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

5 from 1 vote
Prep Time 6 mins
Cook Time 40 mins
Total Time 46 mins
Course bread, Breakfast, Dessert, Snack
Cuisine American
Servings 8


  • 1 bread pan
  • 1 oven


  • 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.


  • Preheat your oven to 350 degrees.
  • Spray your bread pan with oil or line with parchment paper.
  • Into a large bowl add your olive oil through flax meal. Whisk well to combine and allow to sit for about 3 minutes.
  • Then add your zucchini shreds through baking powder.
  • Whisk until just combined. Avoid over-mixing your batter as it will make it overly dense.
  • Gently scoop the batter into your prepared pan and sprinkle the top with your seeds and place in the oven.
  • 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.
  • Remove and allow to cool before slicing.
Keyword banana bread, quick bread, snack, zucchini

Affiliate links: bread pan, coconut sugar

— Knead to Cook

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  1. 5 stars
    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!!

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