Mix until smooth and well combined. Stir well, and set aside. They are simply a mixture of flaxseed meal and water. Here’s everything you need. This Vegan Zucchini Bread is light and fluffy – and it’s packed with flavor from ripe bananas, cinnamon, and crunchy walnuts. Even my kids love it! Check out my honey-roasted banana bread or super easy dill soda bread. Sprinkle remaining walnuts over the top, if desired. Some of my favorite zucchini recipes are zucchini cannelloni, zucchini quinoa salad, and this lemon cake made with zucchini. Some food processors also have convenient shredder attachments. Next, work on your “dry” ingredients. Once the zucchini is shredded, you can start working on your dough. Vegan Zucchini Bread … Traditional zucchini bread is made with ingredients like dairy, eggs, and honey. Stir the wet ingredients slowly into the dry ones, until a thick batter is formed. And of course, I wanted to make this zucchini bread gluten-free also! It is moist, sweet, hearty, and super easy to master. Pour the mixture into the prepared loaf pan. Required fields are marked *. Sray a loaf pan with cooking spray and set aside. I replace it with agave syrup, which is a staple in our house. Zucchini Bread is one of my favourite end of summer treats. This zucchini bread is a fan favorite. Vegan zucchini bread to be precise. See full disclosure policy here. Spread the batter into a prepared bread loaf pan, and sprinkle with some extra chopped walnuts. https://alittleinsanity.com/gluten-free-zucchini-bread-recipe Once baked, let the zucchini bread cool completely. The trickiest part of this zucchini bread recipe is probably shredding the zucchini. And enjoy! This Vegan Zucchini Bread is light and fluffy – and it’s packed with flavor from ripe bananas, cinnamon, and crunchy walnuts. Bake in the preheated oven for 65-70 minutes, ensuring a toothpick comes out clean. Combine the agave, olive oil, flaxseed-water mixture, and zucchini in with the mashed banana. This post may contain affiliate links. Many vegan zucchini bread recipes call for a banana, but nope- this one has NO banana in it. If you don’t have either, you can also shred it with a cheese grater. Gradually combine the wet and dry ingredients in one large mixing bowl. (First – make sure you’ve grabbed a copy of this free printable cheat sheet. What are flax eggs? Nicole is a 25+ year vegetarian, and author of a vegan cookbook. I replaced the eggs with “flax eggs” to start with. And don’t forget to grab that free cheat, filled with the simple substitutions to vegan-ize any recipe! © 2020 Delicious Everyday | Hook & Porter Media. Then add all of your “wet” ingredients in with the bananas – that will be your agave, “flax eggs”, and olive oil. Your email address will not be published. Add all ingredients except for the walnuts to a blender. It’s healthy enough for breakfast and is … As an Amazon Associate I earn from qualifying purchases. Bake everything for one hour, and it’s done! Save my name, email, and website in this browser for the next time I comment. Vegan Zucchini Bread (GF + RSF) September 6, 2018 by livesimplyhealthy Leave a Comment. Whisk until just incorporated, making sure no flour patches … Blend ingredients until they are fully combined and smooth. It’s packed with all my favorite easy substitutions to make any recipe vegan!). Blueberry Zucchini Bread – Summer flavors of fresh blueberries and zucchini with a cinnamon sugar topping all mixed together in a one-bowl quick bread. If you’re not a fan of agave, maple syrup would also work well here. Simply mix together 3 tablespoons of water and 1 tablespoon of flaxseed meal for each egg you are replacing. So when I wanted to do a bit of baking this weekend, I took a look at what’s in season right now. This whole process can be made a lot easier with the help of a spiralizer. Bake in the oven for one hour, or until a toothpick inserted into the center comes out clean. Preheat oven to 350 degrees Fahrenheit. It has a consistency similar to eggs, and helps hold everything together. Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size). In a small bowl, combine the flaxseed meal and water.

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