This healthy eggless vegan zucchini bread has ADDICTING spicy-sweet flavor and is SO moist and tender! You’ll never know it’s gluten free and paleo friendly!
PIN Five Spice Eggless Vegan Zucchini Bread
If big BOLD flavor is the game, then this vegan zucchini bread recipe is its NAME.
I think I kind of messed up the usual FLOW of that saying but DO NOT CARE because this intriguingly-flavored gluten free zucchini bread is literally about to BLOW YOU UP.
Errr. Your taste buds that is. Not your actual person/self.
We’re internet BFFs. We would never blow each other up aside from sharing deliciously nutritious food items with each other. LOVE <3.
Like HOOOLY though. Words can’t even describe my love for the warm and spicy-sweet, but just a little savory magic that is gonna dance across the tip of your tongue as it tingles with ginger, cardamom, pineapple, zucchini and CHINESE 5 SPICE in every mouthful.
Yes. Chinese 5 spice. Like the kind we used in paleo oven baked ribs and healthy gluten free sweet potato muffins.We might have even gone crazy and paired it with WINE in a mulled red wine cake.
Its usually a BIG DEAL in Asian cuisine and now we’re using it in paleo zucchini bread.
You’re gonna be OBSESSED WITH IT. PROMISE.
What spices are used in Chinese 5 Spice?
This hot diggity little blend of deliciousness consists of cinnamon, cloves, star anise, fennel and peppercorns, and has this zippy-cozy warm flavor profile, with a burst of SPICY pepper and a rich DEEP notes of fennel.
It’s slithering (weird word choice. Going WITH IT) itself between every nook and cranny of fruity, sweet pineapple and mixing with tender twirls of zucchini in a way that is gonna make your eyes LIGHT UP with pure food B-L-I-S-S.
Literally LAYERS upon LAYERS of flavor going on in this vegan gluten free zucchini bread friends.
Beyond being really yummy and the kind of thing that makes you fight your husband for the last slice (true story. Really happened) this eggless vegan zucchini bread has the most AMAZING texture.
You would think a zucchini with no eggs would be PRETTY crumbly. I mean you’ve got a WHOLE lot of moisture going on with all that zucchini shenanigans, paired with the fact that we’re using almond flour with lacks structure on its own.
BUT WAIT – LOOK! There’s SUPERHERO ground chia seeds coming in to save the POSSIBLY icky bad texture-d DAY.
Our little fiber-rich friends add structure and absorb any crazy excess moisture in this vegan zucchini bread recipe, so that food-eating-you will actually look FORWARD to eating something packed with, dare I say it, VEGETABLES.
And green ones AT THAT.
Look at you being a green-food-eating healthy human.
What can I substitute for tapioca starch?
You can PROBABLY substitute cornstarch in equal measurement (please weigh it!) as I have had success doing this in other recipes, such as paleo coconut flour banana pancakes. However, I have not tested it, so I can’t guarantee if it will work!
The tapioca starch is KEY as it also helps absorb moisture and prevents a puddle-of-bread-that-once-was scenario happening in your oven.
Now, let’s talk end goals. The goal when baking this bread is to get a REAL crunchy feelin’ top with a SERIOUS golden-brown edge situation going on. Just like the healthy gluten free zucchini muffins, that’s the sweet spot and THAT is when you take it out of the oven.
Not more. Not less. CRUNCHY TOP. <– No crunchy means SINKAGE. Which means BAD bread.
Then. You WAITTTTTTT.
Like, you put your big girl panties on and SUCK IT UP until it has COMPLETLEY cooled.
Not kinda cool. Not still a little warm but ALMOST room temperature.
COLD.
Then tell yourself that you’ll just have one slice.
Good luck with that.
I also shared this vegan zucchini bread with five spice recipe on Food Fanatic, so be sure to check it out there!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 8 POINTS+: 6. OLD POINTS: 5
(per 1/12 of the bread)
Brittany Audra @ Audra's Appetite says
Love how this uses so much fruit and veggies! Plus I have a huge bag of ground chia seeds in my pantry I need to start using…perfect! 🙂
Taylor Kiser says
Woo hoo! It looks like you’re set!!
Rachael Hammer says
This looks awesome! Can I use Coconut flour instead of Almond flour? I happen to have some Coconut flour in my pantry, so just curious. I’ll have to go to the store for a few of the other ingredients, so no biggie, but would rather not buy if I didn’t need to.
Taylor Kiser says
Thank you! Unfortunately coconut and almond flour are WAY different and not interchangeable! I am sorry!
Rachael Hammer says
Good to know; thank you! I couldn’t find tapioca starch, so I will be subbing in cornstarch… wish me luck!
Taylor Kiser says
Let me know how it goes!
Rachael Hammer says
It turned out amazing! Very moist and flavorful. I was also missing Chinese 5-spice, so subbed in All Spice. I will definitely make this again. Thank you for the recipe!!
Taylor Kiser says
YAY! I am SO glad to hear this!! So glad you liked it! <3
Cassie Thuvan Tran says
Five spice sounds WONDERFUL in zucchini bread, ya kidding? I’ve seen pumpkin spice chili, chocolate soup, and even curry ice cream! I definitely have to put on a movie while I bake this though. An hour PLUS cooling time is WAY too long for me to just watch it!
Taylor Kiser says
It is SOOOOOO GOOD!! A movie definitely will make waiting easier!
Heidy L. McCallum says
What an intriguing recipe, I would have never thought of 5 spice in this. I love it. It has to have a ton of flavor with those spices.
Taylor Kiser says
It was a total last minute and so glad I did! It’s SO flavorful! 🙂
Danielle says
This looks great for people that can’t have eggs and want to sneak some extra veggies in to their diet.
Taylor Kiser says
Right?! So glad you think so!
Neli Howard says
Oh YUM! Love everything about this recipe! That looks mighty tasty! I can not wait to try it. Yum!
Taylor Kiser says
Hope you love! Thank you!
Lisa | Garlic & Zest says
I can’t believe this zucchini bread is so healthy — because it looks so dang good! Curious what type of camera you use for your photos… Let me know!
Taylor Kiser says
Thanks Lisa! I use a Canon 6D!
Kristine says
Oh my goodness! This looks incredible and so many wonderful ingredients! I can’t wait to try this, thanks!
Taylor Kiser says
Hope you love it! Thank you!
Renee says
Wow this is so delicious and we can’t stop eating it! Love that it doesn’t have flour and when we couldn’t have fruit we didn’t drain the zucchini and it was still fabulous and moist. God bless!
Taylor Kiser says
Yay! I am so glad you loved it!
June says
Any substitute for the pineapple? It’s high histamine and causes issues for us unfortunately.
Taylor Kiser says
Recipes are only tested as written, so I really can’t tell you how to make it otherwise. Sorry!