The Best 1-Bowl Vegan Zucchini Bread (Perfectly Moist & Easy!)

If you have a garden in the summer, you know the feeling. The zucchini arrives, and it doesn’t stop.

But what if you had a recipe so good, you’d actually wish for more? This is that recipe.

Our 1-Bowl Vegan Zucchini Bread is the ultimate solution for your summer squash surplus. It’s incredibly moist, perfectly spiced with cinnamon, and so easy to make that you’ll have the batter in the oven before it’s even preheated.

Forget complicated steps and endless cleanup. This recipe is designed for real life, delivering a foolproof, tender loaf that will disappear in minutes.

It’s forgiving, versatile, and the perfect canvas for your favorite additions, from chocolate chips to walnuts. Get ready to fall in love with your new favorite quick bread.

Why This Is the Only Zucchini Bread Recipe You’ll Need

This recipe isn’t just easy; it’s practically foolproof. By understanding the ‘why’ behind a few key steps, you can guarantee a perfect loaf every single time.

Here’s the science that makes it work:

• The One-Bowl Method: Simplicity is the core of this recipe. By combining wet and dry ingredients in a specific order in a single bowl, we streamline the process. More importantly, this method helps prevent over-mixing, which is the number one cause of tough, dense quick breads.
• The Power of the Flax Egg: In vegan baking, a flax egg (ground flaxseed mixed with water) is a game-changer. As explained by culinary resources like Food52, flaxseeds contain a high amount of mucilage, a gel-like substance that activates when mixed with water. This gel mimics the binding and emulsifying properties of a traditional egg, providing structure and moisture to the bread without any animal products.
• Why You MUST Blot the Zucchini: Zucchini is over 90% water. While this moisture is great for creating a tender crumb, too much of it can lead to a heavy, soggy, and undercooked loaf. Blotting the grated zucchini with a paper towel removes the excess surface water, allowing you to get all the flavor and tenderness without waterlogging the batter. This is the most crucial step for achieving the perfect texture.

How to Make Perfect Vegan Zucchini Bread Step by Step

This recipe is a masterclass in simplicity. We’ll walk through it step-by-step to ensure you feel confident from start to finish.

1. Prepare the Flax Egg & Zucchini
   First, create your binder. In a small bowl, whisk together the ground flaxseed and water. Set it aside for at least 5-10 minutes to thicken into a gel-like consistency. This is your flax egg. While it rests, grate your zucchini using the medium holes of a box grater. Spread the grated zucchini on a layer of paper towels and gently blot to remove excess moisture.
2. Combine the Wet Ingredients
   In your large mixing bowl, combine the oil (or applesauce), almond milk, thickened flax egg, brown sugar, and vanilla extract. Whisk everything together until it’s smooth and well-emulsified. Now, stir in the blotted zucchini.
3. Add the Dry Ingredients (The Gentle Step!)
   Place a mesh sieve over your bowl and add the flour, baking powder, baking soda, salt, and cinnamon. Sifting the dry ingredients helps to aerate them and prevents lumps. Use a spatula to gently fold the dry ingredients into the wet. Stop mixing as soon as you no longer see streaks of flour. As baking experts at Epicurious note, over-mixing develops gluten, which will make your bread tough instead of tender. A few small lumps are perfectly fine.
4. Fold in Mix-ins and Bake
   If you’re using chocolate chips or walnuts, add them now and gently fold them in with just a few turns of the spatula. Pour the batter into your prepared loaf pan and spread it evenly. Bake at 350°F (175°C) for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter). Let it cool in the pan for 15 minutes before transferring to a wire rack.

Baker’s Tips for a Flawless Loaf Every Time

Achieving a bakery-quality loaf at home is easy with a few professional tricks up your sleeve. These small details make a huge difference.

• Measure Flour Correctly: How you measure flour can change the outcome of your bread. Instead of scooping directly from the bag (which compacts the flour), use a spoon to fluff up the flour and then lightly scoop it into your measuring cup. Level off the excess with the back of a knife. This prevents a dry, dense loaf.
• Don’t Squeeze the Zucchini Dry: The goal is to blot away excess surface water, not to wring the zucchini completely dry. You still want to retain some of its natural moisture for a tender crumb. A gentle pat-down with paper towels is all you need.
• Tent with Foil if Needed: If you notice the top of your loaf is browning too quickly before the inside is cooked, loosely place a piece of aluminum foil over the top of the pan for the last 15-20 minutes of baking. This allows the center to cook through without the crust burning.
• Patience is Key for Slicing: The aroma will be tempting, but let the bread cool for at least 30 minutes on a wire rack before slicing. A warm loaf is more fragile and will crumble. For perfectly clean slices, allow it to cool completely.

