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.
Oriana’s Thoughts On The Recipe
When life gives you zucchini, make Easy Eggless Zucchini Bread! Egg allergy, intolerance, or did you just run 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 breads I’ve ever made. Everyone will love it! Perfect for Breakfast, snack, or even dessert.
What I Love About This Recipe
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 to add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and/or 1/8 teaspoon of cloves for an extra spiced bread.
Wet Ingredients:
- Oil: Vegetable or canola oil – Or any neutral-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 Add-ins ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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).
Step 1 – Preheat the Oven and Prepare the Pan
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, it is best to use shortening instead of butter since butter has water that can cause sticking. Also, brush the shortening over the bottom and half up to the sides of the pan; this will help the bread retain its height as it rises.
Step 2 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl until well combined. Set aside.
Step 3 – Mix Wet Ingredients
In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, vanilla, and zucchini together until combined.
Step 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.
Step 5 – Transfer to Prepared Pan
Spread the batter into the prepared loaf pan. Sprinkle with more chocolate chips, if desired.
Step 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.
Extra Tips
When greasing pans for quick bread, it 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 retain 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 shredded zucchini to remove the extra water.
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: Eggless Zucchini Bread leftovers 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.
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.
Recipe Card
Easy Eggless Zucchini Bread
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 ½ cup (210 g) all-purpose flour
- 1 ½ teaspoons 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, it is best to use shortening instead of butter, since butter has water in it, which 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 retain 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 chips, 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- When greasing pans for quick bread, it 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 retain 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 shredded zucchini to remove the extra water.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in July 2019, the post content was edited to add more helpful information, with no change to the recipe in August 2025.
This is the best egg free zucchini bread ever! My family is GF so I just substituted the flour for our favorite gf flour blend. Thank you Oriana !
Hi Cindy! Aww thank you so much!! 🥹 I’m thrilled to hear it turned out amazing with your GF flour blend—that’s so helpful for others too! I’m so glad your family loved it. Thanks for baking with me and for your kind words!
Loved this! Can it be made into muffins instead of bread using same measurements?
Hello Kathleen! Yes, absolutely! You can use the same measurements to make muffins—just adjust the baking time. Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. Or if you prefer, you can also try this muffin version I have: Simple Vegan Zucchini Muffins 💚 So glad you loved it!
I added nutmeg but left out chocolate chips since my package said “may contain nuts”.
Cake is a bit heavy, but delicious.
Thank You
Hi Donald! Thanks so much for sharing your experience! 😊 Nutmeg sounds like a lovely addition, and I totally understand skipping the chocolate chips—safety first 💛 The cake can be a bit dense depending on ingredient swaps or mixing, but I’m so glad you still found it delicious! Let me know if you’d ever like help tweaking it for a lighter texture.
Made this and it was so yummy! Definitely will make again. Recipe is very easy to follow.
Hi Brooke! Yay!! I’m so glad you loved it 😍 Thanks so much for your kind words—I’m thrilled the recipe was easy to follow and a keeper! Can’t wait for you to make it again! 💕
I mixed in the chocolate chunks rather than leaving them on top where they get burned. Excellent texture and flavor. Thank you
Hello Jane! That’s such a smart move! Mixing the chocolate chunks in sounds perfect—no burnt bits and extra melty goodness inside. 😍 I’m so glad you loved the texture and flavor. Thank you for trying the recipe and sharing your tip! 💛
Sounds delicious! I’m excited to try this to sneak in some veggies for the family! Question: I dont have a food processor, but have a Cuisinart blender. Can I use this to “shred” the zucchini and further disguise it? Thanks for your advice.
Hello Kathleen! Great question! For best results, I actually recommend using a box grater instead—it gives the zucchini the perfect texture without adding too much moisture or over-processing it. But if the blender is your only option, just pulse gently and watch the texture closely. Either way, I hope the family enjoys the veggie surprise! 😊🥒
I made this last night to use up some zucchini. It was delicious. I used mini bread loaves so I could freeze them for my breakfasts and cooked them for 45 minutes. Not sure I will get to freeze any of them. They make a great after dinner treat. 🙂
Hello Pat! Thank you so much for sharing your experience! I love the idea of using mini bread loaves for easy breakfasts, and it sounds like they turned out perfectly—though I completely understand if they don’t make it to the freezer! Wishing you a Happy New Year filled with delicious treats and fun baking adventures. 🙂 x- Oriana
Delicious bread! I subbed yellow crookneck squash, because that’s what we’ve grown in our garden this year, and it turned out beautifully. So nice to have a great eggless recipe as well as the option for vegan substitutions, as my husband follows a vegan diet. Thank you!
Hello Jen! Thank you for the lovely feedback! I’m so glad the bread turned out delicious with the yellow crookneck squash—how wonderful to use fresh ingredients from your garden! It’s great to hear that the eggless and vegan options worked well for your husband too. Thanks for trying it out and sharing your experience! 😊