Vegan Zucchini Bread

Zucchini Bread worth Making

  • Author: Nicole Dawson
  • Total Time: 15 minutes
  • Yield: 2 loaves 1x


You can’t go wrong with Zucchini Bread, especially when its allergy-friendly and Vegan. No dairy, eggs or nuts, just AMAZING



  • 6 TB. Ground Flax Meal whisked into 1/2 C. +1 TB. warm water (set aside)
  • 1/2 C. Coconut Oil, melted (or vegetable oil)
  • 1/2 C. Natural Applesauce
  • 2 C. Light Brown Sugar 
  • 1 tsp. Vanilla Extract
  • 2 1/2 C. Grated Zucchini (approx 3 medium)
  • 3 C. Gluten Free Flour (1-to-1 mix)
  • 1 tsp. Salt
  • 2 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • 1 TB. Cinnamon
  • 2 tsp. Nutmeg
  • 1 C. Dairy Free Chocolate Chips (optional but recommended)


  1. Preheat oven to 350.
  2. Grease and lightly flour 2, 8×4” loaf pans.
  3. Wash & Grate zucchini. Set in a colander over bowl and lightly press to remove some of its water. Set aside.
  4. With a paddle attachment, blend together flax mix, oil, applesauce, sugar and vanilla. Add in zucchini until well combined.
  5. In a separate bowl, sift together flour, salt, baking soda and powder, cinnamon and nutmeg. Add into wet mixture and blend until evenly combined.
  6. If using chocolate chips, fold in at this time.
  7. Divide batter, evenly between pans.
  8. Bake for approximately 45 minutes until center comes out clean.
  9. Cool on rack in pan before slicing.


*If using All-Purpose Gluten-free Flour be sure to add 1 teaspoon Xanthum Gum. 

**Can use regular All-purpose Flour in place of GF flour.  DO NOT include Xanthum Gum.

  • Category: Dessert, breakfast
  • Cuisine: Vegan, gluten-free, top 8 free
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