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The BEST Vegan Zucchini Bread! Vegetarian, gluten free, easy to make!

Sweets | 07.23.18

The BEST Vegan Zucchini Bread

The BEST Vegan Zucchini Bread! Sweet, warm, vegetarian, and gluten-free. Perfect as an easy and healthy breakfast loaf or snack recipe!

Jump to Recipe Print Recipe

The BEST Vegan Zucchini Bread cut in slices on a cooling rack.

Ok, ok. I might be a little biased here, but I really do believe that this is The BEST Vegan Zucchini Bread! This recipe is incredibly easy to make, also gluten-free, and happens to be SO delicious!

Watch this video on how to make The BEST Vegan Zucchini Bread:

Here’s the thing: I’m sure there are a lot of great Vegan Zucchini Bread recipes out there, but what makes this one different is its “easy” factor. Errr…umm…lazy girl factor? We’ll go with busy girl factor 😉 (<—–P.S: I wrote an entire book for that factor!)

This is one of those “I have NO time but need a healthy, vegan, gluten-free breakfast/snack that’s quick and easy to make” kinda recipes. Which is the thought process that actually happened when I made this Vegan Zucchini Bread! It’s so perfect for taking on-the-go. DELISH.

Overhead shot of The BEST Vegan Zucchini Bread in a baking dish sitting on a cooling rack.

This Vegan Zucchini Bread is also a great way to load up on vegetables!

If you’ve spent any length of time here on Jar Of Lemons, you know that I basically force myself to eat veggies. I know, it’s so sad. I’ve tried and tried, but they either have to be roasted (like in the Vegan Turmeric Quinoa Power Bowls), mixed with lots of ingredients (like in this Poached Egg & Avocado Breakfast Salad), spiralized (like in the Paleo Chicken Mushroom Casserole recipe….it tricks my mind into thinking it’s pasta!), or baked into something sweet. Anyone else struggle with this? The struggle, y’all!

Blended Zucchini for Vegan Zucchini Bread in a glass dish with a spoon. The BEST Vegan Zucchini Bread cut in a slice on a cooling rack.

Vegan Zucchini Bread lasts up to a week in the refrigerator.

Because, well, fresh ingredients! It can also stay out for a few days, but I like to keep it in the fridge and just heat it up with a little bit of vegan butter before devouring.

The BEST Vegan Zucchini Bread in a baking pan.

How to make a flaxseed egg:

ALSO: have you heard of a flaxseed egg??? I recently discovered the amazingness that is a vegan flaxseed egg simply by mixing ground flaxseed and water! SO LEGIT. Learn more about how to make a flaxseed egg in this post! Basically: you just mix it together and refrigerate it for a little while. I’ve been pretty blown away by the fact that it ends up creating the texture of a real egg! I keep telling Cody about it and I’m sure he’s sick of hearing about it by now. So now I must talk to you about it, friend. Just make this and you’ll see! It’s AMAZING.

Overhead shot of The BEST Vegan Zucchini Bread on a cooling rack next to a glass of milk and a knife.

Love Vegan Zucchini Bread? I think you’d love these recipes, too:

  • Gluten Free Blueberry Bread
  • Gingerbread Loaf
  • Healthy Pumpkin Loaf

Here’s how to make The BEST Vegan Zucchini Bread!

The BEST Vegan Zucchini Bread! Vegetarian, gluten free, easy to make!
5 from 14 votes
Print Recipe

The BEST Vegan Zucchini Bread

The BEST Vegan Zucchini Bread! Sweet, warm, vegetarian, and gluten-free. Perfect as an easy and healthy breakfast loaf or snack recipe!
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 206 kcal
Author: Christine McMichael

Ingredients

  • 3 Tbsp ground flaxseed
  • 1/2 cup water
  • 1 medium zucchini
  • 1/2 cup coconut oil
  • 1/4 cup agave
  • 2 tsp vanilla
  • 2 packets stevia
  • 2 1/2 cups rolled oat flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 cup coconut shavings
  • 2 Tbsp crushed pecans (optional)

