This one-bowl vegan zucchini bread is a homey classic that I turn to year after year. It has a remarkably tender, moist crumb and a subtle sweetness that makes it a perfect midday snack or companion for morning coffee.

Quick breads like this vegan zucchini bread are staples in my kitchen because they’re so undemanding. You don’t need a stand mixer or too many bowls. You also won’t need to rummage around your pantry for lots of ingredients or mix-ins. The recipe relies on a single grated vegetable for its characteristic texture and tender crumb.

Zucchini, like applesauce or mashed banana, adds moisture to baked goods. However, it requires an especially light touch. Some zucchini breads are oily and heavy, while others turn out surprisingly dry. This version is designed to be just moist enough—substantial, yet light.

Managing moisture

The most important part of the recipe happens before the zucchini even hits the bowl. Because zucchini is so water-dense, the difference between a soggy loaf and a tender one is how you handle that moisture. To avoid a bread that feels heavy or gummy, I always recommend wringing the shredded zucchini out.

To do this, I place the grated zucchini in a tea towel or piece of cheesecloth. I squeeze it firmly over the sink until a good amount of the liquid is gone. By removing that excess water, you’re ensuring the zucchini adds texture and hydration to the bread without weighing it down.

Notes on the Process

Once you’ve prepped your zucchini, the rest of the process is straightforward. A few small details that make a big difference:

• Measure after wringing: If you measure your zucchini before you squeeze it, you’ll end up with significantly less volume than the recipe intends. Always grate and wring first, then measure out your 1 ½ cups.
• Avoid over-mixing: Fold the batter just until no visible streaks of flour remain. A few little clumps are fine. A light touch with the mixing prevents the loaf from becoming tough.
• Don’t rush the bake: This is moist batter, and the bread needs its full baking time to set properly. Resist the urge to pull it out early. The top of the loaf should be a deep, golden brown when the bread is ready, and it should be firm to the touch. I have best results when I bake the vegan zucchini bread for fifty-five minutes, though you should start checking it for doneness at the fifty minute mark.
• The cooling period: It’s tempting to slice into the loaf while it’s still warm, but the structure of this bread needs time to set. Letting it cool completely on a wire rack locks moisture in and ensures that the loaf won’t crumble when you slice it.

A Versatile Foundation

I love this zucchini bread’s simplicity—and the RD in me appreciates the fact that it incorporates a vegetable! But the loaf can be made more lively and textured with mix-ins.

If you’re in the mood for a little crunch, add a handful of toasted walnuts or pecans to the batter. For a treat, dark chocolate chips or chopped dark chocolate work incredibly well. I like I’ve even been known to add a teaspoon of lemon zest when I want to brighten the loaf’s flavor.

If you like, feel free to vary the baking spices beyond cinnamon; nutmeg, cardamom, and cloves can all be nice additions.

4.21 from 83 votes

Classic Vegan Zucchini Bread (Perfectly Moist!)

Author – Gena Hamshaw

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Yields: 10 servings

Ingredients

• 1 3/4 cups unbleached, all-purpose flour (210g)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3/4 cup soy, oat, almond, or cashew milk (180ml)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup cane sugar (100g)
• 1/2 cup lightly packed brown sugar (100g)
• 1/3 cup avocado oil (80ml)
• 1 1/2 cups grated zucchini, pressed gently with paper towels or cloth to remove some moisture  (145 g)

Instructions

• Preheat your oven to 350F and lightly grease or oil an 8.5 x 4.5 x 2.75 inch nonstick loaf pan.
• In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.
• In a separate bowl, combine the non-dairy milk and lemon juice. Allow it to sit for a moment. Then, stir in the sugars and oil. Whisk the wet ingredients together.
• Add the wet ingredients to the dry ingredients and use a spatula or spoon to fold them together. When the batter is fully mixed (some small clumps are OK, but you shouldn't have any more streaks of flour visible), fold in the zucchini.
• Pour the batter into your baking pan. Bake for 50-55 minutes, or until the loaf is golden brown and the top is domed and set. Start checking the loaf at 45 minutes, just to be certain that it's not burning or cooking too quickly.
• Allow the loaf to cool on a cooling rack for 15-20 minutes before turning it out of the loaf pan. Then, gently invert it to remove the loaf from the pan. Allow the bread to cool completely—another 2-3 hours—before slicing and serving.

Notes

Store leftover slices in an airtight container in the fridge for up to 3 days, or freeze for up to 6 weeks.

Video

I hope this simple loaf finds a permanent place in your baking rotation, just as it has in mine.

xo