Zucchini yeast bread is as tasty as it sounds. Think of a soft crumb with a lovely firm bite, a nice but not overpowering savory flavor and the prettiest bounce. The best part? This is a 100% vegan bread recipe.
For this recipe, get some bread flour, a high-protein flour ideal for making yeast bread with moist ingredients. You’ll need yeast, too. The instant kind will do. A pinch of sugar and another one of salt balance themselves out, and olive oil gives the bread a glossy feel.
The star ingredient, of course, is shredded zucchini. For the best results, make this bread in summer. You’ll find the best zucchini from May to August.
With that out of the way, zucchini yeast bread is wonderful at the table; it’s an exciting sandwich bread and is fantastic with spreads. This might just be your new favorite yeast bread — it’s as versatile as it is tasty; it’s easy to make as well! Bread is exciting again, and it’s thanks to zucchini.
Here's why I love this recipe
- easy to prepare
- only 6 ingredients
- higher fiber content than regular white bread
- my favorite way to get rid of leftover zucchini
Ingredients Used to Make This Zucchini Yeast Bread Recipe
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - Bread flour is highly recommended for this recipe for the best texture and structure. I used King Arthur Bread Flour. Please read the note on the substitution section towards the end of this post if using other flours.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.
- Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder. For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder. However, you're welcome to leave out the sugar if you prefer a lower sugar recipe.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Shredded Zucchini - we'll need 2 cups of packed shredded zucchini, which is about 3 small zucchini or 300 grams. For best results, weigh the zucchini before using. Squeeze gently to remove excess water before using.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also use softened butter (or plant-based butter), coconut oil, or avocado oil instead
Equipment
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.
More Recipes (HERE)
How to Make
Easy Vegan Zucchini Yeast Bread
STEP 1
Add the flour and yeast into the bowl of the stand mixer. Add sugar and salt.
STEP 2
Start to knead the dough at a low setting (speed 2) for about a minute, until the shredded zucchini looks well incorporated with the dry ingredients.
Add water, 1 Tablespoon at a time, until there are almost no dry ingredients remaining.
***As the dough starts to combine, the shredded zucchini will shrink and also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup water total.
STEP 3
Once the dough looks mostly combined and there are almost no dry ingredients remaining in the bowl, add the olive oil and continue to knead until the dough pulls away from the bowl and forms a smooth, supple ball, about 8-10 minutes.
STEP 4
Remove the finished dough from the mixer bowl and place it in a lightly greased bowl.
STEP 5
Cover and let rise until doubled, about 60-90 minutes.
***note: It's best if the bowl is put in a warm place, and personally, I prefer using the oven that's been preheated for just a quick 10 seconds and spritzed with some water. The moist and warm conditions are perfect for the yeast bread to rise without it drying out. You can also place a bowl of hot water inside the oven so that the steam helps to maintain the humidity. This is especially useful during the winter months, when the conditions are cold and dry.
STEP 6
Punch down the dough, then remove from bowl. Place on a generously floured surface and roll out using a rolling pin.
Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal, then place in a well-oiled bread pan.
Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
STEP 7
Bake the zucchini yeast bread for 15 minutes, then cover / tent the bread with aluminum foil, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
STEP 8
Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
STEP 9
Enjoy!
Recipe Variations and Optional Add Ins:
I made this zucchini yeast bread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! A few tablespoons of grated parmesan cheese or a teaspoon or two of dried herbs would go really well with this zucchini bread. If you want a sweeter version, you can add an additional 3 Tablespoons of sugar (or healthier alternatives like coconut sugar), then some flavorings like cinnamon powder or cocoa powder.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads. If you're feeling indulgent, you can also add chocolate chips.
- Turn them into dinner rolls - instead of baking this recipe in a loaf pan, divide the dough into 12 pieces, shape them into rolls. You'll have to adjust the baking time (about 15 minutes for the batch).
How to Make this Zucchini Yeast Bread Recipe Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Here are some ideas
- Nuts - chopped walnuts, pecans, cashews
- Seeds - poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds or chia seeds
- Dried Fruit - chopped apricot, raisins, cranberries, dried cherries, candied ginger, citrus zests, etc.
- Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You'll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.
Note on Substitutions
- Unfortunately, gluten-free flours are not good substitutes for bread flour in this recipe.
- While bread flour is highly recommended, all purpose flour can be used as well. Just add 1 tsp of vital wheat gluten per cup of all-purpose flour used in this recipe for best results.
- Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase flour by 1-2 Tablespoons to adjust.
What are some ways you can eat and serve this Zucchini Yeast Bread?
- Plain and warm, right out of the oven
- Toasted the next day, served with jam, marmalade, honey or butter
- Sliced and use for any sandwich.
- And if you do get any leftovers or stale bread left, use it for french toasts or grilled cheese.
How to Store Zucchini Yeast Bread?
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Final Tips
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you're not sure whether the bread is ready, you can insert a quick read thermometer into the bread - a finished loaf will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
- You may need to adjust the amount of water used in this recipe. As the dough starts to combine, the shredded zucchini will shrink and also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup water total.
Zucchini Yeast Bread
Ingredients
- 4 cups bread flour sifted and leveled (480 g)*
- 2 tsp instant yeast
- 3 Tbsp sugar**
- 1 ½ tsp salt
- 2 cups finely shredded zucchini 300 grams. This was equal to about 3 small zucchini.
- up to ¼ cup water read notes***
- 2 Tbsp light olive oil melted coconut oil or avocado oil
Instructions
- Add the flour and yeast into the the bowl of the stand mixer. Add sugar and salt.
- Add the shredded zucchini next, lightly squeezing to remove excess water.
- Start to knead the dough at a low setting (speed 2) for about a minute, until the shredded zucchini looks well incorporated with the dry ingredients.
- Add water, 1 Tablespoon at a time, until there are no dry ingredients remaining. NOTE: As the dough starts to combine, the zucchini will also contribute moisture so it's very easy to overhydrate this dough. It's crucial to add water 1 Tablespoon at a time so the dough doesn't end up too wet. The water you need may also change depending on the ripeness/softness of the zucchini, which means you may need less than ¼ cup or more than ¼ cup.
- Once the dough looks mostly combined and there are almost no dry ingredients remaining in the bowl, add the olive oil and continue to knead until the dough pulls away from the bowl and forms a smooth, supple ball, about 8-10 minutes.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- Punch down the dough, then remove from bowl. Place on a generously floured surface.
- Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal, and place in a well oiled bread pan.
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing.
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Jackie says
I have used hundreds of recipes from the jnternet over the years and this is by far the absolute worst recipe I've ever tried. There's NO water in the recipe. I had started when I realised that the dough was never going to come together without water, it was just a crumbly flour mess. I guessed adding some water to save throwing so much flour and zucchini out but it was still a horrible bread dough, not soft and supple, just revolting. I would recommend using a trusted bread recipe (with water!) And adding your grated zucchini to it. This was a disaster.
All Purpose Veggies says
Hi Jackie, I'm really sorry to hear that the recipe didn't work out for you and that it caused frustration in the process. I'll have to try the recipe again to be 100% sure, but I went back to my original recipe note which read "no additional water needed" so I don't know if the shredded zucchini I used for my recipe was just really soft and watery, or if my notes were wrong. Hoping to give you an update soon, but thank you for sharing your experience and the suggestion for improvement. I hope you're able to find a recipe that works better for you, and please let me know if you have any other questions or concerns.
All Purpose Veggies says
Sorry for the wait! After experimenting with this recipe, I've decided to update the recipe card to include up to 1/4 cup water. There are also notes to help you determine whether you might need more than 1/4 cup water or if you need less, since zucchini can have varying moisture content depending on season and variety. Hoping that this flexibility gives you more control over the recipe and ensure that your bread turns out perfectly every time.
Kathy says
I made this recipe tonight in the bread maker and added 2 T flax ground flax seeds, 1 T regular flax seeds and 2 T unsalted sunflower seeds. I added the full 1/4 cup of water then watched the dough in my bread machine and needed to add 3 T additional bread flour to ensure I had a nice springy dough. I set the machine for whole wheat setting as I also used 2 cups whole wheat flour and 2 cups bread flour. When the machine beeped at the last stir down to remove the paddle, I removed the bread from the machine which had risen beautifully and put it into my 6 quart cast iron pot on parchment paper and put into a cold oven set to 400 degrees. I baked for 35 minutes, removed the cover and baked an additional 15 minutes. My house smells heavenly. I have yet to cut into the bread as it's still warm but I imagine it will taste amazing. I can't wait for the bread to cool off so I can cut myself a piece.
All Purpose Veggies says
Sounds delicious! Hope you enjoyed it 🙂