Vegan Zucchini Bread

by Jill Dalton

As the weather turns to fall, we all turn to comfort foods to warm our bellies. With that in mind, I created this super moist and delicious zucchini bread recipe for you to enjoy when you are all snuggled up with a cup of your favorite warm drink. My favorite way to eat this zucchini bread is toasted with a generous slather of peanut butter accompanied by a nice frothy cup of joe.

Vegan Zucchini Bread

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 97 voted )


2 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups shredded zucchini (this is the amount after pressing out the juice)
1 1/2 cups pitted dates
1 teaspoon vanilla
2/3 cup soy milk


  1. Preheat oven to 350°.
  2. Grind the rolled oats lightly in the blender to make flour. (over grinding will prevent bread from baking through)
  3. Pour the oat flour into a mixing bowl.
  4. Add the baking soda, baking powder and cinnamon to the bowl and mix thoroughly.
  5. Place the zucchini into a nut milk bag or a teatowel and squeeze out excess moisture. *note: there should be 1 1/2 cups of zucchini after the juice has been pressed out. 
  6. Place the zucchini into the bowl with the flour mixture.
  7. Place the dates, vanilla and soy milk into a blender and blend until there aren't any date chunks.
  8. Pour into the bowl with the zucchini and flour mixture and mix well. 
  9. Pour mixture into a 8 1/2" x 4 1/2" silicone bread pan or lightly greased bread tin.
  10. Bake for 55 minutes.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


Mary Ann MattesonBuchan September 19, 2020 - 4:19 pm

Really a grrrrreeeeaaattt recipe Jill!!!Thank you!!!✝️❤️❤️🙏🏻🙏🏻🕊🕊✌🏻✌🏻🤲🏻🤲🏻☮️☮️🦅🦅🦅🇺🇸

Karen September 19, 2020 - 9:25 pm

Can any plant based milk be used?

Jill Dalton September 21, 2020 - 4:36 pm


Reply September 20, 2020 - 9:19 am

Jill & Jeff,
Oddly, I made this zucchini bread without watching the video. I usually watch all your videos. Anyway, I had zucchinis and wanted to make this. When I blended the dates and (almond) milk, I was puzzled by the instruction of “pouring” the “batter” into my pan. I scooped it in and spread it like you did in the video after adding a bit more milk. It did not come out like a traditional quick bread; it’s much more dense, dark, and is quite delicious. It does not look like the initial photo at all, but much more like the result in your video. I was glad I circled back and watched it while mine was in the oven.
All in all, it was an adventure and I am enjoying the bread, especially since it gets my morning oat fix done, with a veg bonus! I am especially glad after watching your interview and falling (more) in love with you guys! Next stop, Sweet Potato Muffins!
Thanks and Peace

Kelly Makela September 20, 2020 - 3:22 pm

could the dates be replaced with granular sugar or maple syrup?

Jill Dalton September 21, 2020 - 4:32 pm

Granular sugar would do better. I think the syrup would be too much liquid

Tracey Jardine September 21, 2020 - 9:06 am

I am in the UK – we don’t use CUPS – how much is 1 cup in Ounces please so I can convert your recipes.

Many thanks

Jill Dalton September 21, 2020 - 4:31 pm

8 ounces

Maureen W September 21, 2020 - 12:46 pm

It seems a lot of dates in bread recipe, I avoid so much sugar. Is this correct? If so is there a replacement. Thank you

Jill Dalton September 21, 2020 - 4:30 pm

There isn’t a replacement but you could use half the amount.

Andrew September 21, 2020 - 3:19 pm

Will this work for muffins? If so, maybe the same temp and half as much time as a start?

Jill Dalton September 21, 2020 - 4:28 pm

Yes, you’ve got it

Jill Dalton September 21, 2020 - 4:29 pm

Yes, that sounds about right.

DebiKT September 22, 2020 - 11:53 am

Thank you – these are fabulous! Used a large muffin tin since I don’t have a silicone loaf pan (yet!). Love that I can freeze them so we don’t feel like we need to eat the whole recipe all at once. Moving onto your banana bread next.

Marly October 1, 2020 - 12:29 am

I just made Zucchini cake by following your recipe. It came out really good. Thanks for sharing and inspiring us!

Erica Davis October 1, 2020 - 1:22 pm

I don’t know why but I have never had zucchini bread but like you I live in NC and I wanted to use up the rest of my zucchini so I decided to give it a try. WOW this recipe is so easy and soooo good. My 4 year LOVES it! We are about to make another loaf now. Well actually two more. We found found that one loaf wasn’t enough lol. Thanks for such a great and healthy recipe.

kellyklepfer October 17, 2020 - 8:16 pm

You seriously have the best recipes. I had some frozen zucchini I needed to use so google searched WFPB Zucchini muffin recipes, and vegan zucchini muffin recipes that I knew I’d have to modify. Yours was the simplest (fewest ingredients and whole food ones) and these were delicious. I made a dozen in a silicone pan and baked for 25 minutes. Seriously delicious.

Marina Sanxchez December 1, 2020 - 12:05 pm

can raisins be used instead?

Jill Dalton December 2, 2020 - 10:32 am

I think it would still work

Kavita December 6, 2020 - 1:33 pm

Can I use the zicchinie juice and cut down on milk. I am sure zucchini juice is loaded with nutrients.

Jill Dalton December 8, 2020 - 10:10 am

Hmmm, that is actually a great idea! It is worth a shot. Please let me know your results. I would love to try it. =)

Tracy Gaither January 17, 2021 - 8:46 am

If I already have oat flour, do I still use 2 1/2 cups for this recipe?

Jill Dalton January 18, 2021 - 10:35 am

It is better to use the rolled oats and lightly grind them. Sometimes, using the store bought oat flour is too fine of a flour and the middle doesn’t cook through.

Darlene Coleman January 21, 2021 - 6:57 am

I love zucchini bread and cannot wait to try this recipe! Now i got to go find some zucchini….

Catherine February 23, 2021 - 4:35 pm

I have a ton of zucchini from my local produce market that they had marked as “misfits” so I came right to your site to see if you had any recipes. I just took this loaf out of the oven and it smells amazing! I can hardly wait until it cools off enough to eat. I only used half the amount of dates, because my husband is diabetic but I don’t think it be an issue. I will definitely use this recipe as muffins tomorrow and more loaves for my freezer! Thanks for all your wonderful healthy recipes!

Sandra Marks August 1, 2021 - 3:47 pm

Just what I wanted. Great way to use up the big zucchini. Turned out really good. I added some chopped pecans to the mix.

James October 8, 2021 - 11:42 pm

can you use semi dried tomatoes instead of dates for a savoury version?

Jill Dalton October 11, 2021 - 10:20 am

Hmmm, that is an interesting idea


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: