flax egg substitute)

• ½ cup coconut sugar or brown sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil (avocado, canola, or light olive oil)

• 1 tsp vanilla extract

• ½ cup unsweetened plant milk (almond, soy, or oat)

• 1 ½ cups grated zucchini (lightly pressed to remove excess water)

Optional Mix-Ins:

• ½ cup dairy-free chocolate chips

• ½ cup chopped walnuts or pecans

• ¼ cup shredded coconut or raisins

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👩‍🍳 How to Make Vegan Zucchini Bread

Step 1 – Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it with oil.

Step 2 – Make the Flax Eggs

In a small bowl, combine 2 tbsp ground flaxseed with 5 tbsp water. Stir and let it sit for 5–10 minutes to gel. This replaces traditional eggs.

Step 3 – Shred the Zucchini

Grate zucchini with the skin on using a box grater. Lightly press with a clean towel or paper towels to remove excess water—but don’t over-dry. You want some moisture for a soft loaf.

Step 4 – Mix Wet Ingredients

In a large bowl, whisk together the flax eggs, coconut sugar, maple syrup, oil, vanilla, and plant milk until smooth.

Step 5 – Add Dry Ingredients

Sprinkle in the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until just combined—don’t overmix.

Step 6 – Fold in Zucchini & Add-Ins

Gently fold in the shredded zucchini and any optional mix-ins like chocolate chips or nuts.

Step 7 – Bake

Pour the batter into your prepared loaf pan and smooth the top. Add a few extra chocolate chips or nuts on top if you like.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

Step 8 – Cool and Slice

Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the loaf firm up and slice cleanly.

🌟 Tips for Success

Don’t Over-Squeeze the Zucchini

A little moisture is key to a tender loaf. Press lightly to avoid a soggy bread—but don’t wring it dry.

Use Room-Temperature Ingredients

If your plant milk or syrup is cold, it can solidify the oil. Room temperature helps everything mix smoothly.

Avoid Overmixing

Mix until the batter just comes together. Overmixing can lead to a dense loaf.

Make It Nut-Free

Skip the nuts and use oat milk or soy milk for a completely nut-free version.

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🧊 Storage & Freezing

• At Room Temperature: Store in an airtight container for 2–3 days.

• In the Fridge: Keeps for up to 5 days; warm slices in the toaster or microwave for best texture.

• Freezing: Slice and freeze in an airtight container or freezer bag for up to 2 months. Thaw slices overnight or reheat individually as needed.

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🍽️ How to Serve Vegan Zucchini Bread

• With a cup of coffee or tea for a cozy morning

• Slathered with almond butter or dairy-free cream cheese

• As a lunchbox snack for kids or adults

• Lightly toasted for a warm afternoon treat

• Cubed and layered into a vegan trifle for dessert

❓ Vegan Zucchini Bread FAQ

Can I make this gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different but still delicious.

Can I use applesauce instead of oil?

Absolutely. Replace the oil with unsweetened applesauce for a lower-fat version. It may be a bit denser but still very tasty.

Can I make muffins from this batter?

Yes! Divide the batter into a greased or lined muffin tin and bake at 350°F for 18–22 minutes. Makes about 10–12 muffins.

What can I use instead of flaxseed?

Chia seeds (same ratio: 2 tbsp chia + 5 tbsp water) work as an egg replacer too. Or use a store-bought egg substitute like Bob’s Red Mill.

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🧾 Nutritional Highlights (per slice, approx.)

• Calories: 190

• Protein: 3g

• Carbs: 23g

• Fiber: 2g

• Sugar: 8g

• Fat: 9g

Note: Values vary depending on ingredients used.

💬 Final Thoughts

This Vegan Zucchini Bread is the perfect combination of comfort, nourishment, and simplicity. Whether you follow a vegan lifestyle or just love a good plant-based bake, this recipe is easy to make, wholesome, and endlessly customizable.

It’s proof that vegan baking can be just as satisfying—if not more so—than traditional recipes.