One of my regular parts of summer is the abundance of zucchini for making From-scratch Zucchini Bread. This vegan version is true to the original (even non vegans will love it!) but made with no dairy or eggs. This is one of my MOST popular recipes on Pinterest, year round, and I know you’re going to love it!

loaf of zucchini bread cut into slices and sitting on top of a wood board. a blue checkered towel and a zucchini in the background

GUYS! I made the DEPENDABLE Vegan Zucchini Bread and I’m so excited for you to cook this!

I do realize that I say that about pretty much everything that I post but I extra mean it about this bread. It’s truly sweet, so flavorful, and extra fluffy!

My goal with recreating vegan recipes like this is to keep it as similar to the original as possible. So with this vegan zucchini bread, the main thing we needed to substitute was simply the eggs. I swapped the eggs out for apple sauce and kept everything else pretty simple. Flour, sugar (white and brown), some spices, oil. You get the idea.

Simple!

top down shot of loaf of zucchini bread cut into slices and sitting on top of a wood board. a blue checkered towel and a zucchini in the background

The bread doesn’t rise in the same way that regular bread does. So be aware of that. It’s still especially fluffy and savory though!

I added the extra bits of zucchini to the top of the bread kind of on a whim and A regular here how it turned out! Genuinely it simply gives the loaf an extra pop of zucchini color but it also adds in a bit more green and I will take all of the veggies that I can get!

top down shot of zucchini bread in a loaf pan. sitting on top of a blue checkered towel with zucchini all around the shot

Ingredients we’re working with:

Flour– I used an organic all-purpose flour for this method. I’ve never tried making this particular recipe gluten free but if you want to try, I suggest a gluten free 1-1 flour like from Bob’s Red Mill or Cup4Cup. I have never tried making this with oat flour or almond flour or anything like that.
Zucchini– we’re going to grate our fresh zucchini and then squeeze the HECK out of it to release as much of the moisture as possible.
Apple Sauce- were going to use apple sauce in this dish to act as a binding agent. I’ve tried this dish with an equal amount of mashed banana and while it was good, I certainly prefer this made with the apple sauce. The apple sauce ends up being rather tasteless compared to the banana that genuinely comes through.
Sugar– we’re using brown and white sugar in this dish.
Coconut oil– instead of butter, I like to use coconut oil in this dish but you could swap that for vegan butter if you prefer.