Carob Zucchini Nut Bread Vegan
Indulge in wholesome plant-based goodness with this Vegan Carob Zucchini Nut Bread, a delightful twist on classic zucchini bread. Infused with naturally sweet and chocolaty carob powder, this moist and tender loaf is packed with shredded zucchini for added moisture and a dose of veggies, while chopped walnuts or pecans bring a satisfying crunch. A flaxseed "egg" and a tangy vegan buttermilk made with almond milk and apple cider vinegar ensure this recipe is entirely vegan without compromising on texture or flavor. Lightly spiced with cinnamon and naturally sweetened with maple syrup, this bread is perfect for breakfast, brunch, or an afternoon snack. Quick to prep and aromatic as it bakes, this one-bowl wonder is a must-try for any vegan baking enthusiast seeking a nutritious, refined-sugar-free treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Carob powder
- 1 teaspoon Cinnamon
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, shredded
- 0.5 cup Walnuts or pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the flaxseed meal and water to make a flax egg. Stir well and let sit for 5-10 minutes until it becomes gelatinous.
In another small bowl, mix the almond milk and apple cider vinegar to create a vegan buttermilk. Set aside for 5 minutes.
In a large mixing bowl, whisk together the all-purpose flour, carob powder, cinnamon, baking powder, baking soda, and salt.
In a medium bowl, stir together the flax egg, vegan buttermilk, maple syrup, and vanilla extract until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently to combine. Do not overmix.
Fold in the shredded zucchini and chopped nuts until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 373.3 g | 136% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 147.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 834 mg | 64% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
