Healthy Vegan Zucchini Bread
Healthy Vegan Zucchini Bread- whole grain and refined sugar free, this zucchini bread is healthy enough for breakfast and delicious enough for dessert!
I feel like I’ve been slacking on the zucchini recipes this year. So far all I’ve shared with you guys are these white bean zucchini burgers. It’s time to step up my game!
I figure this zucchini bread is a good place to start. It’s made with whole grain spelt flour for a healthy option that’s high in protein and fiber. Plus you can’t go wrong with all of that green stuffed inside.
For those of you that eat gluten-free, I already have a gluten-free zucchini bread on my site as well as flourless zucchini muffins. I just didn’t have a vegan zucchini bread so I needed to change that.
If you’ve never tried baking with spelt flour before, it’s very similar to whole wheat in that it has a very light, somewhat earthy flavor and is slightly more dense texture than all-purpose flour. I like to use it because it is an ancient grain that hasn’t been modified as much as modern wheat. As a result, spelt is naturally lower in gluten which can make it easier for some to digest.
In addition to spelt flour, I also used coconut sugar to keep the recipe refined sugar-free. It also gives a delicious caramelized flavor to baked goods so it’s a win-win.
The main fat source in the recipe is coconut oil which can be easily interchanged with your preferred baking oil.
If you want to reduce the fat you can also replace half of the oil with applesauce. I have tried it this way and it turned out well but we preferred the texture with just oil.
Healthy Vegan Zucchini Bread
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 2 tablespoons ground flax + 1/4 cup water
- 1 and 1/2 cups spelt flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup shredded zucchini (after squeezed dry)
- 1/2 cup unrefined melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 1/2 cup dark chocolate chips
Directions:
In a small bowl, combine ground flax with water and stir well. Allow to sit for at least 5 minutes to thicken. Preheat the oven to 350°F then lightly grease a 1 pound loaf pan (approx. 9 x 5″).
In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
In a separate bowl, combine zucchini, melted coconut oil, vanilla, flax mixture and milk. Stir together until well combined. Pour the dry ingredients into the bowl with the wet then fold together until all of the flour is incorporated. Add chocolate chips and stir to combine. I like to save a few for topping to make it look pretty.
Transfer the batter to the loaf pan then bake for about 35 to 45 minutes. Cooking time will vary depending on your oven. Mine takes closer to 45 minutes. Careful not to open the oven during cooking or it won’t cook properly. You can pay attention to the smell to tell when it’s close to being finished. It should smell baked but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Would you believe I’ve never baked with spelt flour before?! I need to get on that train asap. Which brand do you like best?
I usually use Bob’s Red Mill. They make a light spelt flour that is close to the texture of all-purpose!
This looks so stinkin’ good. I really want to bake some zucchini bread/muffins now! And two thumbs up for adding chocolate chips!
Always chocolate chips, and extra. ;)
I LOVE zucchini and often incorporate it into my dinners, but I rarely bake with it… & this bread sounds like a great idea! Looks delicious my friend!
Thanks lady! <3
This bread looks scrumptious! I haven’t baked a quick bread using spelt flour for quite awhile but I remember when I did the texture was wonderful and less dense tasting than whole wheat flour. I can’t wait until our heat wave subsides and I can use the oven to make this. ;)
Thank you, Jerilyn! You can actually get Light Spelt Flour which is much less dense than whole wheat. I hope it cools down for you soon! :)
I finally made this, and it was delicious! I used my giant muffin pan, baked for 25 minutes and they came out perfect. The spelt flour makes for a light texture. I love your vegan baking recipes, thank you!
What a great recipe, Sarah! I first started playing with spelt a few years ago and it’s fabulous! I love it’s texture and mild flavor. This loaf makes me want to get into the kitchen and start baking with zucchini stat! I’ve not done it yet this season. Thank you for always inspiring me! xo
This is so good! I had to modify a little bit by using regular AP flour and avocado & a mix of coconut oil but it came out perfect. I baked it 45 minutes I know I’m going to be making this over and over because our zucchini plant is insane and I’m getting 1-2 every day!
I was wondering how it turned out for you! Thank you so much for taking the time to comment and let me know. I’m glad that it worked out with your modifications too. Love that you were able to sneak some avocado in there! :)
This is one gorgeous loaf and it looks like I need to get out there and buy some spelt flour as I’ve never tried baking with it before! This is the perfect healthy zucchini bread recipe!
