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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

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.


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

  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.

Equipment

  • 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