Freshly grated zucchini keeps this loaf incredibly moist, its shreds folded into a cinnamon-and-nutmeg-spiced batter that bakes up into a deep golden crumb. The flax egg gives it that classic tender, sliceable texture without any eggs in sight, while a splash of vanilla and a good measure of oil keep every bite rich and soft. Chopped walnuts add a welcome crunch if you're into that, and the whole thing comes together in one bowl with minimal fuss. It's the kind of quick bread that tastes just as good toasted the next morning as it does warm from the oven, and it's a solid pick for anyone watching their added sugar intake. Slice it thick, add a smear of your favorite spread, and you've got a genuinely satisfying snack that doesn't feel like a compromise.
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Learn more →10 servings
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.
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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