Zucchini Bread
This moist and flavorful zucchini bread is a perfect treat for breakfast or a snack. Packed with whole food ingredients, it's a wholesome choice for any time of day.
Discover the delightful world of vegan baking with this easy Whole Food Plant-Based Zucchini Bread recipe.
Created for those who love healthy, delicious, and easy-to-make treats, this bread is a fantastic way to use up fresh zucchini while enjoying a guilt-free indulgence.
Check out more vegan recipes at vegancooking.recipes to elevate your plant-based cooking game!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Zucchini adds moisture and nutrients to the bread, while whole wheat flour provides fiber. You can substitute maple syrup with agave nectar or coconut sugar for different sweetness levels.
Tips & Notes
- •For extra flavor, consider adding a tablespoon of ground flaxseed or chia seeds to the batter.
- •Make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel for a less dense bread.
Recipe Variations
- •Add chocolate chips for a sweet twist.
- •Substitute half of the zucchini with grated carrots for a carrot-zucchini bread.
Storage & Freezing
Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Frequently Asked Questions
Can I use other flours?
Yes, you can substitute whole wheat flour with spelt flour or gluten-free flour blends, though the texture may differ.
How do I store leftover zucchini bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
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This moist and flavorful zucchini bread is a perfect treat for breakfast or a snack. Packed with whole food ingredients, it's a wholesome choice for any time of day.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well mixed.
- 3
In another bowl, mix the shredded zucchini, maple syrup, applesauce, and vanilla extract until fully combined.
- 4
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- 5
Fold in the chopped walnuts and raisins if using.
- 6
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 7
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- 9
Slice and enjoy your delicious zucchini bread!
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