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Vegan Zucchini Bread with Almond Flour

With summer just around the corner, I’m starting to feel excited for the time when life (hopefully and safely) goes back to normal, so I can go to the first, local farmer’s market of the season and buy a big bag of freshly grown summer produce. One of my favorites to buy in summer is zucchini. 


You can cook with zucchini in a surprising number of ways—and another surprise is that it's actually not even a vegetable! They’re treated as veggies in our kitchens, but really, they’re fruits, with the proper name of Cucurbita Pepo.


And there are a couple different varieties of zucchini: Regular zucchini (usually green in color), golden zucchini (gold, obviously) and globe zucchini or eight-ball zucchini that’s round and soft-ball sized. According to Live Eat Learn, some zucchinis even grow to reach 7 feet.


One of the most common ways people are using zucchini these days is in the form of “zoodles," and, in case you've been living under a rock, "zoodles" is a mash-up of the words "zucchini" and "noodles."


But there are many other things you can do with them: You can make baked parmesan zucchini, you can sauté slices of zucchini, chop it up and throw it into an omelet or put it in a something like a summer-style minestrone soup.


My favorite way to use it right now is in a zucchini bread. Zucchini bread recipes can be altered in many ways to be sweeter or more savory. I personally like this recipe by Brittany from Eating Bird Food.


It's vegan and gluten-free because it uses almond flour, plus it includes bananas, and I also love banana bread as a snack. This recipe is also a bit on the sweeter side since it uses dairy-free chocolate chips. I also like to add some walnuts or another type of nut for extra crunch.


Want more vegan gluten-free recipes to try? Here are some more delicious ideas to ponder!


Help support Assuaged and SAVE on great vegan organic products and more at Thrive!


Feel free to share any of your creative alternatives to this super healthy gluten-free zucchini bread with us on the links below, as we would love to hear them! You can also share your favorite recipes with the Assuaged community on our ➡️Share Your Recipe⬅️ page! 

VVegan Zucchini Bread with Almond Flour

Vegan Zucchini Bread with Almond Flour

Yield: 1 Loaf
prep time: cook time: total time:



How to make vegan zucchini bread with almond flour.

  1. Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.
  2. Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.
  3. Whisk together ground flaxseed and water in a small bowl to make the flax egg. Set aside.
  4. In a big bowl add almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt and stir. Combine zucchini, flax egg, avocado, banana, maple syrup, vanilla in a different bowl. Then add wet and dry ingredients and stir until combined.
  5. Stir in chocolate chips and walnuts (if using). Pour batter into pan and bake for 45-50 minutes. Bake until golden brown on the top and a toothpick comes out clean. Cool before serving!
Zucchini Bread, Altenative Options
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