Vegan Zucchini Bread Recipe (2024)

This is easy and delicious! I used 100% whole wheat flour as I like baked goods with a dense chew. It rose beautifully.I cut the sugar in half but put in a generous handful of chopped dates for sweetness and moisture.Added walnuts for crunch, and the zest of a orange as I had it in hand.Will definitely make again.

Just made this and it turned out fabulously! Similarly to another cook, I decreased the sugar by about 1/4 cup and added the zest of one lemon. I also added 1/2 cup chopped dark chocolate to the batter and pumpkin seeds on the top. It needed a lot longer in the oven than the recipe stated, about 1 hour and 40 minutes. The tricks to avoiding a soggy loaf seem to be aggressively squeezing all of the moisture out of the grated zucchini, and letting the cake cool completely before cutting it.

I just took this out of the oven. It looks like it should. I baked it for 50 minutes, tested it with a bamboo skewer, which came out clean. It's still cooling so I haven't sliced it yet, but I did sample the batter that was left clinging to the mixing bowl, and it was tasty.

followed recipe as is with one exception - I used 3 oz unsweetened applesause instead of oil.Came out delicious! Will not last 3 days ...

I squeezed the zucchini in handfuls to really get rid of excess moisture. Bread came out great- moist, but not heavy or too dense. Took about 5 extra minutes to bake well. All enjoyed it- vegans and omnivores.

Fabulous bread! I used half whole wheat and half all-purpose flour. Cut the sugar in half. Added lemon zest, a handful of chopped dates and a handful of walnuts.

I made this with 1 3/4 c. Bob's Red Mill GF flour, 1/8 c. arrowroot starch, 1/8 c. potato starch, and 1 tsp. xanthum gum. It came out delicious, but I do think it needed a longer baking time (which I find is often the case with GF baking); I'd suggest 1 hour 15 min. I think it would've also worked well with a mixture of BRM GF flour and oat flour, which I make by just grinding up quick oats in a food processor.

Very delicious and moist, and talk about easy to make: one bowl, wow! The flavors are very satisfying and no one would ever guess that it's vegan. I did briefly use a second bowl to whisk together the dry ingredients (flour, baking powder & soda) to avoid unmixed baking powder clumps in the bread. Agree with all the comments on a longer bake time, I tested at 50 mins and ended up at a total of 65 mins, I could have gone [5-10 mins] longer as the bottom middle was ever so slightly underdone.

I also cut down the sugar by 1/4th of a cup. I also forgot to measure the zucchini (whoops). Came out delicious anyways!One tip, though: use about 1/2 tsp of the salt to on the zucchini before draining - the salt will cause the zucchini to release water more easily than just toweling dry. Let sit for about 10 min, then voilà! Easy zucchini drying. (Note: since some of the salt will be in the discarded water, use about 1/2 tsp salt again in the batter.)

Delicious. I didn’t have pancetta. Added zucchini and mushrooms. Num!

Perfect for breakfast! I made these as muffins (bake for 21 mins at 350), it made 1.5 dozen, and I really like how moist they are. I think adding chopped nuts or chocolate chunks would really level them up and make it more interesting. In the future I’d add chopped dates (nut allergy) and dark chocolate.

Maybe I didn't squeeze enough liquid out of the zucchini, but it came out more like bread pudding than cake. A possible fix would be to eliminate any added liquid besides the zucchini, or reduce the ratio of zucchini to flour-- but I doubt I'll try to fix this recipe.

I followed the recipe. I used coconut milk and added vegan chocolate chips. It came out perfect! Delicious! It took an hour of baking time in my oven. My co-worker loved it! I will definitely make this again.

Made mostly according to directions except I didn't have turbinado sugar, so I used some cinnamon sugar, and I used half whole wheat flour. (Just remembered, also I had run out of other oils so I used olive oil; couldn't taste the difference.) It cooked through completely on the lower end of the time frame, with a fantastic delicious crust and fluffy soft middle. Everybody in the family loved it and the entire loaf was eaten last night. It was also very easy. This will be my go-to recipe.

Followed recipe exactly as written but made into muffins instead of loaf, yielded 12. Baked at 400F for approx. 30 minutes. The muffins did not rise as much as expected but still tasted great. To extract excess liquid, put the grated zucchini in a fine mesh colander and squeezed juice out with a potato masher, worked well. One large squash = 2 cups. Will make again as a loaf and add walnuts.

Cut the amount of sugar in half as suggested by some of the readers - i didn't like it. This loaf needs the sugar as listed in the recipe.

Doubled this recipe with no problems. The only change I made to the recipe itself was that I mixed good quality dark brown sugar with light sugar 50/50, which I think made it a little more complex.

This was great. I halved the sugar, using a combination of brown and white sugar as I didn't have much of each, and I added half a cup of chocolate chips. Nice crispy edges which was a real treat

Easy to make and very tasty. You would never know it was vegan...

Fabulous bread! I used half whole wheat and half all-purpose flour. Cut the sugar in half. Added lemon zest, a handful of chopped dates and a handful of walnuts.

Baked for 65m. Added 2/3c walnuts for crunch.

Very delicious and moist, and talk about easy to make: one bowl, wow! The flavors are very satisfying and no one would ever guess that it's vegan. I did briefly use a second bowl to whisk together the dry ingredients (flour, baking powder & soda) to avoid unmixed baking powder clumps in the bread. Agree with all the comments on a longer bake time, I tested at 50 mins and ended up at a total of 65 mins, I could have gone [5-10 mins] longer as the bottom middle was ever so slightly underdone.

It’s zucchini time and I’ve made this bread three times in one week. My friends are happy with the gifts, rather than the zucchini! I decreased the cinnamon by 1/4 teaspoon and swapped in 1/4 teaspoon of cardamom. I also added the zest of half a lemon which added that expected brightness. I’m happy thoroughly happy with this recipe. Thanks!

Also added zest of 1/2 lemon.