Vegan Zucchini Bread with Almond Flour (Oil-Free)



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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.

Three slices of chocolate chip zucchini bread stacked on top of each other. Chocolate chips and yellow flowers are scattered around.

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.
Glass mixing bowl with zucchini bread batter.

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?

Loaf of chocolate chip zucchini bread on a cloth and cooking rack with one slice cut.

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.

Loaf pan of chocolate chip zucchini bread.

Drowning in Zucchini? Try These Recipes Too:

Slices of zucchini bread on a wooden cutting board surrounded by yellow flowers, a cloth napkin and a knife.

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4.64 from 38 votes

Vegan Zucchini Bread

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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 loaf (12 slices)


  • 2 cups almond flour
  • ¼ cup oat flour, or ¼ cup more almond flour
  • 1 cup grated zucchini, squeezed firmly to release water
  • 1 flax egg, 1 Tablespoon ground flaxseed + 2 ½ Tablespoons water
  • ¼ cup mashed avocado, about ½ an avocado
  • 1 banana, mashed
  • ¼ cup maple syrup or honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup vegan chocolate chips


  • Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.
  • Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.
  • Whisk together ground flaxseed and water in a small bowl to make the flax egg. Set aside.
  • In a large bowl add dry ingredients (almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt) and stir to combine.
  • In another bowl, combine wet ingredients (zucchini, flax egg, avocado, banana, maple syrup and vanilla).
  • Add wet ingredients into the bowl with the dry ingredients and stir until everything is combined.
  • Gently stir in chocolate chips. Pour batter into prepared loaf pan and top with additional chocolate chips for decoration (this step is optional, but I like to make it look pretty.)
  • Bake for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Edges and top of the loaf will be a dark, golden brown color. Let cool, slice and enjoy.
  • Store any leftovers covered in the fridge for up to one week.


Serving: 1slice | Calories: 179kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 132mg | Fiber: 3g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: vegan zucchini bread
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    Turned out great! It cooked perfectly in the middle but still moist and perfectly gooey when you reheat it. It tastes even better on day 2 and 3!

    1. I’m so glad you enjoyed this vegan zucchini bread, Molly! Thanks so much for making it and coming back to leave a review. I so appreciate it!

  2. 5 stars
    So yummy and moist! I made half of it without chocolate chips for my toddler and she loves it. And I love that she’s eating zucchini without realizing it 😊.

    1. So pumped this zucchini bread was ah it, Kristin! Thanks for trying it out and coming back to leave a review. I really appreciate it!

    1. Baking temps vary depending on your oven! I’m glad you loved this bread though, Donna! Thanks for making it and for the review. 🙂

  3. 5 stars
    Love all of your recipes! Would I be able to replace almond flour with coconut flour or regular? Also, I don’t have flax but can I replace with applesauce?

    1. Hi, Ashley. I don’t recommend swapping coconut flour as it’s not a 1-for-1 swap. I haven’t tried it with regular flour but you could give it a try. As for replacing the flax, you can just use a regular egg or try a chia egg but I don’t recommend swapping the flax egg with applesauce.

    1. That’s so great, Tania! I’m glad you enjoyed this recipe. Thank you for leaving me a comment and review as well, I appreciate it!

    1. Hey Ann – As long as your avocado gives slightly when you gently press on it then it’s ripe enough! You just want it to feel soft, but not mushy to the touch.

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