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Brown Sugar Cinnamon Zucchini Loaf

two slices of vegan brown sugar cinnamon zucchini bread on a plate

Enjoy a warm slice of this Brown Sugar Cinnamon Zucchini Loaf. A great way to use leftover pulp from your Almond Cow. This makes for the perfect snack or quick dessert!


  • 1 ½ cups grated zucchini - drained, lightly packed
  • ½ cup organic granulated sugar
  • ½ cup packed organic light brown sugar
  • 1 batch almond pulp (let drain for a few minutes before using) (from almond milk)
  • ⅓ cup avocado oil
  • 2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons water)
  • 1 tsp vanilla extract
  • 1 cup organic all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
  2. Place 2 tablespoons flax meal in a small bowl with 6 tablespoons water, let sit for 5 minutes until gelled.
  3. In a large bowl, add grated zucchini, sugar, brown sugar, almond pulp, avocado oil, flax egg mixture, and vanilla. Whisk until well combined.
  4. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
  5. Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes.
  6. Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
  7. Store covered in the refrigerator.
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