How to Customize and Substitute Ingredients

One of the best things about this recipe is its versatility. You can easily adapt it to your dietary needs or simply what you have on hand. It’s a forgiving base, much like our popular easy vegan lemon bars.

• For the All-Purpose Flour: Swap for White Whole Wheat or Spelt flour for a heartier crumb, or use a 1-to-1 Gluten-Free Baking Flour for a tender, gluten-free loaf.
• For an Oil-Free Option: Replace the canola oil with an equal amount of unsweetened applesauce. This creates an incredibly moist, slightly denser bread. You can also use melted coconut oil or vegan butter for a richer flavor.
• For the Brown Sugar: Coconut sugar can be substituted 1-for-1 for a less refined option with a slight caramel flavor.
• For the Almond Milk: Any plant-based milk will work perfectly. Feel free to use soy, oat, or whatever you have available.
• For the Mix-ins: Instead of chocolate chips, try adding chopped walnuts, pecans, or pumpkin seeds for a nutty crunch. For a different kind of sweetness, fold in raisins, dried cranberries, or chopped dates.

How to Store and Freeze Your Zucchini Bread

To keep your zucchini bread tasting fresh and delicious, proper storage is key.

• At Room Temperature: The bread will stay moist and fresh for up to 3 days. Store it in an airtight container or wrap it tightly in plastic wrap. Leaving it uncovered will cause it to dry out quickly.
• In the Refrigerator: If you live in a very warm or humid climate, you may want to refrigerate the bread. It will last up to a week in an airtight container in the fridge. Note that refrigeration can sometimes alter the texture, making it slightly firmer.

Freezing Instructions:
This bread freezes beautifully, making it perfect for batch baking.

1. Cool Completely: Ensure the loaf has cooled 100% to room temperature. Wrapping a warm loaf will create condensation and lead to freezer burn.
2. Wrap Tightly: For best results, use a double-wrap method. First, wrap the entire loaf tightly in plastic wrap. Then, wrap it again in aluminum foil or place it inside a large freezer-safe zip-top bag.
3. Freeze: It can be frozen for up to 3 months.
4. Thawing: To thaw, simply leave the wrapped loaf on the counter at room temperature for a few hours. Unwrap and enjoy.

Troubleshooting and Frequently Asked Questions

Have questions? You’re not alone. Here are answers to the most common queries and troubleshooting tips to solve any potential baking hiccups.

Can I make these into muffins?
Absolutely! This recipe yields about 12 standard-sized muffins. Line a muffin tin with paper liners, fill each one about three-quarters full, and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Why is my bread gooey or dense in the middle?
This is the most common issue with zucchini bread and is almost always caused by one of two things:

1. Excess Moisture: You may not have blotted the zucchini enough. The extra water creates a steamy, dense center that struggles to cook through.
2. Under-baking: Your loaf might just need more time. Ovens can vary, so always rely on the toothpick test. If the top is browning too fast, tent the loaf with foil and continue baking until the center is cooked.

Why did my quick bread sink in the middle?
Sinking is often caused by a sudden change in temperature or improper leavening. This can happen if you open the oven door too early in the baking process, before the bread’s structure has set. It can also be a result of over-mixing, which develops too much gluten that rises quickly and then collapses.

I live at a high altitude. Do I need to make adjustments?
Yes, baking at high altitudes (above 3,000 feet) requires a few tweaks because the lower air pressure affects how baked goods rise and retain moisture. For this recipe, try these adjustments based on guidance from sources like King Arthur Baking and the Colorado State University Extension:

• Increase Oven Temperature: To 375°F (190°C). This helps set the structure of the bread faster.
• Decrease Leavening: Reduce the baking soda and baking powder by about ¼ teaspoon each.
• Decrease Sugar: Reduce the brown sugar by 1-2 tablespoons.
• Increase Liquid: Add 1-2 extra tablespoons of almond milk to prevent it from being too dry.

Conclusion

There you have it—a simple, endlessly adaptable, and incredibly delicious vegan zucchini bread that comes together in just one bowl. This recipe isn’t just about using up extra zucchini; it’s about creating a moment of comfort and pride in your kitchen.

Whether you stick to the classic or customize it with your favorite mix-ins, you’re guaranteed a moist, flavorful loaf every time. If you enjoyed this summer bake, be sure to try our perfectly set vegan strawberry pie next. Happy baking!