This healthy vegan zucchini bread is made with almond flour and uses avocado and banana to replace the oil. It’s grain-free, gluten-free and vegan!
Summer = zucchini season! It seems like everyone I know with a garden has zucchini coming out of their ears! I usually start to hoard zucchini around this time because I want to make all the zucchini bread and all the zucchini noodle pasta before fall officially hits.
If you’re like me and enjoying every ounce of summer, then this almond flour zucchini bread recipe is for you. But if you’re groaning about the heat and wish summer was over already, that’s cool. I’ve got a delicious pumpkin bread recipe for you to make instead.
Vegan Zucchini Bread Ingredients
almond flour & oat flour – the combination of these flours makes the perfect texture of bread with golden brown edges.
grated zucchini – can’t have zucchini bread without zucchini! I love the texture, moisture and slight taste zucchini adds to baked goods.
flax egg – mix ground flaxseed and water to make a flaxseed egg which binds the bread together while keeping it vegan.
mashed avocado & banana – in place of oil, I used mashed avocado and banana. The end result is a loaf that is not too moist and not too dry… just right if you ask me!
maple syrup – to sweeten this bread just a touch!
baking powder & baking soda
vanilla extract, cinnamon & sea salt
vegan chocolate chips – I love Lily’s Chocolate or Enjoy Life chocolate chips. You can omit the chocolate chips if you don’t want your bread to be as sweet.
Zucchini Bread Variations
Less sugar – The bread’s sweetness comes from the banana and a little bit of maple syrup, which is one of my favorite natural sweeteners. If you’re looking for a bread with lower sugar content, you can leave out the added chocolate chips!
Gluten-free – Grab gluten-free oat flour to keep this bread gluten-free.
Paleo – If you want to keep it paleo (or 100% grain-free), you can omit the oat flour and use 2 ¼ cups almond flour. The loaf I made with 100% almond flour was good, but I liked the texture of the loaf with a little oat flour a bit more, so that’s why it’s in the recipe. Promise it’s delicious either way though!
Vegan – By using a flaxseed egg in place of a traditional egg and maple syrup instead of honey, this bread is vegan! Who said vegan food has to be boring?
Storing Zucchini Bread
Allow your zucchini bread to cool completely before storing. I recommend storing in an airtight container in the refrigerator for up to one week. You can also freeze zucchini bread for up to three months. If you have more zucchini than you know what to do with, I highly recommend making this bread in bulk and freezing for future enjoyment!
When you’re ready to eat it, you can eat cold, but I prefer to heat it up in the toaster oven.