Vegan Zucchini Cinnamon Bread

Name: Vegan Zucchini Cinnamon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp ground flaxseed; 6 tbsp water; ½ cup coconut sugar; 2 ½ tbsp maple syrup; 1 ½ cup zucchini, shredded and squeezed in a cheesecloth; ½ cup applesauce; ¼ cup melted coconut oil; 1 tsp vanilla extract; ½ cup whole wheat pastry flour; 1 cup all-purpose flour; 1 tsp ground cinnamon; ¾ tsp baking soda; ¾ tsp baking powder; ½ tsp salt; ½ cup walnuts, chopped (optional)

Recipe by Sam Rivera · Updated August 2025

Bread & Sourdough Vegan

This Vegan Zucchini Cinnamon Bread is the cozy hug you've been craving on a lazy Sunday morning or a chilly afternoon. Home cooks adore it for its tender crumb, natural sweetness from zucchini and coconut sugar, and the warmth of cinnamon that fills the kitchen as it bakes. Perfect for breakfast, snack time, or even dessert, it's a nourishing treat that satisfies without compromise. The secret? Zucchini keeps it moist, while the flaxseed egg binds it just right-no one will guess it's vegan.

What Makes This Recipe Special

Uses shredded zucchini and applesauce for natural moisture and sweetness, eliminating the need for eggs or dairy while keeping the bread tender.
The flaxseed egg not only replaces eggs but adds a subtle nutty depth and helps bind the batter without altering the flavor.
Whole wheat pastry flour and all-purpose flour blend creates a lighter texture than using one flour alone, balancing nutrition and tenderness.
Optional walnuts add a satisfying crunch and healthy fats, but the recipe works perfectly without them for nut-free households.

⏱ 45 mins

American

Servings 8

Ingredients

2 tbspground flaxseed

6 tbspwater

½ cupcoconut sugar

2 ½ tbspmaple syrup

1 ½ cupzucchini, shredded and squeezed in a cheesecloth

½ cupapplesauce

¼ cupmelted coconut oil

1 tspvanilla extract

½ cupwhole wheat pastry flour

1 cupall-purpose flour

1 tspground cinnamon

¾ tspbaking soda

¾ tspbaking powder

½ tspsalt

½ cupwalnuts, chopped (optional)

Nutrition

200 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat the oven to 350°F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper and set aside.

Combine the ground flaxseed and water in a separate bowl. Set aside for 5 minutes to thicken.

Add coconut sugar and maple syrup to the flax egg. Stir to combine. Then add shredded zucchini, applesauce, melted coconut oil, and vanilla. Mix just until combined.

In a separate bowl, mix together whole wheat pastry flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts, if using.

Pour the batter into the prepared loaf pan. Bake for 30 to 37 minutes, or until an inserted toothpick comes out clean.

Allow the bread to cool in the pan for 45 minutes, then carefully remove it. Let it cool completely before slicing.

Essential Tips

Squeeze zucchini well

After shredding the zucchini, wrap it in a clean cheesecloth or kitchen towel and squeeze out as much moisture as possible. Excess liquid will make the batter too wet and the bread gummy instead of fluffy.

Don't overmix the batter

Once you add the dry ingredients, stir just until combined to avoid developing gluten, which can make the bread dense. A few lumps are fine-this keeps it tender.

Check oven temperature

Oven temperatures can vary, so start checking the bread at 28 minutes. If the top is browning too quickly, tent it loosely with foil to prevent burning while it finishes baking.

Prep the pan properly

Line the loaf pan with parchment paper, leaving an overhang on the sides for easy removal. This prevents the bread from sticking and ensures clean slices every time.

Cool thoroughly before slicing

Letting the bread cool for 45 minutes in the pan and then completely at room temperature prevents it from crumbling when you cut into it. Patience is key for the best texture.

Smart Swaps & Variations

Chocolate Chip Replace walnuts with ½ cup vegan chocolate chips for a rich, indulgent twist that kids and adults will love.

Nut-Free Omit the walnuts entirely or swap them for ½ cup sunflower seeds for a similar crunch without the allergens.

