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    Home » Breads/ Donuts/ Muffins

    Published: Aug 4, 2019 · Modified: Sep 7, 2023 by Courtney Hunter · This post may contain affiliate links · 6 Comments

    The BEST Vegan Zucchini Bread

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    If you're looking for a vegan chocolate chip zucchini bread with the best streusel oat topping ever. That will impress anyone, vegan or not, then look no further. This vegan quick bread is dreamy and delicious. Everyone will be asking for the recipe of this tasty treat. 

    Close up slice of the vegan zucchini bread on a plate.

    This is seriously the best vegan zucchini bread I have ever had. It tastes SO good; I could eat it every day. My kids go crazy over this, and I can't blame them.

    If you want to check out something savory to use up your leftover zucchini, these vegan cashew zucchini rounds are a great way to do so. If you want to try another kind of squash, try this vegan pumpkin chocolate chip bread.

    It's perfect for this time of year when the garden zucchini plants are running rampant, and you are feverishly searching the internet for ways to use up your fresh zucchini.

    Jump to:
    • What I love about this recipe
    • Ingredients and substitutions
    • How to make this vegan zucchini bread with chocolate chips
    • How to grate zucchini for quick bread
    • Expert Tips and Tricks
    • Check out these vegan summer recipes...
    • The BEST Vegan Zucchini Bread

    What I love about this recipe

    • It's an easy, quick bread recipe.
    • It has an oatmeal streusel top and pairs perfectly with this quick bread. Oh, and maybe the chocolate chips; who doesn't love chocolate chips?
    • The combination of the cinnamony bread, chocolate chips, and the streusel topping is just out of this world delicious.
    • Even the picky eaters in the family love it.
    • It makes two loaves so that I can share it. If it only made one, there would be no sharing going down.

    Ingredients and substitutions

    Vegan Zucchini bread ingredients in a bowl with black words stating what they are.
    • All-purpose flour- You can use whole wheat flour or whole wheat pastry flour if you'd rather. I wouldn't use almond flour or oat flour as the primary baking flour. Or You can use all-purpose gluten-free flour if you need it to be gluten-free.
    • Flax eggs or egg replacers- You can use a store-bought egg replacer, or flax eggs work great. Flax eggs are super easy to make. You need flax seeds, a grinder, and some water. There is a post all about it if you want to check it out.
    • White sugar and brown sugar- these both add a unique flavor to the bread I would keep the combo, but if you can't you can do all of one of the sugars.
    • Vegetable oil-canola oil or neutral oil of your choice, olive oil is a bit strong for this.
    • Zucchini grated- Do not squeeze the excess liquid out of the zucchini. For this recipe, you don't want to do that; the bread needs the excess moisture.
    • Chocolate chips- If you hate chocolate for some reason, you can add in raisins or nuts or both to add a little different twist to this easy recipe.
    • Oats- this is used for the streusel topping and gives great texture.
    • Vegan butter- Yes, if you don't want to use vegan butter or vegetable oil, you can sub it in. Here's how- For the oil in the actual zucchini bread, use melted coconut oil. For it in the topping, use it in its solid form.

    Check out the recipe card at the bottom of this post for full ingredient and quantity information.

    How to make this vegan zucchini bread with chocolate chips

    Servings- 2 loaves

    Baking time- 50-60 minutes

    Two silver pans with cooking spray and flour on them side by side.

    Step 1- Preheat the oven to 325 degrees F. Grease and flour two bread loaf pans set aside. You can also add parchment paper, then grease if you'd rather for easy removal.

    In a clear bowl the sugar and oil mixed together.

    Step 2- You can either use your stand mixer or hand mixer. Get a large bowl or the stand mixer bowl ready. Take a stand mixer fitted with the cookie paddle and mix your oil and sugars.

    In a clear bowl the liquid zucchini bread mixture.

    Step 3- Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zucchini. Mix until incorporated.

    In a clear bowl the zucchini bread batter with a spatula in it.

    Step 4- Add your flour and mix again.

    Please note- Often, when people make zucchini bread recipes, they like to squeeze the excess liquid out of the zucchini. For this recipe, you don't want to do that; the bread needs the excess moisture.

    In a clear bowl the vegan zucchini bread batter with chocolate chips.

    Step 5- Add the chocolate chips and then stir. 

