This vegan zucchini bread recipe has a soft, moist inside and a crunchy, sweet crust. It’s super easy to make and uses regular zucchini bread ingredients- no funny vegan substitutes here, just a classic zucchini bread recipe.
Zucchini bread is a summertime staple at my family’s house. It’s one of those desserts that my mom always makes and shares with a meal of baked beans and grilled burgers (veggie burgers, in my case!). Just taking a bite of a warm slice of zucchini bread smothered in butter takes me back to outdoor dinners as a kid. The cicadas, the humidity, the sweet smell of fresh grilled food and cinnamon-y zucchini bread- mmm, there’s nothing better than that.
This recipe is based off of my mom’s classic recipe. It’s the kind of recipe that’s handwritten on a card and has been sitting in a recipe box since before I was born; she doesn’t even know where the original recipe came from!
Because I can’t say no to veganizing baked goods, I made a few tweaks to the recipe to make it egg-free. And you know what? My family loved the vegan zucchini bread! I had to giggle with joy when my dad asked for seconds and my mom told me how much she loved the crunchy, sweet crust.
How to make vegan zucchini bread
Making vegan zucchini bread is super simple. Vinegar with baking soda and baking powder act as the main leaveners (AKA they make the bread rise), much like egg would. Substitute cow’s milk with your favorite non-dairy milk. As always, I use unsweetened soy milk because that’s what I usually keep on hand.
- Mix together all dry ingredients in a small mixing bowl.
- In a separate bowl, mix together wet ingredients. Pour the wet ingredients into the dry ingredients. With a fork, mix until just combined into a thick batter.
- Using a spatula, fold the grated zucchini into the batter.
- Spoon the batter into a well greased, 8″ x 4″ (or similarly sized) bread dish.
- Bake at 350 degrees Fahrenheit for 50-60 minutes.
Does zucchini bread need to be refrigerated?
You do not need to refrigerate zucchini bread, but it will last longer in the fridge than at room temperature. Keep zucchini bread in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days. Because it a very moist bread, refrigeration will not dry it out as much as it would with regular bread. You can also slice the zucchini bread and freeze it for up to 3 months.
This vegan zucchini bread goes super well with veggie chili, but I won’t blame you if you enjoy it warmed up on its own, spread with a nice coat of butter! (That may be the real way of enjoying zucchini bread in my family!)
Classic Vegan Zucchini Bread
- 1 heaping cup grated zucchini (from one medium zucchini)
- 1 and 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice (optional)
- 1/2 cup organic light brown sugar
- 1/2 cup organic white sugar
- 1/2 cup canola or vegetable oil
- 1/2 cup non-dairy milk
- 1 tablespoon apple cider vinegar or white vinegar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, baking powder, ground cinnamon, nutmeg, allspice.
- In a separate bowl, mix together wet ingredients: white sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the grated zucchini.
- Lightly grease an 8" x 4" bread pan. Scoop the zucchini mixture into the bread pan, smoothing as needed.
- Bake the bread for 50-60 minutes, until a toothpick inserted in the middle comes out clean. The top should be lightly browned and slightly sticky, but not wet.
- Remove the zucchini bread from the oven and let rest for ten minutes. After 10 minutes, turn out onto a cool rack to cool completely.
- Slices best when fully cooled. Store bread covered in the fridge for several days.