Vegan Zucchini Bread with Almond Flour (Oil-Free)

DF GF V VG

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.

If you try this vegan zucchini bread please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is super helpful for the EBF team and other readers. 

 

Vegan Zucchini Bread

5 from 26 votes
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.
Three slices of chocolate chip zucchini bread stacked on top of each other. Chocolate chips and yellow flowers are scattered around.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf (12 slices)

Ingredients

  • 2 cups almond flour
  • 1/4 cup oat flour, or 1/4 cup more almond flour
  • 1 cup grated zucchini, squeezed firmly to release water
  • 1 flax egg, 1 Tablespoon ground flaxseed + 2 1/2 Tablespoons water
  • 1/4 cup mashed avocado, about 1/2 an avocado
  • 1 banana, mashed
  • 1/4 cup maple syrup or honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan chocolate chips

Instructions
 

  • 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.

Nutrition

Serving: 1slice Calories: 179kcal Carbohydrates: 18g Protein: 5g Fat: 10g Saturated Fat: 2g Polyunsaturated Fat: 1g Sodium: 132mg Fiber: 3g Sugar: 9g
Course: Breakfast
Cuisine: American
Keyword: vegan zucchini bread

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    62 comments
    1. Kristin
      August 18, 2021 AT 7:55 am

      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. Brittany Mullins
        August 18, 2021 AT 10:49 am

        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!

    2. Molly
      July 27, 2021 AT 4:18 pm

      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. Brittany Mullins
        August 2, 2021 AT 11:52 am

        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!

    3. Kelcie
      July 24, 2021 AT 7:19 pm

      5 stars
      I have made this a bunch of times now! I make for my toddlers breakfast sans chocolate chips. He loves it! We used to eat your oatmeal chia cookie every am for breakfast (well, I still do!) but this has been a nice change since my son stopped wanting those. Thanks for the great recipe!

      1. Brittany Mullins
        August 2, 2021 AT 12:23 pm

        Woo!! So glad you’ve been enjoying this recipe, Kelcie! Thanks for making it and coming back to leave a review. I so appreciate it!

    4. Joyce
      July 22, 2021 AT 9:07 am

      5 stars
      This bread is amazing… so moist and delicious.. I really enjoy all of your recipes!

      1. Brittany Mullins
        July 22, 2021 AT 1:19 pm

        Yay!! So glad you loved this zucchini bread, Joyce! Thanks so much for the review. I really appreciate it!

    5. Kaitlin
      May 24, 2021 AT 2:32 pm

      Hi! I want to make this for my nephews first birthday cake. Would it hold up as a 6inch 3 layer cake?

      1. Brittany Mullins
        May 24, 2021 AT 2:45 pm

        Hey Kaitlin – I’m not sure as I haven’t tried it. The layers might be too soft to hold up as a cake. I’m not sure if you saw, but I do have this smash cake recipe 🙂

Parchment paper lined with protein balls.

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