Healthy Vegan Zucchini Walnut Loaf
I created this healthy vegan zucchini walnut loaf a while back. But I sure can’t forget how delicious it is. I’ve been wanting to create a zucchini loaf (bread) recipe for the longest.
To describe this zucchini loaf a bit more, it’s so moist and delicious. And it won’t take you long to make it at all.
Healthy and Vegan
As I mentioned earlier, I wanted to create a zucchini loaf but I wanted it to be vegan and also healthy. I don’t just eat non-dairy foods. However, ever since I made a vegan recipe for the first time, I haven’t turned back.
Since being on Instagram, I’ve seen so many cuisines and foods. I’ve learned of healthy ways to prepare food such as the Keto diet and Paleo diets. In addition, there are a vast amount of vegan accounts on there.
Vegan Eating
I wanted to know what all the hype about being vegan was about. Nevertheless, I decided to make a vegan recipe one day. To my utter surprise, the recipe far exceeded my expectations. I think the recipe was a simple vegan cake recipe, if I can recall..
Ever since then, most of the baking recipes I’ve tried out have been vegan. It’s just amazing how you don’t have to use eggs or dairy milk to produce the perfect cake, muffins, etc. You can make a vegan cake that’s just as delicious as a non-vegan one. Check out this easy vegan vanilla mug cake recipe.
Healthy Vegan Zucchini Walnut Loaf Ingredients
Not only is this healthy vegan zucchini walnut loaf super easy to make, but also you don’t need a lot of ingredients to make it.
- All-Purpose Flour
- Oat Flour
- Salt
- Baking Powder and Baking Soda
- Cinnamon and A Bit of Nutmeg
- Vanilla Extract
- Cane Sugar
- Ground Flaxseed (this is optional)
- Fresh Zucchini (shredded and well-drained)
- Chopped Walnuts
- Apple Cider Vinegar
- Milk (dairy or non-dairy)
- Only 1/2 Tablespoon of Oil (vegetable, organic canola, etc.)
More Easy Dessert Recipes For You to Try
Last of all, I’d love to hear from you if you’ve tried out this recipe. Enjoy!
Healthy Vegan Zucchini Walnut Loaf
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup oat flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup and 2 tbsp cane (regular) sugar
- 2 tsp ground flaxseed (optional)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 large zucchini (grated and excess water squeezed out)
- 1/2 tbsp oil (organic canola, vegetable oil, etc.)
- 1 cup dairy-free milk (or regular milk if you prefer)
- 1/4 cup chopped walnuts (and a little extra to sprinkle on top – if desired)
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl combine all the dry ingredients thoroughly: flours – ground flaxseed (optional).
- Add in the wet ingredients: vanilla extract – milk along with the chopped walnuts. Combine batter just until mostly smooth.
- Add batter to well-greased or oiled 9×5 inch loaf pan (top with a sprinkle of chopped walnuts if desired) and bake from 50-55 minutes until fully done. *Remove from pan after 5 – 10 minutes and place on wire rack until fully cooled*