0 from 3 votes
Vegan Zucchini and Walnut Bread
This amazing Vegan Zucchini and Walnut Bread recipe is made with healthier ingredients like maple syrup, coconut oil, whole wheat flour, and flax seeds. It is quick and easy to make and pairs so well with a cup of coffee in the morning.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 slices (One 9X5 loaf of bread)
Calories: 241 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
To make the flax eggs:
- 2 tablespoons ground flax seeds
- 5 tablespoons water at room temperature
To make the batter:
- 1/3 cup melted coconut oil melted and cooled
- ½ cup maple syrup
- ½ cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1½ cups 1 small zucchini – 7 ounces grated zucchini, juices squeezed
- 1¾ cups 9.625 oz whole wheat flour
- ¾ cup unsalted raw walnuts roughly chopped
Instructions
- Pre-heat the oven to 325 F. Degrees. Spray a loaf pan (either 9X5 or 8 1/2 X 4 ½) with cooking spray and line it with parchment paper. Set it aside.
- To make the flax eggs, whisk together the ground flax seeds with water. Let it sit on the counter and thicken for 5-7 minutes.
- Whisk together the flax eggs, coconut oil, maple syrup, almond milk in a bowl. Stir in the baking soda, ground cinnamon, vanilla extract, salt, and nutmeg.
- Switch to a wooden spoon and stir in the zucchini. Add in the flour and stir just until combined.
- Gently fold in the walnuts.
- Pour the batter into the prepared loaf pan. Bake for 40-45 minutes* or until a toothpick inserted comes out clean. Transfer to a wire rack and let it cool for 20 minutes. Slice and serve.
- This bread will keep fresh 2 days in room temperature as long as it is kept in an airtight container. You can also slice it and store it in the fridge up to 5 days.
Cup of Yum
Notes
- *About the baking time: The original recipe suggests to bake the loaf for 55-60 minutes. However, I found that 40 minutes was more than enough for this bread. Therefore, I highly recommend keeping a close eye on it after the 40-minute mark.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Sodium
308mg
(13%)
Potassium
215mg
(6%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
47IU
(1%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices (One 9X5 loaf of bread)
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 308mg | 13% |
| Potassium | 215mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.