You’re thinking of making zucchini bread? However, you’re vegan or allergic to eggs. Or you simply ran out of eggs, which are mostly in every zucchini bread recipe.
Fortunately, you can still make zucchini bread minus the eggs. Although, there’ll be some adjustments that you’d need to address in doing so.
In this guide, we’ll go ahead and see how you can make zucchini bread without eggs.
Eggs are essential in baking, especially for zucchini bread. You might be worrying about what to do if you’re vegan, allergic, or ran out of eggs.
Fortunately, there are some substitutes that you can use instead of using eggs.
Take note that one egg is around a quarter of a cup. Make sure to use the same volume of the substitute in your recipe.
Applesauce is a great substitute for eggs in adding moisture to your zucchini bread. However, applesauce is often sweetened or made with other spices, like cinnamon and nutmeg.
Unsweetened applesauce is best used as a substitute for eggs. If you only have a sweetened variety of applesauce, it’s best to reduce other sweeteners in the recipe, including sugar or honey.
If you want a lighter texture for your zucchini bread, you can add extra baking powder—preferably half a teaspoon.
It prevents your zucchini bread from being too dense since that usually happens when using fruit purées.
Another great way of replacing eggs in your zucchini bread is by using mashed fruits like bananas, pumpkins, and avocados. These fruits provide additional moisture to the finished product.
However, the taste of the zucchini bread might not come up as it was intended when using mashed fruits as a substitute.
Mashed pumpkins and avocados may not influence the flavor as much. Although mashed bananas might give off a mild banana taste.
If you don’t mind the additional flavor on your zucchini bread, however, then you can proceed with this method.
Plus, make sure to put additional baking powder when using mashed fruits if you don’t want your zucchini bread to be dense.
Nutrition-wise, chia seeds or flax seeds are quite similar to eggs as they’re full of omega-3, fiber, and fatty acids. They can also mimic the consistency of an egg if prepared properly.
To do so, grind one tablespoon of either chia seeds or flax seeds. Then add three tablespoons of water and whisk them together until the water absorbs the ground seeds and thickens.
This mixture is used to substitute one egg.
However, using chia seeds or flax seeds may result in a nuttier flavor for your zucchini bread.
The bread could also become heavy and dense, so make sure to put extra baking powder.
There are commercial egg replacers on the market which are commonly made from tapioca starch, potato starch, and leavening agents.
These egg replacers are applicable to all baked goods such as zucchini bread. The advantage of these egg replacers is that they don’t affect the flavor of the zucchini bread.
There’s a variety of brands for commercial egg replacers and each brand comes with its own instructions.
Typically, one egg can be replaced by mixing one and a half teaspoons of commercial egg replacers’ powder and two to three tablespoons of warm water.
With its texture and flavorless profile, silken tofu is great for substituting egg for your zucchini bread.
As great as it is, silken tofu has a tendency to make your bread heavy and dense. You can also add additional baking powder for lighter zucchini bread.
If you want light and airy zucchini bread, carbonated water is the best substitute for eggs. Aside from adding moisture to the bread, carbonated water also acts as a leavening agent.
Although, carbonated water may not help in producing that golden color for the finished product.
Yogurt and buttermilk natural fats make it a great replacement for eggs. It’s quite good if you want your zucchini bread to be rich and fluffy.
Additionally, it’s best to use plain yogurt as a substitute to not compromise the sweetness of the bread.
Although you can just reduce the sweeteners in the recipe if you’re going to use sweetened and flavored yogurts.
For vegans, you can make vegan buttermilk by combining one cup of non-dairy milk and one tablespoon of lemon juice or apple cider vinegar.
Another great substitute for eggs if you’re after a light and airy zucchini bread is a vinegar and baking soda mixture.
Just mix one teaspoon of baking soda and one tablespoon of vinegar to replace one egg.
However, this option isn’t recommended if your recipe requires a lot of eggs since the taste of vinegar might affect the zucchini bread.
Eggs are widely used in making zucchini bread or baking in general.
Without eggs, your zucchini bread might come out dry, flavorless, or flat. Here’s what eggs do in zucchini bread.
Eggs greatly contribute to the structure of the zucchini bread. It helps combine the ingredients and hold them together to prevent the bread from falling apart.
This is why you commonly see eggs being included in recipes for either baking or cooking.
Just like baking powder, baking soda, and yeast, eggs are also considered leavening agents. Eggs help the dough rise by trapping pockets of air which would then expand during baking.
With the help of leavening agents such as eggs, your zucchini bread rises up its volume and comes out puffy and light.
Eggs help add moisture to the dough of your zucchini bread as well. Egg whites are absorbed by other ingredients, such as flour, adding moisture to the final result.
Eggs are one of the main contributors to the golden brown color of your zucchini bread. Eggs also carry the flavor of the ingredients mixed in the dough, which turns brown when exposed to heat.
Eggs are definitely important when it comes to the structure, color, consistency, and flavor of zucchini bread. Either you can’t eat eggs or choose not to, there should always be a substitute that you can try.
Egg alternatives, such as applesauce, mashed fruits, ground chia seeds or flax seeds, can help you achieve the outcome you want for your zucchini bread. Commercial egg replacers, silken tofu, carbonated water, yogurt, and buttermilk are other great options to consider too.
Just make sure to experiment so you can get the flavor and consistency that you’re looking for when making zucchini bread without eggs.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.