Vegan Zucchini Bread (Hearty & Nutty!)
Packed with healthy fats and just the right amount of sweetness, this vegan zucchini bread makes the perfect breakfast, lunch or dessert!
Ingredients
Wet Ingredients
- 3/4 cup soy milk 175ml
- 1 tbs ground flax seeds
- 1 tbs chia seeds
- 1/4 cup neutral flavored oil 60ml (I used sunflower)
- 1 tsp vanilla
- 1 medium zucchini, grated (mine was 270g)
Dry Ingredients
- 3/4 cup whole wheat flour 85g
- 3/4 cup white flour 90g
- 1/2 cup almond flour 50g
- 1/2 cup coconut sugar 85g
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp cinnamon
Add-ins (can use whatever nuts and seeds you have on hand!)
- 1/2 cup chopped walnuts 60g
- 1/4 cup pumpkin seeds 60g
- 1/3 cup chocolate chips 60g
Instructions
- In a medium-sized bowl, mix together all of the listed wet ingredients
- Grate the zucchini and squeeze out all of the excess moisture with a clean kitchen towel. Mix together with the wet ingredients and set aside
- In another large bowl, mix together all of the dry ingredients
- Pour the wet ingredients in the bowl with the dry ingredients and stir to combine. Pour into a loaf pan that is lined with parchment paper or rubbed with oil to prevent sticking
- Bake at 350°F/180°C for 45 to 50 minutes until a toothpick comes out clean. Check the bread at 30 minutes to ensure that the nuts on top are not getting too dark, if so then simply cover with a piece of parchment paper.