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.
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.
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.
Love Vegan Zucchini Bread? I think you’d love these recipes, too:
Here’s how to make The BEST Vegan Zucchini Bread!
The BEST Vegan Zucchini Bread
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
Regina says:
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!
Christine McMichael replied:
Hi, Regina! I would say do 2 tsp of agave to replace the packets of stevia 🙂 Enjoy!
Sarah Cummings says:
Hi Christine! Great post! Thanks for sharing the recipe for this meal.
Christine McMichael replied:
Thank you, Sarah! 🙂
Karen says:
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!
Christine McMichael replied:
Hi, Karen! The flaxseed and water mix is considered part of the liquid ingredients. I hope you enjoyed the recipe! 🙂