A friend of mine from Books Through Bars tipped me off to this delicious recipe back in 2008. Actually, let me rephrase: she taunted me with slice after slice of this zucchini bread on multiple occasions until I broke down and begged for the recipe.
If you have a glut of zucchini this summer, this is a great way to use some up, but it’s also the kind of recipe I feel like eating year-round. It’s spicy — there’s a whole lotta nutmeg and cinnamon — and it just has a great, warm flavor. I love the texture, too; it’s fluffy and moist with a nice crumb.
I’ve tweaked the recipe a bit from the original and the ingredients are pretty darn wholesome, so if you’re looking to sneak in a few extra veggies onto a picky eater’s plate, this might be just what you’re looking for. If that’s the case, you should probably just call it “Spicy Awesome Bread.” Or if you’re looking to instill fear, Midwestern grandma-style, call it “Spicy Surprise Bread.” While you’re at it, you might as well “sneak in” some chocolate chips, too — they pair awesomely with the flavors in this bread.
- 6 tbsp ground flax seeds
- ½ c warm water
- 2 c turbinado sugar (or light brown sugar)
- ½ c oil
- ½ c applesauce
- 1 tsp vanilla
- 2 to 2½ c grated zucchini (~3 medium-sized ones)
- 2 c all-purpose flour
- 1 c whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- 1 c chocolate chips or raisins, optional
- Grease two loaf pans.
- Mix together flax seeds and warm water.
- Add sugar, oil, applesauce, and vanilla; beat well.
- Add grated zucchini; stir til combined.
- In a separate bowl, sift together remaining dry ingredients.
- Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
- Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.
152 comments
Jameson Henkle says:
Jul 21, 2012
Yum! This came out perfect. I followed your recipe exactly with an oversize zucchini I picked out of the garden earlier today and wow… I’m totally sold. This one is getting written down to be used again in the future. Thank you for this!!!
claryn says:
Jul 22, 2012
Thanks for the comment, Jameson! Glad you liked it 🙂
FamilyNature says:
Jul 24, 2012
I love this. I just tried it. I used all whole wheat flour and added a cup of unsweetened coconut. Yum!
Ginger says:
Jul 26, 2012
It was a nice recipe! I had to make a few changes for what I had: all whole wheat flour, 1/2 cup usweetened peach jam instead of apple sauce, and I added walnuts. I think next time I would cut the sugar down a bit, maybe to 1 3/4 cups…but it was still awesome!
Rachel says:
Jul 28, 2012
We had a giant zucchini given to us by a friend, so to make sure it was eaten, I went in search of a vegan zucchini bread recipe. This one is absolutely FANTASTIC. It’s so easy to make, and the end result was a big hit! My daughters (ages 10 and 7) helped me make it, and they absolutely love it! I’ve shared some with my parents, brother, and neighbors, and they have all loved it. Thank you for such a great recipe. I think we’ll make 2 more loaves using the other half of the zucchini!
Kellie says:
Jul 28, 2012
This bread is definetely one that your non-vegan friends will be eating every crumb off the plate. I love when you can impress the non-believers!
Beth says:
Jul 29, 2012
Love this for my toddler! Used 3 cups whole wheat flour, chocolate chips and cooked it about ten minutes longer. Wonderful recipe!
Rebekah says:
Jul 30, 2012
This recipe was delicious and a big hit at our mixed Herbivore/Carnivore barbeque. I used extra dark chocolate chips. Mmmm, divine. And I felt so good about giving these to the kids with all the good stuff inside. Thanks!
Naomi's Nutrition Nook says:
Aug 3, 2012
Hi! I just wanted you to know I featured your recipe for this amazing bread on my recent blog post about chia seeds. I suggested to mix the flax and chia or to just replace with chia seeds. A great recipe! Thank You! 🙂
claryn says:
Aug 15, 2012
Awesome! Thanks for letting me know 🙂
Kathleen says:
Aug 8, 2012
This is a “keeper”! I came up slightly short on the zucchini, so I shredded s broccoli stem (peeled) and it worked perfectly. Can’t wait to touch this bad boy down on the dinner table tonight with my best kale salad. Thanks for sharing!
claryn says:
Aug 15, 2012
That’s awesome, Kathleen! I seriously love hearing about all of the interesting substitutions people use for this recipe. A testament to how versatile the recipe is as well as how creative all of you are. 🙂
Hotelgirl2011 says:
Aug 8, 2012
My 1st Vegan bread ever. I LOVE it! I think I may take some of the suggestions about for less sugar and perhaps use a little more zucchini because I love the green color is so pleasing to the eye. I used raisins in this one. It’s just great and I can’t wait to share.
claryn says:
Aug 15, 2012
I have totally used more zucchini during summers that I’ve had zucchini coming out of my ears. It mostly just makes it more moist!
Venus says:
Aug 9, 2012
I just made this and it is delicious! I love the chocolate chips in and so did the kids. If not for the random green spots in it you wouldn’t even know it is zuchinni. Will def make again.
