Vegan Zucchini Bread

Vegan zucchini bread made in 1-bowl with almond flour, oats, and grated zucchini. It’s the perfect late summer breakfast, snack, or dessert!

Friends, it’s crazy how fast a puppy grows. 

It’s been just two weeks being dog mom to Flora, and already we can see her facial features changing, shifting, becoming.

Last night M looked at me and said mournfully, “Where did our puppy go?!”

It’s true, she is getting bigger and bigger every day, and it’s honestly getting a little difficult (for me) to carry her with one arm! 

We’re loving every second of the chaos of being a new dog parent. 

Luckily, she doesn’t seem to be bothered by my constant running around the kitchen or scared by my constant banging of pots and pans. 

That’s good, because with my job and passion, I make a lot of food and make a lot of noise while doing it! 

So far, the only “human food” we’ve given her is good ol’ peanut butter, which she laps out of her kong with alarming accuracy and speed.

Her current favorite *high value* treat are some peanut butter oat training bites that are GOLD currency in our house. 

Whenever we need to get her to do something and do it fast, a peanut butter treat is the difference between the zoomies and obedience. 

I’m sure Flora would love it if she could get her teeth on some of the smells coming from the kitchen, lately. 

Like this Vegan Zucchini Bread that I’ve been making on repeat to use up summer zucchini! 

This vegan zucchini bread is made in 1-bowl with almond flour, oats, and grated zucchini.

It’s the perfect later summer breakfast, snack, or dessert for my human friends! 

What You Need to Make Vegan Zucchini Bread 

Here’s what you need to make Vegan Zucchini Bread:

• ground flaxseed
• maple syrup 
• unrefined coconut sugar 
• neutral nut butter (almond, cashew, sunflower seed butter)
• unsweetened almond milk 
• zucchini, grated
• Bob’s Red Mill Superfine Almond Flour 
• Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats
• oat flour
• baking powder
• chopped walnuts

That’s it!

How to Make Vegan Zucchini Bread

Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil.

In a small bowl, combine the ground flaxseed and filtered water to form your “flax egg.”

Stir and set it aside for 5 minutes to gel.

Add in the maple syrup, coconut sugar, nut butter, almond milk, and grated zucchini.

Stir everything well to combine. 

Next, add the almond flour, oat flour, rolled oats, and the baking powder to the bowl and toss everything to combine.

Stir everything until it’s well combined and thick with no visible flour.

Fold in the chopped walnuts.

Spoon the batter into the bread pan and spread it into an even layer with a spatula.

Sprinkle some walnuts on top. 

Bake the bread for 45-50 minutes, or until the top is firm to the touch and the edges start to pull away from the pan. 

Remove the bread from the oven and transfer it to a cooling rack.

Allow the bread to cool completely before cutting into slices.

Store the leftover vegan zucchini bread in the refrigerator for up to one week and freeze slices for long term storage.

Brand Notes

Bob’s Red Mill Superfine Almond Flour and Gluten-Free Organic Old Fashioned Rolled Oats create the bulk of this recipe. 

I love using a mix of almond flour and oats to make the best texture for vegan and gluten-free baking. 

In this recipe, I used a mix of almond flour, oats, and oat flour to create a moist yet chewy texture. 

You can use Bob’s Red Mill Gluten Free Oat Flour or you can process Gluten-Free Organic Old Fashioned Rolled Oats in the blender to achieve homemade oat flour. 

I always have these products on hand in my pantry for vegan and gluten-free baking and cooking!

Swaps and Substitutions

I haven’t tested this bread with any other flours, so I recommend using the almond-oat ratio in the recipe. 

Any nut or seed butter will work to keep this recipe super moist and entirely no-oil-added! 

I love using SunButter, but some other delicious options are almond butter or cashew butter. 

If you don’t have walnuts, try adding pecans or slivered almonds instead.

You can also add some nuts on top for extra crunch! 

Notes on Meal Prep

This bread can easily be made in advance and saved in the refrigerator or freezer. 

Store any leftover vegan zucchini bread in the refrigerator for up to one week.

I like to freeze individual slices wrapped in parchment paper so you can easily grab them out of the freezer.

Reheat refrigerated or frozen bread in the microwave for ~30-60 seconds or enjoy it straight from the fridge.

How to Serve Vegan Zucchini Bread 

This Vegan Vegan Zucchini Bread is perfect for a delicious late summer breakfast, snack, or dessert. 

I love this bread served warm with a smear of nut butter. 

You can also serve it solo or with vegan butter.

To make it more of a meal, try serving it with yogurt, fruit, and nuts in a yogurt bowl. 

It’s absolutely delicious with a warm cup of tea, coffee, or latte. 

Enjoy!

More Vegan Bread Recipes

• Cinnamon Tahini Walnut Banana Bread

• Strawberry Banana Bread

• Orange Cranberry Bread

• Dark Chocolate Banana Bread

• Black Sesame Butter Banana Bread

• 1-Bowl Butternut Bread

• Vegan & Gluten-Free Cinnamon Raisin Bread

• Blueberry Banana Breakfast Bread

• Vegan Banana Chocolate Chunk Bread

• Pumpkin Chocolate Chunk Bread

• 1-Bowl Tahini Date Nut Bread

• Vegan Pumpkin Spice Bread

I Want to Hear From You

If you make this Vegan Zucchini Bread recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!