The BEST Vegan Zucchini Bread! Sweet, warm, vegetarian, and gluten-free. Perfect as an easy and healthy breakfast loaf or snack recipe!
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
The BEST Vegan Zucchini Bread! Sweet, warm, vegetarian, and gluten-free. Perfect as an easy and healthy breakfast loaf or snack recipe!
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
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Preheat oven to 375 degrees.
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Mix the ground flaxseed and water together, then refrigerate for 15 minutes.
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Blend the zucchini until a paste is formed.
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Mix the blended zucchini with the coconut oil, agave, vanilla, and stevia, then set aside.
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Mix the rolled oat flour, baking soda, and cinnamon together.
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Combine the previously mixed dry ingredients with the liquid ingredients.
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Pour into an oiled loaf pan and top with coconut shavings and optional pecans.
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Bake for 25 minutes, or until a toothpick comes out clean.
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Slice, serve, and enjoy!
Disclaimer: Please note that some of the links in this post are affiliate links and I will earn a commission if you purchase through those links. These are products that I know, trust, and love!
Hi Christine! Great post! Thanks for sharing the recipe for this meal.
Thank you, Sarah! 🙂
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!
Hi, Karen! The flaxseed and water mix is considered part of the liquid ingredients. I hope you enjoyed the recipe! 🙂
1/2 coconut oil…… melted or solid?
Hi, Lisa! I used solid coconut oil. Enjoy the recipe! 🙂
Is it possible to sub coconut or almond flour for the oat flour?
Hi, Alexis! I think that almond flour should work. Enjoy the recipe!
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!
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! 🙂
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.
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!
Hi there, how do I make the rolled oat flour? Or do I purchase? Thank you!
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
Hi, Cristina! Thanks so much for stopping by! A packet of stevia is about 1 tsp. Enjoy! 🙂
That looks absolutely delicious. Decadent and healthy – and so pretty! I bet people who AREN’T vegan would love this.
Thank you!
I’ve never made zucchini bread before! Always been hesitant! This sounds good though!
I hope you enjoy the recipe!
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 !