Eggless Zucchini Bread / Easy Eggless Zucchini Loaf

The Eggless Zucchini Bread recipe is one of the easiest quick bread recipes. There is no need for an electric mixer, and the batter comes together in just a few minutes. It is also easy to customize with nuts, spices, dried fruits, or chocolate chips.

Why Baking With Zucchini?

It is fun to incorporate zucchini in baking recipes. This vegetable is flavorless but provides pure moisture, so baked goods with zucchini come out moist and tender without any green vegetable flavor. So, if you like to bake with carrots and have never tried zucchini, it is the time now.

Easy To Bake Eggless Zucchini Bread

Not only fruits, but I love to add zucchini and carrots to my baking desserts. They add nutritional value without any vegetable flavors. And certain spices, nuts, and dried fruits pair well with these vegetables.

This zucchini loaf is super easy to make with only a few ingredients. It is super moist, fluffy, full of pecans, and perfectly sweetened.

I spiced the bread with cinnamon and flavored it with vanilla. But you can easily customize it and add your choice of spices. For example, you can add cardamom, nutmeg, ginger, or allspice.

Also, other than nuts, add raisins or cranberries if you like. Instead of toasted pecans, toasted walnuts are the other best option.

An electric mixer is not needed to make the batter. We need mixing bowls, a spatula, and a whisk.

Ingredients and Notes

1. All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
2. Baking Powder and Baking Soda: These leavening agents give the necessary lift to the eggless zucchini bread and make it light.
3. Salt: I like to add salt to give a nice contrast to the sweetness.
4. Ground Cinnamon: This spice goes super well with this eggless zucchini bread. But you can also pair it with other spices like nutmeg, cardamom, or ginger.
5. Sugar: I have used brown sugar and granulated sugar. Brown sugar provides extra moisture to the loaf.
6. Oil: Oil makes the zucchini bread light and moist. I have used sunflower oil, but you can add any other neutral-flavored oil or melted coconut oil.
7. Sour Cream: I used full-fat sour cream for the moist, rich loaf cake. Make sure to bring the sour cream to room temperature before using it in the recipe. If you don’t have sour cream, you can use plain yogurt.
8. Vanilla: It provides a sweet flavor to this loaf cake. Try to use pure vanilla extract if possible.
9. Zucchini: We need one medium-sized zucchini for one cup of shredded zucchini. Do not squeeze the zucchini, but slightly blot it with a kitchen paper towel if it is too wet.
10. Nuts: Nuts add a pleasant crunch, flavor, and nutritional value. I have added toasted pecans, but walnuts are another great option for this zucchini bread. Whichever nuts you choose, it is essential to toast them lightly for enhanced flavors. Instead of nuts, add chocolate chips with zucchini for the chocolatey flavor.

How To Make Eggless Zucchini Bread

• Preheat the oven to 350°F (177°C).
• Grease an 8×4-inch or 9×5-inch loaf pan with nonstick spray or butter. Set aside.

• Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined. 

• In a large bowl, whisk oil, brown sugar, granulated sugar, sour cream, and vanilla until well combined.
• Add shredded zucchini and chopped nuts and mix well.

• Now add dry ingredients to the wet mixture and gently mix until just combined.
• Do not overmix.

• Pour batter into the prepared pan and spread evenly.

• Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
• The baking time may vary, so keep an eye on the bread after 40 minutes.
• Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack.
• Allow the zucchini bread to cool completely in the pan before slicing and serving.

Helpful Tip: Keep an eye on the bread. If the top of the loaf is browning too quickly, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.

Storing and Freezing Suggestions

• Cover and store the Eggless Zucchini Bread at room temperature for 4-5 days or refrigerate for a week.
• This loaf freezes well. Once it is completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the bread to thaw at room temperature before slicing and serving.

Helpful Tips

• Measurements: Use a kitchen scale to measure the ingredients for the best results.
• All-Purpose Flour: Swap half of the flour with whole wheat flour if you prefer.
• Spices: To this bread, add the spices of your choice, either with cinnamon or instead of cinnamon. The recommendations are cardamom, ginger, nutmeg, and allspice.
• Nuts: Instead of pecans, use toasted walnuts. Skip the nuts or add chocolate chips to make the zucchini bread nut-free.
• Zucchini: Do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter.
• Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
• Mixing The Batter: Even though it is called zucchini bread, it is actually a loaf cake. So stay away from overmixing the batter for the soft and tender zucchini loaf.
• Baking: Watch the eggless zucchini bread after 40 minutes of baking time because every oven is different. If the top of the loaf is browning too quickly while baking, remove it from the oven after 30 – 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.

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