    The batter divided into two loaf pans side by side.

    Step 6- Then add your bread batter evenly to the prepared loaf pan(s). I drop the bread pans from a couple of inches carefully to the counter to get any air bubbles out and make it spread evenly.

    Vegan streusel topping in a small grey bowl.

    Step 7- Make your topping by combining all the ingredients in a small bowl; use a pastry cutter to cut the vegan butter until it looks like little crumbs. 

    Prebaked vegan zucchini bread with streusel topping side by side in their tin.

    Step 8- Split the topping in half and sprinkle the two loaves with the topping.

    Cooked vegan zucchini bread in two loaf pans side by side.

    Step 9- Put the bread in the oven for 50-60 minutes until a toothpick comes out clean.

    A loaf of cooked vegan zucchini bread on a black wire cooling rack.

    Step 10- Let this sit in the pan for 30 or more minutes until it's strong enough to come out and not break. Turn over onto a cooling rack or lift out with the overhang of parchment paper. Let it finish cooling to room temperature, then slice and enjoy.

    How to grate zucchini for quick bread

    Note- If you have really picky eaters who can't handle seeing something green in their food, then take a potato peeler and peel the skin of the zucchini off.

    For the box grater-

    1. Clean the zucchini
    2. Cut the zucchini ends off.
    3. Cut the zucchini in half and scoop out the seeds with a spoon
    4. Take a box grater and grate the zucchini, being careful not to grate your hand
    5. Now it's ready to use

    For the food processor-

    1. Clean the zucchini
    2. Cut the zucchini ends off
    3. Cut the zucchini in half and scoop out the seeds with a spoon
    4. Set up your food processor with the small grate attachment, push the zucchini through the hole where the food goes, and use the safety guard to push it through. Your zucchini should now be perfectly grated zucchini and ready for the recipe

    Expert Tips and Tricks

    • When the zucchini shreds sit, they get liquidy. Do not remove any liquid from it. The liquid will help keep the bread moist.
    • If you don't like chocolate chips, you can leave them out. You can also replace them with your favorite nuts, like walnuts, pecans, or raisins.
    • If you need it to be gluten-free, use a gluten-free all-purpose flour in a 1:1 ratio.
    • You can remove the zucchini green skin if you don't want to see little green specs. But you won't taste them.
    Vegan Zucchini bread stacked 3 high.

    Recipe FAQS

    Can I make this vegan zucchini bread into vegan zucchini muffins?

    Yes, you can. But I have an equally delicious vegan chocolate chip zucchini muffins recipe that is already converted to muffins for you. I would stick to using that.

    What size bread pan should I use?

    I use a four ½ inches by eight ½ inches bread pan. If you use another size, watch the baking time.

    How do you store this easy vegan chocolate chip zucchini bread?

    For best results, store this in an airtight container or plastic wrap at room temperature for 2-3 days. It can also be stored in the fridge for up to 5 days. However, this is better within the first 2-3 days.

    Can you freeze it?

    The best way to freeze this is to let it cool down completely, double wrap it in plastic wrap, and place it in an airtight container or a freezer bag. This will last up to 3 months in the freezer. When you want to defrost it, remove it from all its packaging and place it on a cooling rack to come to room temperature.

    Can you make this oil free?

    Yes, you can sub out apple sauce for the oil in the bread and for the topping; I would use mild oil-free nut butter to make the crumbly topping.

    Check out these vegan summer recipes...

    • One square of vegan berry bars on a blue and white checkered napkin close up shot.
      Vegan Berry Bars
    • Vegan raspberry pie with whipped cream and a couple raspberries in the middle with slice out of it on a wood background.
      Raspberry Pie (v)
    • Vegan Mini Hand Pies
      Vegan Strawberry Hand Pies
    • Vegan Fruit Pizza
      Mini Vegan Fruit Pizza

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    loaf of vegan zucchini bread on a cooling rack.

