Vegan Zucchini Bread with Walnuts

best vegan zucchini bread slices on a wooden board with flowers

4.7 from 9 reviews

An egg-free, dairy-free moist and nutty zucchini bread with flaxseed meal.



Flax Egg (to replace 2 eggs):

Zucchini Bread:


  1. Preheat oven to 350F (175C). Grease an 8×4 inch loaf pan and line it with baking paper.
  2. In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
  3. Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
  4. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  5. Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
  6. Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
  7. Let it cool for 15-20 minutes in the pan and then remove it from the pan.

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