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Vegan Zucchini Bread

Easy vegan zucchini bread with applesauce and whole wheat flour. Plus, no sugar, so it's a healthy vegan zucchini bread recipe too!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 50 mins
Servings: 10 slices; makes (1) 9x5-inch loaf
Calories: 307 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

  • 2  flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)
  • 2 cups shredded unpeeled zucchini (about 2 small zucchini)
  • ½ cup pure maple syrup
  • ⅓ cup unsweetened applesauce
  • ¼ cup melted and cooled coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (I recommend aluminum-free)
  • ½ teaspoon kosher salt
  • 2 cups  white whole wheat flour
  • ½ cup toasted raw walnuts or pecans roughly chopped (optional) or 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.
  2. Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.
  3. Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.
  4. In a large mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.
  5. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then with a rubber spatula or wooden spoon, stir just until the flour disappears. Fold in the zucchini and nuts.
  6. Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.
  7. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. Enjoy!

Notes

  • Make sure to use a 9x5-inch loaf pan like this one, not an 8x4-inch loaf pan, or the zucchini bread will not bake through properly.
  • TO STORE: Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Check out my guide for How to Store Muffins and Other Quick Breads for more tips!
  • TO FREEZE: Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.
  • GLUTEN-FREE: For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend like this one.

Nutrition Information

Serving 1(of 10), with walnuts Calories 307kcal (15%) Carbohydrates 48g (16%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Potassium 278mg (8%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 99IU (2%) Vitamin C 9mg (10%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices; makes (1) 9x5-inch loaf

Amount Per Serving

Calories 307

% Daily Value*

Serving 1(of 10), with walnuts
Calories 307kcal 15%
Carbohydrates 48g 16%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 1g 5%
Potassium 278mg 6%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 99IU 2%
Vitamin C 9mg 10%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.