Vegan Pumpkin Zucchini Chia Bread (No Oil & No Added Sugar)

OMG best zucchini bread I have ever tasted!! I decided to experiment. I found a few recipes for pumpkin bread and zucchini bread, but I decided what about a combined one? Uhh best idea! It tastes soo good. I used chia seeds soaked in water as my egg replacement and the pumpkin puree helped to bind the flour together as well so there was no need for any vegan butter or oil – score! Moreover, I used blue agave syrup so this bread uses all natural sugar (you can also use maple syrup or honey). The bread is the perfect texture, moist on the inside and lightly crunchy on the outside. Since I didn’t add any extra sugar, the bread isn’t too sweet and doesn’t have a vegetable taste to it either. It’s just indescribably perfect. And, to make your day even better, each slice is only 140 calories! Shh, I enjoyed 4 pieces right out of the oven. I couldn’t stop eating haha, it was too yummy. Don’t freak out at the sugar count because like I said, it is all natural sugar so it won’t raise your blood sugar level or affect your glucose level. Bon appetit!


The Recipe

Yields 20 servings

2 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp cinnamon powder

1/2 tsp allspice powder

1/4 tsp nutmeg 

1/4 tsp ginger powder

1/4 cup almond milk

1 cup blue agave syrup

1 cup pumpkin puree

4 tbsp chia seeds

1/2 cup water

3 tbsp vanilla extract

3 cups zucchini, shredded



1. Shred the zucchini. Soak the chia seeds in a small bowl with the water and set aside.

2. Preheat the oven to 350 F.

3. In a large bowl, mix together all of the spices and the flour.

4. In another, smaller bowl, mix together the chia seeds with water mixture, vanilla extract, pumpkin puree, blue agave syrup, and almond milk. 

the chia seed mixture after soaked in water

5. Stir together for several minutes till completely smooth.

6. Pour the mixture into the large bowl with flour. Mix everything together evenly.

7. When you start forming batter, fold in the zucchini and mix together till the batter is even.

8. Spray a loaf pan with some PAM or line with a little oil. Pour in the batter and bake for 50 – 55 minutes.

9. Let it cool on a rack for about 30 minutes before you slice and serve!


2 comments on “Vegan Pumpkin Zucchini Chia Bread (No Oil & No Added Sugar)

  1. Pingback: AH so many food recipes! | foodwithmalvi

  2. Made this last weekend when a group of us went camping. I had substituted out the pumpking (out of season) but added blueberries and a few chocolate chips for the kids. They loved it – just the right amount of moistness and sweetness. And noone ever guessed that they were made with chia instead of eggs. Thanks so much for creating and sharing this great recipe!

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