Vegan Zucchini Bread

Vegan zucchini bread in loaf pan with blue oven mitt.

Vegan zucchini bread recipe spiced with cinnamon and nutmeg and filled with zucchini and walnut deliciousness. Great way to put extra zucchinis to use.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2.5 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1 cup unsweetened applesauce
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 3/4 cup vegetable or grapeseed oil
  • 3 teaspoons vanilla extract
  • 2 1/2 cups zucchini, shredded
  • 1/2 cup roughly chopped raw walnuts


  1. Preheat oven to 325 F. Lightly grease (with cooking oil or vegan butter) and flour two 9×5 inch loaf pans. Whisk together flour, salt, baking soda, cinnamon, nutmeg, and baking powder in a bowl until evenly blended.
  2. In a separate large bowl, whisk together the applesauce, white sugar, brown sugar, oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini to this bowl until evenly mixed. Divide the batter between the prepared loaf pans.
  3. Bake about 70 minutes until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove and set on wire rack for cooling.
  4. To store, wait until completely cool and cover with foil or plastic wrap. Zucchini bread will store for 1-2 days at room temperature or up to 5 days covered in the refrigerator.


*Recipe is a guide. Adapt ingredients and measurements as desired. Adapted from AllRecipe’s Zucchini Bread.

Keywords: zucchini bread, quick bread, vegan zucchini bread, vegan dessert