If you have some extra zucchini in your kitchen, this simple eggless zucchini bread is a wonderful way to use it.
It bakes into a soft, tender loaf with warm cinnamon and just the right amount of sweetness.
This recipe is completely eggless, which makes it perfect for anyone who cannot eat eggs or simply ran out of them at home.
The combination of plain yogurt and fresh zucchini keeps the texture moist, so the loaf never feels dry or heavy.
I love enjoying a thick slice of this bread in the morning with a warm cup of coffee.
Why You’ll Love It
Moist and Tender – Grated zucchini and plain yogurt create a soft, moist crumb without making the loaf heavy.
Warm Spiced Flavor – Cinnamon and nutmeg add a cozy flavor that makes every slice taste wonderfully inviting.
Perfect Nutty Crunch – Chopped walnuts bring satisfying texture and a rich, toasted flavor to the tender bread.
Balanced Sweetness – Granulated and brown sugars create gentle sweetness with a deeper flavor from the brown sugar.
Ingredient List
- 2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 cup Vegetable Oil
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1/2 cup Plain Yogurt
- 2 tsp Vanilla Extract
- 1 1/2 cups Grated Zucchini (about 2 medium)
- 1/2 cup Chopped Walnuts
Directions
Step 1
Preheat the oven to 350 F and grease a 9×5 inch loaf pan, then line it with parchment paper leaving an overhang on the long sides.
Step 2
Grate the zucchini on the large holes of a box grater. Squeeze it gently in a clean towel to remove some, but not all, of the moisture.
Step 3
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Step 4
In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, yogurt and vanilla until smooth and glossy. Stir in the grated zucchini.
Step 5
Add the dry ingredients to the wet mixture and fold just until no dry streaks remain. Fold in the chopped walnuts. The batter will be thick.
Step 6
Scrape into the loaf pan and bake for 50 to 55 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool completely before slicing.
Tips
Measure The Zucchini After Grating
Measure out 1 1/2 cups of zucchini after grating and gently squeezing it. This gives you the right amount of moisture for a soft loaf without making the center too wet.
Do not wring the zucchini completely dry. A little moisture is needed to keep this eggless bread tender as it bakes.
Measure The Flour Carefully
For the most accurate amount, stir the flour first, spoon it into your measuring cup, and level the top with a knife. Scooping straight from the flour bag can pack in too much flour.
Extra flour makes the batter overly thick and can leave the finished loaf dry. If you use a kitchen scale, measure 240 grams of all purpose flour.
Use Thick Plain Yogurt
Use plain yogurt with a thick, creamy texture rather than a very thin, watery yogurt. The yogurt adds moisture and helps give the loaf a soft texture.
If your yogurt has liquid sitting on top, stir it well before measuring. Avoid flavored or sweetened yogurt because it can change the taste and sweetness of the bread.
Try These Next
- Eggless Apple Cinnamon Cake
- Eggless Lemon Poppy Seed Loaf Cake
- Eggless Pumpkin Bread
- Eggless Spiced Carrot Cake
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use Greek yogurt instead of plain yogurt?
Yes, plain Greek yogurt works well in this eggless zucchini bread. If it is very thick, stir in a small splash of milk to loosen it before adding it to the batter.
Eggless Zucchini Bread
Ingredients
Equipment
Method
- Preheat the oven to 350 F and grease a 9x5 inch loaf pan, then line it with parchment paper leaving an overhang on the long sides.
- Grate the zucchini on the large holes of a box grater. Squeeze it gently in a clean towel to remove some, but not all, of the moisture.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, yogurt and vanilla until smooth and glossy. Stir in the grated zucchini.
- Add the dry ingredients to the wet mixture and fold just until no dry streaks remain. Fold in the chopped walnuts. The batter will be thick.
- Scrape into the loaf pan and bake for 50 to 55 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool completely before slicing.