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–+ servings
vegan zucchini bread half eaten on a plate
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5 from 1 vote

Vegan Zucchini and Walnut Bread

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 8 slices (One 9X5 loaf of bread)
Author: Aysegul Sanford

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

*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.

Nutrition

Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 308mg | Potassium: 215mg | Fiber: 4g | Sugar: 13g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

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