We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s
This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!
We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends).
Zucchini Bread Recipe
Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.
A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.
The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.
Best Vegan Zucchini Bread
Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.
Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).
It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?
Easy Vegan Zucchini Bread (1 Bowl)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@on Instagram. Cheers, friends!
*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn’t cause the coconut oil to solidify. *If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven’t tested it this way and can’t guarantee the result. *Nutrition information is a rough estimate calculated with avocado oil and almond milk.
Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mgHealthy Vegan Zucchini Bread- whole grain and refined sugar free, this zucchini bread is healthy enough for breakfast and delicious enough for dessert!
Bowl Vegan Zucchini Bread
I feel like I’ve been slacking on the zucchini recipes this year. So far all I’ve shared with you guys are these white bean zucchini burgers. It’s time to step up my game!
I figure this zucchini bread is a good place to start. It’s made with whole grain spelt flour for a healthy option that’s high in protein and fiber. Plus you can’t go wrong with all of that green stuffed inside.
For those of you that eat gluten-free, I already have a gluten-free zucchini bread on my site as well as flourless zucchini muffins. I just didn’t have a vegan zucchini bread so I needed to change that.
Spelt Zucchini Bread With Walnuts & Chocolate
If you’ve never tried baking with spelt flour before, it’s very similar to whole wheat in that it has a very light, somewhat earthy flavor and is slightly more dense texture than all-purpose flour. I like to use it because it is an ancient grain that hasn’t been modified as much as modern wheat. As a result, spelt is naturally lower in gluten which can make it easier for some to digest.
In addition to spelt flour, I also used coconut sugar to keep the recipe refined sugar-free. It also gives a delicious caramelized flavor to baked goods so it’s a win-win.
If you want to reduce the fat you can also replace half of the oil with applesauce. I have tried it this way and it turned out well but we preferred the texture with just oil.
Vegan Zucchini Bread {whole Wheat + Applesauce}
Directions: In a small bowl, combine ground flax with water and stir well. Allow to sit for at least 5 minutes to thicken. Preheat the oven to 350°F then lightly grease a 1 pound loaf pan (approx. 9 x 5″). In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk together and set aside. In a separate bowl, combine zucchini, melted coconut oil, vanilla, flax mixture and milk. Stir together until well combined. Pour the dry ingredients into the bowl with the wet then fold together until all of the flour is incorporated. Add chocolate chips and stir to combine. I like to save a few for topping to make it look pretty. Transfer the batter to the loaf pan then bake for about 35 to 45 minutes. Cooking time will vary depending on your oven. Mine takes closer to 45 minutes. Careful not to open the oven during cooking or it won’t cook properly. You can pay attention to the smell to tell when it’s close to being finished. It should smell baked but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #. I love hearing your feedback! This vegan zucchini bread is so delicious. You’d never know there was zucchini in it! But also, it’s so great that there’s zucchini in it!
Basically, zucchini in baked goods is a fabulous idea. It’s almost undetectable in the final baked result, but it adds heaps of moisture and you get a couple of servings of veggies from your baked goods too. This is very much a win/win situation.
The Best Vegan Gluten Free Zucchini Bread Recipe
Yes, you can see little flecks of green zucchini in there and it’s super pretty, but don’t worry, it does not taste anything like green vegetables.
We’ve incorporated zucchini into a bunch of baked goods already, like our vegan chocolate zucchini cake, vegan zucchini muffins and vegan zucchini brownies.
This bread is so delicious it can count as dessert. But it also has a wonderfully wholesome vibe so you’d feel very comfortable eating it for breakfast too. Or lunch, or a snack. It’s pretty much great to have a loaf of this around to eat anytime.
Best Vegan Zucchini Bread Recipe
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The batter is very thick. In fact you will likely think I’ve left something important out of the recipe, like a lot of extra liquid! But don’t worry, it does come together. Once you have added your zucchini and other wet ingredients to your batter, mix it in a little and then step away from the bowl for a minute or two. The zucchini will release extra moisture into the batter, making it easy to mix when you come back to it.
Don’t overmix the batter. Something to keep in mind is not to overmix the batter. This is why you want to do a quick mix, and then just leave the bowl for a couple of minutes and then come back and mix again. You have to be careful not to overmix, because this can cause your bread to not rise properly.
Vegan Zucchini Bread Recipe
There is no need to squeeze the water out of the zucchini. Just shred the zucchini and use it right away. If there is any water pooled at the bottom of your food processor or bowl after shredding, you can throw that out, but there is no need to squeeze the water out of the shredded zucchini itself.
You can freeze it for up to 3 months. Allow it to cool completely before freezing and then ideally wrap it in plastic wrap and then in foil before freezing. Thaw in the fridge overnight and let it come to room temperature on the counter before serving.
Serving: 1 Slice | Calories: 249 kcal | Carbohydrates: 36.2 g | Protein: 3.9 g | Fat: 10.4 g | Saturated Fat: 4.3 g | Sodium: 229 mg | Fiber: 1.7 g | Sugar: 17.7 g
Easy Vegan Zucchini Bread (gluten Free + Healthy!) Story
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @ on Instagram and hashtag #
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan
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