Vegan Zucchini Bread
User Reviews
4.6
Vegan Zucchini Bread
Description
The bread starts by squeezing excess moisture from grated zucchini to prevent sogginess. A flax egg mixture acts as a binder, replacing traditional eggs. Dry ingredients—almond flour, oat flour, baking soda and powder, cinnamon, and salt—are combined separately. Wet ingredients including zucchini, flax egg, mashed avocado, mashed banana, maple syrup, and vanilla are stirred together before mixing into the dry components. Chocolate chips add a sweet accent.
Baked in a loaf pan until a toothpick comes out clean, the loaf features a tender crumb with a dense, moist texture from the zucchini and fruits. The recipe's reliance on almond and oat flours gives it a distinct flour base, and the natural sweeteners balance the flavors without refined sugar.
Perfect for a vegan snack or breakfast, this bread offers a healthier approach to classic zucchini bread with wholesome ingredients and adaptable mix-ins, suitable for those avoiding eggs or traditional wheat flours.
Ingredients
- 2 cups almond flour packed
- ¼ cup oat flour
- 1 cup zucchini squeezed firmly to release water, grated
- 1 Flaxseed 1 Tablespoon ground flaxseed + 2 ½ Tablespoons water, used as egg substitute
- ¼ cup avocado about ½ an avocado, mashed
- 1 medium banana mashed, about ⅓ cup
- ¼ cup maple syrup or honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ¼ cup chocolate chips plus more for topping, vegan
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 50-60 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 completely, slice and enjoy.
Notes
- This bread was tested only with almond and oat flour, so substituting flours is not recommended.
- If not vegan, the flax egg can be replaced with a regular egg or try a whole wheat version from another recipe.
- Maple syrup adds sweetness along with banana; to reduce sugar, omit maple syrup and chocolate chips.
- Chocolate chips can be replaced with dried fruit or chopped nuts such as walnuts, pecans, or almonds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 179kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 132mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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