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. If you are new to using zucchini in your baking, you can learn more about it in my comprehensive guide to cutting zucchini.
The important thing here is to squeeze the juices of the zucchini as much as you can. To do so, you can (1)place the shredded zucchini in a colander set over a bowl, 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
Ingredients
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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is adapted (with minor changes) from Cookie and Kate’s Healthy Zucchini Bread recipe.
Looks delicious! what is the measurement for coconut oil?
Hi Louise,
I am sorry for the inconvenience. I have no idea why it was showing like that. I uploaded the recipe again and I see it working from my end. It is 1/3 cup coconut oil.
Please let me know if I can help in any way. Cheers!
What a wonderful, nourishing recipe this is! I love zucchini bread, and I can’t wait to try my hand at it.
Thank you Gena.. So happy to hear that you liked it.. 🙂
OMG YES! I get so so so stressed out watching the olympics! I made Lucas hold my hand at certain points too! Especially the gymnastics.
I’m loving this loaf and especially the video! The music is just perfect for it and the video is beautiful!
Than you my friend. Videos take a lot of time to make, but they are so much fun! 🙂
I grew up swimming competitively and knowing technical mishaps like false starts can happen at the Olympic level still make me so nervous! There is so much adrenaline coursing through you, it’s crazy those types of things don’t happen all the time! Stressful for sure.
When this recipe hit my inbox yesterday, I made a note to grab some zucchini at the market while I was shopping. I’m hoping to do a little gf swap for the wheat flour – I love the ingredients used here. And so loving your videos – they are excellent!!! xo.
love zucchini recipes so much lately as we have so many in the garden 😀 the bread looks so delicious and LOVE the photos <3
What a gorgeous loaf of bread! It looks so tender and moist, and I love that you added in walnuts. Also, your video was fantastic! So well-done, my dear <3
Thank you Beeta. I really appreciate your kind words my friend. <3
What a fun video! One day I’ll try my hand at one! We don’t have T.V. so not watching the Olympics. But yeah, so stressful! I like that your bread is not too sweet, it sounds perfect! xO
You should! It is a lot of work, but I love it. Plus, once you get a hang of it, it is not that hard to put it all together.
Thank you for stopping by my dear friend. <3
I really must try doing some videos, yours is just fab, Aysegul. I have a vegan friend coming to stay next week and I always feel a little challenged when it comes to cooking for her! My husband is not a great lover of vegetables so I end up having to cook separately for him. I think we would all love this bread though, I can’t wait to try it! xx
Videos are a lot of work, but lots of fun. You should try too. If you have any questions or if I can help in any way, I am here for you my dear friend.
Baking vegan is challenging for sure, but I am learning. I also want to cut out granulated sugar from our lives. Again, baking with alternative sweeteners is a new thing to me, but I am working on it. Eventually, I want to turn this blog into a granulated/processed sugar free place. Hopefully soon. Cheers my friend. Lots of hellos and hugs to England.
I am not watching the Olympics this year. It just gives me too much anxiety for the reasons you mentioned! I cannot imagine what it must be like to train for the Olympics! I am really excited to try this bread, though. I love the warm, cozy feelings it gives me. Perfect with a cup of tea!
Oh tell me about it. I feel like I can’t breath sometimes. I guess it is the mother in me. I feel bad for them.
I hope you’ll like the cake. Looking forward to our chat on Monday. 🙂
Delicious! Love the video 🙂
Thank you my friend. Can’t wait to see yours. Cheers!