1-Bowl Easy Vegan Zucchini Bread

Tender, Moist, One-Bowl Vegan Zucchini Bread

With it being zucchini season, I’ve been sharing zucchini recipes like this easy zucchini stir-fry, vegan baked zucchini fritters, and vegan zucchini boats. However, this ingredient isn’t only for savory dishes; it also makes impressive vegan bluberry zucchini muffins, oatmeal zucchini cookies, and this wholesome bread.

This zucchini recipe only requires simple, inexpensive pantry staples, one bowl, minimal prep work, and is extremely customizable.

Best of all, storing and freezing zucchini bread is so simple. Looking for more simple quick bread recipes? Check out this easy banana peach bread, blueberry bread, and apple cinnamon bread.

The Ingredients and Substitutes

To reduce the oil further or even make an oil-free zucchini bread, try using applesauce only or some mashed banana, pureed pumpkin/ sweet potato, or vegan Greek yogurt. Just be aware that different ingredients may affect the dryness of the bread.

Optional add-ins & Recipe Variations

There are several popular ways to add texture, color, and flavor to homemade zucchini bread. For chunky add-ins (like fruit or nuts), add up to a cup.

• Nutmeg: Just a pinch to add depth to the cinnamon flavor.
• Cardamom: Just a pinch.
• Pumpkin pie spice: For even more of a spiced zucchini bread.
• Citrus: We particularly like lemon zucchini bread, though lime/orange zest also works. Add 1-2 teaspoons of zest. Optionally pair it with a simple 3-ingredient lemon glaze.
• Carrot: Make a delicious and nutritionally versatile carrot zucchini bread by replacing some zucchini with shredded carrot. You can experiment with ratios.
• Berries: Either alone or in combination with citrus/vegan chocolate chips. I.e., blueberries, raspberries, strawberries, blackberries, cherries, etc.
• Dried fruit: i.e., raisins, cranberries, cherries, blueberries, apricots, etc.
• Vegan chocolate chips: Use your favorite dairy-free semi-sweet chocolate chips or chunks. Use plant-based sugar-free chocolate, if preferred.
• Coconut: Add 2-3 tablespoons of unsweetened shredded coconut to the batter.
• Nuts/Seeds: i.e., walnuts, pecans, pistachios, almonds – raw or toasted, chopped.

How to Make Vegan Zucchini Bread

Step 3: Pour the zucchini bread batter into the prepared loaf pan and transfer it to the oven to bake for 50-55 minutes. Then, remove the vegan zucchini bread from the oven and leave it to cool in the loaf pan for 10-15 minutes before transferring it to a wire cooling rack to further cool.

FAQs

Recipe Tips

• For the quickest prep: Use a food processor grating disk to shred the zucchini in seconds.
• Measure the flour correctly: Fluff it up in its bag, use a spoon to add the flour to your measuring cup (without pressing or packing it down), then use the back of a knife to level off the top. That way, you’ll avoid a dense bake.
• Adjust the zucchini texture: Use the coarsest grater for chunky bits or the finest one for it to practically melt into the quickbread.
• No need to drain the zucchini: It adds the perfect amount of liquid into the batter.
• Don’t over-mix the batter: Otherwise, you risk overworking the gluten and affecting the texture and rise. A few lumps in the batter are fine.
• Leave it to cool: This eggless zucchini bread will be fragile right out of the oven. It’s best to leave it to cool for 10-15 minutes in the pan, remove it from the pan, and cool completely before slicing to avoid it falling apart.

Can You Freeze Zucchini Bread?

You can freeze the zucchini loaf whole or sliced (with parchment paper between the slices to prevent sticking) by wrapping it in plastic wrap and placing it in a Ziplock/Stasher bag for up to 3 months.

Leave a slice to thaw in the refrigerator overnight, at room temperature for several hours, or even quickly thaw individual slices in a microwave or toaster oven.

Serving Recommendations

Enjoy a slice of this moist zucchini bread either alone, as a quick snack, or:

• Warm with lashings of dairy-free butter or maple butter
• Seed or nut butter
• Jams, jellies, or preserves
• A dollop of vegan yogurt or coconut whipped cream with berries/fresh fruit
• Toasted and topped with a scoop of vegan vanilla ice cream

Make-Ahead and Storage Instructions

Make ahead: Prepare bowls of the wet (+ the sugar) and dry ingredients separately and store the wet one in the refrigerator for up to 2 days. To use it, bring the wet ingredients back to room temp for 20-30 minutes, combine the ingredients in one bowl, mix, and bake.

At room temperature: Store the zucchini bread loosely covered for 2-3 days. If it’s getting dry after a day, transfer it to an airtight container/bag instead.

In the fridge: Store it in an airtight container lined with paper towel for 5-7 days.