This Easy Eggless Zucchini Bread is moist, flavorful, and freezes well! Perfect for Breakfast, snack, or even dessert.
Love eggless quick bread? Try my BEST Eggless Banana Bread and Eggless Pumpkin Bread.
Eggless Zucchini Bread Recipe
When life gives you zucchini, make Easy Eggless Zucchini Bread!
Egg allergy, intolerance, or just ran out of eggs? No problem! You can still enjoy your favorite baked goods. But, I promise…you won’t miss eggs!
This Easy Eggless Zucchini Bread is hands down one of the best quick bread I’ve ever made. It’s moist, flavorful, lightly spiced with cinnamon, and easy to slice.
It can be made with or without chocolate chips and is delicious either way!
Perfect for Breakfast, snack, or even dessert. Everyone will love it.
INGREDIENTS YOU’LL NEED
Dry Ingredients: all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Wet Ingredients: canola or vegetable oil, brown sugar, granulated sugar, plain yogurt (or sour cream), milk, pure vanilla extract, and grated zucchini (about 1 medium).
Optional Ads-ins ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds.
HOW TO MAKE ZUCCHINI BREAD WITHOUT EGGS
- 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 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.
- Mix Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, vanilla, and zucchini together until combined.
- 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. Spread the batter into 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). PRO TIP: 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.
STORING INSTRUCTIONS
Eggless Zucchini Bread leftover can be stored at room temperature for up to 3 – 4 days.
HOW TO FREEZE EGGLESS ZUCCHINI BREAD
- 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.
RECIPE NOTES
- When greasing pans for quick bread is best to use shortening instead of butter since butter has water, 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.
- Optional Ads-ins ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds.
She LOVES it! And that is the greatest satisfaction for me. She didn’t know it has zucchini in it, so shush LOL.
MORE EGGLESS QUICK BREAD RECIPES YOU’LL LOVE
Easy Eggless Zucchini Bread
Ingredients
- 1 ½ cup all-purpose flour (210 g)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup canola or vegetable oil (60 ml)
- 1/3 cup brown sugar (67 g)
- 1/3 cup granulated sugar (67 g)
- ½ cup plain yogurt (or sour cream) (120 g)
- ¼ cup milk (60 ml)
- 1 teaspoon pure vanilla extract
- 1 cup grated zucchini (about 1 medium) (100 g approx)
- 1/3 cup chocolate chips + more to sprinkle on top (optional) (70 g approx)
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.
- 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.
- BEST Eggless Banana Bread [Video]
- Eggless Strawberry Banana Bread
- Eggless Pumpkin Bread
- Easy Eggless Cornbread Muffins
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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