Vegan Zucchini Walnut Bread

Quick breads are a universal favorite because they are so delicious and easy to make. They’re a great way to make use of your over-ripe fruit and vegetables. I hate throwing away fresh fruit and vegetables so I often make quick bread and muffins from it or freeze it for later. Quick bread makes a great snack or a scrumptious breakfast. This one took a few tries to perfect. The applesauce in this zucchini bread keeps it from being dry and the almond flour adds a rich, nutty flavor without adding too much fat. Using applesauce in baked goods is a great way to reduce the amount of added oil. The nutmeg and cinnamon add depth, warmth, and make the entire house smell wonderful! Zucchini is loaded with vitamins and walnuts are full of antioxidants. It’s tough to have just one slice of this bread! It’s rich enough that you can skip the butter. It’s hard to believe this healthy treat is dairy free! For a delicious variation, add some grated coconut. Lemon zest or orange zest would also add a wonderful pop of flavor. Vegan zucchini walnut bread is the perfect brunch treat and great for a crowd. If you make it make sure to pin the recipe on Pinterest or tag @thefriendlyepicurean on Instagram and Facebook!

Vegan Zucchini Walnut Bread

Servings: 8-10
Time: 1hr 30min
Difficulty: easy
Print

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1 medium zucchini, grated (about 1 1/4 cups)
1/4 cup melted coconut oil
1/4 cup unsweetened apple sauce
2 flax eggs (mix 2 tbs flaxseed powder in 6 tbs water and let sit for 10 minutes)
1 cup turbinado sugar
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup chopped walnuts
vegan butter to grease pan

toppings (optional)

2 tbs chopped walnuts
2 tbs turbinado sugar

Directions

Preheat oven to 350F. Grease a 9 x 5 inch loaf pan with vegan butter and set aside. Prepare flax egg by mixing together 2 tbs flaxseed powder and 6 tbs water in a small bowl. In a large mixing bowl or bowl of a stand mixer, mix together oil and flax egg for 1 minute on medium speed. Next, add zucchini, vanilla extract, and sugar and mix again about a minute on medium speed. Add all purpose flour and mix again until combined. Then add almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon and mix for another 1-2 minutes until combined, scraping downs sided of the bowl with a spatula as needed. Last, stir in chopped walnuts. Pour mixture into loaf pan, sprinkle with toppings (optional), and bake for 1 hr. and 7 minutes to 1 hr. and 10 minutes. Edges will start to separate from the sides of the pan and turn golden brown when finished. Allow bread to cool for at least 20 minutes before cutting and serving. May store in an airtight container for up to 2 days.