One of my favorite things about late summer is the produce. If you find yourself with an abundance of summer squash and zucchini, but are also craving a transition to fall and fall baking, then this Vegan Zucchini Bread recipe is the perfect combination of both!
With a sweet, fluffy, delicate flavor, this healthy and gluten-free zucchini bread loaf is truly one of my favorites. It’s great for making in advance and storing for easy snacks and quick breakfasts all week long! It’s also a great way to sneak in some veggies for little ones. I love this wholesome loaf recipe and I know you will too!
RELATED: Vegan Cinnamon Rolls (Quick & Easy Recipe)
Here’s What’s In This Post
Ingredients
Oat Flour – I love using oat flour as a wholesome, gluten-free flour substitution! Oat flour can be purchased at the grocery store, on Amazon, or made at home by simply blending rolled oats into a flour-like texture.
Zucchini – Raw zucchini is one of the core ingredients of this recipe! It adds flavor, texture, and wholesome nutrition.
Flaxseed Egg – The instructions for making the flaxseed egg are listed in the recipe card below, but feel free to learn more about how to make a flaxseed egg here. Another option is to simply use a vegan egg substitution!
Coconut Oil – Feel free to use coconut oil or vegan butter in this recipe!
Agave + Raw Sugar – Agave with a little bit of raw sugar add the perfect amount of sweetness to this Vegan Zucchini Bread.
Toppings – Add your favorite toppings! Here I used coconut flakes and pecans. Walnuts, pistachios, and a sprinkle of brown sugar are all great options, too!
How to Make the BEST Vegan Zucchini Bread (VIDEO)
Note: This recipe has been updated since the making of this video and uses raw sugar instead of stevia. However, feel free to use whichever ingredient works best for you! It’s also recommended to grate the zucchini or lightly blend it in a food processor, then pat it dry before adding to your liquid mixture.
Making this Vegan Zucchini Bread recipe is incredibly easy! Here’s how to make zucchini bread in 30 minutes:
1. Make the Flaxseed Egg
The first step is to make the flaxseed egg. Simply mix ground flaxseed with water!
2. Blend the Zucchini
Grate or blend the zucchini in a food processor. Pat dry or squeeze dry in a cheese cloth, then add it in the liquid ingredients and mix until smooth!
TIP: I did not peel the zucchini before blending. Personally, I like how it adds color, texture, and nutrition. However, you can if you would prefer!
3. Combine with Ingredients
Combine the dry ingredients and mix with the liquid ingredients.
4. Add Toppings & Bake
Pour into a loaf pan, add toppings, bake, and enjoy!
How to Store Vegan Zucchini Bread
This Vegan Zucchini Bread can last at room temperature for about 2-3 days in an airtight container. It can also last in the refrigerator for 3-5 days or the freezer for up to 3 months!
Tips for Storing
- Let the zucchini bread cool COMPLETELY before placing it in an airtight container to store.
- If storing at room temperature or the refrigerator, it’s best to keep the loaf whole to retain moisture.
- If storing in the freezer, be sure to slice the zucchini bread before storing in individual serving sized containers.
- To reheat, let the slices thaw out in the refrigerator the night before and then microwave for a few seconds when you are ready to serve.
Zucchini Recipes You’ll Love
- Chocolate Zucchini Muffins
- Vegan Ramen Soup w/ Zucchini Noodles
- Vegan Red Pepper Hummus Pizza
- Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms
More Healthy Bread Recipes
- Simple Healthy Banana Bread Recipe
- Gluten Free Blueberry Bread
- Healthy Pumpkin Bread Recipe
- Gingerbread Loaf Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
The BEST Vegan Zucchini Bread
Ingredients
Flax Egg
- 1 Tbsp ground flaxseed
- 3 Tbsp water
Zucchini Bread
- 1 medium zucchini (about 1 cup grated/blended)
- 1/3 cup coconut oil
- 2 Tbsp agave (or honey)
- 1 tsp vanilla
- 1/4 cup water
- 1/3 cup raw sugar
- 2 cups oat flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 cup coconut flakes (for topping)
- 2 Tbsp crushed pecans (optional, for topping)
Instructions
- Preheat the oven to 375 degrees.
- Mix the ground flaxseed and water together, then refrigerate for 15 minutes.
- Grate or lightly blend the zucchini in a food processor until it has a grated texture.
- Pat the zucchini dry, or squeeze the liquid out of it with a cheese cloth.
