Vegan Zucchini Bread with Almond Flour

This healthy vegan zucchini bread is made with almond flour and oat flour and uses avocado and banana to replace the oil. It’s easy to make and absolutely delicious!
Contents
Why You’ll Love This Bread Ingredients Needed Recipe Notes & Substitutions How to Make Vegan Zucchini Bread Recipe Tips!How to Store Frequently Asked Questions More Zucchini Recipes

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 recipes. Some of my favorite recipes to make with my abundance of zucchini are my zucchini bread overnight oats, healthy zucchini muffins, these zucchini boats and of course this vegan zucchini bread!

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Why You’ll Love This Bread

Dietary and allergen friendly – This bread is vegan, gluten-free, dairy-free, oil-free and only sweetened with 1/4 cup of maple syrup.
Healthy – This bread is packed with healthy fats, fiber and lots of nutrients thanks to the almond flour, oat flour, banana, avocado and flax egg. It’s a baked good recipe you can feel good about eating!
Easy – This recipe requires simple, pantry staple ingredients that you likely already have on hand! And it only takes about 10 minutes to prep.

Ingredients Needed

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 – to help the loaf rise.
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.

Find the printable recipe with measurements below.

Recipe Notes & Substitutions

Flour: This recipe was tested only with almond and oat flour, so I don’t recommend substituting the flours with something else.
Flax egg: Don’t need this bread to be vegan? You can use a regular egg instead. Or try my healthy zucchini bread, which is made with whole wheat flour.
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 omit the maple syrup and chocolate chips!
Mix-in’s: Feel free to swap the chocolate chips with your favorite mix-in. Some ideas would be dried fruit or chopped nuts (walnuts, pecans or almonds would be my top choice).

How to Make Vegan Zucchini Bread

Step 1: In a large bowl add the dry ingredients. Stir to combine.

Step 2: In a separate bowl, whisk together the wet ingredients until combined.

Step 3: Add the wet ingredients into the bowl with the dry ingredients. Stir until everything is combined.

Step 4: Add the chocolate chips to the bowl and gently stir to evenly distribute the chips.

Step 5: Pour the batter into your prepared loaf pan. Top with additional chocolate chips, if desired.

Step 6: Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool completely, slice and enjoy.

Recipe Tips!

Squeeze the zucchini: For the best texture and flavor, make sure to squeeze out as much liquid as possible from the grated zucchini before adding it to the batter. This helps the bread bake evenly and prevents it from becoming too wet. Use a clean dish towel or paper towels to press and wring out the zucchini thoroughly.
Test for doneness: Insert a toothpick into the center of the bread to check if it’s done. If it comes out clean or with just a few crumbs, it’s ready to come out.
Cool properly: Let the loaf cool in the pan for 10-15 minutes before transferring it to a cooling rack to cool completely. You don’t want to let the bread cool completely in the loaf pan because it could continue to bake and dry out.

How to Store

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.