You will love this healthy plant-based Zucchini Bread with your morning coffee or as an afternoon snack. Feeling like a little dessert after dinner? I got you! This simple recipe is all you need!
Equipment
- 1 vegetable peeler
- 1 grater
- 1 sharp knife
- 1 loaf pan
Ingredients
- 1 cup spelt flour (always use organic if you can)
- 1/2 cup rye flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup walnut pieces
- 1 cup finely grated zucchini
- 1/3 cup maple syrup
- 1 flax egg
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350 F.
- Whisk all the dry ingredients together.
- Prepare a flax egg by mixing 1 tbsp of ground flax with 3 tbsp warm water, and let sit for 5 minutes.
- Add the grated zucchini, maple syrup, vanilla extract, lemon juice, and flax egg to the bowl and mix till combined.
- Pour the batter into a loaf pan and bake for 45 minutes.
Notes
- You can experiment with different flours, but mixing spelt and rye flour is what we prefer.
- My mom always pours lemon juice on baking soda, and that’s what I usually do too (cause I love watching the fizzing explosion.) 🙂
- Adding dark chocolate chips or chunks will be a nice touch for sure.
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