vegan zucchini bread

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we all have a favorite zucchini bread recipe. some more than one. this vegan zucchini bread is just as good, if not better, than the classic.

my yard currently looks like a jungle. we have squash and pumpkin plants taking over. they look almost prehistoric. but i kind of like it. come halloween, we’ll have pumpkins for everyone in the neighborhood.

naturally, extra zucchini = zucchini bread, muffins ^[4], and pancakes.

with our own chickens, eating 100% vegan is not my goal; i love eggs. i will say i have been leaning more towards a plant based diet. as much as i love my cheese, i feel so much better passing on the dairy.

my first few attempts at vegan baking were mediocre at best. not total failures, but not great either. this loaf is a different story. it is not at all heavy or dense, and the addition of almond flour adds moisture. vegan or not, you are going to love this zucchini bead.

simple vegan zucchini bread

Print Recipe ^[5]

Yield: 1 loaf

vegan zucchini bread

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

• 1 large or two small zucchini, grated
• 1 1/4 cups flour
• 1/2 cup whole wheat flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 3/4 cup brown sugar
• 1/3 cup coconut oil (or vegetable oil) plus more for brushing into pan
• 2 flax eggs (2 Tbsp flaxseed meal mixed with 5 Tbsp water) ^[6]
• 1/3 – 1/2 cup almond milk

 

Directions:

• heat oven to 350°
• brush standard size ( 8 1/2 by 4 1/2 ) loaf pan with oil
• in a large bowl combine the flours, baking powder, baking soda, and spices
• in another bowl whisk the oil, flax eggs, and sugar
• add the wet ingredients to the dry, and stir to combine adding 1/3 cup of the almond milk at first. if the batter is too dry add milk a Tbsp at a time, then fold in the zucchini
• spread batter into the prepared pan and bake for 55-60 minutes
• cool in pan 10 minutes, then carefully move to a rack to complete cooling