This fluffy and incredibly moist homemade vegan zucchini bread is perfectly sweet and rich with brown sugar and warming spices that make this the most deliciously tender easy quick bread of the summer!

sliced vegan zucchini bread

Why you’ll love this easy vegan zucchini bread:

Of course, when zucchini season rolls around, we set aside our favorite vegan banana bread recipe and instead turn to a summer staple: vegan zucchini bread.

Zucchini is the summer vegetable that’s wonderful in lots of savory dishes (just check out these delicious vegan dinner recipes). But if it were me, I’d rather bake zucchini into vegan desserts (p.s. if you have a ton of zucchini, then I highly recommend checking out this chocolate zucchini cake!).

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! 😉 ).

sliced zucchini bread loaf

Not to mention, it tastes just like classic zucchini bread: super moist, tender, soft, and rich with nutmeg and cinnamon.

In fact, I love this zucchini bread so much, we made a vegan double chocolate zucchini bread to match (and a vegan banana zucchini bread!).

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!

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 King Arthur Measure-for-Measure gluten free flour. I used to use Bob’s a lot, but have found it can be finicky in a lot of recipes and isn’t an easy 1:1 swap (i.e. it would need modifications) whereas the KA blend truly is 1:1 and yields an almost identical texture.
  • Shredded or grated 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.
  • Dairy free yogurt: This is my favorite vegan egg replacement to bake with. It just really acts like eggs in cakes, cupcakes, cookies, and loaf cakes!
  • Cinnamon & Nutmeg: Don’t skip these!
  • Brown sugar & granulated sugar: The brown sugar adds extra moisture and richness to our zucchini bread.
  • Leavening agents: Baking powder and baking soda
  • Vanilla extract: You can also use vanilla powder.
  • Neutral oil: I love using olive oil because I think olive oil and brown sugar is such a wonderful pairing. You can also use avocado oil, however, or sunflower seed oil.
broken open slices of zucchini bread

You can add in vegan chocolate chips as well, like I did in the step-by-step photos, 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. In a large bowl, whisk together the vegan butter and sugar. Then add in the vanilla extract,  applesauce, and grated zucchini (that’s been patted dry), and mix until combined.
  2. Sift in the dry ingredients, and fold in the flour mixture and vegan buttermilk.
  3. Then partway through your mixing, you’ll fold in the optional (but recommended 😉 ) chocolate chips.
  4. Pour the batter into your loaf pan and bake!

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!

sliced vegan zucchini bread on parchment paper

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.

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!
slices of zucchini bread on parchment paper

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!

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 on parchment paper

MOIST Vegan Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 55
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This fluffy and incredibly moist homemade vegan zucchini bread is perfectly sweet and rich with brown sugar and warming spices that make this the most deliciously tender easy quick bread of the summer!


  • 1 cup (150 g) shredded zucchini, patted down*
  • 1/2 cup (120 mL) vegan buttermilk, room temperature
  • 2 cups (250 g) all-purpose flour or gluten-free 1:1 baking flour*
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (85 g) dairy free yogurt, room temperature
  • 1/3 cup (80 g) avocado oil or olive oil
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt


  1. Please read through all instructions before beginning. Measure out all ingredients. Preheat the oven to 375 F, 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 130-150 grams. In a small bowl, make the vegan buttermilk by combining 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 large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside. 
  4. Mix the wet ingredients: in a medium bowl, whisk together the oil, vegan buttermilk, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Pour the wet ingredients into the dry and whisk JUST until the dry ingredients are incorporated. It won’t be a smooth batter and that’s totally fine.
  5. Fold in the zucchini:  add in the zucchini, and continue gently folding until the zucchini is evenly distributed throughout the batter.
  6. Bake the vegan zucchini bread: pour the batter into your prepared loaf pan. 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.


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 King Arthur Measure-for-Measure gluten free flour. It’s been tested and works great!

Lower sugar option: you can safely reduce the granulated sugar to 50 g, totaling the sugar content to 150 g.


  • 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