Vegetarian Vegan Zucchini Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

This loaf leans on flax eggs and plant-based milk to build a tender, moist crumb, with freshly grated zucchini folded in for natural sweetness and structure. Warm cinnamon and nutmeg give it that classic cozy flavor, while a good squeeze of the zucchini keeps every slice from turning soggy. Chopped walnuts add a nice bit of crunch if you want them, though the loaf holds up beautifully on its own. It bakes into a deep golden top with a soft, springy center that's just as good the next day. This is an easy one to bake on repeat, and it fits right into a vegetarian kitchen without any fuss.

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Ingredients

10 servings

For the flax eggs

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
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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