Vegan Zucchini Bread

If your backyard garden is filled to the brim with zucchini, baking some fresh zucchini bread is a classic and delicious solution to handle the surplus. Perfect for sharing with friends and neighbors, it makes a wonderful treat. Doll it up with some walnuts and chocolate chips, make it plain, or customize the fillings to your liking. Serve it up for breakfast, as an afternoon snack, or just because. 



1 cup brown sugar

⅔ cup non-dairy milk

½ cup neutral oil (canola, vegetable, avocado, grapeseed, sunflower, safflower or peanut)

T lemon juice

1 ¼ tsp ground cinnamon 

¾ tsp salt

2 cups coarsely grated zucchini (about 2 medium sized zucchini)

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 cup dairy-free chocolate chips (optional)

1 cup chopped walnuts (optional)



1 T turbinado sugar




Preheat your oven to 350°F. 


Prepare an 8 ½ inch by 4 ½ inch loaf pan by spraying it with cooking spray or butter it with vegan butter. 


Cut a piece of parchment paper to line the widest part of your loaf pan. Leave a little extra parchment paper sticking out of the pan so you’ll have a little tab you can use to pull the bread out of the pan once it’s finished baking.  


Grate your zucchini and transfer it into a dish towel or cheesecloth. Squeeze the zucchini while it’s inside of the cloth to drain the excess moisture.


In a large mixing bowl, add your drained zucchini. 


Whisk your brown sugar, non-dairy milk, oil, lemon juice, cinnamon and salt into the large bowl with the zucchini until everything is well combined. 


In a separate large mixing bowl, add your flour, baking powder, baking soda and whisk them together until incorporated. 


Add the dry ingredients to the wet ingredients, along with your walnuts and chocolate chips. 

Fold everything together until just combined, then transfer it to your prepared loaf pan. 


Smooth out the top of the batter to make it even and sprinkle your turbinado sugar on top.


Bake for 50 to 65 minutes depending on your oven, until the top of the bread is golden brown and the bread is puffed up and fluffy. 


Remove from the oven and allow it to cool in the pan for 15 or so minutes before removing it to cool completely.


Slice it up as you see fit and enjoy!