So I’ve been testing a zucchini bread recipe for the last few weeks and despite how much I’ve eaten I SOOOO want a piece of this!! haha One can never have enough zucchini bread in their life!! :)
Too funny! I agree, I could eat all the zucchini bread. :)
I just made this recipe! I’m in love whit it ans my 3 year old is loving it.
Thanks :)
Yay! I call that a win. :)
Really, really good zuccini bread! I (of course) made some small modifications, because that’s the way I am. I used half the coconut oil and added 1/2 c. of applesauce. Next time I will try 1/3 c. of sugar (the applesauce adds some natural sweetness). My husband loves it! Thanks
I’m glad to hear it worked with your modifications! Thanks Lisa!
This is the best zucchini bread I’ve tried so far and I’ve tried many. I would make it every day if I could because we eat it fast!
Thanks for this recipe!
Thanks for the awesome review! I’m so glad you enjoy it! :)
I just made this, my first vegan bake ever, my goodness it’s so delicious!! So easy, so yummy, I’m not sure there will be any leftovers. Thank you so much for sharing this recipe!
I’m so happy to hear that! Thanks Christina!
Can I use oat flour instead of spelt flour?
so yummy!!! I made this the other day and its honestly better a few days later (: I made it lemon zucchini bread by adding zest from two lemons + 2 T lemon juice. (could probably add less zest) but still turned out amaaaazing. thank you for sharing <3
Thanks for the review, Cam! So glad it worked out with the addition of lemon juice. :)
Any suggestions?? I’m newer to baking especially vegan baking, we tried this recipe and LOVED it. But it was VERY crumbly. Any suggestions?
Thank you!
Sorry to hear it was crumbly! Did you change any of the ingredients?
This recipe is fabulous!! We absolutely loved it. I ended up using 1/4 c. honey in place of the coconut sugar and subbed 1% milk for the non-dairy milk because I didn’t have either one, but it came fabulous. I will definitely be making this again! Loved it!
I’m so glad you enjoyed it! Thank you for the review!
This recipe looked so yummy posted on my facebook that I immediately got busy making it. I went according to recipe and baked it the 45min. The trick was getting it out of the pan with the warm chocolate chips on top. A bit messy … but was licked up in no time. I didn’t have the patience to wait until it was completely cooled before slicing. It was a bit moist and heavy. Maybe I packed too much zucchini in a cup? Flavor was delicious!
I will certainly try this again, but without the chocolate chips on top, loosen up the zucchini to fill a cup (maybe you could post the measurements in grams?), and bake maybe 5 minutes longer.
It’s possible there was too much zucchini or that it wasn’t squeezed dry enough. I will add a note to weigh the zucchini next time I make it!
Just made this last night and it was glorious! I made it with whole wheat flour and added pecans
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I made this and it was delicious. I’m not vegan so used 2 eggs instead of flax. Still turned out great. I would make it again. Thank you!
Great zucchini bread! Likely the reader that found it crumbly forgot to add the binder-ground flax seed, as it is in the ingredients but not in the instructions. I very nearly made the same mistake. Glad I didn’t though, because I loved it!
Oh no! Thanks for the heads up, Cheryl!
This recipe is so moist and good. I forgot the milk however I didnt ring out the zucchini well enough so there was enough moisture. I used unsweetened bakers chocolate to lower the sugar content. I love this more then banana bread. Thanks
tried the recipe because I had a massive zucchini from a neighbors garden. although the texture was amazingly moist I will say the taste fell a little flat. the only thing I can think of is I omitted the chocolate chips. I will try again with chocolate chips and maybe a tad more coconut sugar. just my preference. thank you Sarah nonetheless!
I just made this. I left the recipe the exact same apart from a little less chocolate chips, and maybe I wasn’t super thorough squeezing all moisture out of the zucchini. Baked 44 min in a 9×5. And WOW, this is sooooo good!!! Light as air, moist, and flavorful. It tastes naturally sweet—not overly sweet, which is huge for me. I’m so happy with how this turned out. I don’t know how I’m going to avoid eating it all before my boyfriend gets home. It was supposed to be for him. Hahah. Thank you!!