Vegan Zucchini Bread with Almond Flour (Oil-Free)

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. 


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

Vegan Zucchini Bread

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


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.


  • 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


  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.


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


  • 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

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Recipe rating

    1. Danielle Shanks
      April 6, 2021 AT 11:43 am

      Had some zucchini in the freezer I needed to use and this bread did not disappoint. Great texture and delicious. Made it in mini loaves half with chocolate chips for my big kids and half without for my twins. They both went just as fast.

      1. Brittany Mullins
        April 6, 2021 AT 7:45 pm

        So glad this recipe was a hit, Danielle! Thanks for coming back to leave a review. I so appreciate it!

    2. Deanna
      March 20, 2021 AT 12:03 pm

      This was amazing! We ate almost the entire thing in one day. Out of curiosity, if we were to use oil instead of banana/avocado, how much would you recommend? Thank you!

      1. Brittany Mullins
        March 22, 2021 AT 3:05 pm

        So glad you loved this bread, Deanna!! Would you be looking to swap both the banana and avocado with oil or just one of the ingredients? If you wanted to swap the avocado with oil you could do 1/4 cup. And same with the mashed banana, you could try swapping it with 1/4 cup. I’m not sure how the bread would turn out if you left both those ingredients out though as I haven’t tried it.

    3. Aileen
      January 27, 2021 AT 1:54 pm

      LOVE that its VEGAN! However, I made this yesterday but x1.5 the recipe since I had 1.5 cups of shredded zucchini. I put in a 9x5in loaf pan (coated it with coconut oil) and baked it for 55m. It came out golden brown and a clean toothpick, however, its pretty mushy, but still soooo delicious. Maybe I should have baked it longer. Any suggestions?

      1. Brittany Mullins
        January 27, 2021 AT 6:55 pm

        Hey Aileen – Did you squeeze the excess liquid out of the zucchini before mixing the ingredients together. That could have been the issue.

    4. BRENNAN
      October 11, 2020 AT 6:09 pm


      1. Brittany Mullins
        October 12, 2020 AT 11:07 pm

        Ahh this makes me so happy to hear, Brennan!! I’m so glad you loved this bread. Thanks for making it and for coming back to leave a comment + star rating and for sharing the sub you made. It’s super helpful for other readers, so I appreciate it!

    5. Tara
      August 22, 2020 AT 11:27 pm

      Absolutely amazing! I have never made or had Zucchini bread and am so pleasantly surprised! ❤

      1. Brittany Mullins
        August 23, 2020 AT 11:40 pm

        Ahh that makes me so happy to hear, Tara!! So pumped you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂

    6. Barb Burge
      August 4, 2020 AT 3:46 pm

      This is very yummy! Great way to use up some zucchini!

    7. chaya hecht
      July 24, 2020 AT 12:18 pm

      Made this yesterday and it was AMAZING!
      So moist so full of taste and energy.
      Love love love!
      Thank U

      1. Brittany Mullins
        July 24, 2020 AT 6:27 pm

        Ahh yay!! That makes me so happy to hear, Chaya. I’m so glad you enjoyed this bread! Thanks for making it. 🙂

    8. ellarose delgado
      July 16, 2020 AT 9:56 pm

      This Zucchini Bread is AMAZING!!! My family has enjoyed the bread so much that I’ve already made three loafs just this week! It’s so gooey on the inside and is just perfect to fix my sugar cravings. I add more chocolate chips because I’m a dessert person, but this is my favorite sweet treat at the moment. I’m obsessed!

      1. Brittany Mullins
        July 17, 2020 AT 6:36 pm

        Ahh yay!! So glad this zucchini bread is a hit, EllaRose. 🙂 That makes me so happy to hear! Thanks for taking the time to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it.

    9. Kait
      July 8, 2020 AT 3:27 pm

      I know this defeats the vegan ess of the recipe, but I don’t have flax seeds. Is 1 egg a correct substitution?
      Cheers. X

      1. Brittany Mullins
        July 8, 2020 AT 4:46 pm

        Yes!! Let me know how it turns out. 🙂

    10. Kristen Mullins
      July 4, 2020 AT 12:25 pm

      I subbed creamy peanut butter for the avocado because my avocado was bad, and it turned out great! Otherwise I followed the recipe exactly. Will definitely make this again!

      1. Brittany Mullins
        July 5, 2020 AT 6:16 pm

        Good to know! I’m so glad this bread turned out for you, Kristen. Thanks for coming back to share and for leaving a star rating. The reviews are super helpful for other readers. 🙂

    11. Sarah
      June 29, 2020 AT 4:57 pm

      I absolutely love your blog! I look forward to your emails. I added extra cinnamon to this recipe because some comments said they could taste the baking Soda. It tastes like a cinnamon coffee cake! So good! My whole family ate it up

      1. Brittany Mullins
        June 29, 2020 AT 8:11 pm

        Hey Sarah! So glad you enjoyed this recipe. The original recipe had 2 tsp of baking soda, but I updated the post to be 1 tsp of baking soda and 1 tsp of baking powder because some said it tasted too much like baking soda. 🙂

        1. Sarah
          June 29, 2020 AT 10:27 pm

          Okay great, yes it was delicious, I get so many good recipes from you, thanks!

