Easy Eggless Zucchini Bread (Moist, Tall & No Eggs)

Eggless zucchini bread is a moist, tender, lightly spiced quick bread that turns your summer zucchini into breakfast — no eggs and no egg replacers needed. This version bakes up taller and richer than most, with a soft, buttery crumb that stays moist for days. The grated zucchini melts right in, so even picky eaters never spot the veggie. Egg-free by design and made from simple pantry staples — this is the zucchini bread you’ll make on repeat.

Love quick eggless bread? Try my BEST Eggless Banana Bread and Eggless Pumpkin Bread. 

Can you make zucchini bread without eggs?

Yes — zucchini bread is one of the easiest quick breads to make completely egg-free. Plain yogurt, oil, and a quick buttermilk add all the moisture and structure eggs would normally provide, so you don’t need any eggs or a store-bought egg replacer. This eggless zucchini bread bakes up tall, moist, and tender every time.

What can I use instead of eggs in zucchini bread?

You don’t need a special egg replacer. In this recipe, plain yogurt (or sour cream), oil, and a quick buttermilk made from milk and apple cider vinegar do the job eggs would — the acid reacts with the baking soda for a good rise, while the oil and zucchini keep everything soft and moist. It’s built egg-free from the first ingredient, not adapted after the fact.

Why this bread works without eggs

Eggs usually add structure and lift to a quick bread. Here, the yogurt and the quick buttermilk (milk plus apple cider vinegar) do that job — the acid activates the baking powder and baking soda for a light rise, while the oil and grated zucchini keep the crumb soft and moist for days. There’s no egg replacer to buy and nothing unusual in the bowl. It’s egg-free from the very first ingredient.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Grated zucchini is the heart of the loaf — it keeps the crumb tender and sneaks a whole veggie past picky eaters. Grate it on the large holes of a box grater, measure it loosely, then squeeze out the excess water in a clean towel so the bread bakes up tall instead of gummy. No need to peel; the skin softens and disappears.
• Plain yogurt (or sour cream) does a lot of the work eggs normally would — it adds richness, tenderness, and just enough structure to hold the crumb together. Full-fat gives the softest result.
• Neutral oil is what keeps this loaf moist for days (much longer than butter would). Use any flavorless oil — vegetable, canola, or light olive oil.
• Milk + apple cider vinegar make a quick buttermilk. Stirred together, the acid in the vinegar reacts with the baking soda for a good lift and adds a subtle tang that balances the sweetness. Any milk works, dairy or non-dairy. No apple cider vinegar? An equal amount of white vinegar or fresh lemon juice works just as well — you just need the acid to react with the baking soda.
• Granulated + brown sugar sweeten the loaf and do double duty on texture — the brown sugar brings moisture and a soft, caramel note, while the granulated keeps the crumb light. Together they give that cozy, bakery-style flavor.
• All-purpose flour is the structure. Spoon and level it (or weigh it — 2 cups is 280 g in my kitchen) so you don’t pack in too much, which is the fastest way to a dense loaf.
• Baking powder + baking soda are the lift. The soda reacts with the buttermilk and vinegar for rise, and the powder gives an extra boost so the loaf domes instead of staying flat.
• Cinnamon + nutmeg are the warm, cozy backbone. Cinnamon leads; a little nutmeg rounds it out. Feel free to nudge the cinnamon up if you like it spicier.
• Pure vanilla extract ties the whole thing together and deepens that just-baked, comforting flavor.
• Add-ins: Fold in ½ cup chocolate chips, chopped walnuts, or pecans if you like. For a fully loaded chocolate version, try my Eggless Chocolate Chip Zucchini Bread.

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. Prep the zucchini
2. Mix dry ingredients
3. Combine wet ingredients
4. Mix dry and wet ingredients and add grated zucchini
5. Transfer batter to the loaf pan
6. Add a thin line of cold butter down the center (optional)
7. Bake
8. Cool and slice

Optional Add-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.

Storing & Freezing Instructions

Store the cooled loaf covered at room temperature for up to 3–4 days, or refrigerate for up to 5 days.

Freeze the fully cooled loaf (whole or sliced) wrapped tightly in foil, then plastic wrap, then a freezer bag, for up to 2–3 months. Thaw overnight in the fridge and bring to room temperature before slicing.

Recipe Card

Recipe Changelog:

• Originally posted in July 2019
• Update: The post was edited in August 2025 to add more helpful information, with no changes to the recipe.  
• Update: In July 2026, I reworked this recipe to give you a taller, richer, more bakery-style loaf. After years of making my original version, I was never quite happy that it baked up a little short and flat — so I went back into my kitchen and tuned it until I loved it. The new loaf uses a bit more oil and zucchini for extra moisture, a quick buttermilk for lift, and one important step I now swear by: squeezing the excess water out of the grated zucchini so the crumb bakes up tall instead of gummy. It’s the same cozy, cinnamon-scented zucchini bread you’ve been making and reviewing — just the best version I’ve ever pulled from my oven.