Vegan Zucchini Bread (or muffins)
Vegan zucchini bread that can easily be made into muffins that is moist, delicious and healthy... and can be frozen to keep on hand for unexpected guests!
Ingredients
Wet Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup tightly packed grated zucchini
- 1 ¼ cup tightly packed grated peeled apple Gala or Granny Smith are good choices
- ½ cup extra virgin olive oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup toasted pecans chopped
- 3/4 cup black raisins
- ½ cup packed brown sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Instructions
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Preheat the oven to 350F and grease and flour two small (4x8 inch) loaf pans or line a muffin tin with paper liners.
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Combine the flax with the water and let it sit for 5 minutes. Mix the flax along with the remaining wet ingredients together well in a medium bowl with a wooden spoon.
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Mix together the dry ingredients in a large bowl until combined.
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Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
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Pour the mixture into the prepared loaf pan or muffin tins and bake until the loaf or muffins are golden brown and a toothpick inserted into the centre comes out clean. The muffins will take approximately 25 minutes and the loaf approximately 50 minutes.
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Remove from the oven, let it cool in the pan for 5 minutes, and invert the loaf or muffins onto a baking rack (removing the loaf pan if applicable), to finish cooling before serving.