Moist, Nutty, and Perfectly Spiced Plant-Based Zucchini Bread
This vegan zucchini bread is moist, fluffy, and full of comforting cinnamon, nutmeg, and crunchy walnuts. By removing excess moisture from the zucchini and using vegetable oil, this recipe achieves a perfect crumb without eggs or dairy. Enjoy it as a nutritious breakfast or a delightful snack with tea.
Why This Recipe Works
Zucchini contains lots of moisture, which helps create a moist texture—but too much moisture can leave bread soggy. Pressing out excess juice ensures a perfectly tender crumb. Whole wheat flour adds heartiness, cinnamon and nutmeg deliver warmth, and toasted walnuts provide delightful crunch. The combination of vegetable oil and spices creates a bread that’s both flavorful and plant-based.
Ingredients
- 2½ cups shredded zucchini (about 2 medium zucchini)
- 1¼ cups all-purpose flour
- ½ cup whole-wheat flour
- 1 tablespoon cinnamon
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- 6 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- ¾ cup walnuts, toasted and chopped (optional)
- 1 tablespoon granulated sugar (for topping)
Instructions
1. Preheat and Prepare
Adjust oven rack to the middle position and preheat oven to 350°F (175°C). Lightly grease an 8½ by 4½-inch loaf panand line with parchment paper.
2. Drain Zucchini
Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess liquid. You want zucchini to feel mostly dry, reducing about half of its moisture.
3. Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
4. Combine Wet and Dry Ingredients
In another bowl, stir together the zucchini and vegetable oil until evenly mixed (it may seem dry initially but will become wetter). Gradually fold the zucchini mixture into the dry ingredients, gently mixing until just combined. Add walnuts if using.
5. Bake
Transfer batter into the prepared loaf pan, smoothing the top. Sprinkle with the tablespoon of granulated sugar.
Bake until a toothpick inserted in the center comes out clean, about 60–75 minutes, rotating halfway through.
6. Cool and Serve
Let the bread cool in the pan on a wire rack for 30 minutes. Then remove from the pan and allow to cool completely on the rack, about 3 hours.
Serve slices warm or at room temperature.
Final Thoughts
This vegan zucchini bread is tender, flavorful, and satisfying—a perfect treat any time of day. Its wholesome ingredients and warming spices make it a comforting addition to your vegan baking repertoire. Enjoy!
