I was invited to my neighbour’s Birthday Fondue Party and as a vegan, I knew I needed to prepare something for myself. I mentioned zucchini bread to my neighbour and she almost swooned so I figured that was a great option. I’ve never tried or ever made zucchini bread though, so I looked up a few recipes online to see what they entailed and I was surprised that all of the recipes were sweet and had cinnamon. What I was thinking was something a little more savoury so I decided to whip up my own vegan version and it was a bit of an experiment, I continuous added and changed quantities but was writing down and recording the method to my madness. The one thing I did forget to record was the quinoa flour, I believe I started with 1/2 a cup and then may have added a bit in. No more than another 1/2 cup, so use your own discretion. You can always add but taking away from a mixture is a bit difficult so in the beginning, less is more. 🙂

Vegan Zucchini Coconut Carrot Cornbread

I had some of the bread leftover and decided to do something different to it, so I turned it into a toasted sandwich (featured in the main photo) and shared it, but then came the many requests for the recipe so here it is for you now. Hope you enjoy it. BTW I plugged in this recipe to mealgarden.com and it rated a green leaf health rating, the best it could be! The Nutritional information is listed below for those who are interested.

Serves: 12 slices
Prep Time: 10 min
Cook Time: 45 min


1/2 cup Apple sauce, unsweetened (organic)
1 tsp Baking powder, gluten-free
1/2 tsp Baking soda
1/2 cup grated Carrots
1/2 tsp Cayenne pepper (or to your liking)
1 bunch Cilantro (coriander) (finely chopped)
1/2 cup Coconut flakes, unsweetened
1/8 cup Coconut oil (you will also need some for greasing your pan)
1 cup Cornmeal (yellow) (gmo free)
1 tsp Garlic powder (or to your liking)
3 stalk(s) Green onion, scallion, ramp (diced)
1 1/2 tbsp Italian seasoning
1/8 cup Olive oil
1 tsp Onion powder (or to your liking)
3/4 cup Quinoa flour (I used 1/2 and then added in more until desired thickness)
1/2 tsp Sea salt, fine (himalayan (or add more to taste))
2 1/2 cup Zucchini (grated (peeled optional))



Preheat oven to to 350°F. Grease a 9×9 loaf pan (or 8×8 but cooking time will vary slightly), preferably glass.

Ensure coconut oil is in liquid form for best mixing and combine all ingredients in a large mixing bowl, stir well until texture is even and consistent. I tried to keep oil content down but feel free to add a few more drops to add in extra moisture, or another option is if mixture is too dry to add in some more apple sauce.

Place mixture into greased pan and spread evenly to reach sides and smooth top surface with a large spoon or spatula. *To make this loaf extra beautiful, add an arrangement of thinly sliced zucchini on top in strips and brush with a light coat of oil before baking in the middle rack.*

Depending on the consistency you desire, baking time should be between 45-55 min. Check on it regularly, for a more moist cake, bake for less time or to create heavier, more dense slices leave in longer.

If baking didn’t help you achieve a nice golden colour on top, remove from oven and turn on broiler at 450-500 and place zucchini bread under (watching carefully) for about 2 min on top rack.

Remove from oven, let cool before serving. This is great on its own, or served with infused oils, or with soup, or sliced again horizontally and toasted before being stuffed and turned into a sandwich.


Please feel free to modify this to your liking or let me know if it helped you and I’d love to hear if you changed something how it turned out for you by commenting below. This was an experiment but so many people asked for the recipe so I figured I’d share it. There is always room for improvement. 🙂
Nutritional Info
Zucchini Corn Bread Nutrition
Dietary Servings: Zucchini Corn Bread