This Easy Vegan Zucchini Bread recipe is moist, fluffy, and oil-free! Made with simple pantry staples and fresh zucchini, it's the best vegan zucchini bread recipe. It’s perfect for breakfast, snack time, or even dessert.
You know it's zucchini season when your neighbors start "forgetting" bags of it on your porch. Your church friends slip it into your backseat during Sunday service, and you're suddenly googling "best way to use too much zucchini before it takes over my fridge."
That's when this Easy Vegan Zucchini Bread Recipe swoops in like the superhero of quick breads.
Moist, perfectly spiced, and ridiculously easy, this loaf makes me look like I planned ahead…instead of just trying to use up that pile of fresh zucchini that somehow reproduces like rabbits in my crisper drawer.
The truth? This bread is a classic recipe I keep coming back to. I've tinkered with it over the years, and I can confidently say it's the best vegan zucchini bread recipe you'll find.
It's moist without being soggy, flavorful without being too sweet, and it's just as good for breakfast with coffee as it is for an afternoon snack with peanut butter (don't knock it till you try it).
Unlike many zucchini bread recipes, this one is oil-free. You won't need coconut oil, canola oil, sunflower oil, or vegetable oil. Because when you've got extra moisture from shredded zucchini and a little help from a flax egg, you don't need it.
Why You'll Love This Easy Vegan Zucchini Bread
- One-bowl wonder: Toss your dry ingredients and wet ingredients into a large mixing bowl, stir, and you're practically done.
- Simple pantry staples: Whole wheat flour, flax egg, vanilla extract, baking powder, baking soda, and grated zucchini. No fancy "egg replacers" required.
- Moist but not soggy: Thanks to draining the excess liquid with paper towels, you get the best texture without much liquid weighing it down.
- Customizable: Chocolate chip zucchini bread? Swap in some dark chocolate chips. Gluten-free? Use a free flour mix like King Arthur Measure for Measure.
- Freezer-friendly: Wrap individual slices in plastic wrap or store in ziplock bags. This delicious bread holds up beautifully.
Basically, this recipe is the best bet if you want the best zucchini bread without fuss.
Ingredients you’ll need
Every delicious loaf starts with the basics. Some basic pantry staples, fresh zucchini, and a few smart swaps make this recipe both healthy and foolproof.
Whether you're using whole wheat flour, all-purpose flour, or going for gluten-free blends, you'll have everything you need for the best vegan zucchini bread recipe without oil.
- Fresh zucchini (grated, then squeezed with paper towels to remove extra moisture)
- Whole wheat flour or all-purpose flour (or a blend)
- Ground flaxseed (to make a flax egg)
- Non-dairy milk: Almond milk or soy milk works best for vegan buttermilk with apple cider vinegar or lemon juice
- Brown sugar, coconut sugar, or maple syrup (pick your sweetener)
- Baking powder and baking soda (rise + best results)
- Vanilla extract (a must for flavor)
- Warm spices like cinnamon (because zucchini without cinnamon is just… salad in a loaf pan)
How to make the best vegan zucchini bread
Making zucchini bread shouldn't feel like rocket science. This recipe is as easy as it gets: mix your wet and dry ingredients, fold in the zucchini, and let the oven do the heavy lifting.
Follow these steps and you'll end up with a loaf that's golden, fluffy, and the best way to use leftover zucchini from your garden (or that mystery bag on your porch).
- Preheat & Prep: Preheat your oven and line your loaf pan with parchment paper. It makes cleanup easier and helps the bread cool without sticking.
- Mix Wet Ingredients: In a large bowl, whisk your flax egg, non-dairy milk, vanilla extract, and sweetener until smooth.
- Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and a pinch of salt.
- Bring it Together: Add the dry ingredients to the wet ingredients. Stir until you've got a thick batter (don't overmix).
- Add Zucchini: Fold in your shredded zucchini. If you want, toss in some dark chocolate chips, walnuts, or even raisins.
- Bake: Pour the mixture into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean. The baking time will vary slightly, but around 45-55 minutes is your best bet.
- Cool & Enjoy: Let the bread cool in the pan for 10 minutes, then move it to a wire rack or cooling rack. Slice warm, or let it rest overnight for the best texture.
