This Vegan Zucchini Bread is so good, even people who hate zucchini will love it!
Seriously, I am definitely one of those people that is NOT a big fan of zucchini! But if you are vegan, or eating a plant-based diet (or even if you’re not), I think it is important to expand your horizons, try new things, and eat lots of healthy, nourishing foods.
So I went on a quest to find some delicious recipes using vegetables that I have had a less than desirable relationship with over the years. Number one on my list – zucchini!
I have to admit, I have just never cared for the taste or texture of zucchini. But I know it’s good for me, and everyone else seems to love it, so why not me?
Well, I think I succeeded and found some really great recipes using zucchini! And this zucchini bread is so good, I have made it several times, and the family loves it! I think we love it even more than our beloved Banana Bread, although it is quite similar.
It’s got a nice, moist texture, and the addition of the pumpkin spice or some cinnamon and some walnuts sprinkled on top takes it to the next level in terms of flavor.
The best part is, you can’t even tell it has zucchini in it!
This Vegan Zucchini Bread is the perfect way to sneak in some veggies when the kids aren’t looking!
If you want to see more amazing recipes using zucchini, watch the video:
More delicious recipes:
Vegan Zucchini Bread
This zucchini bread is moist and delicious and best of all, it is 100% vegan! So good even the pickiest eaters will love it!
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 1 1/4 cups shredded zucchini, lightly packed about 1 large or 2 small zucchinis
- 1/2 cup vegan butter melted
- 1 cup sugar
- 1 1/2 cups unbleached flour
- 1 tsp baking powder
- 1 1/4 tsp pumpkin spice or cinnamon or combination
- 1/4 tsp salt
- 1/2 cup chopped walnuts optional
To a medium-sized mixing bowl, add the ground flax meal and the water. Mix and set aside to gel. You may need to give it another stir before using.
Wash the zucchini and shred it in a food processor or with a cheese grater.
Put the shredded zucchini in the bowl with the flax seed. Add the melted vegan butter and sugar and mix well.
To the bowl, add the flour, baking powder, pumpkin spice, and salt. Give the dry ingredients a little stir before mixing them into the wet ingredients. Do not over-stir. It will be a thick, sticky batter.
Add 1/2 the walnuts and stir them in.
Line a bread pan with parchment paper or grease the pan.
Place the batter in the pan and spread it out evenly. Sprinkle the rest of the walnuts on top.
Bake at 350 F degrees for 55-60 minutes. Test to see if it is done by inserting a toothpick in the center. If it comes out dry, it is done. Let the bread cool for at least 30 minutes before slicing.