Vegan Zucchini Bread with Almond Flour

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With summer just around the corner, I’m starting to feel excited for 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 variety of ways—and another surprise is that it's not even actually a vegetable! They’re treated as veggies in our kitchens, but really, they’re fruits, with the proper name of Cucurbita Pepo.

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.

fresh-zoodles-zucchini-noodles

One of the most common ways people use 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, you can do many other things with them: You can make baked parmesan zucchini, sauté zucchini slices, chop it and throw it into an omelet or put it in something like a summer-style minestrone soup.

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

Almond flour makes it vegan and gluten-free. 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!

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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!

Vegan Zucchini Bread with Almond Flour

Yield: 1 Loaf

Author: Eating Bird Food

prep time: cook time: total time:

ingredients:

2 cups almond flour
1/2 cup oat flour or 1/4 cup more almond flour
1 cup grated zucchini
1/4 tsp Himalayan pink salt
1 banana, mashed
1/4 cup mashed avocado
1 tbsp ground flaxseed + 2 1/2 tbsp water
1/4 cup maple syrup
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp organic cinnamon
1/4 cup mini dairy-free chocolate chips
1 cup walnuts or other nuts (optional)

instructions:

How to make vegan zucchini bread with almond flour.

Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.
Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.
Whisk together ground flaxseed and water in a small bowl to make a flax egg. Set aside.
In a big bowl, add almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt. Stir. Combine zucchini, flax egg, avocado, banana, maple syrup, and vanilla in a different bowl. Then add wet and dry ingredients and stir until combined.
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!

Pick Your Type of Deliciousness!

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Health has never tasted so good.

Organic and plant-based varieties have proven to reduce the risk and progression of disease. Guess what? You can still have fun on date night indulging in sweets you never knew existed.

More blogs on this

What Is Tigernut Flour and Why It's Healthy?

Perfect Plant-Based Almond Peach Galette

Vegan Grilled Tofu Satay on Zucchini Slaw Salad

Conor's Vegan Fudgy Peanut Butter Blondie Recipe

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Vegan Zucchini Bread with Almond Flour

Looking for a great gluten-free, egg-free bread recipe? Here's an amazingly nutritious boost to traditional banana bread with zucchini and almond flour!

Vegan Zucchini Bread with Almond Flour