This zucchini bread recipe is my new favorite zucchini bread recipe of all time. It’s healthy, vegan, and way less sweet than traditional zucchini bread. I love the crunch and nuttiness that the walnuts give, but feel free to swap it out for chocolate chips, another nut, or dried fruit. I used whole wheat pastry flour which keeps the bread whole grain and healthier. It’s also sweetened with pure maple syrup instead of sugar and is full of flavor. You can also make this into muffins and bake for 18-25 minutes. This makes for a great breakfast, snack, or dessert.

Ingredients

1 1/2 cups packed shredded zucchini that has been squeezed of excess moisture
1/2 cup pure maple syrup
2 flax eggs (2 Tbsps ground flaxseeds + 6 Tbsps water)
1/3 cup unsweetened almond milk (any plant milk will work)
2 tsps vanilla extract
2 cups whole wheat pastry flour or white whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 heaping tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup coconut oil, melted and cooled
1/2 cup chopped walnuts

Instructions

Preheat oven to 325 degrees F. Grease a loaf pan with nonstick cooking spray.
In a small bowl, make flax egg by combining the ground flaxseed and water. Set aside to gel up for 5-10 minutes.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk zucchini, pure maple syrup, flax eggs, almond milk, and vanilla extract until smooth. Then add the coconut oil and whisk to combine.
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.
Pour into prepared loaf pan and bake for 55-65 minutes until tester comes out clean. Transfer to wire rack to cool for 10 minutes, then remove bread and place on wire rack to cool completely. Cut and enjoy!
(Recipe adapted from Ambitious Kitchen)

Servings: 8

Author: valeria.chao

Healthy Vegan Zucchini Bread