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!
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! I made this recipe the day we closed on our house (photos of the house we bought HERE) and knew that I wouldn’t be home all day, so I whipped this thing up and took it with me. DELISH.
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!
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.
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 (in this case, 3 Tbsp ground flaxseed and 1/2 cup water)! SO LEGIT. 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.
Here’s how to make The BEST Vegan Zucchini Bread!
The BEST Vegan Zucchini Bread
Vegan, Vegetarian, Gluten-Free, Refined Sugar Free
- 3 Tbsp ground flaxseed
- 1/2 cup water
- 2 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)
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!
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