Zucchini Bread

This Zucchini Bread recipe is simple to make and no zucchini squeezing required!Made with ingredients you likely already have in your pantry!

Not sure about you but from where I’m sitting it’s currently raining zucchini’s. My mother’s garden is overflowing with all the things but tomatoes and zucchini are in major abundance. Just so we are clear, I am NOT COMPLAINING!! I grew up eating zucchini bread. I was never thrilled but I definitely ate it. Now, I literally cannot get enough. This week alone I have made two loaves of bread and one round of muffins. I mean, I do it for YOU and will continue to do so as long as you guys keep asking for recipes. Tough job haha, and I am so glad to do it. 

Zucchini Bread

Teri-Ann Carty
This Zucchini Bread recipe is super simple to make with no squeezing of the zucchini required!!! Phew!
Prep Time 10 minutes
Cook Time 1 hour
Course Bread
Servings 1 loaf


  • oven
  • loaf pan


  • 1 flax egg (1 tbsp finely ground flax + 2 1/2 tbsp warm water)
  • 2 bananas mashed (riper the better)
  • ½ cup coconut sugar
  • 6 tbsp olive oil (melted coconut oil works too)
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • cups gluten-free flour blend
  • ½ cup almond flour
  • 1 cup zucchini (freshly grated & packed)
  • ½ cup walnuts finely (chopped)
  • ½ cup chocolate chips


  • Preheat the oven to 355 degrees. Grease a standard loaf pan.
  • Prepare flax egg and allow to sit for ten minutes to gel. Once gelled, add banana and mash together. Add in coconut sugar, vanilla and oil. Whisk together to combine.
  • Add baking powder and soda and cinnamon. Whisk again. Add in flours and fold in with a spatula. Add grated zucchini and stir to combine. Let the batter sit for 5 minutes. Finally drop chopped walnuts and chocolate chips into batter and stir completely.
  • Scrape batter into loaf pan. Bake for 50-52 minutes or until a toothpick comes out clean.
  • Let the loaf rest in the pan for 10 minutes and then remove and place on the cooling rack. Allow the loaf to cool completely before slicing.
Keyword baked, banana bread, dairy free, gluten free, plant based, vegan, zucchini

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.

By submitting this form, you are consenting to receive marketing emails from: Teri-Ann Carty, 1016 Bloor St W, Toronto, ON, M6H 1M2. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact