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.
I made 2 loaves and they just came out of the oven; one zucchini gave me a little over 2 cups shredded. My loaves are barely 2 inches high, is that right? Nonetheless, this bread is amazing. 🥰 I cut a slice after waiting 5 minutes 😂 Thank you!
Hello Elena! Thank you so much for your lovely comment! 😊 I’m delighted to hear that you found the bread amazing, even if the loaves are a bit shorter than expected. Did you make two loaves with one recipe, or did you double the recipe? The height of the loaves can vary a bit depending on factors like the size of the pan and the exact amount of batter. But as long as it tastes great, that’s what really matters! Enjoy every slice, and thank you for sharing your baking experience.
Have not tried this recipe yet but I would like to sub out the oil? Recommendations?
Hello Lorrie! Some people use applesauce to substitute oil in quick bread recipes, but to be honest, I haven’t tested myself in this recipe, so I cannot say for sure that it will work well. If you decide to use applesauce, make sure it is unsweetened. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Turned out so well! I couldn’t find my baking powder (we just moved…) and so I only used baking soda, but increased the amount. It was great! I’m saving the recipe and will do it the correct way next time, but this worked in a pinch. I just married into a family with an egg allergy, so baking without eggs is new to me. I was pleasantly surprised! Thanks for sharing!
Hello Jennifer! I’m so glad you loved this recipe =) Thank you for sharing your wonderful feedback and review!
Hello Cristi. Substituted Oat Milk and it turned out very good. Another Vegan recipe added to my list. Thank you. Urmila.
Hello Urmila – Great to hear that it was a hit! Thanks a lot for the good feedback.
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 didn’t 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.🙂
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 much❤❤ 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! I’m 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.