How to make Zucchini Bread Recipe - Vegan

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less costly.

Add 300 grams of whole wheat flour to a big bowl.

Use a strainer to ensure no lumps in the flour.

Add 0.5 tbsp of baking powder, 1 tsp of salt, 1 tsp of cinnamon powder, and 1 tsp of cardamom powder to the bowl and mix the dry ingredients.

Set the dry ingredients aside.

In a smaller bowl, add 100 ml of soy milk and 3 tbsp of chia seeds, then mix together.

Set the chia seed mixture aside for 10 to 15 minutes.

Grate one medium-sized zucchini finely to avoid larger chunks in the bread.

After 15 minutes, return to the chia seed mixture and add 3 tbsp of oil.

Add 0.5 tbsp of vanilla extract and 2 tbsp of agave syrup to the wet ingredients and mix well.

If desired, add around 3 tbsp of sugar for sweetness.

Mix in the grated zucchini to the wet ingredients.

Combine the dry and wet ingredients by pouring the wet mixture into the bowl with the dry ingredients and mix until well combined.

If the mixture seems too dry, add a little bit of soy milk for moisture.

Line a baking tray with parchment paper and pour the mixture into it, spreading it evenly with a spoon.

Top the mixture with pecans, or use walnuts, cashews, or raisins if preferred.

Bake at 180 degrees Celsius for 40 to 45 minutes.

Check for doneness by inserting a toothpick in the center of the bread; it should come out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens