Vegan Coconut Zucchini Bread

posted in: Recipes | 0

Usually I would wait until zucchini season to post this recipe, but this week I received 2 Ginormous zucchini in my veggie box. In an effort to use it up, I made this quick bread, and it was just too good not to share right away.


  • 2 cups grated zucchini
  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup unsweetened coconut flakes
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • ¾ cup raw sugar or coconut sugar
  • Egg replacement to equal about 3 eggs (I used ½ cup + 1 tablespoon aquafaba*)
  • ½ cup vegetable oil or melted coconut oil (cooled)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Lightly grease a loaf pan.
  2. Place grated zucchini in colander in the sink while you are preparing the rest.
  3. Combine flours, coconut, baking powder, baking soda, cinnamon and salt in a bowl.
  4. Beat sugar, egg replacement, oil, and vanilla in a separate bowl with a whisk or electric mixer until well mixed.
  5. Squeeze out as much liquid from the zucchini with your hands as possible. Add to the sugar mixture and mix well. Stir into flour mixture until well combined.
  6. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

*Aquafaba is the liquid from a can of garbanzo beans.

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