Fluffy Vegan Zucchini Bread

This vegan zucchini bread is everything you want in a quick bread: moist, fluffy, lightly sweet, and full of fresh zucchini goodness. It’s the perfect way to use up extra zucchini from the garden, and it makes a wonderful snack, breakfast, or even dessert.

No eggs, no dairy — just simple plant-based ingredients that come together for the softest, most delicious loaf!

Ingredients

2 cups (250 g) all-purpose flour (or half whole wheat flour)
1 cup (200 g) organic cane sugar (or coconut sugar for a deeper flavor)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon (optional but recommended)
1 cup (130 g) shredded zucchini (lightly pressed, not too dry)
½ cup (120 ml) neutral oil (such as sunflower or canola)
½ cup (120 ml) non-dairy milk (soy, oat, or almond)
2 tsp vanilla extract
1 Tbsp apple cider vinegar (or lemon juice)

Instructions

Prep your oven
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
Combine wet ingredients
- In another bowl, mix oil, plant milk, vanilla, and apple cider vinegar. Stir in shredded zucchini.
Make the batter
- Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Bake the bread
- Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & slice
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Tips & Variations

Add ½ cup chopped walnuts or pecans for crunch.
Stir in ½ cup vegan chocolate chips for a dessert twist.
Swap cinnamon with pumpkin spice for a cozy fall flavor.

Soft, fluffy, and full of flavor — this vegan zucchini bread is a comforting classic you’ll bake again and again!