LuAnn's Family Favorites Recipes

Zucchini Bread (Vegan)

This healthier, egg- and dairy-free version of zucchini bread is utterly delicious!

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Yield: 2 loaves


  • 6 tablespoons freshly ground flax seed (see Notes)
  • 1/2 cup + 1 tablespoon warm water
  • 1/2 cup mild-flavored olive
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 2 cups Sucanat (see Notes)
  • 2 1/2 cups grated zucchini, lightly packed
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F. Spray two loaf (8 x 4-inch) loaf pans generously with no-stick cooking spray; set aside.
  2. In a large mixing bowl, whisk together the ground flax seed, water, oil, applesauce and vanilla, then set aside for about 5 minutes.
  3. Meanwhile, in a separate bowl, stir together the flours, baking powder, cinnamon, baking soda, nutmeg and salt until well mixed, then set aside.
  4. Also, grate the zucchini.
  5. Stir the dry ingredients into the wet ingredients, just until the dry ingredients are moistened. (A few lumps may remain).
  6. Stir in the grated zucchini, raisins and walnuts until well mixed. Divide the batter equally between the two prepared pans.
  7. Bake loaves in the preheated oven for 45 to 50 minutes or until a toothpick inserted in the center of a loaf comes out clean.


A combination of ground flax seeds (a.k.a. flax seed meal) and water is used as an egg replacement in this recipe. For greatest nutritional benefit, use freshly ground seeds. An electric coffee grinder is perfect for this.

(As a general rule: For each egg, whisk together 3 tablespoons flax seed meal and 2 1/2 to 3 tablespoons water, then let stand for about 5 minutes or until the mixture has an egg white consistency).

Look for Sucanat, which stands for Sugar Cane Natural – a minimally processed sugar - in the baking aisle. If unavailable, substitute an equal amount of lightly packed light brown sugar. The amount of natural sugar or brown sugar can be adjusted to taste.


Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; loosely based on a recipe from

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