Vegan Zucchini Bread is a moist, tender, and lightly spiced quick bread made without any dairy or eggs. It’s packed with freshly grated zucchini, which adds natural moisture and subtle texture without overpowering the flavor. Infused with warm cinnamon and a hint of nutmeg, this wholesome loaf is perfect for breakfast, a midday snack, or even dessert. Whether enjoyed plain, with a smear of vegan butter, or paired with coffee or tea, it’s a comforting treat that’s both nutritious and satisfying — ideal for plant-based eaters and veggie lovers alike.
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons flax seeds (Optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon arrowroot powder (Optional)
- 1 cup unsweetened applesauce
- 1 cup white sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ½ cups shredded zucchini
Instructions
- Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
- Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth. Fold in flour mixture and shredded zucchini until moistened.
- Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.
