Vegan Zucchini Bread
Ingredients
The batter
-
2
tablespoons
flaxseed meal
-
5
tablespoons
water
-
2
cups
shredded unpeeled zucchini
-
½
cup
pure maple syrup
-
⅓
cup
unsweetened applesauce
-
¼
cup
melted and cooled coconut oil
-
2
teaspoons
pure vanilla extract
-
1 ½
teaspoons
ground cinnamon
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
2
cups
white whole wheat flour
Optional mix-ins
-
½
cup
toasted raw walnuts or pecans
-
⅓
cup
dark chocolate chips
Instructions
- Preheat the oven to 325°F and prepare a 9x5-inch loaf pan.
- Make the flax eggs by mixing flaxseed meal with water and letting it thicken.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, whisk together maple syrup, applesauce, coconut oil, and vanilla until smooth.
- Add the flax eggs and mix again.
- Combine the dry ingredients: cinnamon, baking soda, baking powder, and salt, then mix into the wet ingredients.
- Fold in the flour, zucchini, and optional nuts or chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick comes out clean.
- Let cool before slicing.
Nutrition Facts (estimated)
Servings
10 slices
Calories
307
Total fat
11g
Total carbohydrates
48g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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