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Vegan zucchini bread

Vegan Zucchini Bread

The most moist Zucchini bread with a crunchy crust. It's an all vegan recipe and super simple to make!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 9 people
Calories 277 kcal


  • Electric mixer
  • 9x5 bread loaf pan
  • spatula
  • Non-stick spray
  • Mixing bowls
  • Measuring cups and spoons


Vegan zucchini bread

  • cup all-purpose flour
  • 1 cup zucchini grated
  • ¾ tsp baking powder
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • tsp salt
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


Vegan zucchini bread

  • Preheat oven to 350°. Grease 9x5 bread pan lightly with non-stick spray or shortening. Set aside.
  • In a small mixing bowl, whisk together the flour, baking soda and powder, cinnamon, and salt.
  • In another large mixing bowl, whisk both sugars, vegetable oil, almond milk, apple cider vinegar, and vanilla extract together.
  • Pour the dry ingredients into the wet ingredients and mix on medium until just combined. Fold in zucchini.
  • Pour the batter into the prepared bread pan. Bake for 50-60 minutes or until the center is set and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let it cool in the pan for 10 minutes. Use knife along the edges and turn out onto a cooling rack to complete cooling. Slice when cooled. Store in an airtight container in the fridge or at room temperature.


Serving: 9peopleCalories: 277kcalCarbohydrates: 40gProtein: 2gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 114mgPotassium: 79mgFiber: 1gSugar: 23gVitamin A: 29IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Keyword Zucchini bread, vegan, breakfast food
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