Vegan Zucchini Bread

Packed with vibrant zucchini and fresh ingredients that fill every slice with beneficial nutrition like complex carbohydrates and vitamins, this is a delicious snack that will boost your energy levels while satisfying your sweet tooth.

Serves: 4Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1 large zucchini
  • 1 cup vanilla almond milk
  • 1⁄2 cup vegan egg substitute
  • 1⁄2 cup all-natural organic agave nectar
  • 4 Tbsp. canola oil
  • 2 cups 100% whole-wheat flour
  • 1 Tbsp. baking powder
  • 1 tsp. all-natural sea salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice


  • Preheat the oven to 375°F and prepare a loaf pan with olive oil spray and a light coating of flour.
  • In a food processor or blender, process the zucchini until shredded. Add the almond milk, egg substitute, agave nectar, and oil to the zucchini and pulse until well blended.
  • In a large mixing bowl, combine the dry ingredients and spices and mix well.
  • Add the zucchini mixture to the dry ingredients and stir until combined.
  • Pour the batter into the prepared loaf pan, and bake for 40 to 45 minutes, or until a knife inserted into the center of the loaf comes out clean.