Growing up one of my best friend’s grandmother made the BEST zucchini bread. I can only imagine what she put in it. It was moist and delicious and nothing I’ve eaten since has come close to it - until now. It took me a few shots to figure out how to make whole food zucchini bread but I’m very excited to share this with you. It’s entirely whole-food plant-based and perfect for dessert, but light enough for a breakfast or snack option.
Here I've used aquafaba here in place of oil - it’s the liquid you get from a can of chickpeas. If you happen to cook your own chickpeas then just save the cooking liquid, and if it’s too thin you can cook it down a bit. If you don’t have any you could use unsweetened apple sauce. See the notes below.
I’ve made this gluten-free by using oat flour, but you could use whole wheat flour if you’d prefer. I have chocolate-chips in here because it’s fun. You can make it to be slightly healthier if you omit these. If you need to make it nut-free as well just omit the walnuts and/or swap them out with pumpkin seeds. I’m a big fan of the texture something like this adds.
This is a dynamite dessert - but it’s also healthy enough to have with some fruit for breakfast, or a coffee break snack. However you want it, now that you know how to make whole food zucchini bread, slice it up and SMASH IT INTO YOUR FACE!
This lovely light whole food plant-based zucchini bread is as delicious as it is healthy. Naturally gluten-free this is moist and packed with flavour.
Pre-heat your oven for 350 F and prep a loaf pan if you don’t have a silicon one. Either lightly grease with coconut oil or use parchment paper.
In a stand mixer beat together the milk, aquafaba, ground flax, and coconut sugar. Mix until well combined. Take a little taste and make sure the aquafaba flavour isn’t stronger than anything else. If you don’t have a stand-mixer you could also do this with a hand-mixer or even a whisk.
Add in the lemon zest and vanilla and mix to combine.
Once that’s all mixed together add the oat flour, baking powder, baking soda, sea salt, cinnamon and nutmeg together and continue to blend into it’s nicely mixed together.
Take the bowl out of the stand-mixer and fold in the zucchini. Fold in the walnuts and chocolate chips - reserving a few of each for the top of the loaf. Pour the batter into the loaf pan and sprinkle the remaining walnuts and chocolate chips on top.
Bake for 60 minutes, or until you can poke it with a toothpick and it comes out clean. Once ready let it sit in the loaf pan for another 30 minutes before transferring into a wire rack. Let it cool completely before slicing into it. This is great for a snack or a healthy dessert. However you eat it SMASH IT INTO YOUR FACE.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you don’t have any aquafaba on hand you can swap this out with 1/2 - 3/4 cup of unsweetened apple sauce.
If you’re allergic to nuts feel free to omit the walnuts, or swap them out with pumpkin seeds.
If you want this a bit healthier feel free to omit the chocolate chips.
I made this recipe gluten-free, but you can swap out the oat flour with a whole wheat cake flour.