Instructions

  • Preheat oven to 375 degrees.
  • Mix the ground flaxseed and water together, then refrigerate for 15 minutes.
  • Blend the zucchini until a paste is formed.
  • Mix the blended zucchini with the coconut oil, agave, vanilla, and stevia, then set aside.
  • Mix the rolled oat flour, baking soda, and cinnamon together.
  • Combine the previously mixed dry ingredients with the liquid ingredients.
  • Pour into an oiled loaf pan and top with coconut shavings and optional pecans.
  • Bake for 25 minutes, or until a toothpick comes out clean.
  • Slice, serve, and enjoy!

Video

Nutrition

Calories: 206 kcal
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




45 Comments

  1. Cindy says:

    May 17, 2020 at 10:07 am

    5 stars
    I am so happy to find this recipe! I am not a baker by nature and vegan baked good recipes are above my skill set – haha! I love easy! It is awesome! Thanks so much for sharing!

    Reply
  2. Angela Cardamone says:

    May 16, 2020 at 11:26 am

    5 stars
    This is such a great looking recipe! I can’t wait to try this!

    Reply
  3. Sarah says:

    May 15, 2020 at 6:05 pm

    5 stars
    Love that this is made with oat flour! Can’t wait to make it.

    Reply
  4. Deborah Brooks says:

    May 15, 2020 at 4:55 pm

    5 stars
    I especially like the creative toppings you have going on here. Great way to add flavor and texture

    Reply
  5. Regina says:

    April 24, 2019 at 10:35 am

    Hi Christine! Thank you so much for this wonderful recipe! If I want to skip the stevia and use all agave, how much would you recommend? Thanks!

    Reply
    • Christine McMichael replied:

      May 20, 2019 at 9:00 am

      Hi, Regina! I would say do 2 tsp of agave to replace the packets of stevia 🙂 Enjoy!

      Reply
  6. Sarah Cummings says:

    August 9, 2018 at 7:36 pm

    Hi Christine! Great post! Thanks for sharing the recipe for this meal.

    Reply
    • Christine McMichael replied:

      August 10, 2018 at 3:44 pm

      Thank you, Sarah! 🙂

      Reply
  7. Karen says:

    August 6, 2018 at 8:05 pm

    In the recipe, you never mention when you mix in the flaxseed meal and water that we had in the refrigerator. I almost forgot to add it! Hopefully it’s when you mix in the wet and dry ingredients. We’ll find out!

    Reply
    • Christine McMichael replied:

      August 10, 2018 at 3:41 pm

      Hi, Karen! The flaxseed and water mix is considered part of the liquid ingredients. I hope you enjoyed the recipe! 🙂

      Reply
  8. Lisa says:

    May 6, 2018 at 3:01 pm

    1/2 coconut oil…… melted or solid?

    Reply
    • Christine McMichael replied:

      May 16, 2018 at 9:33 pm

      Hi, Lisa! I used solid coconut oil. Enjoy the recipe! 🙂

      Reply
  9. Alexis says:

    November 7, 2017 at 9:49 pm

    Is it possible to sub coconut or almond flour for the oat flour?

    Reply
    • Christine McMichael replied:

      November 14, 2017 at 1:42 pm

      Hi, Alexis! I think that almond flour should work. Enjoy the recipe!

      Reply
  10. Tracy says:

    September 7, 2017 at 7:01 pm

    How do you “blend” the zucchini in this recipe? In a high speed blender? A food processor? Does the zucchini need to be peeled first? Thank you for answering my questions!

    Reply
    • Christine McMichael replied:

      September 7, 2017 at 11:21 pm

      Hi, Tracy! I use a Ninja food processor to blend it. It ends up somewhere between grated and pureed! I don’t peel them first. Hope you enjoy the recipe! 🙂

      Reply
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