Vegan Blueberry Zucchini Bread
Prep time: 
Cook time: 
Total time: 
  • 1 cup oil
  • 4 teaspoons vanilla
  • 2 cups sugar
  • ¼ cup agave nectar
  • 1 cup chia seeds
  • 3 large zucchinis, shredded
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 2½ cups flour
  • 2½ cups frozen blueberries
  • vegan butter for spread (optional)
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together oil, vanilla, sugar, agave nectar and chia seeds and set aside.
  3. Shred 3, large sized zucchini and fold the zucchini into the oil mixture.
  4. In a separate bowl, stir together the baking soda, baking powder, salt, cinnamon and flour. Then combine dry mixture with wet mixture, stirring well.
  5. Finally, fold blueberries into mixture.
  6. Spray 2 mini loaf pans with olive oil and pour batter evenly into pans filling them about half way.
  7. Bake for 45 minutes or until a metal knife once inserted, comes out clean.
Recipe by Green Leaves and Jam, a Plant-Based Diet at