- Mix the blended zucchini with the coconut oil, agave, vanilla, water, sugar, and flax egg, then set aside.
- Mix the flour, baking powder, and cinnamon together.
- Combine the previously mixed dry ingredients with the liquid ingredients.
- Pour into a loaf pan lined with parchment paper and top with coconut flakes and pecans.
- Bake for about 50 minutes, or until a toothpick comes out clean.
- Let cool, slice, and enjoy!
Video
Notes
- I did not peel the zucchini before blending. However, you can if you would prefer!
- This Vegan Zucchini Bread can last at room temperature for about 2-3 days in an airtight container. It can also last in the refrigerator for 3-5 days or the freezer for up to 3 months!
Linda says:
I would really like to try this, but I would like to know how much zucchini. Two medium zucchini does not mean a lot, zucchini can vary so much in size and my medium may not be yours! Can you give it in cups or ounces? Thank you.
Christine McMichael replied:
Hi, Linda! Thanks for stopping by. The zucchini should be around 6-7 inches long, resulting in about 1 cup when blended. I hope you enjoy the recipe!
Sarah says:
Hi there, how do I make the rolled oat flour? Or do I purchase? Thank you!
Cristina says:
Hi, how are you? I am in Brazil and I would like to try your recipe but i need the exact amout for the stevia please, because I have a packet with 1 kg.
Waiting for your answer.
Thanks
Cristina
Christine McMichael replied:
Hi, Cristina! Thanks so much for stopping by! A packet of stevia is about 1 tsp. Enjoy! 🙂
Kylee from Kylee Cooks says:
That looks absolutely delicious. Decadent and healthy – and so pretty! I bet people who AREN’T vegan would love this.
Christine McMichael replied:
Thank you!
Sarah says:
I’ve never made zucchini bread before! Always been hesitant! This sounds good though!
Christine McMichael replied:
I hope you enjoy the recipe!
Cait replied:
Hi there! I’m baking it right now! So far mine has been in the oven for a lot longer than 25 minutes and is still gooey inside! Hopefully I’m not overcooking it! Smelled great though !
Daniela Anderson says:
I’ve heard a lot about zucchini bread, but never had the chance to try some. If it tastes as delicious as it looks, it must be amazing, especially that I so much love coconut. More points even that is a vegan recipe.
Christine McMichael replied:
It’s so delicious, Daniela! 🙂 Enjoy!
Swathi says:
I haven’t tried a zucchini bread that is vegan, your recipe is sounds perfect. Regarding flaxseed egg, I heard lot about it but never tried my self. If you are telling me then I will give it try. By the way your house looks really nice and spacious sure you are going to make it more beautiful.
Christine McMichael replied:
Thank you so much, Swathi! 🙂
Amanda says:
Incredible yum! Zuchini bread is probably my favorite bread…and the fact that it is vegan means it will appeal to my vegan friends, too.
Christine McMichael replied:
Enjoy the recipe, Amanda! 🙂
Gloria @ Homemade & Yummy says:
Soon it will be garden season. What a great way to use all those zucchinis that will be growing like mad. I would eat this for breakfast, like right now with my cup of coffee.
Christine McMichael replied:
Definitely! That’s so perfect!
Molly Kumar says:
The bread sounds so wonderful and healthy. I do bake vegan goodies from time to time and bookmarking to try your recipe soon.
Christine McMichael replied:
Thanks for saving it, Molly!
Stephanie@ApplesforCJ says:
This looks so Yummy! What a great way to use the zucchini I have in my fridge! I’ve never tried flax eggs but sounds really pretty easy so I might need to give that a go.
Christine McMichael replied:
Thanks, Stephanie!
Byron Thomas says:
By looking at the photographs, one would never know that this zucchini bread is vegan. It looks like the zucchini bread my mom used to make, and she used regular non-vegan ingredients. I’m all into the ground flaxseed craze, so I’m going to give this one a try. Looks delicious!
Christine McMichael replied:
That’s awesome, Byron! Enjoy!
Veena Azmanov says:
That looks so beautiful. I love that you used oats flour and flax seeds. Looks so nutritious!! Yum.
Adriana Lopez Martn says:
What a great bread looks so gorgeous and nutty I want a slice now =) I am not a baker but I would dare to make this bread myself.
Christine McMichael replied:
That’s so awesome, Adriana!
Tina Dawson | Love is in my tummy says:
I love everything that went into this zucchini bread, particularly the coconut shavings! Yumm!
Christine McMichael replied:
Thank you, Tina! 🙂