This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and nonvegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like. Vegan dark chocolate chips would be an ultra-decadent addition. Source:, May 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.

  • Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Squeeze zucchini in a clean kitchen towel until you have removed 1/8 cup liquid. Stir the zucchini into the almond milk mixture. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.

  • Bake until golden brown and a skewer inserted in the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.

Nutrition Facts

186 calories; total fat 7g 11% DV; saturated fat 0.5g; sodium 192mg 8% DV; potassium 112mg 3% DV; carbohydrates 29g 9% DV; fiber 2.8g 11% DV; sugar 13g; protein 3.3g 7% DV; exchange other carbs 2; vitamin a iu 86IU; vitamin c 5mg; folate 8mcg; calcium 84mg; iron 3mg; magnesium 11mg; thiaminmg; added sugar 13g.