This Easy Eggless Zucchini Bread is moist, flavorful, and freezes well! Perfect for Breakfast, snack, or even dessert.
Love quick eggless bread? Try my BEST Eggless Banana Bread and Eggless Pumpkin Bread.
When life gives you zucchini, make Easy Eggless Zucchini Bread!
Egg allergy, intolerance, or you just ran out of eggs? No problem! You can still enjoy your favorite baked goods. You won’t miss eggs…I promise!
This Easy Eggless Zucchini Bread is hands down one of the best quick bread I’ve ever made. Everyone will love it! Perfect for Breakfast, snack, or even dessert.
Eggless Zucchini Bread Recipe Highlights
- It’s moist, flavorful, and lightly spiced with cinnamon.
- Easy to make with simple ingredients.
- Great way to get kids to eat zucchini.
- It can be customized to your liking, add chocolate chips, nuts, or raisins.
- Freezer-friendly.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Dry Ingredients:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking soda & baking powder: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Cinnamon: For flavoring. Feel free add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoons ginger and/or 1/8 teaspoon cloves for an extra spiced bread.
Wet Ingredients:
- Oil: Vegetable or canola oil – Or any light tasting oil of your preference.
- Sugar: You will need brown sugar and granulated sugar.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Zucchini: The zucchini will add a lot of moisture to the bread for a wonderful texture. You will need to very lightly blot the zucchini. Do not squeeze the moisture out of the grated zucchini.
Optional Ads-ins ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins.
How To Make Zucchini Bread Without Eggs
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan.
PRO TIP: when greasing pans for quick bread, it is best to use shortening instead of butter since butter has water that can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
3 – Mix Wet Ingredients
In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, vanilla, and zucchini together until combined.
4 – Combine
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick.
5 – Spread the batter into the prepared loaf pan
Sprinkle with more chocolate chip, if desired.
6 – Bake
Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). Allow cooling completely before slicing.
PRO TIP: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
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Extra Tips
When greasing pans for quick bread is best to use shortening instead of butter since butter has water, and it can cause sticking.
Also, just brush the shortening over the bottom and slightly up to the sides of the pan; this will help the bread its height as it rises.
Peeling the zucchini is not necessary.
You can use a grater to shred your zucchini or use the “shred” setting on your food processor.
Lightly blot the sheered zucchini to remove the extra water.
Frequently Asked Questions
The zucchini has a very mild flavor, which is overshadowed by the flavor of the other ingredients, such as sugar and spices. The zucchini flavor will melt into the bread, and it’s almost unnoticeable. As a result, the zucchini bread tastes more like spiced sweet bread.
Yes, you can. Make the batter as instructed, then spoon the batter into a prepared muffin pan filling each well all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, then reduce the oven temperature to 350°F (180°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean.
Do not squeeze all of the moisture out; just give it a light blot with a paper towel or a clean kitchen towel to get rid of some extra water.
I do not recommend a liquid sweetener for this recipe.
No, you don’t need to peel the zucchini for zucchini bread. Actually, the zucchini will disappear into the bread, so peeling is just an unnecessary step.
Optional Ads-ins ideas
This bread is delicious as is, but if you want to jazz it up, add some dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins. I recommend adding up to 1 cup total of whatever extra you add.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Also, use your favorite plant-based, dairy-free, or vegan yogurt.
Storing & Freezing Instructions
Store: Eggless Zucchini Bread leftover can be stored at room temperature for up to 3 – 4 days.
Freeze: This bread freezes beautifully! To freeze just follow these simple steps:
- Let the eggless zucchini bread cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
More Egg-Free Quick Bread Recipes You’ll Love!
Easy Eggless Zucchini Bread
Equipment
Ingredients
- 1 ½ cup (210 g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup (60 ml) canola or vegetable oil
- 1/3 cup (67 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- ½ cup (120 g) plain yogurt (or sour cream)
- ¼ cup (60 ml) milk
- 1 teaspoon pure vanilla extract
- 1 cup (100 g approx) grated zucchini (about 1 medium)
- 1/2 cup (100 g approx) chocolate chips + more to sprinkle on top (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5 (or 8×4) inch loaf pan. PRO TIP: when greasing pans for quick bread is best to use shortening instead of butter, since butter has water in it can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, milk, vanilla, and zucchini together until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick, that is okay.
- Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chip, if desired.
- Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). NOTE: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
- Allow cooling completely before slicing.
- When greasing pans for quick bread is best to use shortening instead of butter since butter has water, and it can cause sticking.
- Also, just brush the shortening over the bottom and slightly up to the sides of the pan; this will help the bread its height as it rises.
- Peeling the zucchini is not necessary.
- You can use a grater to shred your zucchini or use the “shred” setting on your food processor.
- Lightly blot the sheered zucchini to remove the extra water.
Nutrition
Originally posted in July 2019, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
