I make this easy vegan zucchini bread recipe at least once a week and it’s a hit in our household because of how quick and easy it is to make but also because it’s oil-free! If you enjoy dairy free baking, check out my fluffy pop up bagels recipe.
How to make zucchini bread?
Zucchini bread is really easy to make and you can mix everything by hand. You can bake a fresh loaf of vegan zucchini bread in under one hour. It’s the perfect breakfast, snack, and dessert. The key ingredients to my oil-free vegan zucchini bread are grated zucchini, flour, apple sauce, and nut milk. Chocolate chips are optional but trust me, it tastes too good. For the full recipe check out the recipe card below.
Make it vegan.
Vegan buttermilk is a key ingredient to keeping the loaf fluffy, just whip up your choice of nut milk and apple cider vinegar. For an egg substitute I like to use flaxseed meal in order to bind the ingredients together. For any oil-free baking I like to use apple-sauce to keep the baked good moist.
This vegan zucchini bread is served great right out of the oven but in my humble opinion, even better after sitting in the fridge and devoured cold with a generous serving of sunflower butter on top. Give it a try and let me know what you think in the comments!
Make it your own.
This recipe calls for cinnamon but I’ve used some nutmeg or pumpkin pie spice as well and it works great. I bake mine in a loaf pan and it’s the perfect size to snack on throughout the week but you can also use this recipe to make vegan zucchini bread muffins.
Prefer to watch?
Zucchini Bread with Chocolate Chips
Pin this RecipeEquipment
- 1 loaf pan 9 inch x 5 inch
- 1 grater
Ingredients
Wet Ingredients
- 1 medium zucchini about 1 cup grated
- ⅓ cup apple sauce sub 1/4 cup vegetable oil
- ½ cup oatmilk sub any nut milk or dairy milk
- 1 tbsp apple cider vinegar for vegan buttermilk (only use if you are using nut milk)
- 1 tsp vanilla extract
Dry Ingredients
- 1 tbsp flaxseed meal optional
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1½ cup all-purpose flour
- ¼ cup chocolate chips optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grate the zucchini and squeeze out any excess water.
- Make the vegan buttermilk for a fluffy texture in a medium mixing bowl. Whisk together the oatmilk and apple cider vinegar. Set it aside for 5 minutes.
- Mix together the dry ingredients in a large mixing bowl: flour, flaxseed meal, baking soda, baking powder, ground cinnamon, brown sugar, and salt.
- Mix together the wet ingredients: in the vegan buttermilk add the vanilla extract, apple sauce, and grated zucchini
- Mix the wet ingredients into the dry ingredients, making sure the flour is mixed evenly. Fold in the chocolate chips.
- Lightly spray the loaf baking pan with non-stick spray or line with parchment paper for oil free.
- Pour in the batter, making sure it is spread evenly across the pan.
- Bake for 30 minutes. Depending on the strength of your oven this may take +5-10 mins. Just check that the loaf is baked throughout (do the toothpick test!)
- Remove from the oven and let it cool for 10 minutes. Use a serated knife to cut into your desired slices. Serve it warm or my personal preference, cold after chilling in the fridge.
