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Vegan Paleo Zucchini Bread


Please pardon the meat loafiness of this zucchini bread because you know what they say: Don’t judge a zucchini bread by its meat loaf-y appearance. Something like that.

Having been heavy on the raw desserts the last couple of weeks, I was kind of dying to turn my oven on and bake something. And since I had two zucchinis that took a beating in the vegetable drawer and weren’t really on par for a pure vegetable performance, I decided it’d be a good opportunity to turn them into bread.

My mom makes the world’s greatest zucchini bread, but since I like a little challenge I decided to come at this with no sugar, no flour, no butter and no eggs. GOOD LUCK. But guess what? It’s really shockingly good. (I didn’t think it would work. How’s that for kitchen confidence?)

While a little on the hideous side, I assure you this vegan, grain-free, refined sugar-free loaf tastes better than it looks. Let’s make it…

Vegan No Sugar Paleo Zucchini Bread


  • 1 mashed ripe banana
  • 1/4 cup unsweetened apple sauce
  • 1 tablespoon date syrup
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • sprinkle of ground nutmeg (optional)
  • 1 cup shredded zucchini
  • 1/2 cup cashew meal
  • 1/4 cup coconut flour


  1. Preheat oven to 350 degrees.
  2. Add banana, apple sauce, date syrup, vanilla, coconut oil and spices to a bowl and stir to combine. Fold in shredded zucchini.
  3. Add cashew meal and zucchini flower to wet ingredients and stir to combine.
  4. Line a loaf pan with parchment paper, pour in batter and bake at 350 degrees for 1 hour.
  5. IMPORTANT: Let cool completely before cutting. I put it in the refrigerator for two hours before cutting it. Store in the refrigerator.


When I first took this out of the oven I was bummed because I thought it was going to be a total fail. If you try to work with it while it’s still hot it will fall to pieces so just put it straight into the fridge and give it a couple hours.

I really didn’t expect this bread to hold up since cooking without wheat flour and eggs usually ends in disaster, but given enough time to cool it sets up nicely. I also didn’t know if I’d be able to pull off enough sweetness using just fruit, but the banana + apple + date combo did the trick.

It does still look like meatloaf, but there are worse things in life, I guess.


One Comment

  1. It does look a little meatloaf-y, but probably just because it’s so dense and moist — both good things in my books! I’m sure it’s tasty. Way to be creative 🙂

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