Vegan Zucchini Cinnamon Bread

This vegan zucchini bread transforms humble garden zucchini into a tender, sweet loaf that tastes like a nostalgic bakery treat without any animal products. The perfect way to use up summer squash abundance while creating something everyone at your table will happily devour.

I created this recipe during a particularly productive zucchini season when my garden practically exploded with squash overnight. After watching my third batch disappear in a single afternoon with friends, I knew this recipe was a keeper.

Ingredients

• Ground flaxseed: creates the perfect egg replacement that binds everything together
• Water: combines with flaxseed to create your vegan "egg"
• Coconut sugar: provides a warm caramel-like sweetness that complements the zucchini
• Maple syrup: adds moisture and depth of flavor beyond regular sugar
• Zucchini: fresh shredded provides moisture and nutrition while barely detectable in flavor
• Applesauce: reduces the need for excess oil while maintaining perfect texture
• Coconut oil: gives richness and helps create that tender crumb
• Vanilla extract: rounds out the flavors with aromatic warmth
• Whole wheat pastry flour: adds nutrition without heaviness
• All-purpose flour: provides structure and familiar texture
• Cinnamon: brings warmth and comfort to every bite
• Baking soda: ensures proper rise and texture
• Baking powder: works with baking soda for perfect lift
• Salt: enhances all the flavors and balances sweetness
• Walnuts: optional but recommended for contrasting texture and nutty flavor

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F for even baking. Line your loaf pan with parchment paper leaving overhang on the long sides for easy removal later. The parchment prevents sticking without having to heavily grease the pan.

Make The Flax Egg:

Combine ground flaxseed and water in a medium bowl and stir thoroughly. Let the mixture sit undisturbed for 5 minutes until it thickens to a gel-like consistency similar to beaten eggs. This natural egg replacer provides crucial binding properties.

Mix Wet Ingredients:

Add coconut sugar and maple syrup to your flax mixture and stir until well incorporated. The sugar will slightly dissolve creating a wet sandy texture. Fold in shredded zucchini being sure you've thoroughly squeezed out excess moisture first. Add applesauce coconut oil and vanilla extract stirring gently until just combined but not overmixed.

Combine Dry Ingredients:

In a separate bowl whisk together both flours cinnamon baking soda baking powder and salt until evenly distributed. This prevents clumps and ensures your leavening agents are properly distributed throughout the batter.

Create The Batter:

Add the dry ingredient mixture to your wet ingredients and fold together using a spatula with gentle strokes just until no dry flour remains visible. Overmixing will develop gluten and create a tough bread. If using walnuts fold them in now with just a few strokes.

Bake To Perfection:

Pour your batter into the prepared loaf pan smoothing the top with your spatula. Place in the center rack of your preheated oven and bake for 30 to 37 minutes. Start checking at 30 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs but no wet batter.

Cool Completely:

Allow the bread to cool in the pan for exactly 45 minutes. The residual heat continues the cooking process while the structure sets. Then lift the bread out using the parchment overhang and cool completely on a wire rack before slicing. Cutting too soon will create a gummy texture.

Save This

The coconut oil is my secret weapon in this recipe. I discovered its importance after trying to make an oil-free version that turned out disappointingly dense. The minimal amount used here creates that perfect tender crumb while still keeping this bread on the healthier side of baked goods.

Zucchini Prep Secrets

Properly preparing your zucchini makes all the difference in this bread. Grate it using the large holes of a box grater for the best texture. Avoid peeling unless the skin is particularly tough as the green flecks add visual appeal. After grating place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. This prevents a soggy loaf while still benefiting from the zucchinis moisture-adding properties.

Storage and Serving

Store your zucchini bread at room temperature wrapped in parchment or in an airtight container for up to 3 days. For longer storage refrigerate for up to a week though the texture is best in the first few days. To freeze wrap slices individually in plastic wrap then place in a freezer bag. Thaw at room temperature or lightly toast frozen slices for a quick breakfast. Serve plain slightly warmed or spread with vegan butter or almond butter for an extra special treat.

Customization Options

This versatile bread welcomes many variations. Replace walnuts with pecans chocolate chips or dried cranberries. Add a teaspoon of orange zest for brightness or swap the cinnamon for pumpkin pie spice for a fall twist. For a gluten-free version substitute a 1:1 gluten-free flour blend though the texture will be slightly different. If you prefer less sweetness reduce the coconut sugar to 1/3 cup without affecting the breads structure.

Common Queries

→ What keeps this zucchini bread moist?

Shredded zucchini and applesauce add natural moisture, while coconut oil helps create a tender loaf.

→ Do I need to peel the zucchini first?

No, simply wash and grate the zucchini; the peel is soft and adds color and nutrients to the bread.

→ Can I substitute the walnuts?

Yes, try pecans, almonds, or leave nuts out entirely for a nut-free version.

→ What does the flaxseed do?

Ground flaxseed mixed with water creates a flax egg, providing structure as an egg substitute for binding.

→ How should I store the loaf?

Cool completely, then wrap and store at room temperature for up to three days or refrigerate for longer freshness.