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Fluffy, moist, and flavorful, this Vegan Zucchini Bread is simply the best! Gluten-Free, Oil-Free, and made with only 11 plant-based ingredients.
The abundance of summertime Zucchini has definitely allowed for some creative interpretations and uses of this green squash (read: Zoats, Blondies, Queso, etc). I’m a huge fan, so no complaints over here! And there are definitely no complaints when it comes to this Zucchini Bread.
This Zucchini Bread is not only downright delicious, but it’s also Vegan, Gluten-Free, Oil-Free, and made with only 11 plant-based ingredients. Because that’s just how we do things around here 😉
Not only does Shredded Zucchini add a lovely moisture and softness to this fluffy bread, but it also adds a subtle squash flavor that I absolutely love. Throw some crunchy Walnuts in there for good measure, and man. That’s some tasty ‘ish.
While I love my sweet Breakfasts and Desserts, I don’t particularly enjoy desserts that are too sweet. Which is probably why I love this bread so dang much! This Vegan Zucchini Bread is subtly sweetened with Coconut Sugar — so it still has a nice and subtle sweet caramel flavor to it, but it won’t make your teeth (or tummy) ache. It’s perfect with a cup of Coffee for breakfast, a late afternoon pick-me-up, or a light dessert.
However, there is one small problem with Zucchini – it holds a LOT of moisture. This does work to it’s benefit in most breads, but Vegan breads are already pretty…dense to begin with. Don’t fret though, friends! This Vegan Zucchini Bread has a nice crumb and crust, while still retaining that not-quite-gooey-but-pretty-dang-soft texture of a classic Zucchini Bread.
We’ll achieve this in two ways – first, by really squeezing the moisture out of our Zucchini. I’d recommend a nut milk bag, but cheesecloth or a towel will also work in a pinch. I also used a combination of both Oat Flour and Brown Rice Flour for this bread. Oat Flour alone is simply too dense and gummy. Brown Rice Flour, on the other hand, often produces baked goods that are a little too crumbly. Combine them together, however, and you’ve got the perfect pairing for this Vegan Zucchini Bread!
I love to spread a thick layer of Nut Butter over my slices, but Vegan Butter would also be super yummy here. Bonus points if you heat said slice up in the toaster oven first. However, you serve it, I hope you love it as much as I do! And if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
A Few Final Thoughts:
- Nut allergy? No problem! Simply use a Nut-Free Non-Dairy Milk and substitute the Nut Butter for Sunflower Butter or Tahini. You can leave out the Walnuts, or substitute them for Chocolate Chips 😉
- Heck….ANYONE should feel free to add in Chocolate Chips! What’s life without a little Chocolate, am I right?!
- This Vegan Zucchini Bread will last out on the counter for 3-4 days, but I would recommend storing it in the fridge if you’re not going to finish it before then. You can also pre-slice and freeze it, where it will last up to one month.
If you’re looking for more Vegan Sweet Bread recipes, you’ll also love this Fluffy Vegan Banana Bread and this Sweet Potato Bread!
PrintThe Best Vegan Zucchini Bread
Fluffy, moist, and flavorful, this Vegan Zucchini Bread is simply the best! Gluten-Free, Oil-Free, and made with only 11 plant-based ingredients.
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-12 Servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 tbsp Ground Flax + 5 tbsp Filtered Water
- 2 cups Oats, blended into a fine flour
- ½ cup Brown Rice Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Zucchini, shredded and pressed (about 1 large, but I would recommend measuring)
- ¼ cup Unsalted Almond Butter*
- ½ cup Coconut Sugar*
- ¾ cup Non-Dairy Milk
- 1 tbsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- ⅓ cup Walnuts, chopped
- Optional: ⅓ cup Non-Dairy Chocolate Chips
Instructions
- First, preheat your oven to 350F. Add the Ground Flax and Filtered Water to a medium bowl and mix well. Set aside and let thicken for 5-10 minutes.
- In the meantime, combine the Oats, Brown Rice Flour, Baking Soda, and Salt together in a large bowl.
- Shred your Zucchini and use either a nut milk bag (recommended), cheesecloth, or towel to press all of the liquid out of it. You want this to be as dry as possible! Measure out the Zucchini after it has been pressed to ensure you have 1 cup.
- Once the Flax Egg has thickened, add the Almond Butter, Coconut Sugar, Non-Dairy Milk, Apple Cider Vinegar, and Vanilla extract to the same bowl and whisk until no clumps remain. Form a well in the center of the dry mix, then pour the wet mix into it. Stir until well-incorporated – the batter will be thick!
- Next, add the Shredded and Pressed Zucchini to the bowl and use a Spatula to fold it into the mixture.
- Add a pinch of extra Flour to the Chopped Walnuts (and Chocolate Chips, if you decide to add them) to lightly coat them, then fold into the batter as well.
- Transfer the batter into a greased or lined 8” x 4” bread pan and bake for 47-50 minutes. Remove from the tin immediately, and let cool completely before slicing.
- Store loosely covered at room temperature for up to 3 days, in the fridge for up to a week, or pre-sliced and frozen for up to one month.
Notes
- I have not tested this recipe using any other flour combination. I cannot recommend substitutions, but feel free to experiment at your own risk!
- Ground Flax may be substituted for Ground Chia Seeds
- Almond Butter may be substituted for any other Nut or Seed Butter of your choice
- Coconut Sugar may be substituted for Brown Sugar
Keywords: zucchini bread, vegan zucchini bread, gluten free zucchini bread, healthy zucchini bread, oil free
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hey caitlin!! question: is this zucc bread from the same era as the banana and pumpkin bread recipes? i think you refreshed both of those recipes at some point, and they are two of my fave, easy recipes to throw together. I’m curious if you’d consider revisiting this recipe to see if it could be streamlined like the other two? maybe since the zucc is so wet, the brown rice flour is required?
anyway, its that time of year in the PNW where the zuccs are stacked high and i thought id ask. <3
Hi Carmen! This is an older recipe, I have not updated it recently!
I didn’t have any brown rice flour, however I used cassava flour and it worked as far as I could tell, since I could not compare it to a loaf made with rice flour.