The Best Healthy Vegan Zucchini Bread (Refined Sugar-Free)
Moist, tender, and naturally sweetened, this easy vegan zucchini bread is a delicious way to use up extra zucchini. Made with maple crystals and wholesome ingredients, it's perfect for a quick breakfast, cozy afternoon snack, or anytime treat—vegan, refined sugar-free, with an oil-free option, and super easy to make.
Equipment
- 1 Loaf pan
Ingredients
- 1 cup Zucchini grated - I used 1 medium zucchini
- 1 cup maple crystals Can substitute with any granulated sweetener
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- ¼ cup avocado oil or unsweetened applesauce for the oil-free version
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ⅔ cup spelt flour
- ½ cup plant-based milk
- ½ cup raw walnuts
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Mix the Batter
- In a large bowl, combine grated zucchini, maple crystals, ground flaxseed, avocado oil (or applesauce), plant-based milk, and vanilla extract. Stir until well combined.
Add Dry Ingredients
- Add the baking powder, sea salt, and spelt flour to the bowl. Mix until just combined—don’t overmix.
Fold in Walnuts
- Gently fold in the chopped walnuts.
Bake
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Cool & Serve
- Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and enjoy!
Tried this recipe?Let us know how it was!