The best vegan zucchini bread

Zucchini season is here and since returning from Spain, I’ve been whipping up loaves about 3 times a week! Zucchini is so incredibly versatile, I use it in smoothies, stir fry/bowls and I do love it in quick breads. This bread is refined sugar-free and isn’t overly sweet. Pairs nicely with vegan butter or nut butter. It’s great snack or dessert. We get through a loaf in under 3 days flat. Freezes nicely. It’s a great one! It’s a one bowl bread too so limited clean up needed. I hope you love it!
Refined sugar-free zucchini bread
Equipment
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1 bread pan
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1 oven
Ingredients
- 1/4 cup olive oil
- 1/3 cup nut based milk
- 1/2 cup coconut sugar
- 1 tbl vanilla extract
- 1 tbl ground flax meal
- 1.25 cup well drained, gently packed zucchini shreds
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 tbl ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup nuts or seeds of your choosing. For the top of the bread.
Instructions
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Preheat your oven to 350 degrees.
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Spray your bread pan with oil or line with parchment paper.
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Into a large bowl add your olive oil through flax meal. Whisk well to combine and allow to sit for about 3 minutes.
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Then add your zucchini shreds through baking powder.
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Whisk until just combined. Avoid over-mixing your batter as it will make it overly dense.
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Gently scoop the batter into your prepared pan and sprinkle the top with your seeds and place in the oven.
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Bake for 40-45 minutes or until golden and a toothpick inserted (allow to sit for 30 seconds) pulls out clean. If it needs more time, allow to bake for additional time.
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Remove and allow to cool before slicing.

Affiliate links: bread pan, coconut sugar
— Knead to Cook
THIS RECIPE IS EASY & DELICIOUS!! I’ve been making this the last 2 weeks & this recipe will be on repeat from now on.
Perfect for zucchini season. I’ve substituted almond flour for the white flour, only because that’s what I’ve got & it’s a fine sub! ENJOY!!
Thank you so much Sam! I have another loaf in my oven as I type this 🙂