Sunshinebreeze says:
Aug 11, 2012
I have been waiting for your blog to resurface so that I can make this recipe again! I love it. I’m not a Vegan but this is the BEST zucchini bread recipe ever. I recommend it to everyone and now that I have your recipe again and zucchinis bursting out of my garden I’ll be brining to potlucks all summer long!
mona kehrig says:
Aug 14, 2012
Only two words to describe it! OH SO GOOD!!!!!!!!!! I have tried so many different zucchini breads,this one is one of the BEST bread i ever had!! But next time i make this YUMMY bread im going to leave out the chocolate chips!,too sweet for my likings!! But still very very good!!:) Thank you for this wonderful recipe!….This one is a keeper!!!!!!
claryn says:
Aug 15, 2012
Glad you liked it, Mona! And I agree, adding the chocolate chips totally makes this a dessert bread!
mona kehrig says:
Aug 14, 2012
OPS!! three words OH SO GOOD!!! 🙂
Julie says:
Aug 15, 2012
This is AMAZING! I used a ripe banana in place of apple sauce because we were out,date sugar instead of brown,added walnuts and raisins.This is a keeper! I’m a vegetarian and working on being vegan. Your recipes are fantastic!
claryn says:
Aug 15, 2012
Glad you liked it, and thanks for sharing your twist, Julie! Kudos for working on going vegan 🙂
Susan Robinson says:
Aug 15, 2012
LOVE this!!! I used Sucanat instead and it was really the best zucchini bread I’ve ever eaten. I used coconut oil and it was amazing. Thanks for sharing this. As far as I’m concerned, you can post recipes every day!!
claryn says:
Aug 15, 2012
Haha, glad you enjoyed it, Susan! Thanks for reading 🙂
Ro'Chele says:
Aug 16, 2012
I am making this tonight, and I’m so excited about it that I had to inform you beforehand. I will be back with what I’m sure will be a 5-star “review.”
…By “review” I mean “worship.”
Ro'Chele says:
Aug 17, 2012
Okay, so I made one loaf last night, and it’s already gone! >_< SO GOOD!
I love how "spicy" it is. I will add a bit more zucchini next time for a little more green, but that's just personal aesthetic. I used walnuts rather than chocolate chips or raisins, and it was perfection!
Guess I'll be making another this weekend.
…or tonight.
claryn says:
Aug 17, 2012
Haha, awesome! I am super into the heavy spicing, too.
Tracy says:
Aug 20, 2012
Absolutely delicious. Made one with chocolate chips and one without. Both were fantastic. I can’t wait to try some our your other recipes.
gail says:
Aug 20, 2012
I’m playing at switching to a plant based diet….so far so good….really good. Made this recipe as a treat for my husband who is diabetic. I used 1+cup of xylitol in place of sugar and it was great. Baking with xylitol can be tricky but works perfectly with this recipe. thanks
Marissa says:
Aug 22, 2012
Just put this in the oven! I wanted to do oil free so I used 1 cup of applesauce and I also did all whole wheat flour. We’ll see how it turns out! I am excited!
MArissa says:
Aug 22, 2012
Ok just out- so yummy!!!! Thanks!!
Zucchini Bread Muffins | The Heebavore says:
Aug 23, 2012
[…] pages of truth. Thank you, Gil Marks. * * * * * Zucchini Bread Muffins *Modified from Hell Yeah It’s Vegan and Oh She Glows Yield: 1 dozen muffins […]
Robyn says:
Aug 24, 2012
Amazing recipe! I substituted the applesauce for bananas (2) since I had several in my freezer. Also added sunflower seeds and dried cranberries. So good!
prakritithapa says:
Aug 25, 2012
delicious! i cut the sugar in half and used all applesauce instead of oil… a sprinkle of vegan choco nibs and voila! perfection. thanks for the recipe!
julie says:
Aug 29, 2012
I can’t wait to make this! What size loaf pans would you recommend? And do you drain the excess water from the zucchinis at all?
Thanks!! 🙂
Hollie says:
Sep 3, 2012
Just made this yesterday and it turned out awesome! Made a few small changes – I used 4 tbsp of ground flax seeds with 2 tbsp of chia seeds, all whole wheat flour, coconut oil, and sprinkled the top with maple roasted flax seeds and roasted pecan pieces (no choc. chips or raisins). I didn’t have to drain the zucchini and it baked in 50 mins. Turned out super moist without being too doughy. Sliced and froze the second loaf for easy snacks. Tastes amazing and my husband has no idea it’s vegan 🙂
Poppy says:
Sep 3, 2012
We have a very happy garden full of Armenian cucumbers. I squeezed out the excess water and substituted them for the zucchini and it worked! Very tasty, really nice level of spice. Worked great as muffins, too.
claryn says:
Sep 4, 2012
Awesome! Thanks for the tip, Poppy 🙂
Jen says:
Sep 9, 2012
Oh my goodness, so delicious! We are new to being Vegan and I was afraid I wouldn’t be able to bake delicious stuff anymore. This recipe renewed my faith! Hooray for baking!
Tina says:
Sep 11, 2012
Delicious! Trying to cut back on sugar, I only added 1 cup and could probably take it to 3/4 c. for our tastes. Good stuff!
Vegan Round Up | My Beautiful Mess Vegan Round Up | Perfection is overrated. says:
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[…] Vegan Zucchini Bread, Hell Yeah It’s Vegan […]
Janina Locascio says:
Sep 17, 2012
Just bought a zucchini from the store and definitely going to try this recipe out! Thanks & keep up the good work!
