Insanely Moist & Buttery Zucchini Bread Pudding (Vegan)

Hey guys!

It’s pre-Sam birthday week (his bday is on Feb 2) and that means…I have an excuse to bake some fun creations! Last night I stayed up til 3am baking 2 recipes (we had a crazy schedule and I couldn’t start baking until 11pm). I almost lost hope around 1 am because I had a disaster with my vegan coconut cream cream frosting.

My frosting was not acting like frosting. Instead of being thick, it was being drippy. There was no way I would be able to frost my cake.

But it was a blessing in disguise.

I decided to turn my 3 layer cake recipe into bread pudding and O-M-G this is literally one of the best desserts I have EVER made! So I present to you my…

Insanely Moist and Buttery Vegan Zucchini Bread Pudding!

Bread Ingredients:

  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp tapioca powder
  • 1 cup unsweetened apple sauce
  • 1 cup zero calorie monk fruit sugar
  • 3/4 cups vegan butter, softened
  • 2 tsp vanilla extract
  • 2.5 cups shredded zucchini
  • 1 c walnuts (optional)

Glazey Frosting Ingredients:

  • 4 oz vegan butter (1 stick), softened
  • 1.5 cups zero calorie powdered monk fruit sugar
  • Pinch of salt
  • 1 cup of unsweetened almond milk (or any nut milk)
  • 1 can of canned coconut milk


1 – Preheat your oven to 350 degrees F.

2 – Grate your zucchini. You do not need to squeeze the water out. 2.5 cups is roughly 2 medium zucchinis.

3 – Now mix together all of your bread ingredients.

4 – Once you have a thick bread batter, pour onto a lined cake tray.

5 – Bake for 40-50 minutes at 350 degrees F. If you spread your batter thin across the tray, you will need less time than if you pour it into a tall cake pan. Just do the toothpick check! When you think your cake is done, dip a toothpick into the center of your cake. If it comes out clean, you’re good! If it doesn’t, then keep baking!

6 – Once your cake is ready, take it out and let it cool.

7 – Once cooled, crumble it up with your hands and put the cake pieces back in the tray. We’re gonna pour the bread pudding glazey frosting on it next!

8 – To make the glazey frosting, just pour all of the ingredients in a large bowl and mix by hand until you get a smooth consistency.

9 – Now pour 1/2 to 3/4 of the glazey frosting onto your cake until the pieces begin soaking it all in. If you feel like you need more, just add another 1/2 cup of almond milk to your glazey frosting.

10 – Put everything back into the oven and bake at 350 degrees F for another 20-30 min. This will allow the glazey frosting to soak into the bread. VERY IMPORTANT.

11 – Once the top is golden brown, remove from the oven, pour the rest of the glazey frosting on top of the bread and SERVE warm!!!! Or you could leave the glazey frosting in a separate bowl and have people pour it on themselves. OR you can put them in these cute mini mason jars like I did and top with glazey frosting and walnuts!

I highly suggest serving these warm. Every just popping them in the microwave for 30 sec will elevate the flavors tremendously!

Seriously guys…SO GOOD! It tastes buttery, creamy, warm, cozy, slightly sweet, soft, moist, dense, and just so so good!!! OMG I am in love with this zucchini bread pudding recipe. And the best part is…it’s vegan…AND Sam said it’s one of the best things I have ever made! Yay!!!!

Nutrition (per serving, makes 12 servings):

Without walnuts:

357 calories, 24 g fat, 28 g carbs, 5 g protein

With walnuts:

423 calories, 31 g fat, 30 g carbs, 6.5 g protein


Those are the macros assuming you’d evenly use all the glaze – which is a super generous amount!

Let me know if you end up making these and tell me how much you LOVE THEM! OMG seriously, I cannot wait for you to taste them! THEY ARE HEAVENLY.

11 thoughts on “Insanely Moist & Buttery Zucchini Bread Pudding (Vegan)”

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  1. Malin says:

    Hi, is there a Substitute for tapioca powder?

  2. Brittany94 says:

    Can I substitute flour with almond flour?

  3. Abigail Jane says:

    Yum! This recipe sounds delicious. Plant-based recipes are so easy to use once you get the hang of them!

  4. Nads says:

    Do you think I could sub the vegan butter for a healthier alternative to cut calories and fat? Maybe replace some with apple sauce? Or what do you think about subbing with coconut oil? High calories but maybe healthier than processed vegan butter.

    1. Jay says:

      There’s no reason you can’t substitute one fat for another but you will completely alter the flavor. Coconut oil doesnt really taste like anything so if you want the buttery flavor I would stick to the vegan butter, or regular butter if you’re not plant based. It is a treat after all so definately not something you will be eating every day. For that reason I would stick with the butter.

  5. may says:

    would it be okay to just use normal powderd sugar assuming monk fruit sweetners are expensive

    1. I think it should be just fine! Are you low carb?

      1. may says:

        No I think I am going to make this today

    2. Valerie says:

      That’s fine! As long as you aren’t avoiding refined sugars for any reason. You may need more sugar though, because monk fruit is sweeter. Luckily the recipe is vegan, so you can totally taste the raw batter to check if it’s sweet enough

    3. Jay says:

      Yes you can, that’s how you make regular icings and glazes. Cassie was just trying to make them healthier with less sugar and cals but powdered sugar will work just as well.

  6. Bhawna says:

    Oh my gosh yum! I stumbled upon this pic on google and came to this page. I cannot wait to make it!