Substitutions & variations
- Gluten-Free - Use a gluten-free flour mix like Bob's Red Mill or King Arthur Measure for Measure.
- Sweeteners - Swap brown sugar for coconut sugar, maple syrup, or a combination of both. For a lighter loaf, try using half sugar and half maple syrup.
- Flours - Use whole wheat pastry flour for a lighter crumb, or a mix of whole wheat and all-purpose flour.
- Add-ins - Chocolate chips, walnuts, pecans, or shredded coconut. Dark chocolate chips make it dessert-worthy.
- Muffins - Use a muffin tin instead of a loaf pan. Adjust baking time to 20-25 minutes.
How to store vegan zucchini bread
- Room Temperature - Store in an airtight container for up to 3 days.
- Fridge - Wrap in plastic wrap or aluminum foil, then place in the fridge for up to a week.
- Freezer - Slice, wrap in plastic wrap or ziplock bags, and freeze. Thaw individual slices at room temperature or pop them in the toaster.
Frequently asked questions about vegan zucchini bread
Nope! Leave the peel on. Fresh zucchini skin is thin and softens during baking. Plus, that little pop of green makes the bread look pretty legit.
The secret is squeezing out the excess liquid. Grated zucchini holds a lot of moisture-so grab some paper towels or a clean kitchen towel and wring it out like you mean it. This step makes sure your loaf has the best texture and doesn't sink in the middle.
Absolutely. Use a gluten-free flour mix like Bob's Red Mill or King Arthur Measure for Measure. Just make sure it's a one-to-one free flour mix so your bread still holds together.
Yes! Slice it up, wrap individual slices in plastic wrap or foil, then pop them into ziplock bags. That way, you can pull out one slice at a time. For the best results, let it thaw at room temperature or warm it in the toaster for a quick treat.
If you're out of ground flaxseed, chia seeds work just as well. Or, use your favorite store-bought vegan egg replacer. But honestly, flax egg is my best bet every time.
Yep! Just use a muffin tin instead of a loaf pan and adjust the baking time to around 20-25 minutes. Perfect for grab-and-go snacks or lunchboxes.
Warm slices straight off the cooling rack are a classic. But don't stop there, spread on some peanut butter, drizzle with maple syrup, or add a pat of vegan butter. Basically, you can't go wrong.
Why This Recipe Works
Zucchini adds a lot of moisture, which can make quick breads heavy or gummy if you're not careful.
That's why squeezing out excess liquid is so important; it gives the bread the best texture. Pair that with a flax egg for binding, vegan buttermilk for tenderness, and just the right balance of dry ingredients and wet ingredients.
It gives you a loaf that bakes up golden and delicious every single time.
Did you try this recipe?
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Best Vegan Zucchini Bread
This Easy Vegan Zucchini Bread recipe is moist, fluffy, and oil-free! Made with simple pantry staples and fresh zucchini, it's the best vegan zucchini bread recipe-perfect for breakfast, snack time, or even dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snacks, Sweets
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 ½ cups organic unbleached flour, whole wheat pastry flour, whole wheat flour, or white whole wheat flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
Wet Ingredients
- ¾ cup unsweetened applesauce
- ½ cup unsweetened almond milk (or non-dairy milk of choice)
- ½ cup brown sugar, packed
- ¼ cup maple syrup
- 1 flax egg
- 2 tsp. vanilla
- 1 cup grated zucchini (about 1 medium-sized zucchini)
Instructions
- Preheat & Prep - Preheat your oven to 350˚F and line your loaf pan with parchment paper. It makes cleanup easier and helps the bread cool without sticking.
- Mix Wet Ingredients - In a large bowl, whisk your flax egg, non-dairy milk, vanilla extract, and sweetener until smooth.
- Mix Dry Ingredients - In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and a pinch of salt.
- Bring it Together - Add the dry ingredients to the wet ingredients. Stir until you've got a thick batter (don't overmix).
- Add Zucchini - Fold in your shredded zucchini. If you’d like, you can add some dark chocolate chips, walnuts, or even raisins.
- Bake - Pour the mixture into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean. The baking time will vary slightly, but around 45-55 minutes is your best bet.
- Cool & Enjoy - Let the bread cool in the pan for 10 minutes, then move it to a wire rack or cooling rack. Slice warm, or let it rest overnight for the best texture.
