Freshly grated zucchini keeps this loaf incredibly moist, while a warm blend of cinnamon and nutmeg gives every slice that cozy, spiced bakery flavor. The flax egg mixture binds everything together beautifully, so you get a tender, springy crumb without any fuss. Chopped walnuts fold in for a satisfying crunch against the soft interior, and a splash of vanilla rounds out the flavor. It bakes up into a deep golden loaf with a clean slice every time, and it's a genuinely solid option for a dairy free kitchen. Whether you're having a slice with coffee or packing one for later, this bread delivers all the comfort of a classic zucchini loaf.
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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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