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    Home » Eggless Recipes » Eggless quick breads

    Eggless Zucchini Bread

    Published: Jul 10, 2020 · Last Modified: Jul 27, 2020 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe
    Eggless zucchini bread pin

    An easy and the BEST eggless zucchini bread recipe I have ever tried. Have a bite of this fluffy, super moist, delicious tasting bread and you’ll never realize it has a green vegetable in it.

    Eggless zucchini bread slices on parchment paper lined wooden tray with knife on side
    Jump to:
    • ❤️You’ll Love This Recipe Because
    • 🧾Ingredients
    • 🎥Watch The Recipe Video
    • 🍳Step By Step Photo Instructions
    • 🥒Zucchini Grating Tips:
    • 💭Recipe Tips:
    • 🍞Storing Instructions:
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️You’ll Love This Recipe Because

    • It is slightly on the healthier side. This zucchini bread is made with whole wheat flour.
    • Applesauce is used to replace the eggs in the recipe. It makes the bread super moist and light.
    • Bread does not taste like zucchini whatsoever. Zucchini itself has a mild flavor, so it does not add any whole lot of flavor to the bread. 
    • However, zucchini does make the bread moist.
    • Along with sweetness, it tastes like cinnamon-ey. I have added ground cinnamon and freshly grated nutmeg in the recipe.

    🧾Ingredients

    Here is the picture of all the ingredients required to make delicious eggless zucchini bread. You might have all the ingredients available in your pantry.

    eggless zucchini bread ingredients in individual bowls

    Ingredients Notes

    • Whole wheat flour: I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine.
    • Ground cinnamon: I use ready store-bought cinnamon powder which is ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff. 
      A Note to my Indian friends: NO, you cannot use the powder of Indian cinnamon stick. It has more oil content and different taste compared to the former one. It is good for curries, pulao, and biryanis, not good for sweets.
    • Applesauce: is used to replace the eggs. Always use “unsweetened” applesauce. Homemade or store-bought, doesn’t matter.
    • Oil: Always use flavorless oil like corn, canola, vegetable, safflower oil, etc.
    • Walnuts: The walnuts are toasted and chopped before adding. Instead, you can use other nuts like pecans, almonds.
    • Toasted coconut: sometimes I do add toasted coconut (unsweetened and shredded). You can see I have used in step-by-step photos but not in the video. 

    🎥Watch The Recipe Video

    🍳Step By Step Photo Instructions

    Prep:

    • Grate the zucchini and keep it aside. See the Tips section below for more details. 
    • Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.
    • Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
    • Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.
    • Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.

    1) Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl.

    2) Whisk well it everything is mixed.

    preparing dry ingredients for zucchini bread

    3) In another large bowl, add oil, applesauce, white sugar, and brown sugar.

    4) Whisk till sugar is almost dissolved.

    5) Not add grated zucchini.

    6) Mix well.

    mixing wet ingredients steps for zucchini bread

    7) Add dry flour mixture.

    8) Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.

    9) Now add toasted walnuts and coconut.

    10) Fold them into the batter.

    collage pics of adding dry ingredients, mix-in and batter

    11) Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.

    12) Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.

    collage of baked zucchini bread in pan and slices on wire rack

    🥒Zucchini Grating Tips:

    • No need to peel the zucchini. No need to remove the seeds. Because we are keeping the skin, you will see pretty green shreds are running through the bread.
    • Use a box grater or use the food processor to grate the zucchini. 
    • Wash the zucchini well, since we are keeping the skin make sure to get rid of all the dirt. Pat dry, cut off the ends and then grate.
    • No need to squeeze out the water from zucchini.
    • Just grate, measure by lightly packing into measuring cup and use.
    • You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
    grated zucchini on yellow board with box grater on side

    💭Recipe Tips:

    • Do not overmix the batter, otherwise, you will end up with chewy and dense bread. You should start with a whisk, but halfway through switch to a spatula and mix gently till everything looks mixed.
    • Make muffins: The same batter can be used to make it into muffins. Bake for about 20 minutes.
    • To get the perfect slices without breaking and making it crumbly, let the bread cool down to room temperature then slice. (I know, that’s hard to do).

