This delicious dairy-free zucchini bread recipe has a soft, moist inside and a crunchy, sweet crust. It's egg-free, vegan, and is super easy to make using classic baking ingredients!
Zucchini bread is a staple at my family's house. It's the definition of a soft and moist quick bread, and it's the perfect addition to dinner.
Zucchini bread traditionally contains eggs and often also dairy, but this vegan version is both egg and dairy-free!
Even though this zucchini bread contains an entire cup of shredded zucchini, you would never know that it's made with vegetables (just like these carrot cake muffins!). Make the zucchini bread into muffins as a good way to sneak veggies to kids (or yourself!).
The best part? Like my popular vegan gingerbread loaf and vegan strawberry cake, we only use traditional pantry ingredients to make this recipe.
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Why this recipe works
- Texture: Soft, moist, and filled with warming spices. You wouldn't even know that this is an egg-free and dairy-free zucchini bread!
- Quick & easy: Made with traditional baking ingredients and requires just 10 minutes to make. Unlike many vegan zucchini bread recipes, this one is made without tofu, applesauce, or specialty flours!
- Dietary features: Vegan, egg-free, dairy-free, nut-free, soy-free optional, and can be made gluten-free or with whole wheat flour.
- Versatile: The zucchini bread batter can be made into zucchini muffins instead of a loaf.
Ingredients
- Zucchini: One medium zucchini makes about one heaping cup of grated zucchini.
- Vinegar, baking soda, and baking powder act as the main leaveners in place of eggs.
- Non-dairy milk: I use unsweetened soy milk because it has the most neutral flavor. Almond, oat, or other non-dairy milks work.
- White and brown sugar: Choose organic sugars to ensure that they are vegan.
- Cinnamon and nutmeg provide the warming flavors traditional to zucchini bread.
Step-by-step instructions
Dairy-free zucchini bread is made like other quick breads: add dry ingredients, then wet ingredients, mix and bake.
- 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 zucchini bread batter into a well-greased, 8" x 4" (or similarly sized) loaf pan. Bake at 350 degrees Fahrenheit for 50-60 minutes.
Customization and substitutions
- Gluten-free vegan zucchini bread: Make this recipe gluten-free by using an equal amount of 1:1 gluten-free all-purpose flour blend. I recommend something like Bob's Red Mill 1:1 blend.
- Whole wheat flour: You can use 100% whole wheat flour or half whole wheat flour in place of regular all-purpose flour. The zucchini bread will turn out slightly denser.
- Add-ins: Fold in any add-ins like chocolate chips, nuts or dry fruit with the grated zucchini.
- Chocolate zucchini bread: Try using chocolate non-dairy milk in place of regular milk for a chocolatey twist.
- Serving ideas: I like to serve it with three bean vegetarian chili or butter bean soup. The best way to eat zucchini bread is to warm it up and spread it with a light coat of vegan butter.
Cassidy's tips
- To grate zucchini, I use my trusty box grater to grate to hashbrown or matchstick carrots consistency. You can use leftover shredded zucchini in zucchini corn fritters.
- Spoon and level flour into the measuring cup for best results. To do this, use a spoon to scoop flour into your measuring cup until overflowing. Use the back of a knife to wipe off excess flour.
- Wait to slice the zucchini bread until it is completely cooled. I know, it's so hard to wait. But you won't get perfect slices if you slice the bread immediately after removing it from the oven.
Recipe FAQ
I haven't tested this myself but others have had success with using equal amounts of applesauce in place of oil. You can also try half oil and half applesauce. The loaf will end up denser but the flavor will be the same.
You can make muffins instead of a loaf. Line a 12-count muffin tin with liners or lightly grease with cooking spray. Spoon batter into the muffin tins until almost at the top. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Check out my vegan zucchini banana muffins or vegan pumpkin muffins for more ideas.
No, you don't need to peel the zucchini before grating it. The zucchini cooks down so much in the bread that you will barely notice it's there.
There are a few reasons why this might happen. First, this usually means the zucchini bread did not bake long enough. Stick a knife or toothpick into the center of the zucchini bread. If any crumbs cling to it, it needs to bake longer.
Another possibility is that the oven is too hot. This causes the outside of the bread to cook more quickly than the inside, resulting in an unbaked center. Use an oven thermometer to confirm the oven temperature.
Fix an undercooked loaf of vegan zucchini bread by returning it to the oven for a few minutes.
Storage tips
Storage: 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
Freezing: You can freeze a whole loaf or slice the bread before freezing. Wrap in foil and place in an air-tight container for best quality. Let the loaf thaw overnight in the fridge. Individual slices will thaw quickly at room temp.
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Dairy-Free Zucchini Bread
Equipment
- 8" x 4" loaf pan
Ingredients
- 1 large zucchini see note #1
- 1 and ½ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 and ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice optional
- ⅛ teaspoon table salt
- ½ cup organic granulated sugar
- ½ cup organic light brown sugar
- ½ cup canola or vegetable oil
- ½ cup non-dairy milk see note #2
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Using the large holes on a box grater, grate the zucchini. Measure out 1 heaping cup of grated zucchini.
- In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, salt.
- In a separate bowl, mix together wet ingredients: granulated sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, and 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" loaf 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 cooling rack.
- Wait to slice until fully cooled. Keep leftovers refrigerated for up to 4-5 days.
Video
Notes
- Zucchini: Choose a medium to large zucchini to yield one heaping cup of grated zucchini.
- Milk: You can substitute soy milk with almond, oat, pea protein milk, etc. Most non-dairy milk options will work, but I do not recommend using canned coconut milk.