    12. Uday samant
      June 29, 2020 AT 9:13 am

      This recipe is looking fantastic 👌 and tasty..i will try to bake.

    13. Christine Lowe
      April 19, 2020 AT 1:18 pm


      You may want to change your recipe to decrease the baking soda. I made the bread and was disappointed to taste the baking soda. This would help future bakers looking for this type of recipe.

      1. Brittany Mullins
        April 20, 2020 AT 10:12 am

        Thanks so much for the comment, Christine. I’m sorry the baking soda taste was disappointing. I’m going to retest and update the recipe.

    14. Hana
      April 6, 2020 AT 8:54 pm


      Do you know if this would work without the bananas or if they can be subbed??

      1. Brittany Mullins
        April 6, 2020 AT 10:38 pm

        Hey Hana – You could sub the bananas with applesauce if you have it.

        1. Annie
          May 31, 2020 AT 12:25 pm


          Can I use all applesauce instead of the banana and avocado? All how much applesauce would I need in order to replace the banana?

          1. Brittany Mullins
            June 2, 2020 AT 5:40 pm

            Hey Annie – That should work just fine! I’d use 1/2 cup of applesauce for 1 mashed banana. Let me know how it turns out for you if you try it!!

    15. Marci Shapiro
      January 27, 2020 AT 9:30 am

      Hi! I’m excited to make your almond flour chocolate chip almond flour cookies. I’m staying away from sugar. May I use sugar free syrup or munk fruit as the sweeteners? If so, how much for your recipe?

      Thank you so much! I’m very exited!!

      1. Brittany Mullins
        January 27, 2020 AT 12:20 pm

        Hey Marci – You should be fine with 1/4 cup. Let me know how this bread turns out for you if you end up trying it!

    16. maureen
      September 1, 2019 AT 2:01 pm

      I also had issues with baking soda. It came out too strong taste of baking soda. Is that the correct portion – two teaspoons?

      1. Brittany Mullins
        September 1, 2019 AT 5:37 pm

        Oh no! I haven’t tested the recipe with less baking soda, but I bet it’d be better with 1 teaspoon baking soda and 1 teaspoon baking powder. I’ll test it! Sorry that yours ended up having a strong baking soda taste, Maureen.

    17. Karen
      March 7, 2019 AT 5:01 pm

      I made a couple of modifications to make this a “five” star. First, make sure you squeeze out the zucchini really well and it will not be mushy. Second, use only 2.5 T water when making the flax egg. Third, I use 1 tsp baking soda and 1 tsp baking powder. (I tried twice with 2 teaspoons soda and both times I could still taste it). Lastly, I add 1/4 cup of chopped walnuts. I love this loaf, make it weekly and eat it for breakfast every day!

    18. denise mccleese
      July 15, 2018 AT 8:02 pm

      I making this right now it is looking delicious

    19. Kathy
      March 8, 2018 AT 5:55 pm

      This recipe did not come out right.Way too wet and mushy

    20. JenJen
      September 18, 2016 AT 6:22 pm

      I’ve made this twice now and both times it came out really mushy. Is it 1 cup of zucchini before or after squeezing out the water? I’m wondering if that’s where I’ve gone wrong. (I’m measuring out a cup after I squeeze it.) Mushy or not, I still ate it because it’s delish! I’d just like to get it right the next time.

      1. Kathy
        March 8, 2018 AT 5:53 pm

        Yes mine came out mushy also

        1. Brittany Mullins
          March 9, 2018 AT 10:38 am

          Hi Kathy! I’m so sorry it came out mushy. Did you follow the recipe exactly?

      2. JenJen
        September 18, 2016 AT 6:53 pm

        Aargh never mind, I just realized I messed up the setting on my new oven both times.

    21. Danae @ Recipe Runner
      September 13, 2016 AT 12:15 pm

      This is the perfect recipe for me because I’m still pulling plenty of zucchini out of my garden! It looks delicious!

    22. Shashi at RunninSrilankan
      September 13, 2016 AT 11:12 am

      I’m so loving that this has so much goodness in it! And – love your use of avocado in it as well – I’ve been experimenting with baking with avocado and unless there’s cocoa or chocolate involved, my baking experiments have been total fails so I am super pumped to see this gorgeous loaf!

    23. Mandy Bird
      September 13, 2016 AT 9:21 am

      I love zucchini bread and this looks absolutely delicious!

    24. Hillary
      September 12, 2016 AT 11:12 am

      This looks so so good!! Also love the creative idea of using avocado.

    25. Danielle @ Wild Coast Tales
      September 11, 2016 AT 10:06 am

      I love the use of avocado and banana instead of oil, this sounds really good!

      1. Brittany Mullins
        September 12, 2016 AT 9:45 am

        Thanks Danielle. The avocado makes it so moist! You gotta try it. 🙂

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Parchment paper lined with protein balls.


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