Easy Eggless Zucchini Bread Recipe (2024)

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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 add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoons ginger and/or 1/8 teaspoon cloves for an extra spiced bread.

Wet Ingredients:

• Oil:Vegetable or canola oil– Or any light 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: Forbaking, 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, tryhomemade 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 Ads-ins ideas: dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins.

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).

1 – Preheat the oven to 350°F (177°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, 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.

2 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, and cinnamon, together in a large bowl until well combined. Set aside.

3 – Mix Wet Ingredients

In a medium bowl, whisk the oil, brown sugar, granulated sugar, yogurt, vanilla, and zucchini together until combined.

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.

5 – Spread the batter into the prepared loaf pan

Sprinkle with more chocolate chip, if desired.

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.

Why does zucchini bread not taste like zucchini?

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.

Can I make this recipe into muffins?

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 I need to squeeze all of the moisture out of the grated zucchini to make zucchini bread?

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.

Is it possible to use honey or maple syrup to replace the sugar?

I do not recommend a liquid sweetener for this recipe.

Do you peel the zucchini for zucchini bread?

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.

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