This Vegan Zucchini Bread Recipe is perfect for a tasty breakfast, snack or dessert. Zucchini Bread with Applesauce is seriously delicious and moist with no sugar, no dairy, no eggs and no oil. Mix in some chocolate chips to make a good thing even better!
A healthy zucchini bread recipe that tastes incredible is something everyone should have in their collection…and I promise nobody will miss the sugar!
My kids are always asking for “real” desserts…you know, the kind with sugar and butter, white flour…the “OG” as they call it.
When I had to make another batch of this delicious zucchini bread 4 days in a row (shh…..they don’t have to know that this one isn’t OG at all, but Debra approved instead) I knew I had a winner on my hands.
I created this crave-worthy, moist vegan zucchini bread recipe for you because I know, like me, you don’t want to settle for healthy-ish on your way to tasty.
Ingredient Notes
- Zucchini: Thinner zucchini will have less seeds and less water. If your zucchini is particularly large, consider cutting in half lengthwise and scooping out the seeds. You can substitute with yellow summer squash, but look for smaller, thinner squash–not the pear shaped variety.
- Unsweetened Applesauce: Use my simple 3-ingredient applesauce recipe or be sure to buy a brand that doesn’t add sugar.
- Honey or Maple Syrup: You know your audience best, it’s ok to cut back on the sweetener if needed. I’ve used as little as ⅓ cup with great results. I have also used date syrup and loved the taste…but be warned, your zucchini bread will come out darker than usual…and it doesn’t mean it’s overdone.
- Flour: Any whole grain flour will work in this recipe. I used sprouted spelt flour in these photos. I’ve also used all purpose gluten free flour and whole wheat flour with good results. Almond or coconut flour will have too much moisture and your zucchini bread will be too dense….I do not recommend making this recipe with almond flour.
- Flax: Ground flax helps this vegan zucchini bread recipe rise and hold together. If you need a substitution, use ground chia seeds. I use my spice grinder with regular chia seeds and it works great. If you have a coffee grinder, use that!
Do I have to squeeze the water out of the zucchini?
NO!!! First of all, that sounds like a lot of work! It’s one of the reasons I never made zucchini bread until now. Seriously, who has time? Plus, who wants to clean up the mess?
Second of all, I’ve taken the water content of the zucchini into account when I wrote the recipe. Seems like a much tastier and flavorful (not to mention healthier) way to get moisture into this loaf than adding oil or water, no?
¼ cup of flax meal will take care of absorbing all that moisture without making this moist and easy recipe too complicated or dry. Added bonus: extra nutrition in the form of omega 3s and protein. Double Bonus: this recipe is naturally vegan because the applesauce and flax activate the baking powder for a fluffy loaf without eggs.
How to make it
Shred zucchini (no need to peel, but wash the outside). I find it easiest to use a box grater to shred the zucchini, but you can also use afood processor. Mix in applesauce, honey and vanilla.
In a large bowl, combine dry ingredients: flour, flax, cinnamon, baking powder, baking soda and salt plus chocolate and nuts if desired.
Combine wet ingredients with the dry and mix well. Pour zucchini bread batter into loaf pan with a silicone liner and bake in preheated 350 oven for 55 minutes.
Ooey Gooey, rich and delicious. There’s no need to compromise on this one. Even with whole grain flour this applesauce zucchini bread recipe is light and moist.
When cool enough to handle, use the ends of the liner to remove zucchini bread from the loaf pan, and transfer to a wire cooling rack.
If you can wait, let the zucchini bread cool completely before slicing.
MEAL PREP AND STORAGE
- SERVE: Serve warm or at room temperature. Perfect for a grab and go breakfast or snack or a healthier dessert.
- PREP AHEAD: Zucchini bread can be made ahead, cooled completely and then wrapped well.
- STORE: Store completely cooled zucchini bread in an airtight container or wrap in unbleached parchment and then aluminum foil. This will stay good at room temperature 3-4 days, in the fridge for a week or freeze for 3 months.
- FREEZE: Completely cool zucchini bread. You can slice or leave whole before freezing in freezer safe containers or first with unbleached parchment and then pop into a freezer bag or seal with aluminum foil.
📖 Recipe
Healthy Vegan Zucchini Bread with Applesauce
Equipment
Ingredients
- 2 medium zucchini approximately 2 cups grated
- ½ cup unsweetened applesauce
- ⅔ cup honey substitute with maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ¼ cup ground flax seeds
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 and line a 9" X 5" loaf pan with unbleached parchment paper.
- Wash the zucchini (no need to peel) and trim off the ends. Use the side of a box grater to shred into a medium sized bowl. Then add the applesauce, honey and vanilla and mix until well combined.
