This super moist and fluffy vegan zucchini bread is the best way to use up that extra zucchini! Easy, secretly healthier, and naturally gluten free and dairy free, this vegan zucchini bread is the perfect breakfast bread or snack for the late summer.

sliced vegan zucchini bread

Why you’ll love this easy vegan zucchini bread:

Of course, when zucchini season rolls around, the last place I’m adding zucchini is into actual meals. Instead, I’d rather bake zucchini into healthy desserts.

And let me tell you, this vegan zucchini bread is one to save. You’re just going to love it. It’s super simple in ingredients, easy to make, and the perfect way to use up that extra zucchini (and get some veggies into a sweeter treat! 😉 ).

Not to mention, it tastes just like classic zucchini bread: super moist, tender, soft, sweet with nutmeg and cinnamon, and fully loaded with vegan chocolate chips.

Absolutely no one will be able to detect that this healthier zucchini bread is in fact eggless, dairy free, refined sugar free, easily lower in sugar if needed, dairy free, easily gluten free, and naturally nut free and soy free. We’re checking many marks for allergies and dietary concerns without sacrificing taste!

sliced vegan zucchini bread

Ingredients overview

For this gluten free vegan chocolate chip zucchini bread, you’ll need:

  • Flour: If you’re making this vegan zucchini bread gluten free, I highly recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour. This is very different from Bob’s Red Mill Gluten Free Flour (notice how it doesn’t say 1:1! Tricky, I know!). The former yields a consistency that is undetectably gluten free. The latter DOES NOT WORK without additional xanthan gum.
  • Shredded zucchini: you don’t need to peel your zucchini before you begin; just use a grater to grate the zucchini!
  • Dairy-free milk with apple cider vinegar. This created a vegan buttermilk that helps the bread rise.
  • Unsweetened applesauce: if you can’t find unsweetened, you can use regular or make your own. I recommend Kroll’s Korner’s unsweetened homemade applesauce. Just be sure to really mash the apple!
  • Cinnamon & Nutmeg
  • Coconut sugar: this makes the bread refined sugar free, but feel free to use cane sugar if you don’t have coconut on hand. You can also simply
  • Leavening agents
  • Vanilla
  • Vegan butter: I love Flora Plant butter, as it’s naturally nut free and soy free. I also recommend coconut oil!
vegan zucchini bread ingredients

You can add in vegan chocolate chips as well, like I did, but it’s up to you. I personally love chocolate chip zucchini bread, but then again, I love all things chocolate so that’s no surprise as to why I’m sneaking chocolate into everything!

In terms of equipment, you’ll just need a grater and a loaf pan. Plus only one bowl (because this zucchini bread is seriously that easy!).

Once you’ve gathered these ingredients and equipment, it’s time to make the bread (and use up all of that zucchini!)!

How to make healthy vegan zucchini bread (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Before you make this recipe: I really recommend weighing out the zucchini. It will give you a much more accurate bake and will make it less likely for you to end up with gummy or soggy zucchini bread! I use a digital scale for this. You can order one off of Amazon for $10 or pick one up at your local grocery store. This is crucial to weigh the zucchini, as after you pat the zucchini dry, you need to make sure that it weighs in at around 190 grams.

Once you’ve prepped your ingredients, it’s time to make this zucchini bread!

  1. Start by whisking together the dry ingredients, then set aside.
  2. Next, cream together the vegan butter and sugar with a hand mixer. Add in the vanilla extract and applesauce, and mix until combined.
  3. Fold in the flour mixture and vegan buttermilk.
  4. Then partway through your mixing, you’ll fold in the zucchini and optional (but recommended 😉 ) chocolate chips.
  5. Pour the batter into your loaf pan and bake!
how to make zucchini bread
how to make vegan zucchini bread

How to fix soggy zucchini bread

Sometimes, you soak the zucchini for a long time and yet your bread still comes out soggy. Don’t fret, and don’t toss the loaf just yet!

To fix this, even after the bread is cooled, turn the oven back on to 350F and pop the loaf into the oven to bake for an additional 10-20 minutes. This should help any moisture left in there evaporate so that it’s more bread-like than dense and gooey mess 😉

Can this zucchini bread be baked into muffins?

I do have a super easy vegan zucchini muffin recipe that’s based off of this one. However, you can also use this zucchini bread recipe and bake it as muffins in lieu of bread. Simply prepare a muffin tin with 12 muffin liners and use a large cookie scoop or ice cream scoop to scoop the batter into the muffin liners, filling them about 3/4 of the way full.

Bake for 30-35 minutes, or until the toothpick comes out clean. And enjoy!

slices of zucchini bread

Can I use yellow squash instead of zucchini?

You can definitely use yellow squash in place of zucchini here. In fact, you can also use mini zucchinis as well!

How to store zucchini bread:

There are a few methods for storing this healthy zucchini bread. You can either store it at room temperature, in the fridge, or by freezer.

