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. Itās 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 YOUāLL 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 350Ā°F (177Ā°C). Grease a 9Ć5 (or 8Ć4) 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 ā 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 isā 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 Ā½ cup all-purpose flour (210 g)
- 1 Ā½ teaspoon baking powder
- Ā¼ teaspoon baking soda
- Ā½ teaspoon salt
- Ā½ teaspoon ground cinnamon
- Ā¼ cup canola or vegetable oil (60 ml)
- 1/3 cup brown sugar (67 g)
- 1/3 cup granulated sugar (67 g)
- Ā½ cup plain yogurt (or sour cream) (120 g)
- Ā¼ 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 350Ā°F (180Ā°C). Grease a 9Ć5 (or 8Ć4) 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 ā 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 isā 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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Nice recipe! I had frozen zucchini from last year and some cranberries I wanted to add. Sprinkled a couple chocolate chips on top cause it sounded good but even though batter was thick and it didnāt rise much, it still is as tender as can be. I chopped the cranberries in processor before added it, still frozen. Glass loaf pan bakes faster and works just fine.
Hello Rebekah – It sounds like you nailed it! Thanks so much for your feedback and for trying my recipe.
This bread is amazing! I’ve tried to sneak veggies in so many things, but my son always says they taste yucky. He ate two slices of this loaf! I’m making more tonight
Hello Diana! Right? We love this bread too. I make it pretty often; it is the only way my kids eat zucchini. Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
This was absolutely delicious! I made this with oatmilk and dairy-free yogurt alternative because that’s what I had in my fridge. Perfect vegan treat! Everyone in my house loved it (they said it was the best bread they’ve ever had, and they aren’t even vegan!!!). I’m making my second loaf of the week as we speak!
Hello Jamie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hello. Excited to try this recipe. Would I be able to add banana?
Hello Cassie! I am sorry, but I haven’t tested this recipe adding banana. If you decide to do it, I would recommend reducing the yogurt to 1/4 cup and adding one banana. Keep in mind that the texture will be different from what you see in my pics. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.š
I’m trying this today! What difference would using applesauce vs yogurt make?
Hello Adrienne! You can substitute yogurt for applesauce if that is what you have handy. However, the texture might be a little bit different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Just wanted to confirm that there is only 1/4 cup of oil in this recipe? It seems like very little fat.
Hello Viji – yes, that it’s right. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey Oriana,
A super fan of your recipes and gave this Zucchini Bread a shot…. It was delicious beyond my imagination… Family loved it of course…. Since I didn’t have chocochips I used pumpkin and sunflower seeds… Looked and tasted amazing.. Love and hugs to you from everyone of us!!! Thank you so muchā¤ā¤ Have a great weekend. Posted pics on Instagram, hope you get to see sometime.
Hello Sudha! Thanks fo much for trying this recipe. I am glad you liked it! Sunflower seeds sound like a great addition. I saw your pics on Instagram and the bread looks delicious. Enjoy! xo
I made this recipe according to the instructions – it was delicious. Then I modified it to make a Lemon Zucchini cake. Instead of a loaf pan I used a 9×9 square dish, I added grated lemon peel to the zucchini, omitted the cinnamon and brown sugar, added another 1/3 cup white sugar and used lemon extract instead of vanilla. While the cake was still warm, I poked holes in it and drizzled lemon sugar over the top. It was scrumptious – a lemon lovers dream! Thank you for all of your egg free recipes – my son is allergic – they are all wonderful. I have shared your site with many in my food allergy community.
Sounds like you nailed, Catherine! Thanks so much for trying my recipe and for the shout-out…I really appreciate it =)
The whole family loves it! And safe for our son who has an egg allergy! Thank you!
Hello Katie! So glad everyone enjoyed it!! Thanks so much for trying my recipe and for taking the time to come back and let me know.
This was delicious! Very moist and easy to make. I added a little nutmeg as well, but think it could have used more spices. Glad I found such a great eggless recipe!
Hello Shelby! Iām delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hello
At which stage is the milk mixed.. your recipe mentions 1/4 cup milk but I dont see it in the instructions. please let me know thanks
Hello Maya! So sorry about that…I fixed it. The milk is added with all the wet ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
So I used almond flour, and the bread did not rise. In fact, it was completely watery, yet my batter looked great!! I wonder if it was the almond flour?
Hello Cristi! I am so sorry to hear that. This recipe is not suitable for using almond flour. Almond flour typically requires more binding agent, so the recipe might need to be altered. I suggest you look for an Almond Flour zucchini bread recipe. Thanks for trying my recipe though.