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.

Drowning in Zucchini? Try These Recipes Too:

• Zucchini Bread Baked Oatmeal
• Zucchini Bread Overnight Oats
• Roasted Summer Squash and Zucchini
• Tofu Zucchini Lasagna
• Spicy Shrimp over Zucchini Noodle Pasta

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

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★★★★★

4.9 from 10 reviews

• Author: Brittany Mullins
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (12 slices)
• Diet: Vegan

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Description

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.

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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

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Instructions

1. Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.
2. Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.
3. Whisk together ground flaxseed and water in a small bowl to make the flax egg. Set aside.
4. In a large bowl add dry ingredients (almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt) and stir to combine.
5. In another bowl, combine wet ingredients (zucchini, flax egg, avocado, banana, maple syrup and vanilla).
6. Add wet ingredients into the bowl with the dry ingredients and stir until everything is combined.
7. 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.)
8. 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.
9. Store any leftovers covered in the fridge for up to one week.

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Equipment

loaf pan

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• Category: Breakfast
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 179
• Sugar: 9g
• Sodium: 132mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: vegan zucchini bread