- I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
- Add-ins: Fold in any add-ins like chocolate chips, nuts, or dry fruit with the grated zucchini.
- To make muffins: You can make muffins instead of a loaf. Line a 12-count muffin tin with liners or lightly grease with cooking spray. Spoon batter into the muffin tins until almost at the top. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Angela says
Perfect recipe!! This was my first time EVER making zucchini bread and it turned out amazing! Didn’t last 2 days 🙂
Cassidy Reeser says
I'm so happy to hear that! 🙂
Vickie says
It’s Just made this & doubled the recipe to make 2loaves. It’s spectacular! Very moist & delicious. I only added walnuts Thanks for this recipe!
Cassidy Reeser says
I always make two loaves when I make zucchini bread too, it's worth it! 🙂 Thanks for the review!
Leah says
Hi Cassidy! Thank you for this wonderful blog..... I am so looking forward to trying out some of the recipes! I have a question about this zucchini bread recipe...... is it possible to make it without sugar? I have been trying to cut back on refined sugars. Thank you and best wishes to you! 🙂
Cassidy Reeser says
Hi Leah! First, thanks so much. The recipe would turn out the same without sugar because it contributes to the structure as well as flavor. However you could try cutting the sugar in half to at least reduce the amount. Let me know how it goes!
Mary says
I use monk fruit sugar to decrease my sugar intake. It doesn’t raise the insulin levels. And it doesn’t have an after taste like other sugar free sugars. Hope that helps. My zucchini bread is in the oven now!! Thanks for this recipe Cassity!!
Cassidy Reeser says
Thanks for making the recipe! I’m happy to hear that it works with monk fruit!
Lauren says
I made it with half sugar - raw sugar. Yum!
Rose says
I don’t have apple cider can I use something else?
Cassidy Reeser says
Regular vinegar will also work.
Julie says
I’ve now made this FOUR times!! It’s just so good. First time I added chocolate chips and ever since I just add 1/2 cup of walnuts. Absolutely delicious flavor and wonderfully moist.
Cassidy Reeser says
Thanks so much for the review! 🙂
Mark says
I substituted about 1/4 of the non-dairy milk (almond milk) with chocolate almond milk and it turned out delicious! This recipe is a keeper.
Lia C says
How many calories are there per slice?
Cassidy Reeser says
Hi Lia, it is roughly 235 calories per slice.
Amanda B. says
This is my go to recipe for zucchini bread. It's so moist & plant based! I make muffins and loaves 1/2 with vegan chocolate chips and half without. I use 1/2 applesauce and 1/2 oil for the oil part & for the white sugar I use 1/2 Splenda & 1/2 white sugar. Just to cut down. I've never had a complaint! Thank you so much for sharing your recipes! ❤️
Cassidy Reeser says
I'm so happy to hear that those healthier adjustments work! Thanks for the review 🙂
Hannah says
Can you sub for whole wheat or gluten free flour?
Cassidy Reeser, RDN, LD says
Yes, you can use equal amounts all-purpose gluten free flour or whole wheat flour. It may come out a bit more dense but it should work!
Sheila says
I Took these out of the oven about an hour and a half ago. I got a full batch of 12 standard muffins out of this recipe. I left them in 25 minutes as they didn’t seem to be quite done in the middle. These are extremely moist muffins I need them with the full oil I did not have any allspice available and I wasn’t going to go out into the cold weather to get some. This is really good zucchini bread. I forgot to add walnuts in until I had the batter in the muffin tins so I took walnut halves and put them on the top as a decoration. They came out looking cute. I will definitely make these again.
Cassidy Reeser, RDN, LD says
Thanks Sheila! I'm glad they turned out well as muffins. Enjoy! 🙂
Theresa Scheuing says
Excellent vegan bread. I used clove powder instead of allspice. A little crisped outside and tender inside.
Alaina says
I've made this twice now it's so good. Fluffy and nicely spiced. I did half apple sauce and half oil. My family couldn't tell it's vegan at all. Thank you for this tasty recipe! I'll definitely make it again.
cinnamonberg says
making this recipe a second time this month! love the taste and the texture. I tried coconut this time!
Cassidy Reeser, RDN, LD says
Thank you! That sounds like a great addition.
Gina says
Where is the salt?
Cassidy Reeser, RDN, LD says
There is not any salt in this recipe but you are welcome to add a pinch!
Amy says
Delicious! My boys have severe food allergies and this recipe was perfect. My non-allergic husband and me both thought it was absolutely delicious, too (no one would even know it was vegan)!
Cassidy Reeser, RDN, LD says
Glad to hear you all liked it! Thanks for sharing.
Connie Rednour says
Made this for my little grandbaby with lots of food allergies, I give it a 10! I followed the advice of a comment and cut the oil to 1/3 cup. It’s very moist and delicious! My family will never know it’s vegan.....shhhh!
Cassidy Reeser, RDN, LD says
That’s so great to hear. I love sharing secret vegan food with my family!
Claire says
Fabulous recipe! Thanks for sharing. I had to tweak based on what is in the pantry, but it still was wonderful! I only had self rising flower, so I didn't add baking powder then added 1/2 baking soda. Also, didn't have brown sugar, so I added 1 c of sugar and 1 T of molasses together for that. Next time I might add mini chocolate chips and a dash of salt. Nomnomnom!
Cassidy Reeser, RDN, LD says
Thanks for the comment. Glad you liked it and happy that you were able to find those substitutions!
Jamie says
Do you squeeze out the liquid from zucchini? I made this last year but I can’t remember if I squose it or not
Cassidy Reeser says
After you salt the zucchini you push the excess water through the fine strainer.