- In a separate mixing bowl, stir together flour, flax, cinnamon, baking powder, baking soda and salt. If using chocolate chips or walnuts, stir those in now too.
- Pour the wet ingredients into the flour mixture and mix until well combined.
- Pour batter into prepared pan and let sit for 5 minutes. This will allow the applesauce to activate the baking powder.
- Bake for 55 minutes, or un til a toothpick inserted into the center comes out clean.
- Let zucchini bread cool in pan for 10 minutes and then carefully lift the parchment paper out and onto a wire rack to continue to cool.
- Wait until cool (especially if you used chocolate chips) to slice.
Video
Notes
MEAL PREP AND STORAGE
- SERVE: Serve warm or at room temperature. Perfect for a grab and go breakfast or snack or a healthier dessert.
- PREP AHEAD: Zucchini bread can be made ahead, cooled completely and then wrapped well.
- STORE: Store completely cooled zucchini bread in an airtight container or wrap in unbleached parchment and then aluminum foil. This will stay good at room temperature 3-4 days, in the fridge for a week or freeze for 3 months.
- FREEZE: Completely cool zucchini bread. You can slice or leave whole before freezing in freezer safe containers or first with unbleached parchment and then pop into a freezer bag or seal with aluminum foil.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagram by tagging me @dkhealthcoach and using the hashtag #debraklein
Lori
I made this as a loaf the first time—so delish. This time I want to bake in a 8×8 square pan. (More like bar cookies). Any idea about baking time?? Thxs for this healthy and yummy way to sneak in more veggies!
Marina
Need a little more than 10 minutes to cool from a glass bread pan as the bread did not slice properly. Would have been nice to have known an option to use date sugar instead of maple syrup. Used all-purpose flour instead, and it came out pretty good for a first attempt at zucchini bread.
Debra Klein
I usually wait 10 minutes before lifting it gently from the pan….and then continue to cool on a wire rack until completely cool…as noted in the recipe card, it will be hard to slice if you don’t wait until it’s completely cool. Please let us know if you make this zucchini bread recipe with date sugar, I have not tried that so I do not know what adjustments would be needed.
Nancy Andres
This sounds and looks like a great recipe Debra. I went to pin it and the links don’t work. Would you please let me know if you hace a pinterest site and what it is so I can pin this post. Thanks so much Nancy Andres @ Colors 4 Health.
Debra Klein
Oh…thanks for letting me know. That is so frustrating! I’ll look into it and in the meantime, here is a link for zucchini bread pin. You can find the rest of my pins here.
Laurita F
Definitely the best zucchini bread recipe! I have made it several times now. I will make it into muffins next. I have added chocolate chips and walnuts or pecans. I also decrease the amount of maple syrup to maybe 1/3 cup.
Thanks for the great recipe!
Debra Klein
You’re welcome….I totally agree!
Organic Gardening Baker
Loaf came out very moist, no eggs or oil!! Love the flax seed addition. could have stayed in for closer to 60 mins at altitude. Thanks for a great recipe!
Susan H
Just made my first batch of the season (muffin style), but my umpteenth time making this recipe, which is — hands down — our favorite zucchini treat. I was a little shy on apple sauce so filled in with mashed banana, and used more than the 1/3 cup of chopped nuts called for (after reading your notes). Love the consistency, and so delish!
Debra Klein
Thank you! One of the most delicious reasons to adore zucchini season!
Jules
Do I have to use sugar (2/3 cup honey or maple syrup ) for recipe to work?
Debra Klein
I don’t know. I have made this with far less maple syrup…I often use just 1/3-1/2 cup, but I haven’t omitted it completely.
Ruth
Any recommendation to substitute for the ground flax seed? Need to replace this b/c of allergies.
Thanks
Debra Klein
Can you do chia seeds? If so, grind some in a coffee or spice grinder and use the same 1/4 cup in this recipe.
Sunrita
Excellent recipe. Thanks for this
Tammy
So moist! Love it.
Bri
So tasty!
Jessica
I love that this bread is both so easy to make and incorporates healthy ingredients.
Jeri
This zucchini bread was SO good, I’m going to make a double batch next time so I can freeze it!
Lindsay Howerton-Hastings
Excellent Recipe
Colleen
This is a great way to use up some zucchini!
Angela
My family loves this delicious and healthy zucchini bread recipe.
Mama Maggie's Kitchen
This looks incredibly delicious. Can I hire you as my personal chef? lol.
mihaela |theworldisanoyster.com
I’m making this bread as soon as I get a few courgettes from my allotment. It sounds delish!