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Five Spice Eggless Vegan Zucchini Bread - This healthy, gluten free zucchini bread has ADDICTING spicy-sweet flavor and is SO moist and tender! You'll never know it's dairy and grain free and paleo friendly! Freezer friendly too! | #Foodfaithfitness | #Glutenfree #Vegan #Paleo #Dairyfree #Healthy
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Vegan Zucchini Bread with Five Spice Recipe

This Vegan Zucchini Bread with 5 Spice is the perfect accompaniment to a cup of tea. It uses up all that extra zucchini from your garden.
Course Healthy Eating
Cuisine Vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 226kcal
Author FoodFaithFitness

Ingredients

  • 2 1/4 cups Almond Flour 225 grams
  • 1/2 cup Coconut Sugar plus 2 tablespoons, packed
  • 1/2 cup Tapioca Starch plus 1 tablespoon, 68 grams
  • 1/4 cup Ground Chia Seed
  • 1 1/2 teaspoons Baking Soda
  • 1 1/2 teaspoons Chinese Five Spice
  • 3/4 teaspoon Ground Cardamom
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Ginger
  • 1 1/2 cups Grated Zucchini lightly packed
  • 1 1/3 cups Crushed Pineapple drained
  • 3 tablespoons Coconut Oil melted
  • 1 1/2 tablespoons Apple Cider Vinegar
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 5 tablespoons Water

Instructions

  • Preheat your oven to 350°F and line the bottom of a loaf pan with parchment paper, rubbing the sides with coconut oil
  • In a large bowl, whisk together the almond flour, coconut sugar, tapioca starch, chia seed, baking soda, 5 spice, cardamom, salt and ginger until well mixed.
  • Place the grated zucchini in a kitchen towel and ring out ALL the moisture. Really put some muscle into this! Dump the zucchini into the bowl with the flour, but don’t mix it in.
  • Repeat the process with the pineapple, ringing out all the moisture. Then dump it in the bowl, on top of the zucchini, not mixing it in.
  • Make 3 wells in the flour mixture. In one well, pour the coconut oil, in the other pour the apple cider vinegar and, finally, pour the vanilla into the third, not letting them all mix.
  • Pour the water over top of the bowl and use a fork to stir everything together until well mixed.
  • Scoop into the prepared pan and spread out evenly. Bake until very golden brown and crunchy on top, and a toothpick inserted in the center comes out clean, 55-60 minutes.
  • Let cool in the pan COMPLETELY.
  • Very gently slice and DEVOUR!

Nutrition

Calories: 226kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 249mg | Potassium: 100mg | Fiber: 4g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg