Vegan Zucchini Bread

Recipe from https://www.wellplated.com/

Husband-Tested in Alice’s Kitchen

Makes 10 slices from a 9”X5” loaf pan

Easy vegan zucchini bread with applesauce and whole wheat flour. 

2  flax eggs  (2 Tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)

2 cups shredded unpeeled zucchini (about 2 small zucchini)

1/2 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup melted and cooled coconut oil

2 teaspoons pure vanilla extract  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups  white whole wheat flour (I used 1 cup all-purpose + 1 cup whole wheat)

1/2 cup toasted raw walnuts or pecans roughly chopped (optional) OR 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

In a large mixing bowl, measure out the dry ingredients (flour, cinnamon, salt, soda, baking powder) and whisk together to combine.  Add the shredded zucchini and toss to coat the zucchini.  Set aside.

In a medium mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Add the wet ingredients to the dry ingredients and stir just until the flour disappears. Fold in the nuts.

Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. 

Notes: 

Make sure to use a 9X5-inch pan, not an 8x4-inch loaf pan or the zucchini bread will not bake through properly.

Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend.

Nutrition: 1 of 10 slices with walnuts 307kcal; carbohydrates: 48g; protein: 8g; fat: 11g; saturated fat: 5g; polyunsaturated fat: 3g; monounsaturated fat: 1g; potassium: 278mg; fiber: 6g; sugar: 12g; vitamin A: 99IU; vitamin C: 9mg; calcium: 78mg; iron: 2mg