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.

I made this recipe for house guests staying here for the holidays. It was so moist and delicious. Made exactly as your recipe states, it was hearty, filling and incredibly tasty. ⭐⭐⭐⭐⭐
– Caroline

Eggless zucchini bread slices on parchment paper lined wooden tray with knife on side.

You’ll Love This

This eggless zucchini bread is slightly on the healthier side — it’s made with whole wheat flour and contains no eggs.
Instead of eggs, applesauce is used, which keeps the bread super moist and light.
It 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.
The flavor? It’s perfectly sweet with warm notes of cinnamon and nutmeg.

Ingredient Notes

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 with labels.

Whole wheat flour: I’ve used 100% whole wheat flour (the kind you find in American grocery stores). But if you have Indian chapati atta, that works too — I’ve tested it and it turns out great.
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.
Note for my Indian friends: Please don’t use powder made from Indian cinnamon sticks (dalchini). It has a stronger flavor and higher oil content — best suited for curries, not desserts.
Applesauce: This replaces the eggs in the recipe. Make sure to use unsweetened applesauce, whether homemade or store-bought.
Vanilla: Always use pure vanilla extract. Stay away from the imitation or artificial vanilla extract.
Oil: Stick to neutral-flavored oils like vegetable, canola, corn, or safflower oil.
Walnuts: I like to toast and chop them before adding — it brings out their flavor. You can swap them with pecans or almonds if you prefer.
Toasted Coconut (Optional): Sometimes I mix in toasted shredded coconut (unsweetened). You’ll spot it in the step-by-step photos, but I didn’t use it in the video version.

Step By Step Photos (With Tips)

Prep:

Grate the zucchini and keep it aside. (See Tips section below.)
Grease a 9x5x3-inch loaf pan with oil using a pastry brush. Or use cooking spray.
Preheat the oven to 350°F (180°C) for at least 10 minutes.
Lightly roast the walnuts in a pan over medium heat. Once cooled, chop them.
Toast the shredded coconut until it turns light golden.
- (Tip: You can also toast walnuts and coconut in the oven for 5-7 minutes, stirring once halfway through.)

Making the Batter:

In a bowl, add dry ingredients — whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Whisk well until everything is combined.

Collage of 2 images showing dry ingredients mixed in a bowl.

In another large bowl, add oil, applesauce, white sugar, and brown sugar.
Whisk until the sugar is almost dissolved.
Add the grated zucchini.
Mix well.

Collage of 4 images showing wet ingredients in a bowl, mixing and adding grated zucchini.

Add the dry flour mixture.
Start mixing with a wire whisk. Halfway through, switch to a spatula and mix gently until combined. Do not overmix.
Add toasted walnuts and coconut.
Fold them into the batter.

Don’t overmix: Mix just until everything comes together. Overmixing can make the bread dense and chewy.

Collage of 4 images showing folding dry ingredients into wet and folding coconut and walnuts.

Baking:

Pour the batter into the greased loaf pan. Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes. Run a butter knife around the edges and remove it onto a wire rack. Let it cool completely before slicing.

– Make muffins: Use the same batter to make muffins instead. Just bake them for around 20 minutes.
– Cool completely before slicing: I know it’s tempting, but letting the bread cool fully helps you get neat, clean slices without crumbling.

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

Storage Instructions

At Room Temperature: Wrap the bread loosely in parchment paper and keep it in an airtight container. It stays fresh for 2-3 days.
In the Fridge: Store it in an airtight container, wrapped in parchment paper. It lasts for up to a week.
In the Freezer: Keeps well for up to 3 months.
You can freeze the whole loaf wrapped in plastic.
Or, wrap individual slices in plastic and place them in a freezer-safe ziplock bag.
Thaw at room temperature when ready to eat. I like to lightly toast a slice and enjoy it with coffee.

3 slices of eggless zucchini bread on a plate

Check out more Eggless Breads & Muffins

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