Vegan Zucchini Bread with Almond Flour (Oil-Free)
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Published Jun 29, 2020, Updated Jun 27, 2023
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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.
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
- Zucchini Banana Bread
- Roasted Summer Squash and Zucchini
- Tofu Zucchini Lasagna
- Spicy Shrimp over Zucchini Noodle Pasta
- Zucchini Brownies
More Quick Bread Recipes
- Strawberry Banana Bread
- Fig Bread
- Tahini Banana Bread
- Pumpkin Bread
- Vegan Banana Bread
- Coconut Flour Banana Bread
- Vegan Apple Bread
Vegan Zucchini Bread
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is very yummy! Great way to use up some zucchini!
Absolutely amazing! I have never made or had Zucchini bread and am so pleasantly surprised! ❤
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. 🙂
EBF DID IT AGAIN. SO SO DELICIOUS! HADN’T HAD/MADE ZUCCHINI BREAD BEFORE THIS AND COULDN’T HAVE IMAGINED IT TURNING OUT ANY BETTER. PERFECT BALANCE OF CRUST AND MOISTURE! PERFECT AMOUNT OF SWEETNESS **I did substitute almond butter for the avocado because that’s what I had on hand.
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!
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?
Hey Aileen – Did you squeeze the excess liquid out of the zucchini before mixing the ingredients together. That could have been the issue.
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!
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.
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.
So glad this recipe was a hit, Danielle! Thanks for coming back to leave a review. I so appreciate it!
I followed the recipe and used all almond flour. It came out cooked in the middle and moist. I added some walnuts. It was good!
So glad you loved this recipe, Sherry! Thanks for making it and for the review. I so appreciate it!
Hi! I want to make this for my nephews first birthday cake. Would it hold up as a 6inch 3 layer cake?
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 🙂
This bread is amazing… so moist and delicious.. I really enjoy all of your recipes!
Yay!! So glad you loved this zucchini bread, Joyce! Thanks so much for the review. I really appreciate it!
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!
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!