Description

This Vegan Oatmeal Zucchini Bread delivers a moist, tender crumb that rivals any traditional loaf found in a high-end patisserie. Utilizing garden-fresh zucchini and ground oats, it creates a nutrient-dense masterpiece with deep, warm flavors.

Ingredients

Scale

2 medium Zucchini, finely grated
2 cups Oat Flour
2 tablespoons Ground Flaxseed
6 tablespoons Filtered Water
1/2 cup Maple Syrup
1/2 cup Avocado Oil
1 teaspoon Pure Vanilla Extract
1 teaspoon Cinnamo
1/4 teaspoon Nutmeg
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch Sea Salt
1/2 cup Walnuts or Pecans, toasted

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line the bottom with parchment paper
In a small bowl, whisk together ground flaxseed meal with filtered water and let sit for 10 minutes
Finely grate the zucchini and squeeze out excess moisture using a clean kitchen towel
In a large bowl, mix the flax eggs, maple syrup, avocado oil, and vanilla extract until well combined
In another bowl, sift together the oat flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt
Fold the dry ingredients into the wet mixture, then gently fold in the grated zucchini and toasted walnuts
Pour the batter into the prepared pan, smooth the top, and bake for 50 to 60 minutes until a skewer comes out clea
Allow to cool in the pan for 15 minutes before transferring to a wire rack

Notes

Squeeze excess liquid from zucchini to prevent a dense loaf.

For a rustic look, sprinkle whole rolled oats on top before baking.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 215 kcal
Sugar: 11g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg