Vegan Zucchini Bread with Barley Flour – 80 Twenty Nutrition

Vegan Zucchini Bread with Barley Flour

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Vegan Zucchini Bread with Barley Flour - Christy Brissette - media dietitian - 80 Twenty Nutrition

Looking for a flour that’s rich in fibre and other nutrients and that can completely replace white flour in recipes? Barley flour is one of the few flours you can use to replace white flour and still get perfect baked goods every time. It’s amazing in cakes, breads and pancakes! Try this delicious vegan zucchini bread that’s packed with the goodness of barley, vegan and oil-free.

Vegan Zucchini Bread with Barley Flour - Christy Brissette - media dietitian - 80 Twenty Nutrition

Health Benefits of Barley:

Heart Health:

  • Barley is rich in a type of fibre called beta-glucan. This fibre traps LDL cholesterol and removes it from the blood, which may help lower heart disease risk.
  • Barley contains niacin, a B vitamin that is essential for heart health.

Cancer Prevention:

  • Beta glucan acts as a prebiotic, which means it provides fuel for the good bacteria in the colon. This can, in turn, improve digestive health and strengthen the immune system. It may also help reduce the risk of colorectal cancer.
  • Barley is a good source of selenium, a nutrient shown to significantly reduce colon cancer risk.

Blood Sugar and Weight Control:

  • The fibre in barley helps to slow the digestion of carbohydrates, leading to more stable blood sugar levels and helping you feel full for longer. Choosing fibre-rich foods can help you get to and keep a healthy body weight. It can also help prevent and control type 2 diabetes.

Vegan Zucchini Bread with Barley Flour - Christy Brissette - media dietitian - 80 Twenty Nutrition

Looking for other delicious and healthy baked goods? Try my vegan Almond Cocoa MacaroonsBanana Oat Bread, Berry Crumble Pie or Lentil Energy Bars.

Want more recipes that feature the goodness of barley? Try my super easy and tasty Barley Risotto with Kale and Lemon.

Vegan Zucchini Bread with Barley Flour

This vegan zucchini bread is made with the goodness of barley to pump up the fibre and health benefits. It's low in added sugars and is oil-free. It's delicious as a healthy snack, quick breakfast or dessert.
Servings 24
Calories 107 kcal
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes


  • 3 cups barley flour
  • 3 tbsp chia seeds or ground flax seeds
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp Baking powder
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 3 cups zucchini grated (about 1 large zucchini)
  • 1 cup apple sauce unsweetened
  • 1 1/2 cups sucanat, coconut sugar, stevia or cane sugar
  • 1 tbsp vanilla extract


  • Preheat your oven to 325 degrees F (165 degrees C). Grease two 9x5" loaf pans or round pans with avocado oil or coconut oil.
  • In a large bowl, mix the barley flour, flax or chia seeds, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside.
  • In a medium bowl, combine the zucchini, applesauce, sweetener and vanilla. Stir in the flour mixture until combined. Divide the batter between your pans.
  • Bake for about 1 hour or until a toothpick inserted into the zucchini bread comes out clean. Cool in the pans for 10 minutes. Enjoy!


Calories: 107kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 166mgPotassium: 122mgFiber: 3gSugar: 14gVitamin A: 50IUVitamin C: 4.1mgCalcium: 20mgIron: 0.4mg
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