The BEST Vegan Zucchini Bread

Across shot of vegan zucchini bread sliced on a cooling rack.

The BEST Vegan Zucchini Bread

This Vegan Zucchini Bread is truly the BEST! Sweet, warm, and delicious, this recipe is great as a healthy breakfast loaf, snack, or dessert. Make this easy vegan, gluten-free recipe in no time for a wholesome treat that lasts all week long!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 203kcal

Author Christine McMichael

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!

Nutrition