Low Sodium Vegan Zucchini Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the batter

2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup granulated sugar
½ cup neutral oil (such as canola oil or vegetable oil)
¼ cup plant-based milk
1 tsp vanilla extract
2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so the loaf lifts out easily.
2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.

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