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A loaf of zucchini bread with 2 slices cut and laying in front of the loaf. Fresh zucchini slices and cinnamon sticks are next to the loaf on the kitchen table.

Zucchini Bread with Cinnamon and Orange Juice

Vegan zucchini bread is packed with flavor from cinnamon, zucchini, and orange juice for a quick bread! Dairy free, egg free, gluten free optional.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Bread
Cuisine: American, Baked Goods
Calories: 202
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large zucchini grated
  • 1/4 cup oil
  • 1/4 cup plant based milk plus more if gluten free
  • 1/2 cup plain vegan yogurt
  • 1/4 cup orange juice
  • 1 cup brown sugar
  • 2 cups all-purpose flour or gluten free, see below for details
  • 2 teaspoons baking powder plus more if gluten free
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup optional fold-ins like chocolate chips or chopped walnuts

Equipment

  • Box grater
  • Mixing bowls + spoons
  • Measuring cups / spoons
  • baking pan
  • Parchment Paper + Spray Oil

Method
 

  1. Preheat the oven to 375°F/190°C. Line a 8x4-inch or 9x5-inch (20x10-cm) pan with parchment paper and lightly spray with cooking oil. Set aside while you make the batter.
  2. Prep the zucchini. Wash the zucchini and slice them length wise down the middle. Using a spoon, scrape out the majority of the seeds to discard. Next, using the box grater, shred the zucchini into pieces.
  3. Mix the wet ingredients. In a large mixing bowl, whisk together the oil, plant based milk, vegan yogurt, orange juice, and brown sugar. Add the zucchini.
  4. Add the dry ingredients. Into the same bowl, sift in the all purpose flour, cinnamon, baking powder, baking soda, and salt. Switch to a spatula and gently fold the ingredients together. Don’t over mix this, it will be thick! Fold in any optional ingredients like chocolate chips or nuts.
  5. Bake. Transfer the batter to the prepared baking pan. Bake for 50 minutes or until a toothpick inserted into the center of the bread pulls out clean. The bread should reach an internal temperature of 190F/80C.
  6. Cool and serve. Remove the bread from the oven and let it cool in the hot pan for at least an hour. You can then remove the bread from the pan and slice it now, but it might still be warm in the middle and crumble while slicing. For perfect slices, let the bread cool completely, even popping it in the fridge to chill. Enjoy!

Notes

How to Store
Countertop: Store cooled bread on the countertop for about 3 to 4 days.
Fridge: Store the cooled bread in an airtight container in the fridge for up to a week.
Freezer: After fully baking and cooling the bread, you can wrap it up tight and store in the freezer for up to 3 months. Allow it to thaw in the fridge overnight and bring it to room temperature before slicing and serving.