Healthy Vegan Zucchini Bread

Updated: Aug 14


Serve this sweet bread as a dessert, or slice it up for breakfast. The added vegetables actually make this bread taste good! Yay zucchini!


#DairyFree | #PlantBased | #Vegetable | #Zucchini | #Dessert


This bread might taste like a real treat, but it is made with the most wholesome ingredients we could find. It's just as soft and moist as the traditional dessert, without all the animal products.


Whole wheat flour is an easy way to add more fibre into your diet - which is really good for the microbiome in your gut! It's easy to make the switch from the over-processed, bland white flour, and it makes this recipe pack a punch of protein as well. It does all of this without weighing the bread down too much!


The tahini can be substituted with any nut butter if necessary, I suggest you choose one that doesn't have a strong flavour such as cashew or almond. Adding nut butter instead of typical oil or dairy-based butter, will keep the bread moist and fluffy. It gives a subtle buttery feel, while keeping the loaf light in your belly. By substituting traditional fats for nut or seed butter, you're getting all that healthy fat, without clogging arteries and increasing blood cholesterol levels.


When I started making this recipe, I experimented with the amount of maple syrup I added. This ingredient is needed to make the batter the right consistency, as well as to make the loaf nice and sweet. When I'm not in the mood for an overly sweet treat, I'll add only 1/4 cup of maple syrup, and add in an extra 1/4 cup of milk. Try it for yourself!


Now for that recipe...


This recipe makes a loaf that cuts nicely into 10 slices. Nutrition InformationPer serving (1 Slice)

206 Calories

8.6g Fat

5.8g Protein

25.6g Carbohydrates * We calculated this on Cronometer


Ingredients

1 2/3 cup whole wheat flour

2 tsp baking soda

1/2 tsp salt

1/4 cup oats

1 cup grated zucchini

2 tsp vanilla

1/2 cup maple syrup (or liquid sweetener of choice)

2/3 cup tahini

1/2 cup plant based milk of choice


Directions

1) Preheat oven to 350 degrees.

2) Grab a bread pan, and sprinkle some flour (or oats) to the bottom of it in order to avoid the bread sticking to the pan.

3) In a large bowl, mix the flour, baking soda, salt and oats.

4) Toss in the grated zucchini and mix until it's well covered.

5) In a separate bowl, mix together the vanilla, maple syrup, tahini and milk.

6) Pour the wet mixture into the dry mixture and stir until incorporated. Pour the mixture into the prepared pan, and pop into the oven for about 25 minutes. The bread is finished when a knife is placed in the centre and comes out clean.

7) Let cool for 20 minutes and remove from pan carefully, you may need to run a knife along the edges to loosen it up. Slice into 10 even pieces. Serve warm if you want a real treat.


I topped mine with a sprinkle of hemp hearts, cinnamon and coconut, but feel free to omit these or add any toppings you feel would be best!


If you tried making this let us know what you think in the comments below! We love hearing from you guys! Is there a dessert that you want veganized? Reach out to us and we will see what we can do!

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© 2020 The Nomadic Herbivores.

Created by Coggins Creative Group

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