Chelly says:
Oct 6, 2012
Can i substitute the sugar with a fruit puree? I’m trying to cut down on sugar with my baking.
claryn says:
Nov 4, 2012
You can! I haven’t done it myself, but a number of commenters have replaced some of the sugar and/or oil with applesauce or other fruit purees with success. Remember that sugar and oil are preservatives, so if you reduce either, you’ll want to eat the bread soon after baking it, as it will go stale faster.
Deb says:
Oct 7, 2012
Excellent! Followed the reicipe exactly except that I added chopped walnuts. Love the warmth of the cinnamon and nutmeg.
Christine Schlegel says:
Oct 8, 2012
Absolutely delish and easy to make. I’ve already made this bread twice in the last week. It is surprisingly light textured and so moist. Extended my cooking time about 10-15 additional minutes. Thank you for this recipe!
A. Xandi Newell says:
Oct 12, 2012
Nothing short of stellar! I have made this Vegan Zucchini bread more than once and am delighted by it every time. Dense and moist but not at all heavy. Accompanied by a good cup of java, this zucchini bread will not disappoint! Oh, and on a couple of occasions, I’ve even adapted the recipe to suit a gluten-free diet for a friend. It came out beautifully then as well. Thank you!
mary b says:
Oct 13, 2012
got to be the best of all zucchini breads ever. can add nuts, dried cranberries, orange peel, chips…wonderful recipe! thanks!
Julie says:
Nov 10, 2012
I made this recipe awhile ago and LOVED it!! I pinned it with a glowing review on pinterest. Today I picked up 25lbs of zucchini on special from Cash and Carry and am in the process of shredding it in the food processor and freezing 1 lb bags of it. I’m so excited to be able to make this whenever we want some tasty zucchini bread. Plus, being vegan, my 10 month old can have some. He’s going to love it!!!
Vegan Zucchini Bread | sheenaghcaridi's Blog says:
Nov 21, 2012
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Jennifer says:
Dec 21, 2012
I have to say this is the best zucchini bread I’ve ever had in my life! I’m making it now, for the second time, to bring to a party. I’m subbing leftover spaghetti squash for the zuke, though. Let’s see what happens! Stringy!
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melike says:
Feb 13, 2013
amazing!!!!!!!!!!! so delicious 😀 thank you
Nikki says:
Feb 13, 2013
This was so amazing. It tasted so similar to the non-vegan version! Great recipe <3
Diane says:
Feb 17, 2013
Love this recipe!!! It is so easy to make. I make this recipe often. The people I share it with just ABSOLUTELY love it. No exaggeration. When I tell them it has no dairy, they are surprised.
Thanks for sharing 🙂
Cherry-Zucchini Bread | Epicurean Vegan says:
Mar 3, 2013
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Natacha says:
Mar 8, 2013
I’m going to try this recipe tomorrow. Do I have to use the all purpose flour? I’m trying to stay away from bleached products. Will using additional whole wheat flour damage the recipe? Thank you!
claryn says:
Mar 9, 2013
Baked goods made entirely with whole wheat flour are different, both in taste and texture/density. Yes, you can definitely make this bread entirely with whole wheat flour — but I can’t promise you (or I) would love it. Some people like baked goods made entirely with whole wheat flour, and some people don’t. In lots of recipes, you’ll see white and whole wheat flour used in combination, to get the flavor and “health benefits” of whole wheat without completely changing the texture or having the taste overwhelm everything.
In any case, there is another easy option: unbleached all purpose flour. I haven’t used bleached flour in years and years myself, because bleach is gross!
Ashley says:
Mar 10, 2013
Can I make this as a whole loaf in a larger pan? I only have an appx. 12 in loaf pan… Just not sure how long it should bake then.
Audie says:
Mar 10, 2013
Trying this recipe right now. Omitted the oil and just added more applesauce. I also added some shredded carrots and nuts. I will let you know how it turns out.
Sunita says:
Mar 14, 2013
Claryn, this is one of those never fail recipes and its a favourite here in my home. Its infact so awesome, it takes well to substitutes! I mostly follow your recipe to the T but a couple of times, I’ve made it with 1 cup oil or 1 cup applesauce instead of 1/2 c oil and 1/2 c applesauce. I also use 1/2 c chocolate chips and 1/2 c chopped walnuts. Thank you for this winner!
Ashley, I’ve made this as a single loaf in a 12 inch pan. Usually takes 5 – 10 minutes longer to bake, sometimes not. I suggest being vigilant from 50 minutes onwards, checking with a knife.
claryn says:
Mar 14, 2013
Sunita, you rule! Thanks for your tip and the kind words. This really is a super versatile recipe, and I always love hearing all the different twists folks come up with!
Katie says:
Mar 21, 2013
Hi Claryn,
I have made this recipe twice now and cannot figure out why mine comes out gooey. I am trying to bake it longer as we speak but I have been making it exactly as you have it written. Any help is appreciated. We LOVE The flavor of the bread.
claryn says:
Mar 24, 2013
Sorry you’re having trouble, Katie! It’s possible that your oven runs cooler than mine does, so it should be fine to just increase the baking time. If you don’t already know, every time you open your oven door, it drops at least 100 degrees… so if you find that the bread isn’t done and continue checking it every couple of minutes, it’ll need to be in the oven a lot longer than if you’d just left it in for an extra five minutes in the first place. Also, if you’re using the larger amount of zucchini, you might try using the smaller amount instead, which would reduce the overall amount of liquid in the bread. Good luck!