Notes
If your zucchini looks like it's auditioning for a water balloon contest, squeeze it out with paper towels or a clean dish towel. Too much liquid = soggy loaf.
You want chocolate chip zucchini bread? Just toss in a handful of dark chocolate chips. No one will complain.
Nutrition
- Serving Size: 1 slice
- Calories: 123
- Sugar: 13.7 g
- Sodium: 125.4 mg
- Fat: 0.5 g
- Carbohydrates: 28.7 g
- Fiber: 2.7 g
- Protein: 2.5 g
- Cholesterol: 0 mg
Doesn’t show the oven temp. Lists non dairy milk in directions, but not in ingredients. Which is correct? Sounds delicious, but needs proofreading.
Sorry about that, Connie! That was weird. Thanks for catching it and letting me know.
Yummmmeeee! I followed the recipe as is and added Walnuts & dairy-free chocolate chips to the batter. The final result was delicious, not too dry, not too wet. I’ve been snacking on some for breakfast; not sure if chocolate chips qualify as breakfast food, but I’m taking some creative license here! Great recipe, Shane! Thanks!
Thank you and get as creative as you like!
The zucchini bread came out amazing!
Awesome!!!
I made this recipe exactly as written, using whole wheat pastry flour, but cooked it as muffins instead of a loaf. Turned out excellent and the whole family enjoyed. Thank you!
5 stars!! I used whole wheat flour, dark brown sugar, and added sugar free dark chocolate chips. The flavor was amazing and stayed warm in the pan for hours. I should’ve baked it longer since I used whole wheat flour and it was dense, but still AMAZING!
I was looking for a recipe for zucchini rhubarb muffins and ended up using this as a template. I also used some suggestions from other reviewers. I decreased the applesauce to 1/2 cup and added 1/2 cup diced rhubarb. I also used about 2 1/2 Tablespoons ground flaxseed instead of making a flaxseed egg since I didn’t want to squeeze out my shredded zucchini. It was delicious! Sweet enough without being too sweet, with the added zing of the rhubarb. Thank you!
Absolutely delicious. This recipe and the banana bread recipe are our favorites!
I made this a few days ago. It was very good. I put the shredded zuchinni in a towel to squeeze out some of the moisture. It came out just right. It was just a bit to sweet for me so I think I will decrease the brown sugar next time I make it. Thanks for the recipe Shane.
Finally, a recipe that isn’t mushy. This is delicious. After reading the comments,Iadded the flax without water and I used gluten free flour. Perfect consistency. I didn’t feel like pulling out my food processor so i used the tiny noodle setting on my spiralizer. Perfect!
Wow! Delicious recipe! I used more than 1 cup of zucchini, it was closer to two cups after grating it. I used 1 T of ground flax and did not add water since I used extra zucchini and after reading the comments about extra moisture. I added raisins, vegan chocolate chips and chopped pecans.
I can’t wait until tomorrow to eat more of it!
Update: I tried this again without pureeing the zucchini. I used 1/4 C flax meal, whole wheat pastry flour and monkfruit for the sugar and cooked it in a silicone pan. I cooked it for an hour and 15 minutes but it still was not cooked through.Darn it I want this recipe to work out! The only thing I can think to do would be to squeeze the zucchini. Any thoughts?
Hi, Christy! I’m so sorry this has been a pain for you. Yes, I would suggest squeezing out the zucchini and that should do the trick. Pleas stay in touch and let me know how it turns out.
I cooked this for over two hours and it was still wet mush. I pureed the zucchini so that could be why. I used Monkfruit sugar. This didn’t work out for me. Maybe I will try it again with grated zucchini. My batter was sopping wet. Darn it.
Oooh, no, you can’t puree the zuke becasue it’s mostly water. Grate it and if you want wring it out with a towel. Hope the next time is better.
Thanks Shane. Yah that was definitely my mistake and not the recipe. I bought zucchini to try again.
What if I put in 1/4 C flax meal instead of the flax egg? Just because that’s what your banana bread has and it is perfection.
I say go for it. It should work.
