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!
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!