Jah says:
Mar 30, 2013
Absolutely FANTASTIC. Thank you.
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Alexa says:
May 5, 2013
This bread is fantastic! I had two small zucchini’s in the fridge and they gave me just the right amount when I grated them. It’s the first time I’ve used “flax eggs” in a recipe. My omni husband loves it too. I held off until after he said he liked it to tell him it had zucchini in it and that it was vegan. Thank you so much for sharing! BTW I baked the whole recipe in a non stick 15 inch loaf pan and it turned out really well @ 55mins.
claryn says:
May 19, 2013
Awesome. Thanks for the tip, Alexa!
Brandy says:
Jun 9, 2013
This was absolutely the best zucchini bread ever, vegan or otherwise! This was my first time making zucchini bread since going vegan, and I would never miss the other kind because this one is the best! I made as muffins and baked for 22 min in oiled silicone muffin pans. Next time I will try to use white wheat and whole wheat flour mixture, and slowly try cutting back on the oil. My five-year old ate four of these today! Thank you so much for sharing!
claryn says:
Jun 30, 2013
Wow, thanks, Brandy! Glad you and your family liked them — and check out some of the comments on this post if you want tips on reducing the oil. In the past, I’ve replaced half the oil with applesauce to no ill effect. Just be aware that they may go stale faster if you use significantly less oil.
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Jamie Hansen says:
Jul 10, 2013
I made this into muffins, cooked at 375 for 45 minutes, and was really impressed! Definitely a keeper.
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Jul 15, 2013
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homer says:
Jul 16, 2013
This is a great recipe. A sign of a great recipe is that it can be modified and substituted and still come out tasting great. I made this with fresh zucchini, a finely grated apple (instead of applesauce), coconut oil, cardamon, 1/2 of the flax substituted with psyllium husks, and only half of the sugar. My wife loves it, and she normally isn’t a fan of zucchini bread. We love that it is vegan, that it’s quasi-healthy for us, and that we have another way to honor that prolific squash!
J says:
Jul 18, 2013
This was the best zucchini bread I’ve ever ate! I added raisins and walnuts. I made some for a bake sale and make an extra loaf to take to work. My coworkers, who are always giving me a hard time about my diet, loved it – and could not believe it was vegan! It was just so moist.
claryn says:
Jul 18, 2013
Awesome 🙂
Lindsay says:
Jul 28, 2013
I just made this for the first time… I let it cool just long enough so that I could try a bite and it was delicious! I halved the recipe since I wasn’t sure how it would turn out (although now that I know how good it is, I’ll be making the full thing next time)! It was so quick and easy to make and one would never know that it is vegan. It had a nice light texture and was moist inside. The top had a nice crunch to it. Make this, eat up, and enjoy not only the taste but knowing that you are cruelty free!
Faye says:
Jul 29, 2013
This was excellent! I fearfully watched my mom ( a huge critic of vegan baked goods) take a bite, and she loved it! Only thing I did differently was omit the nutmeg, increased the vanilla to 1T, and I used half white and half brown sugar. Thanks again!
tinajoan says:
Aug 6, 2013
This bread is delicious! I made it with zucchinis from my garden, and I added raisins, walnuts, and pecans (I like my bread loaded with add-ins!). Great recipe 🙂
DeDeNYC says:
Aug 10, 2013
This is a luscious recipe! I subbed a chia-flax seed blend for the flax seeds, and it came out quite nice. A lot of vegan z-breads come out either way too dry and hard, or way too “pudding-y” (i.e., wet and dense, with no solid core) but this recipe comes out just right–a solid loaf of bread that is moist yet with a good crumb. A hit with all!
Pam says:
Aug 24, 2013
My first vegan baking experiment was a hit thanks to this recipe! I used coconut oil, subbed in a little barley flour for some of the white flour, and added almonds and dried cranberries. I think I will dial the sugar back a bit next time, and there definitely will be a next time.
Mairead says:
Sep 16, 2013
This looks great. Will be trying it later today with my super sized courgette! Just one thing, what size are your loaf tins? Standard here in Ireland is a 2lb tin, but the pics above look like they might be a 1lb tin… I’m a novice baker so need to check, thanks!
claryn says:
Sep 16, 2013
I typically use a 8.5×4.5×2.5″ loaf pan, which I think corresponds with a 1lb pan. You might want to double-check my math, though!
Leigh says:
Oct 2, 2013
Instead of applesauce, I used mashed up banana and whirled all the wet ingredients (except zucchini) in the vitamix (too lazy to stir). The bread came out real even and is yummy! I just had trouble with it sticking to the pain for some reason (I didn’t coat with enough oil?).
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Nov 4, 2013
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Candice says:
Dec 20, 2013
Damn it’s delicious! I baked this today and subbed unbleached white whole wheat flour and coconut oil. After 45 min. it was ready to come out of the oven. I took the loaves out and cooled them on the rack then went shopping. When I came home I put a slice in the toaster added a bit of coconut oil to the toast and Bam, Delicious! Thank you!
Hilary says:
Jan 22, 2014
Fantastic recipe!
Julie says:
Feb 9, 2014
Excellent!
Here are the changes I made to make it a little healthier:
-Half the sugar (I used brown sugar).
