Five-Spice Eggless Vegan Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced quick bread made with almond flour and tapioca flour, studded with zucchini, pineapple, and chia seeds. Eggless and vegan with warm notes of five-spice and cardamom, it is naturally sweet and moist.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/4 cups almond flour ((225 grams))
- 1/2 cup + 2 tablespoons coconut sugar (packed)
- 1/2 cup + 1 tablespoon tapioca starch ((68 grams))
- 1/4 cup ground chia seed
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons Chinese five-spice
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 1/2 cups grated zucchini (lightly packed)
- 1 1/3 cups crushed pineapple (drained)
- 3 tablespoons coconut oil (melted)
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- 5 tablespoons water
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 255mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 208mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.