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vegan zucchini bread hot for food

vegan zucchini bread

Course Breakfast, brunch, Snacks
Cuisine American
Keyword baking, banana bread, zucchini
Prep Time 20 minutes
Cook Time 55 minutes
Servings 10 slices
Author Lauren Toyota


  • 1 C pecans, toasted and roughly chopped
  • 1 tbsp golden flax meal
  • 3 tbsp water
  • 2 1/2 C shredded zucchini (about 2 medium to large zucchini)
  • 1 3/4 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 C packed light brown sugar
  • 1/2 C granulated cane sugar
  • 1/3 C melted refined coconut oil
  • 2 tsp vanilla extract


  1. Preheat the oven to 350°F.

  2. Toast the pecans either on the stove top in a pan over low heat or in the oven on a baking sheet for 5 to 10 minutes or until fragrant and toasted. Chop the pecans and set aside.

  3. Combine the ground flax and water and stir to combine. Set aside to thicken while you prepare the remaining recipe.

  4. Shred zucchini and add to a large mixing bowl.

  5. In another large mixing bowl combine flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg. Toss the chopped pecans in the dry ingredients and set this aside.

  6. In the bowl with the zucchini add brown sugar, granulated sugar, coconut oil, vanilla, and thickened flax mixture and stir to combine well until it appears liquidy.

  7. Add the wet ingredients to the dry ingredients and stir to combine well so no dry ingredients are visible.

  8. Add to a lined loaf pan. Bake for 55 minutes or until a toothpick comes out clean from the center. Allow the bread loaf to cool in the pan on a wire rack for 15 minutes. Then lift the sides of the parchment paper to remove the loaf and continue to cool on a wire rack before slicing and serving. Store loosly covered at room temperature or in the frige.