Plant based zucchini bread is a moist loaf made without eggs, butter, or dairy, using applesauce, maple syrup, and plant milk for tenderness, and loaded with dairy free chocolate chips, walnuts, and raisins. It takes fifteen minutes of prep, about an hour in the oven, and cuts into ten slices.
The shredded zucchini melts into the crumb and keeps it moist for days, while cinnamon and vanilla give a warm flavor. Applesauce replaces the eggs and oil, so the loaf stays soft without being greasy. It is easy to stir together in two bowls with no mixer, and the add ins make every slice interesting.
Table of Contents
Why You Will Love Plant Based Zucchini Bread
Zucchini and applesauce keep the crumb moist.
No eggs or dairy are needed.
Chocolate, nuts, and raisins fill every slice.
What You Need for Plant Based Zucchini Bread
- The dry mix is two cups of all purpose flour, one cup of sugar, one teaspoon each of baking soda and baking powder, half a teaspoon of cinnamon, and half a teaspoon of salt.
- The wet mix is one cup of plant milk, half a cup of applesauce, a quarter cup of maple syrup, one teaspoon of vanilla, and one shredded medium zucchini, with half a cup each of chocolate chips, chopped walnuts, and raisins.
Zucchini. It adds moisture without a strong flavor.
Applesauce. It replaces eggs and oil.
Maple syrup. It adds sweetness and depth.
Baking soda and powder. They lift the loaf.
Walnuts and chips. They add crunch and richness.
Baking Plant Based Zucchini Bread Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and grease or line a loaf pan with parchment.
2. Prep the zucchini. Grate the zucchini and squeeze out the extra moisture with paper towels.
3. Mix the dry ingredients. Whisk the flour, sugar, baking soda, baking powder, cinnamon, and salt in a bowl.
4. Mix the wet ingredients. Combine the plant milk, applesauce, maple syrup, vanilla, and zucchini, then slowly stir in the dry mix until just combined and fold in the chips, nuts, and raisins.
5. Bake. Pour the batter into the pan and bake for fifty to sixty minutes until a toothpick comes out clean, then cool in the pan for a few minutes.
Squeeze the zucchini well. Too much water makes a gummy center that never sets, while too little leaves the loaf dry. Press the grated zucchini between layers of paper towels until it feels damp but not dripping, and loosen it before adding it to the batter.
Mix only until the flour disappears. Overmixing develops gluten and makes the bread tough instead of tender. Fold in the chips, nuts, and raisins with a spatula using as few strokes as you can. Do not taste the raw batter, since it contains raw flour, and test the loaf with a toothpick near the center.
Serving Ideas for Plant Based Zucchini Bread
Serve slices plain, toasted with plant based butter, or with a cup of tea. For more loaves and bakes, try super moist banana bread, chocolate nut banana bread, double chocolate muffins, or chocolate chip banana loaf.
Storing Plant Based Zucchini Bread
Cool the loaf completely, then wrap it and store it at room temperature for up to three days. Refrigerate for up to a week, or freeze slices for up to three months. Thaw frozen slices at room temperature or warm them briefly in the toaster for a fresh baked taste.
Tips and Swaps for Plant Based Zucchini Bread
Flag the allergens. This loaf contains wheat and tree nuts from the walnuts, and the chocolate chips may be processed with milk or soy, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean and the top should spring back.
Toss the add ins in flour. It keeps them from sinking.
Use unsweetened applesauce. It controls the sweetness.
Cool in the pan. It prevents breaking.
Slice when cool. It cuts cleanly.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe storage of baked goods.
For a nut free loaf, replace the walnuts with extra chocolate chips or pumpkin seeds. Dried cranberries work in place of raisins, and a pinch of nutmeg or ginger adds spice. Each change keeps the same baking time.
You can bake the batter as twelve muffins for about twenty five minutes at the same temperature, or in a smaller pan for a taller loaf that needs a few extra minutes. Any plant milk works, and a spoonful of vinegar in it adds a little extra lift.
FAQ About Plant Based Zucchini Bread
What replaces eggs in plant based zucchini bread?
Applesauce and zucchini add moisture and binding.
Can you make plant based zucchini bread ahead of time?
Yes. It keeps well for three days.
Can you freeze plant based zucchini bread?
Yes, for up to three months.
Can I use whole wheat flour?
Yes, for half of the flour.
Do I need to peel the zucchini?
No. The peel blends in.
Plant Based Zucchini Bread
Equipment
- 9×5 inch loaf pan
- Two mixing bowls
- Box grater
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup plant milk
- ½ cup applesauce
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 medium zucchini shredded and squeezed
- ½ cup dairy free chocolate chips
- ½ cup chopped walnuts
- ½ cup raisins
Instructions
Cooking
- Heat. Heat the oven to 350 F and prepare a pan.
- Prep. Grate and squeeze the zucchini.
- Dry. Whisk the dry ingredients.
- Wet. Mix the wet ingredients, stir in the dry mix, and fold in the add ins.
- Bake. Bake 50 to 60 minutes.
