Healthy Vegan Zucchini Bread
Healthy Vegan Zucchini Bread- whole grain and refined sugar free, this zucchini bread is healthy enough for breakfast and delicious enough for dessert!
I feel like I’ve been slacking on the zucchini recipes this year. So far all I’ve shared with you guys are these white bean zucchini burgers. It’s time to step up my game!
I figure this zucchini bread is a good place to start. It’s made with whole grain spelt flour for a healthy option that’s high in protein and fiber. Plus you can’t go wrong with all of that green stuffed inside.
For those of you that eat gluten-free, I already have a gluten-free zucchini bread on my site as well as flourless zucchini muffins. I just didn’t have a vegan zucchini bread so I needed to change that.
If you’ve never tried baking with spelt flour before, it’s very similar to whole wheat in that it has a very light, somewhat earthy flavor and is slightly more dense texture than all-purpose flour. I like to use it because it is an ancient grain that hasn’t been modified as much as modern wheat. As a result, spelt is naturally lower in gluten which can make it easier for some to digest.
In addition to spelt flour, I also used coconut sugar to keep the recipe refined sugar-free. It also gives a delicious caramelized flavor to baked goods so it’s a win-win.
The main fat source in the recipe is coconut oil which can be easily interchanged with your preferred baking oil.
If you want to reduce the fat you can also replace half of the oil with applesauce. I have tried it this way and it turned out well but we preferred the texture with just oil.
Healthy Vegan Zucchini Bread
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 2 tablespoons ground flax + 1/4 cup water
- 1 and 1/2 cups spelt flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup shredded zucchini (after squeezed dry)
- 1/2 cup unrefined melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 1/2 cup dark chocolate chips
In a small bowl, combine ground flax with water and stir well. Allow to sit for at least 5 minutes to thicken. Preheat the oven to 350°F then lightly grease a 1 pound loaf pan (approx. 9 x 5″).
In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
In a separate bowl, combine zucchini, melted coconut oil, vanilla, flax mixture and milk. Stir together until well combined. Pour the dry ingredients into the bowl with the wet then fold together until all of the flour is incorporated. Add chocolate chips and stir to combine. I like to save a few for topping to make it look pretty.
Transfer the batter to the loaf pan then bake for about 35 to 45 minutes. Cooking time will vary depending on your oven. Mine takes closer to 45 minutes. Careful not to open the oven during cooking or it won’t cook properly. You can pay attention to the smell to tell when it’s close to being finished. It should smell baked but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!