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
Tyanne Johnson
I am always looking for new ways to use zucchini! I like that this is a healthy recipe, and does not have a lot of sugar in the bread.
Lili
This was delicious. Want to try making for a gluten free friend. Do you think I could substitute almond flour for whole wheat?
Debra Klein
Thank you. I think almond flour may be too dense for this recipe, but I haven’t tried it. (let me know if you do!) I have made it with all purpose cup-for-cup gluten-free flour with great results.
Maëlle
Should the batter be thick ?
Debra Klein
If you look at the process shots, you’ll see how my batter comes out. Thick is a tricky word…everyone will assign a different consistency to it, that is why I always include photos….so you have an idea what your batter should look like.
Ellie Starr
A healthy delicious summer treat – can’t stop making and enjoying!
Ellie
I’ve been making your zucchini bread all summer…DELISH! A GREAT healthy treat and a great gift, if you can keep yourself from eating all yourself!! Thank you!!!
Debra Klein
Aw….thanks Ellie. My goal always….to inspire others to make healthy food that tastes incredible. Enjoy the zucchini bread.
Danielle
How many eggs or other ingredient would you use in place of the flaxseed?
Debra Klein
I’m not sure. I didn’t test it that way….and you may have to adjust the liquid ingredients as well, or maybe remove some of the liquid from the zucchini as well. If you can’t have flax, maybe try to substitute with ground chia seeds. Sorry, but it may be trial and error on that one to get the right consistency.
Claire
I love that this recipe had TWO cups of zucchini. It was very moist and delicious. Took 50 minutes in the oven. It was delicious. Thank you!
Debra Klein
You’re welcome….I’m all about adding goodness with extra veggies…especially when they enhance the recipe in taste at the same time!
Jersey
Hello. Could this work in cupcake holders similar to muffins? If so, what adjustments to temperature? Have a baby who loves muffins! Thanks 🙂
Debra Klein
Yes….this recipe will definitely work as muffins. It’s a great idea. I haven’t actually made them, but here’s my advice….since the mini loaves take about 35 minutes to cook through….I would check them at 20 minutes and my guess is they will take about 25 minutes. As soon as I can make a batch, I’ll check back in and please let me know how it goes. The good news is that this is a vegan recipe and because there aren’t any eggs, if they are slightly undercooked, there’s nothing to worry about.
E Atlas
How would this work with oatbran cereal instead of flour?
Debra Klein
Good question. I haven’t tried it, so I’m not sure. If that’s all you have, I would suggest pulverizing the cereal into a flour like consistency either in a blender or food processor before using. Let me know how it works out….I’m curious.
Jar of Lemons
The chocolate chips are the perfect addition to this healthy Zucchini Bread recipe! YUM!
Emily Flint
I tried this recipe with the maple syrup and it was sooo good! Definitely making this zucchini bread again!
Sanna
Such a healthy and delicious recipe. I’m definitely going to try it.
Alexandra
Lovely recipe – very easy to prepare. The combination of zucchini and chocolate works so well.
Debra Klein
Totally….but it’s CHOCOLATE after all….continually winning awards for congeniality!!
Susan
This bread is perfectly most and yummy. I made a double recipe this morning (with walnuts and dark choc chunks) of loaves in various sizes for us, a neighbor and my CSA team. My fam was thrilled when I delivered a still-warm slice to their respective offices for a mid-morning snack. Thanks for another delicious and nutritious recipe, Deb! I have a feeling I’ll be whipping up another batch within a week.
Debra Klein
Yay…..they’re loving it over here too.
Cindy Scott
Wonderful! So glad I tried this!
Debra Klein
Awesome! I’m sure you’re growing tons of zucchini in your garden too.
Amy
I love zucchini! Perfect for my daughters school lunch!
Andrea Lash
Just made this. It was absolutely fabulous! Used whole wheat flour and dark chocolate chips and walnuts. Delicious! Thank you!!
Debra Klein
You’re welcome!
Marina
What a healthy recipe, my daughter does not really like zucchini, but this bread she could not stop eating
Linda
Love the combo of zucchini and chocolate. And applesauce does make this bread so moist! Can’t wait to try this recipe.
Debra Klein
Definitely a winning combo. You’ll love it.
Mama Maggie's Kitchen
I think I just heard my tummy growl. lol! Must print the recipe.
Emily
Everyone in my family loved this zucchini bread! My son loves that he gets chocolate chips for breakfast!!
Jas @ All that's Jas
This healthy bread recipe is perfect and just in time for all the zucchini my garden is producing. Thanks for sharing!
Debra Klein
Right? I’m going to use all the extra zucchini from my garden and do a massive bake of this bread and then pack to freeze!
Kathryn Donangelo
This zucchini was so delicious and I love how healthy it is!! thank you! 🙂
Sula
What a great healthy spin on zucchini bread!
Estelle Forrest
So yummy and so healthy. Your substitutes are awesome.