Healthy Vegan Zucchini Bread
This super healthy vegan zucchini bread is packed full of vegetables and whole foods plant based ingredients. Moist and fluffy this gluten-free dessert loaf is the perfect quick and easy summer recipe. This WFPB Zucchini bread is oil-free, gluten-free, refined sugar-free, and contains 5 vegetables!
Equipment
- 1 Loaf pan
Ingredients
Dry Ingredients:
- 2 cups oat flour
- 1 cup IYA Foods Vegan Baking Flour Blend
- ½ cup date sugar
- 1 pinch nutmeg
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup chopped walnuts
Wet Ingredients:
- ¼ cup soy milk
- 2 flax eggs 2 tablespoon ground flaxseed mixed with 6 tablespoon water
- 1 zucchini about 1 cup shredded
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350.
- Combine the ground flaxseed and water together to make your flax eggs and set aside for 10 minutes.
- Sift together all dry ingredients (except walnuts) into a large bowl.
- In a separate bowl shred your zucchini using a cheese grater. Add apple cider vinegar, vanilla extract, flax egg, and soy milk to the bowl and mix.
- Combine the wet and dry ingredients together and add the walnuts. Pour the batter into a nonstick pan and bake for about 45 minutes, or until you can poke the loaf with a toothpick and it comes out clean. Poke a hole with a knife to ensure it is finished. Let cool 10 minutes, then serve and enjoy!
Tried this recipe?Let us know how it was!