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–+ servings
best vegan zucchini bread slices on a wooden board with flowers
4.73 from 11 votes

Eggless Zucchini Bread with Walnuts

By Zerrin & Yusuf
An egg-free, dairy-free moist and nutty zucchini bread with flaxseed meal.
Yields: 8 servings
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PREP 15 minutes
COOK 1 hour 5 minutes
TOTAL 1 hour 20 minutes

INGREDIENTS
  

Flax Egg (to replace 2 eggs):

  • 2 tablespoons flaxseed meal
  • 6 tablespoons water

Zucchini Bread:

  • 2 tablespoons water or a vegan milk of your choice
  • 1½ cup granulated sugar
  • ¾ cup sunflower oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 teaspoons cinnamon
  • ½ teaspoon grated nutmeg
  • 2 cups shredded zucchini
  • ¾ cup chopped walnut

INSTRUCTIONS
 

  • Preheat oven to 350F (175C). Grease an 8x4 inch loaf pan and line it with baking paper.
  • In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
  • Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
  • In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
  • Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
  • Let it cool for 15-20 minutes in the pan and then remove it from the pan.

NUTRITION

Calories: 582kcalCarbohydrates: 76gProtein: 7gFat: 29gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gSodium: 338mgPotassium: 118mgFiber: 3gSugar: 38gVitamin A: 4IUVitamin C: 0.2mgCalcium: 60mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Vegan
Cuisine American
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