Eggless, Whole Wheat ,Zucchini Bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor and is often easier to digest.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added moisture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a subtle flavor and is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water maintains moisture.

Preheat Oven to 350°F/180°C.

Line and grease an 8x4 Loaf Pan.

Make Flax Egg by Mixing 1 Tbsp Flax Meal with 3 Tbsp Water. Keep aside for 10 minutes.

Grate 2 medium sized Zucchinis. After Grating, measure 2 cups loosely. Don't squeeze moisture out.

Take Grated Zucchini in a mixing bowl. Add ½ cup Mashed Banana.

Add Honey, Cinnamon Powder, Salt, Flax Egg and Vanilla extract.

Mix all wet ingredients gently.

Add Whole Wheat Flour, Baking powder, Baking Soda and chopped Walnuts.

Mix everything gently.

Pour in the lined Loaf Pan. Tap twice to remove Air bubbles.

Sprinkle Cranberries or any nuts of your choice on top.

Bake in a preheated Oven for about 70 minutes at 350° F/180°C.

Insert Toothpick to check if Bread is Baked. The Toothpick should be clear.

Unmould on a wire rack and let cool for 30 minutes.

Cut slices of about 1/2 inch thickness and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens