recipe
Vegan Zucchini Bread with Walnuts
Moist, lightly spiced vegan zucchini bread with toasted walnuts. Uses the abundance of summer zucchini in the best possible way.
Recipe stats
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Serves: 4
You’ll need
- 2 cups Grated zucchini
- 2 cups All-purpose flour
- 3/4 cup Brown sugar
- 3/4 cup Plant milk
- 1/2 cup Neutral oil
- 1.5 tsp Cinnamon
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1 tbsp Apple cider vinegar
- 1 cup Toasted walnuts, chopped
Method
- Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment.
- Squeeze excess moisture from grated zucchini using a clean kitchen towel.
- Whisk dry ingredients (flour, cinnamon, baking soda, baking powder, salt) in a large bowl.
- Whisk wet ingredients (plant milk, oil, vinegar, vanilla, brown sugar) in a separate bowl.
- Combine wet and dry. Fold in zucchini and walnuts.
- Pour into prepared pan. Bake 50-60 minutes until a toothpick inserted in the centre comes out clean.
- Cool in pan 15 minutes before turning out onto a rack.
Notes + tips
- Squeeze the zucchini — wet zucchini makes the bread soggy.
- Toast the walnuts (350°F for 8 minutes) for deeper flavour.
- Add 1/2 cup vegan chocolate chips for a chocolate-zucchini variant.
- Wraps tightly and freezes well — slice before freezing for easy single servings.
Why this works
This recipe is intentionally simple. The technique stays out of the way of the ingredients. Plant-based cooking generally rewards clean execution over elaborate technique — the flavours are fresher, the texture cleaner, and the result more satisfying when you let good ingredients do most of the work.
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Recipe by the Stay Healthy Vegan editorial team. Tested in our home kitchens before publication.