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 so fluffy, moist, and perfectly sweet.
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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!
Servings: 8