Eggless Zucchini Bread with Walnuts

best vegan zucchini bread slices on a wooden board with flowers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

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



Flax Egg (to replace 2 eggs):

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water

Zucchini Bread:

  • 2 tablespoons water (or a vegan milk of your choice)
  • 1 and 1/2 cup granulated sugar
  • 3/4 cup sunflower oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 2 cups shredded zucchini
  • 3/4 cup chopped walnut


  1. Preheat oven to 350F (175C). Grease an 8x4 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.