Spiced Apple Add ½ cup finely diced apple with the zucchini and increase cinnamon to 1 ¼ tsp for a more autumnal flavor.

Gluten-Free Use a 1:1 gluten-free baking flour blend in place of the whole wheat and all-purpose flours for a GF version.

What to Serve With This

Spread a warm slice with almond butter or coconut yogurt for a protein-packed breakfast.
Serve with a cup of chai tea or coffee for a cozy afternoon pick-me-up.
Pair with fresh berries and a drizzle of maple syrup for a fruity contrast.
Enjoy as part of a brunch spread with avocado toast and vegan cream cheese.

Storage & Reheating

Storage

Store the bread wrapped tightly in plastic or in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual slices in foil and freeze for up to 3 months.

Reheating

To revive a slice, warm it in a toaster or toaster oven for 2-3 minutes until toasted. Alternatively, wrap a slice in a damp paper towel and microwave for 10-15 seconds for a soft, warm bite.

Expert Chef Tips

Toast the flaxseed lightly before mixing with water to enhance its nutty aroma and improve the binding properties of the flax egg.
For extra moisture and flavor, replace 2 tablespoons of applesauce with 2 tablespoons of pumpkin puree-this adds depth without changing the texture.
If the top browns too quickly, place a sheet of aluminum foil loosely over the pan for the last 10 minutes of baking to prevent over-browning while the center sets.

Equipment You’ll Need

8 ½" x 4 ½" loaf pan
Cheesecloth or clean kitchen towel (for squeezing zucchini)
Mixing bowls (2 medium)
Whisk or fork (for mixing dry ingredients)

Nutritional Benefits

Lower in saturated fat than traditional banana bread due to the use of coconut oil and whole wheat pastry flour.
Provides fiber from whole wheat flour and walnuts (if used), which supports digestive health and keeps you full longer.
Naturally sweetened with coconut sugar and maple syrup, offering a more complex flavor than refined sugar while providing small amounts of minerals like iron and zinc.
Contains no cholesterol and is dairy-free, making it a heart-healthier option for those monitoring their lipid intake.

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Frequently Asked Questions

Can I substitute another sweetener for coconut sugar or maple syrup?

Yes, you can use agave nectar, brown rice syrup, or date syrup in place of the maple syrup, but adjust the amount to match the sweetness level you prefer. Coconut sugar has a lower glycemic index than white sugar but can be swapped 1:1 with brown sugar if needed.

Why do I need to squeeze the zucchini? What happens if I skip this step?

Squeezing removes excess water from the zucchini, which prevents the bread from becoming soggy or dense. Skipping this step will result in a wet batter that doesn't bake properly and may lead to a gummy texture.

Can I make this bread ahead of time?

Absolutely! This bread freezes beautifully. Slice it before freezing, then thaw individual slices as needed. For best texture, bring to room temperature or lightly toast before serving.

Is it possible to make this bread without applesauce? What can I substitute?

Yes, you can replace the applesauce with an equal amount of mashed banana, pumpkin puree, or even vegan yogurt. Each will add moisture and slight sweetness, but the texture may vary slightly depending on the substitute.

Why does my bread sink in the middle after baking?

This usually happens if the baking soda or baking powder is old or if the leavening agents weren't mixed evenly into the dry ingredients. Make sure your baking soda is fresh (test by mixing with vinegar-it should fizz) and sift the dry ingredients together for even distribution.

Can I add other mix-ins like dried fruit or seeds?

Yes! Raisins, dried cranberries, or pumpkin seeds all work well. Fold in ½ cup of your choice with the walnuts (if using) for added texture and flavor. Avoid overloading the batter to maintain the right consistency.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid over-baking, as this can dry out the bread. If the top is browning too quickly, cover it loosely with foil.

Can I use a different type of oil instead of coconut oil?

Yes, you can substitute melted sunflower oil, olive oil (for a fruity note), or avocado oil in equal amounts. Keep in mind that coconut oil adds a subtle coconut flavor, while neutral oils won't affect the taste.