Healthy Vegan Zucchini Bread
This is the best healthy vegan zucchini bread that reminds you of the classic version, but made with wholesome ingredients. It's delicious!
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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