I would so love some help. I have made this twice and it doesn’t turn out like the beautiful photo or like other respondents. I so want it to. Both times it hasn’t risen as much and the bottom is under cooked or like it has fallen. Do you think I need to cook it longer or at a different temperature? I cook a lot but don’t bake as much.
Hi, Beth! Sorry to hear that. Try squeezing the water out of the zucchini by placing it in a clean dish towel and then add it to the batter. And, try using a metal loaf pan. Glass doesn’t conduct heat as well. Hope this helps.
This was very good! I have made it three times with gluten free flour in the past week because I had so much zucchini. I eliminated the brown sugar and used more maple syrup. I also added a banana and walnuts to one batch. Thanks, Shane!
Paula when you used gluten free flour was it the 1:1 flour you used?
Thanks.
karen
I love this recipe. Always double up and take them to the community gathering. I get so many compliments. Once I decided to make something else to take to gathering and I was asked to make this bread instead for the next time. ❤️
I have made this bread 4-5 times this summer, and it is an excellent recipe! It comes out perfect every time, and of course my husband loves the addition of vegan chocolate chips and chopped walnuts. This one is so good, I’m afraid to try another one, lol. I wish it had a little less sugar, and have played around decreasing it by a tablespoon or so, but afraid to take it down too much. Thank you so much for helping us enjoy our harvest this year!
Good stuff! I cut the brown sugar in half as well as the maple syrup. Plenty sweet enough. Can’t imagine how sweet it would have been with the recipe amount. I made muffins and baked for 25-30 minutes. Also used all applesauce instead of flax egg. thanks for the recipe!
I made the zucchini bread and it is absolutely delicious as are all the breads I have made that Shane has shared. I added chopped Walmarts to the bread.. Thank you Shane for your wonderful recipes.
Thank you so much!!!
Chopped Walmarts? 🙂
Made this last night and it’s delicious. Favorite zucchini bread ever. Thanks for all your hard work developing these recipes.
I had extra zucchini so made this. I added chocolate chips but next time will add nuts as well. It is moist and delicious; just perfect! Thanks Shane!!
It’s funny 5 years ago in my Facebook memories I made your banana bread. They are both super delicious. I make them both with cinnamon and walnuts because that is what my mom did. Thanks again for an oil free recipe.
I love this zucchini recipe! I use even more zucchini pureed in place of the Apple sauce. It makes it so I can get away with using almost 2 full cups of zucchini per loaf. Incredible! Also I cook each loaf for an extra 10 minutes because I was struggling with it being too soft in the middle. It comes out perfect every time. I make six batches at once and then we eat it within a week. Love it! Thank you!
hi Shane! The zucchini bread recipe is fantastic! We have a huge bounty of zucchini in our garden this summer. The recipe is perfectly sweet and easy to double. I will definitely be making this again. Thank you for all your recipes. I am a big fan!
Thank you so much!
I made muffins … delicious, moist, amazing muffins! Thank you Shane.
This zucchini bread is delicious…instead of walnuts I added sunflower seeds really turned out well…this will be my new go to recipe!!!
AWESOME!!!
Hi Shane – love your recipes!
Quick Question – do you squeeze most of the liquid out of the shredded zucchini? My batter looked a lot thicker than yours that’s pictured and I was wondering why that might be. Also it could be that my flax egg was really thick – I used a heaping Tb flax meal with 3 Tb warm/hot water.
This turned out great! I used half white and half whole wheat flour and added some shredded apple for fun. Topped with hemp seeds and oats. My 14 year old daughter is a big fan, and that’s high praise. Thanks for the great recipe!
Thank you for ALL your recipes! Your biscuits are requested in our house at all times! This bread will certainly join our favorite list.
I love this recipe!
I didn’t have zucchini but had apples so I used 1 cup of apples. 3/4 cup white whole wheat flour and 3/4 cup oat flour. Added walnuts!
Perfect!
LOVE the apple idea!!!
Delicious, tender. Excellent recipe. Subbed half the brown sugar with molasses.
Tasted very yummy! I added choc chips to mine and used yellow squash rather than zucchini but it came out good.
Shane, if I were to make this recipe as muffins instead of a loaf, how long should I bake the muffins?
Bake at 350 for about 30-35 minutes then check. Insert a toothpick until it comes out clean.
Should I double the baking powder and baking soda if I am doubling the recipe?
