Made with simple ingredients, this Cinnamon Sugar Zucchini Bread is gluten-free, vegan, and delicious for a recipe the whole family will love! Make it ahead of time for easy breakfasts or a veggie-filled snack!
Zucchini for Days
Is it just me, or do you guys have tons of zucchini laying around, too? With the end of summer coming, it seems like they’re everywhere! Not that I’m complaining, though. With recipes like Coconut Zucchini Cupcakes with Cream Cheese Frosting, Chocolate Chip Zucchini Blondies, and Vegan Cinnamon Streusel Zucchini Mini Loaves, I’m always prepared for an abundance! Not to mention, they make a great savory side dish to any of your favorite main courses.
While those recipes are great, and you should definitely try them, I wanted to do something a little different. Dreaming of fall, I found myself craving something warm and comforting, but I couldn’t quite figure out what. Then, it hit me! Bread! Duh. I mean, what’s better than a warm homemade bread loaf? Especially when it’s filled with veggies like this Cinnamon Sugar Zucchini Bread! Naturally, I jumped in the kitchen and got to work.
However, I didn’t want to do any old zucchini bread recipe. Been there, done that. Instead, I wanted to switch things up a bit. So, after a bit of brainstorming, I decided on making this classic recipe vegan. Then, I took it one step further and added cinnamon and sugar for a deliciously sweet bread guaranteed to satisfy all your cravings! ..At least until pumpkin season arrives.
So, ready to get baking? Let’s go!
Vegan Zucchini Bread Ingredients
In order to make this recipe vegan, I had to make a few swaps from the original. However, I did my best to keep it simple, and of course, added in as many good-for-you items as possible. To get started you’ll need the following items.
- Flax Egg – To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, and let it sit in the fridge for at least 15 minutes to thicken.
- Sugar – I used regular granulated sugar, but coconut sugar or a sugar substitute would work as well.
- Milk – For a vegan option, use a dairy-free milk of choice. Or, feel free to use regular dairy-milk as well.
- Coconut Oil – If you don’t have coconut oil on hand, butter or olive oil can be used in its place.
- Zucchini – For easy baking, make sure to shred the zucchini into tiny pieces, and wring out any extra water with a paper towel, cheesecloth, or potato sack.
- Oat Flour – No oat flour? No problem! Just grind up whole oats using a food processor or high speed blender until they resemble flour.
- Spices – For a warm, comforting flavor, I opted for cinnamon and nutmeg, but you do you!
How to Make Healthy Zucchini Bread
Gone are the days of spending hours in the kitchen laboring over homemade bread! Who has time for that, anyway?! This zucchini bread comes together in minutes with just a few simple steps.
First, preheat the oven to 350 degrees Fahrenheit, and line a loaf pan.
Then, whisk together the flax eggs, 3-4 cups of sugar, vanilla, milk, and coconut oil before adding in the zucchini, and whisk the ingredients again until well-combined.
Fold in the remaining ingredients, reserving 1 teaspoon of cinnamon.
Next, pour the mixed batter into the loaf pan, and sprinkle the remaining ¼ cup sugar and 1 teaspoon of cinnamon on top. Use a knife to swirl the cinnamon sugar mixture into the top layer of the batter.
Bake the loaf for 55-60 minutes or until a toothpick can be inserted and comes out clean. Let the bread cool, and enjoy!
Why Did My Zucchini Bread Deflate?
If your bread flattens after baking, it could be due to a couple different reasons.
- You overmixed the batter. Think of zucchini batter sort of like pancakes. You don’t want to overmix it or it won’t rise. Instead, gently stir the ingredients until they are just combined.
- You didn’t bake it all the way. If you pull the bread out of the oven too soon, it will collapse, and even putting it back in to bake can’t save it!
Do I Really Need to Squeeze the Zucchini?
For this vegan recipe, yes, it is crucial to squeeze any excess moisture out of the shredded zucchini. This will prevent the batter from becoming too watery which could lead to it underbaking and falling apart!
Personally, I like the simplicity of this recipe. However, if you want to add a little texture to your dough, try including chocolate chips, chopped nuts, or even dried fruits such as raisins. If you want to get super crazy, you could even add icing on top!
If you plan to eat your zucchini bread right away, store it in an airtight container on the counter for 2-3 days. Or, if you want to make it last a little bit longer, place it in the fridge for 5-6 days.
Can You Freeze Vegan Zucchini Bread?
Yes! To freeze this healthy zucchini bread, place it in an airtight container or a sealable bag, and store it for up to 3 months.
Can I Make Muffins Instead of a Bread Loaf?
Absolutely! Just be sure to reduce the cooking time, and keep a close eye on them to prevent any burning. They should take around 15-20 minutes to bake depending on the size of the muffins and your oven.
I can’t even count how many times I’ve made zucchini bread. It’s just a classic, isn’t it?! I love all of the versions I’ve made equally, but I’m curious. Do you have a favorite? Or, maybe there’s a zucchini bread variation I haven’t tried yet that you think I should? Let me know in the comments below!
More Zucchini Bread Recipes
- Chocolate Chip Zucchini Bread
- Low-Sugar Chocolate Chip Zucchini Bread
- Vegan Pumpkin Spice Chocolate Chip Zucchini Bread
- Zucchini Cinnamon Oat Bread
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Cinnamon Sugar Zucchini Bread
- 2 flax egg
- 1 cup granulated sugar divided
- 2 tsp vanilla
- 1/2 cup dairy-free milk
- 1/2 cup coconut oil melted
- 1 cup shredded zucchini squeezed with a paper towel or potato sack and packed about 200 grams
- 3 cup oat flour (360 grams)
- 2 1/2 tsp cinnamon divided
- 2 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside. Whisk together the flax eggs, 3/4 cup sugar, vanilla, milk and coconut oil. Add in the pressed zucchini and whisk again. Fold in the dry ingredients reserving 1 tsp of the cinnamon..
- Pour the batter into your loaf pan and sprinkle the 1/4 cup sugar and 1 tsp cinnamon on top. Use a knife or utensil to swirl the cinnamon/sugar around into the top layer of the batter.
- Bake for 55-60 minutes or until a toothpick is inserted and comes out clean.
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