vegan zucchini bread
Servings 10 slices
Ingredients
- 1 C pecans, toasted and roughly chopped
- 1 tablespoon golden flax meal
- 3 tablespoon water
- 2 ½ C shredded zucchini (about 2 medium to large zucchini)
- 1 ¾ C all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ C packed light brown sugar
- ½ C granulated cane sugar
- ⅓ C melted refined coconut oil
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Toast the pecans either on the stove top in a pan over low heat or in the oven on a baking sheet for 5 to 10 minutes or until fragrant and toasted. Chop the pecans and set aside.
- Combine the ground flax and water and stir to combine. Set aside to thicken while you prepare the remaining recipe.
- Shred zucchini and add to a large mixing bowl.
- In another large mixing bowl combine flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg. Toss the chopped pecans in the dry ingredients and set this aside.
- In the bowl with the zucchini add brown sugar, granulated sugar, coconut oil, vanilla, and thickened flax mixture and stir to combine well until it appears liquidy.
- Add the wet ingredients to the dry ingredients and stir to combine well so no dry ingredients are visible.
- Add to a lined loaf pan. Bake for 55 minutes or until a toothpick comes out clean from the center. Allow the bread loaf to cool in the pan on a wire rack for 15 minutes. Then lift the sides of the parchment paper to remove the loaf and continue to cool on a wire rack before slicing and serving. Store loosly covered at room temperature or in the frige.
