The Best Vegan Zucchini Bread

Looking for a healthier way to satisfy your sweet tooth while also sneaking in veggies? This zucchini bread combines healthy zucchini with warming cinnamon and nutmeg to make a delicious loaf. It has just the right amount of sweetness and a fluffy and moist texture. Plus, it's vegan, oil free, lower in sugar, and can be made whole wheat or gluten free! Perfect for breakfast, dessert, or a healthy snack. It's incredibly tasty as is but is even better when warmed up and spread with butter, or alongside your cup of coffee or tea.

Author: Chloe's Creative Kitchen

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10 servings

Calories: 152 kcal per serving

Ingredients

1 ½ cups - All Purpose Flour whole wheat pastry flour
½ tsp - Baking Soda
½ tsp - Baking Powder
¼ tsp - Salt
1 tsp - Cinnamon
¼ tsp - Nutmeg
1 cup - Zucchini
¾ cup - Applesauce
½ cup - Brown Sugar
¼ cup - pure maple syrup
1 - Flax Egg
2 teaspoons - Vanilla Extract

Instructions

Preheat oven to 350˚F. Lightly grease a loaf pan or line with parchment paper.
In a small bowl, prepare your flax egg by mixing together ground flaxseed with water. Set aside. It should thicken up after about 10 minutes.
Grate your zucchini and measure out 1 cup. Using a kitchen towel or paper towel, wrap the grated zucchini and lightly squeeze out any excess water. You don't have to squeeze all the water out.
In a large mixing bowl, whisk all the dry ingredients together until thoroughly combined.
Next, in a separate mixing bowl, mix together all the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix!
Pour batter into prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out mostly clean with no raw or runny batter.
Remove zucchini bread from the oven and let cool in the pan for 10-15 minutes. Then, remove from the loaf pan and let sit on a wire rack or cutting board until cooled completely.
Cover and store leftovers for up to 3-4 days at room temperature or up to 1 week in the fridge. Enjoy!

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