This healthy Five-Spice Eggless Vegan Zucchini Bread has an absolutely addictive spicy-sweet flavor.
If big, bold flavor is the name, then this vegan zucchini bread recipe is the game. Gluten-free, egg-free, and full of sweet-and-spicy notes that are perfect any time of year, this zucchini bread is about to blow your mind… and your taste buds.
The ingredients in this zucchini bread all work a little bit of magic. You might think an egg-free zucchini bread recipe would be crumbly—not the case here! Fiber-rich ground chia seeds add structure and absorb any of the excess moisture, meaning you get a lovely crumb and texture of traditional zucchini bread without having to resign yourself to sub-par results.
What else makes this zucchini bread so magical? The sweetness from the crushed pineapple plays so nicely with the warm, punchy spices like ginger, cardamom, and the real star of the show—Chinese five-spice.
Yep, you’re going to be obsessed with this recipe. We promise.
Is This Five-Spice Eggless Vegan Zucchini Bread Healthy?
Made with almond flour and tapioca starch, this five-spice eggless zucchini bread is naturally gluten-free and packed with nutrients. The grated zucchini adds moisture, vitamins, and fiber without making the bread heavy or stodgy, while the crushed pineapple gives a natural sweetness along with a little dose of vitamin C. Chia seeds are rich in fiber as well as omega-3 fatty acids, which are good for heart health.
This recipe does contain a fair amount of coconut sugar, which has a lower glycemic index than white sugar, but is sugar regardless. Almond flour is also calorie-dense (in addition to being nutrient-dense!). These are just things to be mindful of as you enjoy your vegan zucchini bread in moderation.
What Spices Are Used In Chinese Five-Spice?
Chinese five-spice typically includes star anise, cloves, Chinese cinnamon (or cassia), Sichuan peppercorns, and fennel seeds. It’s a spice blend that encapsulates the perfect balance of sweet, sour, bitter, salty, and umami flavors. It’s often used in savory dishes, but don’t let that limit you! It also adds a beautiful complexity to baked goods, where it creates depth and warmth. You’ll get a slightly sweet, licorice-like flavor from star anise and a gentle, peppery kick from the Sichuan peppercorns, which pairs oh-so-perfectly with the warming cardamom and ginger we included in this recipe.
FAQs & Tips
how to make ahead and store
You can store the zucchini bread in an airtight container at room temperature for up to 3 days. You can also keep it in the fridge for up to 1 week, or in the freezer for up to 3 months in a freezer-safe bag.
What can I substitute for tapioca starch?
You can probably substitute cornstarch in equal measurement (please weigh it!) as we have had success doing this in other recipes. However, we have not tested it, so we can’t guarantee that it will work!
Can I use fresh pineapple instead of canned pineapple?
Yes, but be sure to drain it well! You want to avoid adding excess moisture to the batter.
Serving Suggestions
For the best possible eating experience, you must let this zucchini bread cool completely before you slice into it. It should be fully cool to the touch. When you’re ready to enjoy, spread on some homemade Pistachio Butter, Pecan Butter, or Cashew Butter for a truly decadent bite. When you’re feeling the bug to try other delicious bread recipes, try our High-Protein Banana Bread, Apple Bread, and Carrot Cake Bread.
Recipe
Ingredients
- 2 1/4 cups almond flour (225 grams)
- 1/2 cup + 2 tablespoons coconut sugar packed
- 1/2 cup + 1 tablespoon tapioca starch (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, five-spice, cardamom, salt, and ginger until well mixed.
- Place the grated zucchini in a kitchen towel and wring out all of the moisture. Really put some muscle into this! Place the zucchini into the bowl with the flour, but don’t mix it in.
- Repeat the process with the pineapple, wringing out all the moisture. Add it to the bowl with 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.
- Transfer to the prepared pan and spread out evenly. Bake until very golden brown and crisp on top, and a toothpick inserted in the center comes out clean, about 55-60 minutes.
- Let cool in the pan completely before eating.
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