This one bowl vegan zucchini bread is subtly sweet and packed with nourishing ingredients. Plus, you'll need just one bowl and about 15 minutes of active kitchen time to make it!
Course: Breakfast, Sides
Cuisine: plant-based, Vegan
1 ½cupsgrated zucchini, gently packed into the cups while measuring
½cupexpeller-pressed grapeseed oil (or melted virgin coconut oil if you don't mind a coconutty taste)
⅓cupplus 3 tablespoons coconut sugar
¼cupplus 2 tablespoons pure maple syrup
¾teaspoonfine sea salt
1teaspoonaluminum-free baking powder
1 ½teaspoonsbaking soda
1 ½teaspoonsground cinnamon
2 ½cupswhole spelt flour
Preheat the oven to 350F. Line a 5" x 10" loaf pan with parchment paper or lightly grease it with oil.
In a large mixing bowl, whisk together the ground flaxseed, zucchini, applesauce, grapeseed oil, coconut sugar, and maple syrup.
Stir in the sea salt, baking powder, baking soda, cinnamon, and spelt flour into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. Be careful not to overmix—spelt has a delicate gluten structure, so overmixing will result in dry, crumbly bread. The batter should be quite thick and fluffy.
Spoon the batter into the lined loaf pan and use a spatula to gently smooth the surface.
If desired, garnish the top with a sprinkling of hemp hearts.
Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs at the tip.
Cool for 15 minutes in the pan, and then very carefully transfer to a cooling rack to cool completely.
Cover and store in the refrigerator for up to 1 week or freeze for up to 1 month.
*Please stick with whole spelt flour here and resist the urge to substitute other flours, especially gluten-free ones. I've tested this recipe with a few different gluten-free flours (including oat flour) and had very subpar results.