Vegan Zucchini Bread or Muffins

Breakfast, Desserts & Baking, Snacks

Vegan Zucchini Bread (or Muffins) by Tori Wesszer, Registered Dietitian with

Ah summer.  There are so many awesome things that summer brings, and among these … zucchini by the boatload.  I feel that zucchini may be Max’s soul vegetable.  I mean, neither of them know when to stop. When you have zucchini, chances are you have a LOT of zucchini… yes?

I have made so many zucchini recipes, some of which are documented here.  One of my favs is my Chocolate Omega-3 Zucchini Cake that is moist but super healthy, and last year I made the non-vegan version of the bread below, which was awesome too.

But of course, I’m always interested in experimenting with food and seeing where I can incorporate more plant-based ingredients and make things a bit healthier, so I rolled up my sleeves to give this one a whirl. I’ll be honest, sometimes when you substitute flax or chia ‘eggs’ for regular eggs, the result is really dense. With this recipe you truly can’t tell the difference! The extra virgin olive oil is a healthier fat to use, and the flax eggs do a killer job of binding it all together… and you get the benefit of the lignins (heart healthy fibre) and plant-omega-3 fats (ALA- again, super heart healthy!) that come with it!

Vegan Zucchini Bread (or Muffins) by Tori Wesszer, Registered Dietitian with

Please let me know if you make it at home, would love to hear how you liked it!




Vegan Zucchini Bread (or Muffins) by Tori Wesszer, Registered Dietitian with
4.8 from 5 votes

Vegan Zucchini Bread (or muffins)

Vegan zucchini bread that can easily be made into muffins that is moist, delicious and healthy... and can be frozen to keep on hand for unexpected guests!

Course Breakfast
Prep Time 20 minutes
Total Time 45 minutes
Servings 12


Wet Ingredients

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup tightly packed grated zucchini
  • 1 ¼ cup tightly packed grated peeled apple Gala or Granny Smith are good choices
  • ½ cup extra virgin olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup toasted pecans chopped
  • 3/4 cup black raisins
  • ½ cup packed brown sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt


  1. Preheat the oven to 350F and grease and flour two small (4x8 inch) loaf pans or line a muffin tin with paper liners.

  2. Combine the flax with the water and let it sit for 5 minutes. Mix the flax along with the remaining wet ingredients together well in a medium bowl with a wooden spoon.

  3. Mix together the dry ingredients in a large bowl until combined.

  4. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.

  5. Pour the mixture into the prepared loaf pan or muffin tins and bake until the loaf or muffins are golden brown and a toothpick inserted into the centre comes out clean. The muffins will take approximately 25 minutes and the loaf approximately 50 minutes.

  6. Remove from the oven, let it cool in the pan for 5 minutes, and invert the loaf or muffins onto a baking rack (removing the loaf pan if applicable), to finish cooling before serving.

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15 Comments on “Vegan Zucchini Bread or Muffins”

  1. Lynne Erickson

    I’m making this for the second time today since we already ate all the loaves I thought I’d freeze for September and onward!!! Lol I 2.5’d the recipe and freezing it all for the school year! This recipe is great, Tori! Thanks for sharing 🙂

  2. Marta

    I made muffins out of this recipe. I subbed nuts and raisins with half a cup of grated carrots. This recipe is fantastic, very moist and not too sweet. My 16 month old loved it!

  3. Tara

    Made these tonight, for my little one and my hubs. WHAT a hit! Such a tasty, plant based recipe to use up my fall apples and zucchini!!! Loved the addition of All Spice. Will make again for sure!

  4. Amanda

    Would it be possible to sub coconut flour or almond flour? What do you think the ratios would be? Can’t wait to try this!

    1. Tori Wesszer

      Hi Amanda, I am not totally sure… I would think it may be better to use a 1:1 gluten free flour blend, I don’t think that almond flour would work as it’s too dense. Possibly coconut flour? If so I would likely keep the ratios the same, I just can’t guarantee any results! Let me now if you try it would love to hear! Tori

  5. Iouke Howell

    Can I just use whole wheat pasrty flour or is the all purpose flour necessary??…..can I use walnut instead of peacans, do I have to pull the apples first or just grate them??

    1. Tori Wesszer

      Hi Louke!
      You can use all whole wheat flour, it will just be a grainier texture. And yes, you can use walnuts instead and yes please peel the apple thank you so much for pointing that out I’ve updated the recipe to reflect that!

  6. Leily

    To make this gluten-free, would I just substitute 2 cups of gluten free flour blend to replace the 1 cup whole wheat flour and 1 cup all-purpose flour? Or should I still be using 2 different types of flour?

  7. Tasha

    These are amazing! Love the vegan option and less sugar than most recipes! (A recipe a friend gave me called for 2 cups sugar!!)

    Thanks for sharing Tori! All your recipes have been hits in my house and most have replaced some of my old recipes for healthier versions and still taste amazing!

  8. Isha

    Tori OH MY LORDDDD these are delish!!!!! So so yummy! I made muffins for the first batch but for the next batch I’ll do the loaf. YUM! I did half apples half pears because I didn’t have enough apples, and I used chopped walnuts because I didn’t have pecans, and dried cranberries instead of raisins. Haha. I also used gluten free flour and oat flour. Seriously though, so good! Thank you for the recipe!

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