This healthy homemade zucchini bread recipe is a simple, wholesome vegan loaf cake made with maple crystals and spelt flour. Moist, naturally sweet, and perfect for breakfast or snacking, it's a great way to use up leftover zucchini or fresh zucchini from your summer garden.
If you have an abundance of zucchini (hello summer) and zero desire to waste it or any leftovers from making my Easy Vegan Jambalaya, then this sugar-free zucchini bread is a delicious way to use it all up. I've tested many versions over the years, but this one is my favorite. It's made with wholesome, simple ingredients, so easy to make, and has the best texture and flavor. Let's bake!
As an Amazon Associate, I earn from qualifying purchases.
This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Ingredients To Make Easy Vegan Zucchini Bread:
- Grated Zucchini: This is the main thing. One cup equals about one medium-sized fresh zucchini.
- Maple Crystals: My favorite refined sugar-free alternative to white or brown sugar that brings subtle caramel sweetness. Maple crystals are essentially maple syrup in dry form. They blend seamlessly into the batter and add a natural sweetness along with trace minerals. It's one of my go-to unrefined sweeteners, and I use it often in my recipes, like my Creamy Hazelnut Steel-Cut Oats. There are plenty of ways to enjoy this wholesome ingredient throughout the blog.
- Ground Flaxseed: This acts as an egg replacer and creates structure and extra moisture in vegan baked goods.
- Avocado Oil or Unsweetened Applesauce: A healthy fat, but applesauce is a great sub if you want to keep it oil-free.
- Spelt Flour: It's nutty, nutrient-rich, and provides a great source of fiber similar to my Vegan Spelt Flour Banana Bread. I love using One Degree Organic Foods Spelt Flour-not just for its rich, nutty flavor, but also because the company is transparent about its vegan-friendly practices, avoiding chemicals and animal-based fertilizers.
- Vanilla Extract: It adds a warm, sweet, and aromatic note that complements the nuttiness of the spelt flour, the earthy zucchini, and the natural sweetness of the maple crystals.
- Plant-Based Milk: A plant-based milk adds creaminess without the need for dairy. I prefer unsweetened soy milk as in my Carrot Cake Cinnamon Rolls, but pick whatever you have on hand.
- Baking Powder: This gives the refined sugar-free zucchini bread its rise and fluffiness.
- Sea Salt: A little salt enhances the overall flavors.
- Raw Walnuts: Add crunch and heart-healthy fats.
See the recipe card for quantities.
How To Make It:
It's such an easy recipe that it often ends up on my breakfast table. Let's have a look at how to make it.
- Make the Batter: In a large bowl, combine all the wet ingredients until well combined.
- Add the Dry Ingredients: Mix the dry ingredients with your wet ingredients until just combined.
- Fold in the Add-Ins and Bake: Gently fold in the walnuts and bake in a prepared loaf pan until the top is puffed and golden brown.
- Cool and Serve: Let it cool, then slice and enjoy with your coffee, tea, or on hot summer days with an Iced Vanilla Rose Latte.
Top Tips:
You know me, I always like to give you some of my best tips so you can make this great recipe successful from the start.
- Moist Zucchini: Be sure to grate zucchini and squeeze out excess liquid to avoid a soggy loaf.
- Room Temperature Ingredients: Let all ingredients come to room temperature for best mixing results.
- Don't Overmix: It's really important not to overmix the batter-this helps achieve the best texture every time.
Variations And Substitutions:
Here are a few suggestions.
- Instead of Spelt Flour: Whole wheat flour or whole wheat pastry flour can work too.
- For Chocolate Zucchini Bread: Fold in ⅓ cup chocolate chips before baking.
- Sweetener: Substitute coconut sugar for maple crystals if needed, and if you have leftovers from making my Fluffy Chocolate Cinnamon Rolls, this may slightly alter the sweetness.
- Out of Avocado Oil? Try coconut oil, or as mentioned before, unsweetened applesauce to keep it oil-free.
Storage:
Store your loaf in an airtight container at room temperature for 3-4 days. You can also wrap individual slices in plastic wrap and store them in the fridge or freezer for longer. Reheat in the toaster or on a baking sheet at 300°F for a few minutes for that fresh-baked feel.
Equipment Needed:
- Loaf Pan: To bake the zucchini bread.
- Parchment Paper: For easy clean up and removal or lightly grease the pan.
- Large Bowl: To make the batter.
- Large Spoon or Spatula: For mixing and folding.
- Wire Rack: For cooling.
Recipe FAQs:
Yes! Whole wheat flour or whole wheat pastry flour both work well in this recipe.
Absolutely! Pour batter into muffin tins, reduce bake time to about 20-25 minutes, and check for doneness with a toothpick.
Make a double batch, freeze the second loaf, or try your hand at chocolate zucchini bread next time!
More Amazing Vegan Breads or Muffins To Try Next:
Looking for more amazing baked goods to try? Make sure to check out some of the other recipes on my website!
If you try this Healthy Vegan Zucchini Bread Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Healthy Vegan Zucchini Bread (Refined Sugar-Free)
Equipment
- 1 Loaf pan
Ingredients
- 1 cup Zucchini grated - I used 1 medium zucchini
- 1 cup maple crystals Can substitute with any granulated sweetener
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- ¼ cup avocado oil or unsweetened applesauce for the oil-free version
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ⅔ cup spelt flour
- ½ cup plant-based milk
- ½ cup raw walnuts
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Mix the Batter
- In a large bowl, combine grated zucchini, maple crystals, ground flaxseed, avocado oil (or applesauce), plant-based milk, and vanilla extract. Stir until well combined.
Add Dry Ingredients
- Add the baking powder, sea salt, and spelt flour to the bowl. Mix until just combined-don't overmix.
Fold in Walnuts
- Gently fold in the chopped walnuts.
Bake
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Cool & Serve
- Let cool in the pan for 10-15 minutes before transferring to a wire rack. Slice and enjoy!
Related Zucchini Recipes:
Looking for more zucchini recipes? Make sure to check out some of the other recipes on my website!
Anaiah says
I love how healthy this zucchini bread is! Makes me feel better about it when I eat more than one slice!
Natalie says
I never made bread with vegetables. Didn't know what to expect, but it's very tasteful thanks!
Jeannie says
Great way to hide zucchini for my friend, but for me love it balances a good vegan baked bread
Andrea says
this zucchini bread is the best! so tasty and delicious!
nancy says
wow so moist and fluffy! this was perfect for mornings
Rebecca Lynn Baak says
Really good zucchini bread. It was a lot more moist than I thought it would be. I didn't have the vegan flour so used 1 cup of all purpose because I was out of whole wheat - so not gluten free but I wasn't looking for that. The whole family enjoyed it.