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Moist Vegan Zucchini Bread Recipe with Flax Eggs Easy and Delicious

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A simple and moist vegan zucchini bread made with flax eggs, perfect for breakfast or a wholesome snack. This recipe uses pantry staples and delivers a tender, flavorful quick bread.

Ingredients

Scale
  • 3 tablespoons flaxseed meal mixed with 9 tablespoons water (flax eggs)
  • 2 cups (250g) all-purpose flour (unbleached preferred, whole wheat optional)
  • 1 cup (200g) granulated sugar (can substitute coconut sugar)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/3 cup (80ml) vegetable oil (canola or sunflower recommended)
  • 1 teaspoon vanilla extract
  • 2 medium zucchinis (about 2 cups grated)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/4 cup (60ml) plant-based milk (almond, soy, or oat milk)

Instructions

  1. Prepare the flax eggs by combining 3 tablespoons flaxseed meal with 9 tablespoons (135ml) water. Stir and let rest for 10-15 minutes until thickened.
  2. Grate 2 medium zucchinis (about 2 cups) using a box grater or food processor. Squeeze out excess moisture with a kitchen towel or paper towels.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg if using.
  4. In a separate bowl, mix the flax eggs, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, and 1/4 cup plant-based milk until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon until just combined. Fold in the grated zucchini and 1/2 cup chopped nuts if using.
  6. Grease a 9×5 inch loaf pan with oil or vegan butter, or line with parchment paper.
  7. Transfer the batter to the loaf pan and smooth the top.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Let flax eggs rest until gelled for best binding. Squeeze excess moisture from zucchini to avoid soggy bread. Fold batter gently to prevent toughness. Tent with foil if browning too quickly. Add extra plant-based milk if batter is too thick after adding zucchini. Store flaxseed meal in fridge to keep fresh.

Nutrition

Keywords: vegan zucchini bread, flax eggs, moist zucchini bread, vegan quick bread, dairy-free bread, plant-based baking, healthy zucchini bread

Find it online: https://sweetstirring.com/moist-vegan-zucchini-bread-recipe-with-flax-eggs-easy-and-delicious/