-For the 3 cups of flour: 1 cup Oatsl, 1+1/3 cup Whole wheat flour, 2/3 cup white flour.
-I replaced the nutmeg for “pumpkin pie spices”…I think this spice mix complements every baked goods!
-I used 1 cup of raisins.
It was sweet enough with only half the sugar! The texture was perfect!
Thank you for this great recipe!
Caroline says:
Jul 24, 2014
Made this last night with a mixture of flours that needed using up, but found it was a bit too sweet for me. Otherwise, wonderful texture and taste, and used up some of my surplus zucchini. Shall have another go with half the sugar when the next glut of zucchini appears.
Rebekah says:
Mar 11, 2014
Yum!!! Just made this, my toddler and I loved it. Halfway through I realized we were out of all purpose flour, so instead I used two cups of whole wheat flour and one cup of brown rice flour. I added extra coconut oil and applesauce because of the density. To my surprise it worked out well, even with that substitution. Thanks for another awesome recipe!
Bridget says:
Jun 2, 2014
Yum! This is great. I only had 1 loaf pan, so I made the rest into a dozen muffins, which took about 25 minutes to cook.
claryn says:
Jul 10, 2014
Sweet. Thanks for the tip, Bridget!
Danielle says:
Jun 14, 2014
Are you sure 6 TBSP of flax seed is right? That would be the equivalent of 6 eggs, which is twice the number of what most non-vegan recipes call for. I followed this exactly, but mine would not cook through in the center, no matter how much extra time I left it in the oven. It was soupy even after 90 minutes. I had to throw it out. I think it might work better with 3T of flax instead of 6 but am afraid to waste ingredients trying it again.
claryn says:
Jul 10, 2014
Yep, 6 Tbsp between the two loaves. In other words, the relative equivalent of 3 eggs per loaf. I’m confident you could make it with less flax if needed. You divided it between two standard loaf pans, right? Zucchini also vary in moisture content, so if you used the larger amount, the loaves might need a longer baking time. Even then, there’s no reason this batter would turn into an uncookable soup.
Amanda says:
Jan 8, 2016
Hi Danielle,
I’ve made the recipe about 5 times now and find that if I squeeze some moisture out of the zucchini first it cooks through nicely. Mine was gloopy the first time too! Just put the grated zuc in a clean tea towel and squeeze the moisture out before adding it. Hope that helps 🙂
Donna says:
Jul 15, 2014
This was delicious, substituted Almond flour for the whole wheat and added pecans, omg sooo good!
Mali says:
Jul 20, 2014
It’s almost gone. not even 10 mins out the oven. Love this recipe. I used chia seeds instead of flax (no flax in the pantry), apple butter instead of applesauce (all i had in the fridge) and two almost bananas. Surprisingly it still came out good. Thanks.
Cassca55 says:
Jul 20, 2014
Great bread, BUT TOO MUCH SUGAR!
YUM. The texture and the rise was amazing for a vegan bread. Fluffy and chewy, like a dream. Like another commenter, I had chia, not flax, seeds on hand, so I used those instead.
BUT – this recipe has WAY too much sugar for me. I gave it the benefit of the doubt since it was the first time trying it, but it came out tasting like cake. Why? With all that sugar, you can hardly taste the zucchini — which is sweet as it is!! I will literally halve the sugar next time.
julie2793 says:
Jul 27, 2014
I just made this today and it was fantastic! Thank you so much for sharing!
Robin says:
Aug 1, 2014
Our garden is overflowing with humungous zucchinis and this was the perfect opportunity to put them to use! I made this recipe yesterday afternoon and it was flawless. Followed as written other than using 1c turbinado + 1c coconut sugar- ran out of turbinado. I’m not sure why the previous commenter had such trouble with it cooking through! Also drizzled the finished product with a simple lemon juice/zest glaze which I highly recommend doing! took it over the top.
I added 1 cup blueberries (tossed with flour to prevent sinking) to half of the mixture and made blueberry muffins (threw walnuts into half of the muffins). Superb. The walnuts add a great texture/crunch.
Fresh picked blackberries were added to the other half of the mix which I baked in a standard 9×5 pan.
The muffins took about 35min, give or take. The loaf was about 60min and could have used 2-3min more, but no big deal! I sliced half of the loaf into squares and packed them up with a few muffins to take to my coworkers. They raved about them! I’ll definitely be making this recipe again with some other fun fruits/nuts/etc.
Emma says:
Aug 9, 2014
I made this recipe this morning and it turned out great!! I was low on flax so I used just under 5 tbsp flax and 2 tbsp chia and popped them into mini loaf tins. Definitely recommend and will make over and over again!!
Lisa Plummer-Ladd says:
Aug 9, 2014
I made two batches of this recipe with a couple of tweaks. The first one is what I call my “Chocolate Chunky Bread”. I added a chopped organic dark chocolate bar and some halved walnuts. I also halved the sugar.
The second batch was my “Tropical” batch, where I substituted crushed pineapple for the applesauce, used coconut oil, and added a whole very ripe banana. I added some organic shredded coconut in with the dry mix. I halved the sugar with this one as well.
In both cases I made muffins instead of a loaf.
Both were awesome! ☮ ♥ ☺
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Aug 18, 2014
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CB says:
Sep 12, 2014
The flavor of the recipe turned out great! I had a hard time to get it to cook all the way through though . . . any suggestions?
