While quick bread typically contains refined grains and multiple animal products, a few tweaks and you’ve got a plant-based treat. One that is arguably more delicious! This zucchini bread is a perfect example that you can continue to bake favorite dishes while eating wholly plants. A sweet and moist bread, its delicious on its own but can also be topped with nut butter or chia jam for added flavor. The add-ins offer extra nutrients, texture and flavor.

Spiced Zucchini Bread [Vegan]

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Cooking Time



  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 2 cups whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 cups shredded zucchini
  • 1 cup Deglet Noor dates, pitted approximately 20
  • 1 teaspoon vanilla extract
  • 1/2 cup goji berries and/or walnut pieces (optional)


  1. Preheat oven to 400° F.
  2. Make flax eggs by stirring together flaxseed and water in a small cup. Let sit for a few minutes.
  3. Combine flour, baking powder, baking soda, cinnamon and allspice in a large mixing bowl.
  4. Place shredded zucchini, dates and vanilla extract in a food processor fitted with an "S" blade. Blend for 1-2 minutes, stopping to scrape down the sides as needed. Small pieces may remain, make sure all large pieces have been processed.
  5. Pour zucchini mix and flax eggs into dry mixture as well as any add-ins (goji berries or walnuts) and stir until thoroughly combined.
  6. Pour dough into a non-stick or lightly greased 9x5 inch bread pan.
  7. Bake for 50 minutes, or until a toothpick or knife pushed into the center comes out clean.


If you don't have allspice, substitute 1/4 tsp ground nutmeg and 1/4 tsp ground cloves. Another options is simply increasing the cinnamon by 1/2 tsp.


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