    The BEST Vegan Zucchini Bread

    If you have a lot of summer Zucchini this is a great place to use it up. This bread is seriously tasty, with notes of cinnamon and chocolate chips.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 2 loaves
    Calories: 404kcal
    Author: Courtney Hunter

    Ingredients

    • 3 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 3 teaspoon cinnamon
    • 3 vegan egg replacer or flax eggs
    • 1 cup neutral oil
    • 1 cup white sugar
    • 1 cup brown sugar
    • 3 teaspoon vanilla extract
    • 2.5-3 cups zucchini shredded
    • 2 cups chocolate chips

    Crumble Topping

    • ½ cup oats
    • ¼ cup brown sugar
    • ¼ cup all purpose flour
    • ¼ teaspoon cinnamon
    • ¼ cup Earth Balance Vegan Butter

    Instructions

    • Preheat the oven to 325 degrees and grease and flour two bread loaf pans, set aside.
    • Take a stand mixer fitted with the cookie paddle, add your oil and sugars into the bowl, and mix.
    • Then add your vanilla, salt, baking powder, baking soda, cinnamon, egg replacer, and shredded zucchini and mix until incorporated.
    • Add your flour and mix again. Stir in the chocolate chips.
    • Now, add your bread evenly to the bread pans. I drop the bread pans from a couple of inches carefully to the counter to get any air bubbles out and spread it evenly.
    • Make your topping by combining all the ingredients using a pastry cutter to cut in the vegan butter until it looks like coarse crumbs. Split the topping in half and cover the two loaves with the topping.
    • Put the bread in the oven for 50-60 minutes until a toothpick comes out clean. Let this sit in the pan for 30 or more minutes until it's strong enough to come out and not break. Let it cool on the cooling rack, slice, and enjoy.

    Notes

    How to store- For best results, store this in an airtight container or plastic wrap at room temperature for 2-3 days. It can also be stored in the fridge for up to 5 days. However, this is better within the first 2-3 days.
    How to freeze it- The best way to freeze this is to let it cool down completely, double wrap it in plastic wrap, and place it in an airtight container or a freezer bag. This will last up to 3 months in the freezer. When you want to defrost it, remove it from all its packaging and place it on a cooling rack to come to room temperature.
    Loaf size- I use a four ½-inch by eight ½ inches bread pan. If you use another size, watch the baking time.
    Recipe expert tips and tricks-
      • When the zucchini shreds sit, they get liquidy. Do not remove any liquid from it. The liquid will help keep the bread moist.
      • If you don't like chocolate chips, you can leave them out. You can also replace them with your favorite nuts, like walnuts or pecans.
      • If you need it to be gluten-free, use a gluten-free all-purpose flour in a 1:1 ratio.
      • You can remove the zucchini green skin if you don't want to see little green specs. But you won't taste them.

    Nutrition

    Serving: 1serving | Calories: 404kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 249mg | Fiber: 3g | Sugar: 32g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Baking, Breads/ Donuts/ Muffins, Dessert, Vegan Summer Recipes

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      5 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Anu says

      October 27, 2020 at 7:19 pm

      Really amazing recipe

      Reply
      • Courtneys Homestead says

        October 27, 2020 at 7:19 pm

        Thanks so much for your kind comment Anu! ❤️

        Reply
    2. Lisa Fehlman says

      August 21, 2019 at 12:39 am

      5 stars


      So good

      Reply
    3. Vicci says

      August 05, 2019 at 9:19 am

      5 stars
      This looks absolutely delicious! When you say “3 vegan egg replacer or flax eggs”, what amount exactly do you mean? Do you possible have a approximate weight, an amount of tablespoons, some sort of measure that I could use? My vegan baking more than often comes out a bit…wrong…so I want to try and make sure I have the best possible chance of getting it somewhere close (at-least) to decent. Thank you!!!

      Reply
      • Courtneys Homestead says

        August 05, 2019 at 9:31 am

        Hey Vicci! Thanks so much. You'll want 3 Tablespoons of flax meal and 6 Tablespoons of water. Mix that and let it sit for about 5 minutes or longer you prepare the rest of the ingredients. If you need any additional help let me know! I think you'll do great! ❤

        Reply
    4. Vicci says

      August 05, 2019 at 9:19 am

      5 stars
      This looks absolutely delicious! When you say “3 vegan egg replacer or flax eggs”, what amount exactly do you mean? Do you possible have a approximate weight, an amount of tablespoons, some sort of measure that I could use? My vegan baking more than often comes out a bit…wrong…so I want to try and make sure I have the best possible chance of getting it somewhere close (at-least) to decent. Thank you!!!

      Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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