Marina
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!
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 303 kcal
1 vegetable peeler
1 grater
1 sharp knife
1 loaf pan
- 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
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.
- 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.
Keyword bread, healthy ,, no sugar, plant-based, vegan, zucchini bread