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Super-Moist Vegan Zucchini Bread

Thank goodness this recipe makes two loaves, because one will disappear as soon as it comes out of the oven!
Servings 2 Loaves (24 Servings)


  • 8x4 in Loaf Pans


  • 3 cups whole-wheat pastry flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 tbsp chia seeds (mixed with 9 tablespoons water; let sit for 5 minutes, until it gels)
  • 1 cup vegetable oil
  • cups vegan white sugar
  • 3 tsp vanilla extract
  • 2 cups zucchini (no need to peel)
  • 1 cup walnuts chopped


  • Preheat oven to 325°F.
  • Grease and flour two 8x4-inch pans.
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat chia mixture, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined.
  • Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
  • Remove bread from pan, and completely cool. For a yummy option, sprinkle dried lemon peel on top before slicing.