Vegan Eggless Zucchini Bread Recipe (GF & Nut-Free!)
If you’re swimming in an abundance of zucchini this season and have already made zucchini pasta and ratatouille, this eggless zucchini bread recipe is the answer. It’s everything you want in a quick bread: moist, flavorful, and incredibly simple to whip up even on a busy weeknight.
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What makes this loaf truly special? It’s not just egg-free, but also gluten free and nut free, making it a delicious tasting bread that nearly everyone can enjoy. Whether you’re baking for a family with dietary restrictions or just want a healthier, allergy-friendly treat, this is the best eggless zucchini bread recipe to keep in your back pocket.
Looking for more vegan treats? Check out these 17 vegan dessert recipes.
Why You’ll Love It
This recipe is the answer to every home cook’s zucchini overload. It’s a great way to sneak in veggies (like my carrot apple bread), satisfy your sweet tooth, and create a warm, comforting loaf cake that’s perfect for a holiday breakfast, an afternoon snack, or dessert.
- Allergy-friendly: eggless, gluten free, and nut free
- Easy recipe—no fancy equipment needed
- Uses up leftover zucchini or extra zucchini from the garden
- Just like my cinnamon pumpkin seed muffins, this bread is moist, tender, and never gummy thanks to the right balance of wet ingredients and dry ingredients
- Stores beautifully for days (and freezes well!)
- Crowd-pleaser for kids and adults alike
Ingredients & Why They Matter
Let’s break down what goes into this homemade zucchini bread and why each ingredient is important for the best results:
- Grated zucchini: Provides extra moisture and a subtle, fresh flavor. Similar to the apples and carrots in our oatmeal muffins the zucchini is grated before being added to the batter, we use the large holes of a box grater for best texture.
- Gluten-free flour mix: Make sure it’s nut free—Bob’s Red Mill 1-to-1 Baking Flour is a great option. This gives structure without gluten.
- Baking powder & baking soda: These leaveners help the bread rise and create that classic quick bread crumb.
- Ground nutmeg & cinnamon: Warm spices that bring out the natural sweetness of zucchini.
- Salt: We use salt in all our desserts from chocolate cake to peach pie. It balances flavors and enhances sweetness.
- Brown sugar: Adds moisture, a caramel-like depth, and helps with the bread’s tender crumb.
- Sunflower oil: Or other neutral-flavored oils like canola or avocado oil keep the loaf moist.
- Fresh lemon juice: A splash of acidity brightens the flavor and helps activate the baking soda.
- Liquid egg substitute: The best egg replacer for a fluffy, eggless loaf. You can make the loaf without it and just use the baking soda and baking powder to give the bread lift, but it will be a denser, more gummy loaf.
- Applesauce: Adds extra moisture and makes for a super soft bread.
Watch How To Make It
How to Make Eggless Zucchini Bread
Start by heating your oven to 350°F and greasing a 9-inch loaf pan. For easy removal, line the pan with parchment paper, letting the edges hang over the sides.
In a large mixing bowl, whisk together your gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, add the oil, brown sugar, lemon juice, liquid egg replacer, and applesauce. Add to the dry ingredients and stir. Just like our caramel apple pound cake the batter will be until smooth, kind of thick, and sticky—don’t worry, gluten-free bread batters are supposed to be thick!
Fold in the grated zucchini until just combined. Scrape the batter into your prepared loaf pan and smooth the top.
Bake in the center of the oven for 50–60 minutes, or until golden, firm, and a toothpick inserted in the middle comes out clean. Allow the bread to cool in the pan for at least 30 minutes before transferring to a cooling rack. You can slice it at this point but it will still be fragile. For nice clean slices, let it cool an additional 30 minutes—I know, it’s so hard to wait.
Can You Use Summer Squash in Zucchini Bread?
Absolutely! Summer squash just means the opposite of winter squash (which we use to make these incredible waffles, btw) and it can be used interchangeably for zucchini. Both have mild flavors and tender skin and flesh. If you have yellow summer squash or a mix of both, shred them just like you would zucchini. The texture of the bread will be nearly identical, and you’ll get the same moist, tender crumb.
Can You Freeze Zucchini Bread?
Yes, zucchini bread is a freezer-friendly quick bread. To freeze, let the bread cool completely on a cooling rack. Wrap the loaf tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It will keep for up to 3 months. When you’re ready to enjoy, thaw at room temperature (still wrapped to prevent drying out) before slicing.
How to Store Zucchini Bread
Just like you would for any baked good from brownies to bundt cake, let your bread cool completely before storing. Place the cooled loaf (or slices) in an airtight container or wrap tightly in plastic wrap. Store at room temperature for up to 3 days, or refrigerate for up to a week. If you prefer, you can also wrap individual slices in plastic wrap for a grab-and-go snack.
Ready to bake? Scroll down for the full recipe card and get started on this easy, allergy-friendly, and absolutely delicious eggless zucchini bread recipe. It’s the perfect way to celebrate summer’s bounty—no eggs, no gluten, no nuts, just pure homemade goodness.
Have a surplus of summer produce? Try it in my crunchy romaine salad, hot and spicy Indian curry or tomato chutney recipes! Questions? Drop them in the comments below—I love hearing from you.
Vegan Eggless Zucchini Bread Recipe
Ingredients
- 1 3/4 cups gluten-free, nut-free flour mix
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 cup light brown sugar
- 1/2 cup sunflower oil
- 6 tablespoons liquid egg replacer
- 1/4 cup unsweetened applesauce
- 2 teaspoons fresh lemon juice
- 1 1/2 cups grated zucchini
Instructions
- Heat oven to 350°F and grease a 9-inch loaf pan. Line pan with parchment paper so it hangs over the two long sides. This will make it easier to remove.
- In a large bowl, whisk together the 1 3/4 cups flour, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon nutmeg.
- In a separate medium mixing bowl, whisk together the 1 cup brown sugar, 1/2 cup oil, 6 tablespoons liquid egg replacer, 1/4 cup applesauce, and 2 teaspoons lemon juice.
- Pour the wet ingredients into the dry ingredients and stir with a silicone spatula until batter is smooth and sticky. Fold in the zucchini. Remember, this recipe is gluten-free, so there is no risk of making the bread tough by beating it too long.
- Scrape the batter into the loaf pan. Bake in the center of the oven until golden and firm, it should feel slightly springy when touched with your finger, about 50-60 minutes. A toothpick inserted in the middle should come out clean. Let cool for at least 30 minutes before removing from the pan.
Notes
- Egg Substitute: Liquid egg replacer works well here, but you can also use a flax egg (2 tablespoons ground flaxseed mixed with 5 tablespoons warm water, let sit 5 minutes) if preferred.
- Storage: Store cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for up to 3 months.
- Add-Ins: For extra flavor, fold in 1 cup of dark chocolate chips, blueberries or sunflower seeds (if not nut/seed allergic) before baking.
- Gluten-Free Flour: Use a nut-free, all-purpose gluten-free flour blend like Bob’s Red Mill 1-to-1 Baking Flour for best results. Avoid single-flour substitutes, as they may affect texture.
- Xanthan Gum: The bag of flour recommends using xanthan gum along with the flour but I haven’t found that to be necessary.
- Using Eggs and All Purpose Flour: Substitute 2 large eggs and swap regular all purpose flour for the gluten-free flour if you’d prefer.
- Make Them Muffins: This recipe will make 12 muffins. Fill muffin cups all the way to the top (gf bake good won’t rise that much) and bake for 20-25 minutes.