Yes.
Just so you know, I have made 6 loaves of this zucchini bread in the last 6 weeks….it’s just that good! Thank you for a solid recipe.
Whoa! That is awesome!!!
Holy moly, this knocked my socks off! Like, WOW. This was AMAZING! Also, it made the perfect portion size. A++ for this!
Thank you!!!
Awesome recipe! I reduced the sugar by 1/4 cup (left maple syrup as writ), used half whole wheat flour and half all purpose, it turned out moist and very light considering the WW flour! I brought this on a camping trip along with your chocolate pb hummus as a spread for instant, protein-rich camp breakfasts. 🙂 We LOVED them both, and will be making again! Thanks a bunch!
Another great recipe, we love this zucchini bread. I’ve been trying a lot of your recipes and they’re all keepers. Hope you have a cookbook in the near future because I would buy it.
So I don’t want to rate it because I ended up modifying the recipe and I think that would be unfair.. My son ate all the applesauce so I macerated a very ripe, fresh peach as a substitute. I also reduced the brown sugar slightly and I added a tad more ground flax seed since the peach was pretty juicy. Overall, the texture was great but the flavor was lacking. Not much flavor at all. My husband said, “its because you have to put butter on it!” Um, no dear. This is a vegan recipe! Ha ha. I would definitely add more cinnamon and nutmeg next time and maybe even some shredded coconut to give the flavor a little umph. Thanks for a great base, though! I’m bookmarking it and will try the tweaking next time.
If coconut sugar will work, I guess date sugar also is ok?
Yes. The sweetener is really up to you.
Could these be made into muffins?
This bread is excellent! The only adaptation I made were to decrease the flour and applesauce a bit so I could add some sourdough discard.
Moist and delicious. Thank you!
Sounds awesome! Love it when people share things like this with me.
Five stars! Great recipe. 🙂
Thank you so much, Lucia! Blessings.
Hi, Shane—love your banana bread recipe, and this is a winner as well! So easy and delicious. Thanks for all you do to support a plant-based way of life.
Thank you so much, Lucia! If you have time, would you mind giving it a star rating? It helps me with google:) Blessings to you.
Hey there! I have some frozen zucchini and I’m wondering if I thaw it, how much should I squeeze it out before adding to the recipe?
I would squeeze just until most of the water is out.
Just made this today and it was SOOO good!! My batter was thicker than yours, but so delicious! Saving this recipe forsure!
That’s awesome! Thanks so much for reaching out. Blessings.
Do you think I could use spelt flour? That’s all I have and I would like to use it.
Yes. The bread might be a little denser, but I see no reason why it wouldn’t work.
This recipe was great! I had a bunch of extra zucchini and wanted to make some bread without having to run out for ingredients! The recipe was simple yet sooooo good! I used 1 cup whole wheat flour and 1/2 cup white flour. I may experiment with all whole wheat or oat flour next time 🙂
Terry, that is awesome! So glad you liked it. Thanks for reaching out and rating it. Blessings.
Hi Shane, thanks for the recipe! My 3 year old daughter is allergic to wheat, dairy and eggs, so I substituted the Red Mill 1 to 1 flour and did the rest of the recipe the same. However, it came out very gummy and uncooked unfortunately, even after I baked it for longer. Do you know why this would happen? Thanks for your wisdom!
Hmmm, Logan, not really sure why that happened. I’m really sorry. Maybe try reducing the amount of applesauce. And, oat flour works well.
I have to say that I am very impressed with this website. Thank you for the great recipes and for keeping the ingredients simple!! You are a blessing to those who are looking to improve their health and happiness!!
Heidi, thank you for the kind words. And, that’s probably the greatest compliment I could receive. Blessings to you.
Thank you! Blessings to you as well!
I found this site a few days ago – my hubby and I are looking into a plant-based diet to help decrease inflammation and joint pain in our bodies, etc – I made this zucchini bread and your pumpkin bread and we’re enjoying both! We may tweak the recipes for simply preference on sweetness and spice, but I wanted to say THANK YOU so much for making it easy, I’ve never even made banana bread before! That may be next on my list! I look forward to trying many more of your recipes and seeing the encouragement and ideas through your site!