  • Room Temperature: Simply wrap the zucchini bread in plastic wrap or store the slices in an airtight container. Leave at room temperature for up to 4 days.
  • Refrigerator: Store this chocolate chip zucchini bread in an airtight container or wrapped in plastic. It will last up to 5-7 days in the fridge, depending on how cool your fridge is.
  • Freezer: Of course you can also freeze zucchini bread! Simply store the bread in slices (much easier to reheat) in an airtight container or baggy, and freeze for up to 2 months. To reheat, simply place 1 slice on a piece of tin foil and bake for 5-7 minutes at 350F.
sliced vegan zucchini bread

Additional tips and tricks for the best vegan zucchini bread

  • Use a digital scale: this will yield the most accurate results when baking, especially with vegan zucchini bread. Too much flour or zucchini, and you’ll end up with a gummy consistency!
  • Properly measure your flour: if you don’t have access to a digital scale, make sure that you spoon & level your flour!
  • Spice up your zucchini bread even more with a teaspoon of ginger. It adds a nice extra spice, but if you don’t have ground ginger on hand not to fret- just stick with nutmeg and cinnamon!
  • Additional zucchini bread add-ins: feel free to stir in walnuts or pecans if you can have them!
slice of healthy zucchini bread

You’re just going to absolutely love this healthier vegan zucchini bread. It’s so easy to make, and tastes just out of this world. Subtle notes of cinnamon and nutmeg together with gooey melty chocolate and sweet zucchini bread!? The best!

If you try this bread out, let me know in the comments below! And as always, I’d love to see your beautiful recreations on Instagram and Pinterest, so be sure to tag me there!

Happy zucchini bread baking!

Easy Vegan Zucchini Bread (Healthier + Gluten Free!)

If you like this vegan zucchini bread, you’ll love these vegan zucchini recipes to use up your extra zucchini:

Vegan Zucchini Banana Bread

Healthy Chocolate Zucchini Cake

Fudgy Vegan Zucchini Brownies

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan zucchini bread

Healthy Zucchini Bread (Gluten free + Vegan)

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This super moist and fluffy vegan zucchini bread is the best way to use up that extra zucchini! Easy, secretly healthier, and naturally gluten free and dairy free, this vegan zucchini bread is the perfect breakfast bread or snack for the late summer.


Ingredients

Units Scale
  • 240 grams shredded zucchini* before being patted down
  • 100 ml unsweetened dairy-free milk mixed with 1 tsp apple cider vinegar, room temperature
  • 220 grams all-purpose flour or gluten-free 1:1 baking flour*
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 150 grams coconut sugar or granulated sugar*
  • 85 grams unsweetened applesauce or dairy free yogurt, room temperature
  • 75 grams vegan butter, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup vegan chocolate chips

Instructions

  1. Please read through all instructions before beginning. Measure out all ingredients. Preheat the oven to 350F, and prepare a 9″ loaf pan with cooking oil lined with parchment paper. Set aside.
  2. Prep: make sure that the zucchini is shredded. Pat down the zucchini with a clean kitchen towel to weigh around 190 grams. In a small bowl, combine the dairy free milk and apple cider vinegar if you haven’t already done so. Set aside. 
  3. Whisk together the dry ingredients: in a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
  4. Cream the vegan butter: in a large bowl, use a hand mixer to cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Then add in the applesauce and vanilla extract, mixing until just combined.
  5. Make the vegan zucchini bread batter: add in the dry ingredients and use a rubber spatula to begin to fold the dry into the wet. Pour in the vegan buttermilk to help you mix the batter. When the dry ingredients are about 75% of the way mixed in, add in the zucchini and chocolate chips, and continue gently folding until the dry ingredients have just been incorporated, and the zucchini and chocolate chips are evenly distributed throughout the batter.
  6. Bake the vegan zucchini bread: pour the batter into your prepared loaf pan, and top with extra chocolate chips if desired. Bake the bread for 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool for another 10-15 minutes.
  7. Slice and enjoy! Serve this vegan zucchini bread warm or cool.
  8. Storage: store any leftover slices in an airtight container or bag in the fridge for up to a week or in the freezer for up to 2 months.

Notes

Zucchini: I recommend using a digital kitchen scale here to properly weigh the zucchini, as you won’t know how much water you’ve soaked out of the zucchini afterwards. It’s important to aim for about 190 grams of zucchini left after you’ve patted the zucchini.

Gluten free: I recommend using Bob’s Red Mill Gluten Free 1:1 Baking Flour in the blue bag. It’s been tested and works great!

Lower sugar option: you can safely reduce the sugar content here to 125 grams.

Nutrition

  • Serving Size: 1 slice
  • Calories: 206
  • Sugar: 12.8 g
  • Sodium: 230 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 30.5 g
  • Fiber: 2.3 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg

Keywords: vegan zucchini bread, healthy zucchini bread, gluten free zucchini bread, chocolate chip zucchini bread, zucchini bread, healthy zucchini dessert recipes