This amazing Vegan Zucchini and Walnut Bread recipe is made with healthier ingredients like maple syrup, coconut oil, whole wheat flour, and flax seeds. It is quick and easy to make and pairs so well with a cup of coffee in the morning.
Are you watching the Olympics? I do not know 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 and Walnut Bread is a summer classic, 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.
About the recipe:
What I love about this bread recipe is that it is mildly sweet. I used maple syrup as a sweetener. If you are not observing a vegan diet and if you prefer, you can also use honey. Like in most zucchini recipes, I did squeeze the juices of the zucchini before I added into the batter. However, when I first made it I accidentally forgot to do so and I ended up with a little softer and moister bread, which was still great. Therefore, it is up to you to decide how much of the liquid you want in there. If you are not a fan of walnuts, you can either omit using them or use other nuts like pistachios or pine nuts instead.
Vegan Zucchini and Walnut Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 9X5 loaf (6-8 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
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 lightly 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.
*About the baking time: The original recipe suggests to bake the loaf for 55-60 minutes. However, I found that 40 minutes was more than enough for this bread. Therefore, I highly recommend keeping a close eye on it after the 40-minute mark.
This recipe is adapted (with minor changes) from Cookie and Kate’s Healthy Zucchini Bread recipe.