Emily, I absolutely LOVE hearing stories like yours. I’m so glad you are enjoying the recipes thus far. And, yes, MAKE THEM YOUR OWN! That’s what it’s all about. Please look around the site and don’t ever hesitate to reach out and ask a question or leave a comment. Good luck on your journey and thank you for letting me be a small part of it. Blessings to you.
Can you use red mill egg replacement?
You could use a flax egg. (1 Tbsp warm water + 2 1/2 Tbsp. ground flax)
Is this backwards? I thought it was a tbsp flax to 3 tbsp water? Btw your recipes are excellent! Put these in a book for me to buy. 😁
It is. Where did you see the discrepancy? And, thanks so much that you like the recipe:)
Hey Shane what’s a substitute for applesauce????
Can I use bobs red mill 1 to 1 baking flour in this recipe.
Yes, absolutely.
Thanks Shane. About to venture making this bread but realise I don’t have applesauce. What do I do. Help!!!
You can use equal amounts of banana, pumpkin, or aquafaba (chickpea juice).
Are we to squish the juice fro the zucchini ?? Thank you very much as this looks great!! Also can i sub out the brown sugar for coconut sugar?
Hi, Abby! You can squeeze the zucchini but I prefer not to as I like my bread a little moister, but that is my preference. And, yes! You can totally sub out for coconut sugar. Good luck and hope you enjoy!
Beautiful recipe! Just made one and it is cooling…looking forward to comments from my family! Thank you for posting this!
You are very welcome, Dora. Thank you for making it and I sure hope everyone enjoys it. Blessings.
Loved this! I love all of your recipes, and you! Thank you for all you do! On another note, I miss your old website….. the new one has so many adds and makes it so very hard to navigate. Not sure if anyone else has mentioned this, but it is really frustrating. Is there a way to block the adds? They make the page, jump and jump. Just an FYI. I will not stop following you, just hoping something can be done to fix this.
Hey, Rose! Thank you so much and I’m so glad you liked the zucchini bread. It’s one of our faves too:) I’m sorry about the ads. I’ll see if I can minimize the number that show. But, right now it’s how I earn my living. So, I’m kinda stuck with them, but I’m thankful you’re sticking with me:) Hopefully, once the cookbook comes out I can take some of them down if were to sell enough. Blessings.
Hey Shane, Thanks for the response! I honestly had no real clue how all of this blogging and websites work! The adds make perfect sense now! I am so thankful for all you do to make this lifestyle, we are 5 years in now, easier! I am pretty creative in the kitchen, but as you well know, there are a LOT of “fails” before a recipe is perfected!! I love going to your site to pick something for a meal and truly know the effort that went into it! No worries, those adds wont keep me away! Cant wait for your cookbook!! I hope your weekend is a good one!!
Your friend in food,
Rose🌹
Rose, thank you so much for the note. I really appreciate your kind words and they are super encouraging for me. Keep cooking:) Blessings and peace, shane.
This is a DELICIOUS recipe, it won’t last long 😉
Hi could the sugar be left out or reduced ?
Yes. But, I would reduce in small amounts first. And, if it’s the maple syrup you reduce, replace with an equal amount of applesauce.
I completely omitted the brown sugar and it was very good. Sweet enough for me. I did add a handful of raisins.
Loved it!! Easy to make. Super moist and delicious.
Life is good!!!
Thank you, Lucille! I’m so glad you enjoyed it. And, yes, life is good:)
I just made this easy and delicious zucchini bread tonight. I didn’t have brown sugar so I substituted with coconut sugar. It turned out great and was surprisingly moist considering there’s no oil which is great since I avoid using oil when cooking at home.
That’s awesome, Julie! So glad you enjoyed it and thanks for reaching out.
Umm. Not vegan here but trying to make something for my daughter that is. What the heck is a flax egg? LOL
Hahaha, no worries, Nancy! Here’s a link. It’s used as an egg replacer in baking by mixing 1 Tbsp. of ground flax with 3 Tbsp. of water. It works as a binder. https://shaneandsimple.com/how-to-make-a-flax-egg/
Fall y’all!
Love your banana bread….can’t wait to make this one !!
Thank you! Hope you enjoy it.
Love this recipie what is the least amount of coconut sugar I could get away with using Thank you