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Zucchini Bread
1 hr + 25 min
Breakfast
Snack
Freezer-friendly
Slices
Total
1 hr + 25 minPrep
10 minCook
1 hr + 15 minContains
soy
gluten
Swap out
tree nut
Free from
peanut
sesame
Ingredients
Wet ingredients
-
1 Tbsp (7g)ground flaxseeds
-
3 Tbsp (45ml)water
-
½ cup (120ml)unsweetened soy milk
-
½ cup (100g)granulated sugar
-
¼ cup (55g)light brown sugar (packed)
-
½ cup (125g)unsweetened applesauce
-
Dry ingredients
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1¾ cups (235g)all-purpose flour
-
2 tsp (9g)baking powder
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1 tsp (2.5g)ground cinnamon
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¼ tspground nutmeg
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¼ tspsalt
Zucchini bread mix-ins
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1zucchini
-
½ cup (44g)raw walnuts, chopped
Directions
- Mix the flaxseeds with water in a large bowl. Set aside.
- Coarsely grate the zucchini using a box grater*.
- Place the grated zucchini in a kitchen towel. Twist into a ball and squeeze out as much liquid as possible to make the zucchini as dry as possible. Set aside.
- Grease a 4½ inch x 8½ inch (11½ x 21½ cm) loaf pan, then line the bottom with a piece of parchment paper. Preheat the oven to 350°F (180°C)**.
- Add the remaining wet ingredients to the large bowl containing the flax mixture. Mix.
- Then sift in all of the dry ingredients. Mix until just combined.
- Gently fold the zucchini and walnuts into the batter. Be careful not to overmix.
- Transfer the batter to the prepared loaf tin and bake in the oven on the centre rack for 70 - 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool for a few minutes in the loaf pan before transferring it to a wire rack to cool off completely. Enjoy!
Notes
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- * For us, one medium zucchini yielded about 1½ cups grated, which reduced to roughly ¾ cup after squeezing out the excess moisture.
- ** We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container on the counter for up to 3 days, or in the freezer for up to 1 month.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 36%
• all-purpose flour
Proteins 22%
• ground flaxseeds
• unsweetened soy milk
• raw walnuts
Fruits & Veggies 42%
• unsweetened applesauce
• zucchini
Calcium
• unsweetened soy milk
Fat
• ground flaxseeds
• refined coconut oil
• raw walnuts
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Do I need to peel the zucchini?
Nope, you don’t need to peel the zucchini! The skin is soft and blends right into the bread.
Can you make zucchini bread with yellow squash?
Yup, you can swap zucchini for yellow squash. The flavour will be slightly different, but you’ll still get that soft, moist texture.
Can you use bread flour or another type of flour?
While you can try using bread flour or another flour, it might make the zucchini bread a bit denser. For the best texture, we'd recommend sticking with all-purpose flour. If you're looking to make a gluten-free version, a gluten-free flour blend usually works better than using just one type of flour. If you test out any alternatives we’d love to hear how it goes in the comments!
Can you freeze zucchini bread?
You bet - zucchini bread freezes well! Just let it cool completely, then wrap it tightly or store it in an airtight container. You can freeze it for up to one month for the freshest results.
Leave a comment
Loved that!Can we substitute the unsweetened apple sauce with something?? I cannot find it anywhere…
This was perfect 👌🏼 didn't have light brown sugar, so changed it for 1/2 tablespoon of dark syrup (common in the Nordics) and the about 40 g of white sugar.
Absolutely delicious! You can't help going for another slice. Didn't have nutmeg on hand so used a pumpkin spice blend and it worked perfectly. Will definitely make again!
This was so delicious, and easy to make too! Will definitely make again soon.
I’ve made this multiple times and its delicious every time 😊 Question: could I substitute soy milk for oat? The recipe doesn’t specify. Thanks!
While my bread is delicious after 1 and 1/2 hours it wasn’t cooked all the way through. So bummed. We cut off the not so baked part and thoroughly enjoyed the top part 😊
The taste is great but it was too moist. Even after a longer baking time. I might have used too much zucchini. Could you please add the quantity in grams of the zucchini?
Une catastrophique 😭 plus d'une heure trente de cuisson et il s'est brisé en mille morceaux au démoulage je n'ai plus rien à proposer à mes invités
Great taste but very wet. I used a long an thin bread pan and it didn't expand leaving an uncooked bottom (too much batter for my pan, I should have put the excess in muffin cups. Next time I'll use a 8"x8" glass pan to see if it cooks better. We will eat it nonetheless, it will be wonderful toasted.
Amazing taste! Didn't rise quit as well, even though I thouroughly squeezed the courgette. Will make this again!
