Vegan Zucchini Bread with Dates and Walnuts
Ingredients
Wet Ingredients
-
¾
cup
chopped, pitted dates
-
½
cup
boiling water
-
¼
cup
pure maple syrup
-
⅓
cup
plant-based milk, plain, unsweetened
-
⅓
cup
melted coconut oil or avocado oil
-
1
teaspoon
apple cider vinegar
-
1
teaspoon
vanilla
-
2
tablespoons
ground flax seeds
Dry Ingredients
-
1
cup
white whole wheat flour
-
1
cup
all purpose wheat flour
-
2 ½
teaspoons
baking powder
-
½
teaspoon
salt (optional)
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
½
teaspoon
cardamom
Add-ins
-
1 ½
cups
shredded zucchini
-
¾
cup
coarsely chopped walnuts
Instructions
- Soak chopped dates in boiling water for 15 minutes.
- Mix in maple syrup, plant-based milk, coconut oil, apple cider vinegar, and flax seeds until smooth but chunky.
- Let the mixture rest for 5 minutes.
- Preheat the oven to 350°F.
- Add the dry ingredients and mix until smooth.
- Fold in shredded zucchini and walnuts by hand.
- Pour the batter into a lined loaf pan and smooth the top.
- Bake for about 55 minutes until golden brown and a fork comes out clean.
- Cool for 15 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
233
Total fat
12g
Total carbohydrates
30g
Total protein
4g
Sodium
107mg
Cholesterol
0mg
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