Vegan Zucchini Almond Bread Recipe | The Olive Crush

Vegan Zucchini Almond Bread

Vegan Zucchini Almond Bread Recipe | The Olive Crush

This delicious vegan zucchini almond bread recipe is sure to warm your belly! Perfect for any time of the year, try bringing this almond topped dessert to your next holiday gathering or office party!

Vegan Zucchini Almond Bread
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Cook Time
1 hr
Cook Time
1 hr
  1. 3 cups all-purpose flour
  2. 1 1/2 teaspoons baking soda
  3. 1/2 teaspoon baking powder
  4. 1 teaspoon salt
  5. 3 teaspoons ground cinnamon
  6. 1/2 teaspoon freshly grated nutmeg
  7. 1/2 cup almond milk
  8. 1 cup Arbequina Olive Oil
  9. 2 teaspoons pure vanilla extract
  10. 1 cup granulated sugar
  11. 3/4 cup brown sugar
  12. 2 cups shredded zucchini
  13. 3/4 cup thinly sliced almonds (plus a bit more for the top of each loaf)
  1. Place a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt. and spices. Set aside.
  4. In a medium bowl, whisk together almond milk, Arbequina Olive Oil, vanilla extract, and sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
  5. Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly mixed into the batter.
  6. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven.
  7. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
  8. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
  9. Bread will last, well-wrapped, at room temperature for up to 5 days.
  1. Optional: Drizzle warm slices with Almond Glaze before serving. For the glaze, simply stir the following ingredients in a bowl: 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1/4 teaspoon vanilla or almond extract.
Adapted from Erin Gleeson
Adapted from Erin Gleeson
The Olive Crush

Products Used In This Recipe

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