How to Make Vegan Zucchini Bread
Zucchini bread is the ideal solution for utilizing surplus zucchini from your garden. This Vegan Zucchini Bread is made with spelt flour, is oil and refined sugar-free. It boasts a delightful crumb crust and a moist yet non-gooey center. Plus, it’s a one-bowl wonder that can be ready in just one hour.
Why Spelt Flour? Spelt flour is our preferred choice for baking due to its versatility, providing the same functionality as all-purpose flour while offering more fiber and nutrition. This makes it perfect for hearty breakfast bread or rustic muffins.
In addition to spelt flour, this zucchini bread features nutritious ingredients. A flax “egg” serves as a binder, coconut palm sugar adds a subtle caramel-like sweetness, walnuts offer a satisfying crunch, and applesauce replaces oil. Warm spices like cinnamon and nutmeg elevate the flavor to create a treat that’s not overly sweet.
For a delightful twist, consider adding chocolate chips. Whether enjoyed as a healthy breakfast, paired with a cup of chai for an afternoon pick-me-up, or as a light dessert, this bread is a versatile delight. You can even toast it and spread some vegan butter for an extra treat.
Spelt Flour is my go-to flour choice for baking because it can be used in quick breads and baked goods just like all-purpose flour. Not only does it have more fiber and nutrition, but also adds more depth and texture. Perfect for a hearty breakfast bread or rustic muffins.
I was making this bread for my 4 nephews, so of course I also added chocolate chips! Either way, it is healthy enough of breakfast, perfect with a cup of chai as an afternoon pick me up, or a light dessert. I love to heat it in a toaster oven and top it with a spread of vegan butter.
Loaf vs. Muffins
This recipe will make (1) 4×8 loaf or 6-8 muffins. Do yourself a favor and make a double batch like I always do – a beautiful loaf of zucchini bread makes a thoughtful gift or a thoughtful surprise to yourself when you keep it in your freezer!
This bread will store covered on the counter for 3 days (if it does’t disappear long before then) or in the fridge for a week.
Vegan Zucchini Bread
A perfect zucchini bread recipe with ancient grain spelt flour and free of refined sugar or oil.
- 4×8 loaf pan
- 2 tbsp ground flax + 1/4 water
- 1 1/2 cups Spelt Flour (or sub GF, whole wheat, or white flour)
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1/2 cup soymilk
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped walnuts (optional)
In a small bowl, prepare the flax egg by combining ground flax and water. Stir, let sit for a few minutes to thicken.
Preheat the oven to 350℉ and line a loaf pan with parchment paper
In a large bowl, combine all dry in ingredients: spelt flour, coconut palm sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a second bowl, combine wet ingredients: zucchini, applesauce, soymilk, flax egg. Sir well until combined.
Pour wet ingredients into dry ingredients and stir well until full incorporated. Add any optional add-ins such as chocolate chips or walnuts.
Transfer the batter into the prepared loaf pan and top with extra walnuts or chocolate chips for decoration. Bake for 35-45 minutes or until a toothpick comes out clean. This cooking time will depend on exact loaf pan size or muffin tins, your oven, and your flour choice.
Let the loaf rest at least 5 or 10 minutes before removing from the pan and slicing, as it will fall apart if it is too warm. Enjoy with a spread of butter, ghee, coconut oil or by itself.