    🍞Storing Instructions:

    • Room temperature: Stays good for 2-3 days. Just wrap lightly with parchment paper and keep in an airtight container.
    • Refrigerator: Stays good for a week. Wrap with parchment paper and store in an airtight container.
    • Freezer: Stays good for up to 3 months. You can wrap the entire loaf using plastic wrap and freeze. I prefer to wrap the individual slices using plastic. Then store in a freezer-safe Ziploc bag. Thaw at room temperature before enjoying. I would toast lightly and have it with my coffee.
    3 slices of eggless zucchini bread on a plate

    Check out more Eggless Breads & Muffins

    • Eggless Blueberry Muffins
    • Eggless pumpkin bread 
    • Eggless Banana Bread
    • Eggless chocolate chip muffins
    • Eggless strawberry bread

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Recipe Video & Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Video & Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless zucchini bread slices on parchment paper lined wooden tray with knife on side
    Print Pin

    Eggless Zucchini Bread Recipe

    4.88 from 8 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Easy and the BEST eggless zucchini bread recipe. Fluffy, soft and super-moist bread with a delicious sweet taste and warm cinnamon-ey flavor.
    Author: Kanan
    Calories: 208kcal
    Course: Breakfast
    Cuisine: American
    Servings 12
    Prep Time 15 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients 

    • 1 ½ cups Whole wheat flour
    • 1 teaspoon Baking soda
    • ¾ teaspoon Baking powder
    • ¼ teaspoon Salt
    • 1 teaspoon Ground cinnamon
    • ¼ teaspoon Nutmeg (Freshly grated or ground)
    • ½ cup Oil
    • ½ cup Unsweetened applesauce
    • ½ cup White sugar
    • ¼ cup Light brown sugar lightly packed
    • 1 teaspoon Pure vanilla extract
    • 1 ½ cups Zucchini shredded (loosely packed)
    • ⅓ cup Walnuts Toasted and chopped
    • ⅓ cup Coconut (Unsweetened and shredded), lightly Toasted (Optional)

    Instructions 

    • Prep:
      - Grate the zucchini and keep it aside. See the Tips section below for more details.
      - Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.
      - Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
      - Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.
      - Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
    • Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl. Whisk well it everything is mixed.
    • In another large bowl, add oil, applesauce, white sugar, and brown sugar. Whisk till sugar is almost dissolved.
    • Not add grated zucchini. Mix well.
    • Add dry flour mixture. Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
    • Now add toasted walnuts and coconut. Fold them into the batter.
    • Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
    • Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.

    Notes

    Ingredients Notes
    • Whole wheat flour: I have used 100% whole grain whole wheat flour that is available in American grocery stores. But in the past, I have tried with Indian chapati atta and it works fine.
    • Oil: Always use flavorless oil like corn, canola, vegetable, safflower oil, etc.
    • Ground cinnamon: I use ready store-bought cinnamon powder which is ground form of Ceylon cinnamon sticks. It is perfect for desserts and sweet stuff. NO, you cannot use the powder of Indian cinnamon stick.
    • Mix-ins: I have used walnuts and unsweetened coconut. You can use other nuts like almonds, pecans, or chocolate chips.
     
    Zucchini Grating Tips:
    • No need to peel. No need to remove the seeds.
    • Use a box grater or use the food processor to grate the zucchini.
    • No need to squeeze out the water.
    • Just grate, measure by lightly packing into measuring cup and use.
    • You can use frozen grated zucchini. Defrost, discard the water collected at the bottom of the bowl, just use grated portion only, no liquid.
     
    Recipe Tips:
    • Do not overmix the batter, otherwise, you will end up with chewy and dense bread.
    • Make muffins: Bake for about 20 minutes.
    • Slice the bread, once it cools to room temperature to avoid breaking and crumbling the bread.
     
    Storing zucchini bread:
    • Room temperature: Stays good for 2-3 days. Just wrap lightly with parchment paper and keep in an airtight container.
    • Refrigerator: Stays good for a week. Wrap with parchment paper and store in an airtight container.
    • Freezer: Stays good for up to 3 months. You can wrap the entire loaf using plastic wrap and freeze. I prefer to wrap the individual slices using plastic. Then store in the freezer-safe Ziploc bag. Thaw at room temperature before enjoying.

    Nutrition

    Serving: 1slice | Calories: 208kcal | Carbohydrates: 19.9g | Protein: 1.9g | Fat: 14.5g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 188mg | Potassium: 130mg | Fiber: 1.6g | Sugar: 15.5g | Calcium: 20mg | Iron: 0.9mg
    *Nutrition information is a rough estimate for 1 serving

    Video

    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Aparna

      May 15, 2022 at 7:36 pm

      Delicious soft fluffy bread. Thank you for the recipe5 stars

      Reply
      • Kanan Patel

        May 16, 2022 at 4:23 am

        Glad that it came out good.

        Reply
    2. Mansi

      November 23, 2020 at 11:47 am

      Hi Kanan,
      Thank you for posting this recipe. I recently tried it as muffins and they were a huge success with my family especially my gals 5 and 2 🙂
      Substituted applesauce with 2 flax eggs and it worked well. looking forward to trying more recipes.
      Happy Thanksgiving to you and your family!5 stars

      Reply
      • Kanan Patel

        November 24, 2020 at 12:20 pm

        Happy Thanksgiving Mansi.
        Very glad to hear that recipe worked with flax eggs as well.

        Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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