Are you watching the Olympics? I don’t know about you, but I think it so stressful to watch those super humans do what they do. If you think about it, they have only a few minutes to prove themselves in front of the world with stakes so high. And when they don’t do well it just breaks my heart.
When I saw Spanish swimmer Miguel Duran Navia got disqualified because he leaped into the pool just before the start gun, I felt so sad for him and his family. Can you imagine after all the hard work you put into getting ready for Olympics, you are disqualified for a technical reason? Thankfully, they gave him another chance, but even with that I can’t help but think how devastating it must have been for him.
Today’s recipe, Vegan Zucchini Bread is a summer classic, but made in a healthier way, inspired by those super humans in the 2016 Rio Olympics. It is made with rather healthier ingredients like maple syrup, whole-wheat flour, coconut oil, and flax seeds.
How To Make Vegan Zucchini Bread:
The process of making this healthy zucchini bread recipe has three folds.
First, you make flax eggs. Flax eggs are made with mixing ground flax seeds with water to substitute for eggs in vegan baking. The ratio for flax seeds to water for one egg is 1 to 2 1/2. In other words, to substitute for 1 egg you mix 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water.
Second, shred the zucchini. I use my box shredder, but you can also use a food processor with the shredder attachment. The important thing here is to make sure that you squeeze the juices of zucchini as much as you can. To do so, you can (1)place the shredded zucchini in a colander set over a bowl and let it sit for half an hour and press with the back of a spatula or (2) place it in a clean kitchen towel, wrap it tightly and squeeze it until no juices remain.
With that being said, once I accidentally forgot to squeeze the juices of the zucchini and ended up with a little softer and moister bread, which was still great. So if you miss this step it is not the end of the world. Your vegan zucchini bread will still be yummy.
Third step is making the batter. It is pretty much a straightforward step. First, you mix the wet ingredients and then add in the dry ones. It all happens in one bowl and requires no mixer.
To give it a little bit of crunch and nuttiness at the end I added some walnuts, but if you are not a fan you can substitute them with pistachios or pine nuts. If you are not a big fan of nuts, you can also omit them completely.
I know that vegan baking can be intimidating to some people, especially if you have never tried it before. Using flax eggs for regular eggs, maple syrup for granulated sugar, and coconut oil for butter are new concepts for some bakers. Believe me, I am on the same boat. However, in my years of writing this blog I learned that when it comes to these new ingredients (and sometimes techniques) you start with baby steps and learn by trying recipes that are foolproof. This healthy zucchini bread is just that: foolproof.
With just a few ingredients swaps, you can turn into a classic summer loaf into a healthier breakfast that you can serve everyone in your family.
Other Zucchini Recipes You Might Like:
- Zucchini Kale Salad
- Zucchini Soup
- Oven Baked Zucchini Fritters with Feta and Dill
- Zucchini Lasagna
- Zucchini Bread
- Almond Flour Zucchini Bread
- Zucchini Muffins – Gluten Free & Low Carb – From All Day I Dream About Food
Vegan Zucchini and Walnut Bread
To make the flax eggs:
- 2 tablespoons ground flax seeds
- 5 tablespoons water at room temperature
To make the batter:
- 1/3 cup melted coconut oil melted and cooled
- ½ cup maple syrup
- ½ cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon Kosher salt
- ¼ teaspoon ground nutmeg
- 1½ cups 1 small zucchini – 7 ounces grated zucchini, juices squeezed
- 1¾ cups 9.625 oz whole wheat flour
- ¾ cup unsalted raw walnuts roughly chopped
- Pre-heat the oven to 325 F. Degrees. Spray a loaf pan (either 9X5 or 8 1/2 X 4 ½) with cooking spray and line it with parchment paper. Set it aside.
- To make the flax eggs, whisk together the ground flax seeds with water. Let it sit on the counter and thicken for 5-7 minutes.
- Whisk together the flax eggs, coconut oil, maple syrup, almond milk in a bowl. Stir in the baking soda, ground cinnamon, vanilla extract, salt, and nutmeg.
- Switch to a wooden spoon and stir in the zucchini. Add in the flour and stir just until combined.
- Gently fold in the walnuts.
- Pour the batter into the prepared loaf pan. Bake for 40-45 minutes* or until a toothpick inserted comes out clean. Transfer to a wire rack and let it cool for 20 minutes. Slice and serve.
- This bread will keep fresh 2 days in room temperature as long as it is kept in an airtight container. You can also slice it and store it in the fridge up to 5 days.
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This recipe is adapted (with minor changes) from Cookie and Kate’s Healthy Zucchini Bread recipe.