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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 7 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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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.

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 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.

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