How To Make Vegan Zucchini Bread:
The process of making this healthy zucchini bread recipe has three folds. First, you make flax eggs. Flax eggs are made with mixing ground flax seeds with water to substitute for eggs in vegan baking. The ratio for flax seeds to water for one egg is 1 to 2 1/2. In other words, to substitute for 1 egg you mix 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water. Second, shred the zucchini. I use my box shredder, but you can also use a food processor with the shredder attachment. If you are new to using zucchini in your baking, you can learn more about it in my comprehensive guide to cutting zucchini. The important thing here is to squeeze the juices of the zucchini as much as you can. To do so, you can (1)place the shredded zucchini in a colander set over a bowl, let it sit for half an hour, and press with the back of a spatula or (2) place it in a clean kitchen towel, wrap it tightly, and squeeze it until no juices remain. With that being said, once I accidentally forgot to squeeze the juices of the zucchini and ended up with a little softer and moister bread, which was still great. So if you miss this step it is not the end of the world. Your vegan zucchini bread will still be yummy. Third step is making the batter. It is pretty much a straightforward step. First, you mix the wet ingredients and then add in the dry ones. It all happens in one bowl and requires no mixer. To give it a little bit of crunch and nuttiness at the end I added some walnuts, but if you are not a fan you can substitute them with pistachios or pine nuts. If you are not a big fan of nuts, you can also omit them completely. I know that vegan baking can be intimidating to some people, especially if you have never tried it before. Using flax eggs for regular eggs, maple syrup for granulated sugar, and coconut oil for butter are new concepts for some bakers. Believe me, I am on the same boat. However, in my years of writing this blog I learned that when it comes to these new ingredients (and sometimes techniques) you start with baby steps and learn by trying recipes that are foolproof. This healthy zucchini bread is just that: foolproof. With just a few ingredients swaps, you can turn into a classic summer loaf into a healthier breakfast that you can serve everyone in your family.
Other Zucchini Recipes You Might Like:
Zucchini Kale Salad Zucchini Soup Oven Baked Zucchini Fritters with Feta and Dill Zucchini Lasagna Zucchini Bread Almond Flour Zucchini Bread Zucchini Muffins – Gluten Free & Low Carb – From All Day I Dream About Food
This recipe is adapted (with minor changes) from Cookie and Kate’s Healthy Zucchini Bread recipe.