Laura says:
Sep 21, 2014
SO IMPRESSED!
I’m also gluten free, so I substituted Bobs Red Mill gluten free all purpose baking mix for the 3 cups of flour. I also used 1 cup of coconut sugar instead of the 2 cups regular sugar. This made for not a very sweet loaf, which is what I like, but others may like a bit more sugar. I also used pumpkin pie spice in place of the 2 spices. I only have one loaf pan, so I made one loaf plus 6 muffins. The muffins took a bit less time, the loaf a bit more. VERY YUMMY and a definite keeper. I’ve made a delicious loaf with no white sugar, eggs or gluten that actually worked! Yayyyy.
Renee says:
Nov 21, 2014
Super delicious, have made a few times!
Here are a few changes I made:
Used 3 Tbsp Chia seeds and 3 Tbsp flax meal in place of all of the flax
Used ripe bananas in place of applesauce
Cut the sugar to 1 cup
Rachel says:
Mar 5, 2015
Any idea what the nutritional facts would be for this recipe ? I made mine into 24 muffins.
Alexia says:
Mar 10, 2015
I just made this recipe and it’s delicious. We are doing our annual fast and it hit the spot. I added chocolate chips on one loaf for the kids and walnuts to the other one. Yummy!!
Cristine Kennedy says:
Apr 14, 2015
Made this using a 1/2 chia, 1/2 flax combo, coconut oil and added dried cranberries, walnuts and dark chocolate chunks. Absolutely delicious, just the best texture of any quick read I’ve ever made, vegan or not! My new go to, for sure.
claryn says:
May 25, 2015
Love your additions, Cristine!
Theresa says:
Apr 28, 2015
Theresa well this was great!! My substitution s were, opened 6 flaxseed capsules into the warm water,1 cup of Stevie &1 cup of turbinado sugar, walnuts, raisins & mimi dairy free soy semi-sweet chocolate chips, name is enjoy life. made 24 cupcakes & 1 sum. Loaf, used parchment paper baking cups so they don’t stick don’t need but 1/4 cup of oil.
Susanne says:
May 10, 2015
Yummy! I substituted and used 1 cup buckwheat flour and 2 cups gluten free flour. 1 cup brown sugar and 1/2 cup maple sirup. Turned out great 🙂
April says:
Jun 30, 2015
This was so amazing, thank you so much for sharing! We used barley flour instead of whole wheat and it was delicious.
Jennifer Courtney says:
Jul 4, 2015
YUM!
No oil for me, and I used about 3/4 Cup Pure Maple Syrup instead of Sugar.
I also used 3 cups Whole Wheat Pastry Flour.
I added allspice as well.
I did one giant loaf and had no problem with it baking through at 60 minutes.
I did use a Pampered Chef Stoneware Loaf Pan though.
A schemer of Earth Balance….
Man, I’m going to try not to eat the whole loaf!
Thanks for the recipe!
Jessica says:
Dec 16, 2015
How did the maple syrup replacing sugar work for you?
Brad says:
Jul 8, 2015
Excellent! I did mine with walnuts instead of reasons.
ABC says:
Jul 13, 2015
FANTASTIC. The Boyfriend just scarffed down several chunks and LOVED it (had no idea how healthy is it). I choose this recipe because I was out of eggs. I put in 2 C whole wheat flour, 1 C white, and an additional 1/2t of baking soda. Substituted chia seeds for flax seed cause I was out of that too (time to go to the market). Also added 1.5 C fresh blueberries, juice of 2 lemons and the zest of one. Mixed a little powedered sugar with fresh lemon juice to drizzle on the top. The bread by itself is very good, but the sweet lemony drizzle makes it delicious.
Trina says:
Jul 25, 2015
I just made this and it came out perfect. The family all gave it a thumbs up so I don’t expect it to be around for long.
Michelle says:
Jul 31, 2015
Great recipe! I used whole wheat flour, coconut sugar, extra vanilla, and walnuts. I’ve had to make at least a dozen loaves for friends who fell in love with the bread! I’m not vegan, but every vegan baked good I’ve had was always so moist and fluffy. This is certainly no exception. 🙂
claryn says:
Aug 2, 2015
Glad you and your friends enjoyed it, Michelle. 🙂
Jessie Mae says:
Aug 23, 2015
Oh my gosh, so good! I made a double batch (4 loaves) and it was gone so quick that I had to make another 2 loaves, and it is so hard to not eat all of it at once. I like eating mine with So Delicious Vanilla Bean Coconut Ice Cream. YUM! The Zucchini bread is perfect, moist, and the chocolate chunks (Enjoy Life Mega Chunks) are soo soo good. I used Turbinado sugar the first batch and the second batch I used the 1/2 turbinade and 1/2 coconut sugar (It was vanilla flavored). The second batch was the best so maybe there is something to the coconut sugar. Make this, you’ll be happy : )
Jeremiah says:
Sep 4, 2015
Made a couple loaves a few days ago and I’m embarrassed to say they’re gone already. So good it’s hard to stop eating. I’ll definitely be making it again!
Alisa says:
Sep 7, 2015
Perfect. Made with coconut oil, did a half cup less sugar, and didn’t give heed to the special mixing instructions–and it still turned out perfectly. I haven’t even tried a non-vegan recipe lately that I’ve enjoyed this much!
Seanine Bowen says:
Sep 14, 2015
Thank you so much!!! I love this zucchini bread! I used whole wheat flour and added dark chocolate chips and walnuts.
It is the best!!! I bet it would be really good with pumpkin in place of applesauce! This the season thanks again!l
ginger says:
Oct 14, 2015
been trying out vegan zucchini bread recipes..none were really cutting the mustard, until NOW! The man of the house took one bite and said, this is the best one yet! Woot woot! thanks……….
Krizia says:
Dec 8, 2015
I just tried this recipe and loved it! My parents are not vegan but they loved it too! I have another batch that I will bring to work tomorrow which I’m sure my coworkers will be happy about!
Jessica says:
Dec 16, 2015
I am planning to make mini loaves to give out at work. Any suggestions on baking time? And should I change the temp?
molly says:
Mar 29, 2016
This is unbelievably good. I was out of cinnamon and nutmeg so I threw in some pumpkin pie spice and some dried cranberries left over from a lentil loaf I made for thanksgiving and the bread ended up tasting like a perfect creation for fall. I’m a little late, since it’s almost april, but I will absolutely be making this more often and I highly recommend that people try the swaps I did in the fall.
Katie says:
May 9, 2016
So, so, so GOOD! I honestly never take the time to write reviews (bad recipe karma, for sure), but this deserves one. I’ve made it several times, each time with a couple different variations, but it’s always amazing. This time, I cut down the sugar a bit and added the choc chips to one of the 2 loaves it made, which was divine. I tried it with half whole wheat flour and half regular, but next time I’ll follow what the recipe suggests of 2 parts white to 1 part whole wheat. This stuff toasted with a little cream cheese spread on top makes a fantastic breakfast. ANDDDDD my picky 2 yr old loves it, so it’s a great veggie sneaker recipe for kids. Thanks for this recipe!
Claire says:
May 29, 2016
This was VERY very very good!
I might use a little less flax next time – it tasted just the slightest bit … Flax-y? But otherwise really good.
While we have a million summer zucchini I’m going to make a batch and freeze some as muffins for later. Also accidentally used more whole wheat flour than intended and it was really fine!
carrie vegan galaxy says:
Jul 3, 2016
Just discovered your website via Pinterest. I’ve made two of your recipes so far, and both have gotten raves. I’m really impressed right now. This was super easy, too. My only modification was cutting down on the sugar (about 1 1/2 cups) because that’s all the sugar I had left, reducing the nutmeg a bit, and using all white flour. The chocolate chips are excellent in this. A+++
Julie says:
Jul 10, 2016
This was seriously fantastic! I used coconut palm sugar and it tastes wonderful. I will definitely make this again.
Bindi says:
Jul 25, 2016
Perfect recipe! Followed exactly and it was sooo good! I had received so many zucchini from the farm share and have heard of but never made zucchini bread. I’m so glad I found your recipe. My teenage kids had friends over and one loaf was devoured immediately. The other loaf I took to a friends house that day and it was a huge hit! I need to make it again today with the lremaining zucchini as everyone in the family is requesting it again! Thanks for a great recipe!
Rachelle says:
Jul 25, 2016
Oh my….this was soooo good! I used grape seed oil, but otherwise followed the recipe as listed. Love love love. My son who refuses all things zucchini loved these!
jamie says:
Sep 8, 2016
The VERY VERY best zucchini bread ever!! Thank you~
Tara says:
Sep 14, 2016
This is AMAZING!!
I tweaked the recipe a little. I didn’t have applesauce so I pureed three slices of canned in juice pineapple with a little juice to make 1/2 cup.
I used 1 tsp nutmeg, 1/2 tsp cardamom, and 1/2 tsp ginger instead of 2 tsp nutmeg.
I added a cup of pistachios and two half I added chocolate chips and the other half craisins.
The best of my vegan baking attempts by far!!
Kathy Cole says:
Feb 1, 2017
Great bread! I also tweaked it a bit. In place of whole wheat flour I used oats, I added walnuts and raisons and used yellow and green zucchini. Wonderful.
Chris lock says:
Feb 11, 2017
Loved it made a couple of changes 2cups wholemeal 1cup plain 4tbs chia 2tbs hemp seeds (hulled) 1 cup sugar 1/2cup brown rice sugar awesome
Desiree says:
Apr 2, 2017
I’ve made this about 10x now and it’s always a hit with the whole family, even the non-vegans!
Carla says:
May 12, 2017
Hello, I came across this recipe today and am very tempted to try it. I need a not to sweet item to serve vegans after or with the main meal and this sounds wonderful. I appreciate all the differing view on this recipe as well and will incoporate some. I cannot wait to try this and report back on the review.
Thanks
Carla
Cherise says:
May 16, 2017
This is an awesome recipe! My 2 & 4 year-old loved it!
Betsy says:
Jul 13, 2017
Seriously amazing!!!! I love the amount of spice!!
Lauren says:
Aug 29, 2017
Great recipe! I loved the heavy nutmeg flavor! I was hesitant at first, but I’m glad I followed the instruction. I did cut the sugar in half and it was still delicious. Would be great with nuts or chocolate chips. Huge hit with the vegans and the non-vegans didn’t even notice! I used whole wheat pastry flour because that was all I had and it turned out great. Love the suggestions here to try with pumpkin, all whole wheat, raisins, bananas, pineapple, oats, and baking in a muffin tin instead of loaves. Can’t wait to make it again. Waiting for more zucchini from my mom’s garden!
Sharon says:
Sep 3, 2017
Wow I am so glad I came across this recipe, I feel like it was exactly what was missing from my vegan recipes. The only changes I made were that I used one small zucchini and two mashed bananas and only 3/4 cup brown sugar,
And instead of flax seeds I used flaxmeal like I normally will as an egg substitute. We love sweet so choclate chips were included. So amazing! Thank you for this!
Trina says:
Sep 5, 2017
Made this today and modified to gluten-free by subbing 2 cups all-purpose gluten-free flour and 1 cup millet for the wheat flours. Also reduced sugar to 1 cup, added a cup each of raisins and walnuts and baked whole batch in in bundt pan for 50-60 minutes – came out great!!! Will be making this again, think with pumpkin seeds and cranberries next time for variation (walnut raisin is fantastic too). Thanks for the amazing recipe!!!
Angela says:
Sep 14, 2017
Made this the other day and have another loaf in the oven now. Will attempt gluten free next. I was out of ground flax so I used applesauce. I also halved the recipe – so I used 4oz container. I was out of nutmeg so used Pumpkin Pie Spice. Added a little extra vanilla and used white flour and granulated beet sugar. Baked for an hour. Once it cooled all the way it was easier to cut/handle. I also used grape seed oil…the best for baking in my opinion. Turned out great!!! Hence the second loaf in the oven. I usually make my grandmother’s recipe but didn’t want to use eggs – I’m vegan but the rest of the house is in transition. I had never attempted to make vegan zucchini bread – only banana – so glad it turned out. I was going to cut the sugar the first time and forgot – it was definitely sweet. Didn’t cut it out this time either but will for the gluten free version. I also had flax today but used the applesauce again.
Vanessa says:
Sep 20, 2017
Awesome recipe! The crumb is perfect and you’d never guess there weren’t eggs. It is perfectly spiced. I added a cup of Enjoy Life chocolate chips and didn’t regret it! But the whole family (and tons of parents at a PTA meeting who tried it) loved it. Thank you for sharing it and expanding my vegan quick bread repertoire! This is a keeper :-).
Sue says:
Sep 23, 2017
This is crazy good. I make 5 mini loaves and then I pretend I might give some away. What works for me is: Preheat oven to 375, put loaves on a baking sheet the in oven and immediately reduce heat to 325 for 29 minutes.
Girl Scout leader 3572 says:
Oct 8, 2017
I love this recipe! It was my third time making it and was out of applesauce. We used spicy homemade apple butter instead and added raisins. It is so delicious! We have a few scouts in our troop with a host of dietary restrictions and this recipe works for all of them. I’m looking forward to trying a number of the variations others have posted here as well. Happy baking!
Kristi says:
Oct 29, 2017
Excellent recipe! We are oil free vegans, so just omitted the oil and added more applesauce. We made four loaves of this every week and it quickly disappeared! Also added a cup of walnuts.
Marj says:
Nov 23, 2017
Try cacao nibs, a superfood imported from Peru and sold here pure or with a hint of sugar added for those who find dark chocolate too bitter. (You can also add semi-sweet chocolate chips to the nibs for a total of one cup, but remember all the turbinado or brown sugar in the recipe, and get a grip.)
The nibs may not be in the baking aisle at a market like Whole Foods, so head for Health and Wellness, ask Customer Service to point them out, or order these online. They’re the dried fermented bits of cacao beans and are full of nutrients, antioxidants, fiber, iron, and magnesium. They also have a high polyphenol count which is said to boost brain activity and reduce blood pressure. They may also lower diabetes risk, increase fiber and iron, and elevate mood. According to a Harvard Medical School study, Guna (formerly Kuna) island-dwellers, natives of Colombia and Panama, consume a lot of cacao and have less cancer and cardiovascular disease than we do.
Give the nibs the nod. Can’t hurt and could help.
Disclaimer: I don’t sell these. I’m just a fan.
Marj says:
Jun 24, 2018
Love this recipe, but questions remain:
What kind of oil? Some comment contributors commend coconut oil, but the supposed benefits of baking with coconut oil have been debunked no matter how virgin, refined, and/or organic it may be. Those who defend its use may work for the industry.
Grease the pans with what? I used canola oil to bake and to coat, and no objections were raised, but are there other salubrious alternatives besides grape seed oil, which should be hexane-free (do check)?
Should the liquid from the grated zucchini be pressed out and drained off? Obviously doing this results in a higher, but less squishy, squash content.
Very much appreciated and respected is the reminder that oil and sugar preserve confections. By how much can one reduce, not replace, the turbinado or brown sugar content and still anticipate loaves that don’t crumble when sliced?
How many slices should one loaf yield, bearing in mind that slicing thin may not be possible?
For what length of time should one let the baked loaves cool on a rack, or should one remove the loaves from their pans as soon as they have cooked thoroughly? For how long should the loaves stand (in their pans or, liberated, on a rack) before one slices them?
If, like me, you schedule a visit with an oral surgeon, bake this wonderful, and potentially nutritious, zucchini treat without nibs, morsels, or nuts. Give yourself something to look forward to for breakfast, with tepid tea or cooled coffee, while you heal!
Live better. Go vegan!