Description

The Vegan Walnut Zucchini Loaf is a delicious, moist, and nutrient-dense baked good that brings together the natural sweetness of maple syrup, the earthiness of toasted walnuts, and the hydration of grated zucchini. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1.5 cups Grated Zucchini
1/2 cup Raw Walnuts
1.5 cups Spelt Flour or GF Blend
1/2 cup Pure Maple Syrup
1/3 cup Avocado Oil
2 tablespoons Flax Meal mixed with water
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamo
0.5 teaspoon Sea Salt

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Instructions

Prepare the Flax Egg: Combine two tablespoons of flax meal with five tablespoons of warm water. Let it sit for five minutes until it achieves a gel-like consistency
Preheat and Prep: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard loaf pan with parchment paper
Grate and Squeeze: Grate the zucchini using a box grater. Squeeze out the excess water using a clean kitchen towel
Mix Wet Ingredients: In a large bowl, whisk together the flax egg, maple syrup, avocado oil, and vanilla extract until smooth
Combine Dry Ingredients: Sift the flour, baking powder, baking soda, cinnamon, and salt into the wet mixture and fold together until just combined
Add Texture: Fold in the squeezed zucchini and chopped walnuts
Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clea
Cool: Let it cool in the pan for 10 minutes before transferring it to a wire rack

Notes

Avoid leaving too much liquid in the zucchini to prevent sogginess.

Freshness of baking powder and soda is important for leavening.

Toast walnuts for deeper flavor.

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

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 9g
Sodium: 150mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg