One Bowl Vegan Zucchini Bread

Soft, moist, and just sweet enough, this one bowl vegan zucchini bread is the perfect treat for when you don’t feel like baking. It’s dairy free, vegan friendly, and refined sugar free.

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Ingredients

1 ½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup coconut oil
⅓ cup maple syrup
½ mashed banana
2 flax eggs
½ cup plant-based milk
2 teaspoons vanilla extract
1 medium zucchini, grated
½ cup chopped walnuts optional

Instructions

Preheat the oven to 350°F (180°C).
Sift the flour into a large mixing bowl and add the baking powder, cinnamon and nutmeg. Mix well.
Prepare the flax eggs by mixing 2 tablespoons of flaxseed and 6 tablespoons of water. Let it sit for a few minutes.
Pour the flax eggs, coconut oil, maple syrup, banana, almond milk and vanilla into the flour mixture. Gently fold in the grated zucchini. Give it a quick stir, then let the batter sit for a few minutes.
Meanwhile, grease a 9x5” loaf pan with coconut oil, and/or line it with parchment paper so that the paper hangs over the sides.
Mix the batter again. Transfer the batter to the prepared pan, and smooth down evenly.
Place into the preheated oven and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean.
Cool the bread on a wire rack completely before slicing.

Nutrition