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Slice of Vegan Cinnamon Sugar Zucchini Bread on a white plate with the loaf next to it

Cinnamon Sugar Zucchini Bread

This Cinnamon Sugar Zucchini Bread is made with flax eggs and dairy-free products for a delicious vegan bread!

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Breakfast, dairy free, gluten free, vegan, vegan friendly
Prep Time 10 minutes
Cook Time 1 hour
Servings 12


  • 2 flax egg
  • 1 cup granulated sugar divided
  • 2 tsp vanilla
  • 1/2 cup dairy-free milk
  • 1/2 cup coconut oil melted
  • 1 cup shredded zucchini squeezed with a paper towel or potato sack and packed about 200 grams
  • 3 cup oat flour (360 grams)
  • 2 1/2 tsp cinnamon divided
  • 2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside. 
Whisk together the flax eggs, 3/4 cup sugar, vanilla, milk and coconut oil. 
Add in the pressed zucchini and whisk again. Fold in the dry ingredients reserving 1 tsp of the cinnamon..
  2. Pour the batter into your loaf pan and sprinkle the 1/4 cup sugar and 1 tsp cinnamon on top. Use a knife or utensil to swirl the cinnamon/sugar around into the top layer of the batter.
  3. Bake for 55-60 minutes or until a toothpick is inserted and comes out clean.