Vegan Zucchini Bread Recipe
This vegan zucchini bread is satisfyingly sweet, moist, and packed with cozy cinnamon and crunchy walnuts. Plus, it’s easier than it looks!
Servings 1 loaf
Calories 1613kcal
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1/2 cup coconut sugar
- 2 1/2 tbsp maple syrup
- 1 1/2 cups zucchini, shredded and squeezed in a cheesecloth
- 1/2 cup applesauce
- 1/4 cup melted coconut oil
- 1 tsp vanilla
- 1/2 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cups walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F. Line a 8 1/2" x 4 1/2" loaf pan with parchment paper and set aside.
- Combine the ground flaxseed and water in a separate bowl. Set aside for 5 minutes to thicken.
- Add the coconut sugar and maple syrup to the flax egg. Stir to combine.
- Add the shredded zucchini, applesauce, coconut oil, and vanilla, and mix just until combined.
- Combine the dry ingredients in another bowl.
- Add the flour mixture to the wet ingredients and stir just until combined. Fold in the walnuts.
- Pour the batter into the prepared pan and bake for 30 to 37 minutes or until an inserted toothpick comes out clean.
- Cool for 45 minutes before removing the vegan zucchini bread from the pan. Cool completely before slicing.
Notes
- For the best batter consistency and loaf texture, be sure to wrap your shredded zucchini in cheesecloth and squeeze to remove the excess moisture.
- Do not overmix the batter! You can stop stirring once everything is mixed together.
- Line your pan with parchment paper to make it easier to lift the zucchini bread out of it and keep it from sticking.
Nutrition
Calories: 1613kcal | Carbohydrates: 276g | Protein: 35g | Fat: 48g | Saturated Fat: 5g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 7g | Sodium: 2494mg | Potassium: 1427mg | Fiber: 22g | Sugar: 101g | Vitamin A: 430IU | Vitamin C: 35mg | Calcium: 422mg | Iron: 12mg