Healthy Vegan Zucchini Bread
This healthy vegan zucchini bread is fluffy, moist, packed with veggies, and perfectly sweet. It’s made with wholesome ingredients and makes for the yummiest breakfast, snack, or dessert.
I used whole wheat pastry flour to make this zucchini bread to keep it healthier but feel free to use all white flour too. I’ve also used 1/2 all-purpose flour and 1/2 whole wheat flour and it works wonderfully.
In the photos, I didn’t add walnuts or chocolate chips in it but I have added walnuts before. I love the nuttiness from the nuts and it adds a nice crunch. If you want some chocolate chips, those would be delicious in the bread as well.
If you can wait, this zucchini bread tastes even more moist and flavorful the next day after you make it. I usually make it and let it cool completely then store it in an airtight container or wrap it up in plastic wrap overnight. When you eat it the next day, the flavors have had time to meld and it is absolutely delicious and even sweeter too! Don’t worry, it is still very tasty if you want to eat it right away.
If you make this healthy vegan zucchini bread, tag me @nutsaboutgreens on Instagram so I can see your creations!
Healthy Vegan Zucchini Bread
Ingredients
- 1 1/2 cups packed finely shredded zucchini that has been squeezed of excess moisture
- 1/3 cup pure maple syrup
- 1/3 cup coconut sugar (or brown sugar)
- 2 flax eggs (2 Tbsps ground flaxseeds + 6 Tbsps water)
- 1/3 cup unsweetened almond milk (or any non-dairy milk)
- 1/4 cup avocado oil (or melted coconut oil)
- 2 tsp vanilla extract
- 2 cups whole wheat pastry flour or all-purpose flour (I did 1/2 AP flour and 1/2 whole wheat)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 8x4 loaf pan or line with parchment paper.
- In a small bowl, make flax eggs by combining the ground flaxseed and water. Set aside to gel up for 5-10 minutes to thicken.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk zucchini, pure maple syrup, coconut sugar, flax eggs, almond milk, oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon or spatula until just combined. Be careful NOT to overmix. Fold in walnuts or chocolate chips if desired.
- Pour into prepared loaf pan and bake for 55-60 minutes until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove bread and place on wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day!