Nice flavour
Wow! This is an amazingly delicious and easy recipe! It came together without any trouble on the first try! I added a bit more nutmeg (by accident) and had to use almond yogurt for applesauce, neither had an adverse effect (but I’m looking forward to using applesauce next time).
Wow! This is an amazingly delicious and easy recipe! It came together without any trouble on my first try!
We made this both as the loaf and muffins and WOW. My family is blown away. My mom can be initially offput by vegan food, always liking it but still questioning if it will be as good, and she said “WOW. This is the best zucchini bread I’ve had in my whole life. We need to make this for everyone”
I also love that it’s not overly sweet and also sweetened with some applesauce. It’s perfect
I baked this as muffins. The recipe made exactly 12 perfectly sized muffins. Even my kids like them even though they usually don't love zucchini. We found them a little too sweet though, maybe because I replaced the sugar with xylitol with a 1:1 ratio
Incredible zucchini bread! I had no idea what I was missing out on! I decided to try this one out as I was gifted a homegrown zucchini. I’ve heard of zucchini bread but always thought it was so strange to put zucchini in a dessert or sweet breakfast item, especially as I already don’t really like zucchini. But what a hit! My husband even said it beats banana bread, and he loves that stuff! He was already asking to buy a zucchini next time we go grocery shopping.
I’ve just pulled my loaf out of the oven and it smells amazing but unfortunately my cake did not rise and it is still mushy on the inside :( I tried to follow the recipe as closely as possible (did cut back on the sugar as I saw other comments where it didn’t affect much) but i think my scale is doing me dirty or my homemade applesauce had more liquid than expected. Either way I still have some other zucchinis so I think I will try again! ❤️
This is delicious! I added chocolate chips instead of walnuts. This made for a tasty breakfast.
Mine turned out bready.
Reduced sugar and subbed squash puree instead of applesauce.
Maybe should have kept zucchini juice.
Nice breakfast bread.
Th taste us delicious, but it fidn’t cook all the way through. I cooked longer and it was still a bit moist/gooey inside. Any tips?
The grate beginning of autumm.
I plan to make it but what size of zucchini should be used?
Excellent 👌 Taste amazing, simple ingredients and easy to make
Made this a couple of times! Super delicious! Made it gluten free as well.
I made this recipe as muffins for my little ones, and they came out beautifully! The recipe made 12 muffins, and I baked them at 350* for 20-25 min.
As always, another wonderful recipe!
Delicious!
Very tasty and moist. I replaced apple sauce with banana. I don’t know if it was because of that but the bread was definitely a little too sweet.
I made a double batch of this today. The best zucchini bread ever! I used pear sauce instead of applesauce, because that's what I had in the fridge, but otherwise I followed the recipe exactly how it was written. No need to try any variations when it's so yummy just the way it is. My go-to zucchini bread recipe from now on. Thank you so much! 😋
I don't know what went wrong.. Arguably I used on third less sugar than called for but the bread was in the oven for over 1,5 hours and the toothpick still didn't come out clean. It collapsed and and I took I out.
It was kind of gummy.. :( it tasted amazing non the less.
I did everything else like it was called for in the recipe.
What could have been the problem? :(
I made this bread twice, it's sooo good! By the way, in step 4 of the cook-along feature, you have mistakenly placed a 70-minute timer. You might want to take that down, it's confusing 😉
Made this last week because I had too many zucchinis, and this was DELICIOUS 😍😋
This was a delicious treat! I swapped out the apple sauce for pumpkin purée and it turned out perfectly.
Loved it!! I made it with an apple and pumpkin spice mix, and the flavor is fresh and soul-hugging. What a great way to use up any leftover zucchini.
Turned out lovely! So yummy especially served warm with vegan butter
Definitely making this again. Delish!
Sooo good! It tasted like Christmas 😊
These were so good the first time that I had to make them again, but this time I made a Lemon Poppy Seed muffin version. I doubled the recipe, zested and juices three lemons, used some of the lemon juice to gel the flaxseed instead of water and the rest I used as part of the milk volume. I added 2Tbsp poppy seeds and for total sugar, I used 1 cup sugar (+ 1Tbsp molasses to make brown sugar). I also left out the cinnamon. Baked muffins (makes ~19) for 30-35 min at 350F. They were just the right about of lemony and sweet!
It is supernice, but actually it is sweet enough even without the sugar! Might also work with a mashed banana instead of sugar if you like it a bit sweeter!
Delicious. Used 50% of the sugar, was still a little to much for our taste.
I loved making this delicious bread. I’d never tried using flaxseed to replace the egg and it worked!
Definitely will be making this recipe again through zucchini season. ♥️
This was super delicious, even preschooler-approved! My only change was that I left out 1/4 cup white sugar and it was still plenty sweet enough for my family. I made this into muffins, which only needed to bake for about 25-30min.