I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.
However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂
This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!
Enjoy!
- ½ c. Xylitol (or truvia, swerve, etc)
- ½ c. Sucanat
- 1½ c. Sprouted Spelt Flour (or other whole grain flour)
- ½ t. Pink Sea Salt
- 1 t. Baking Soda
- 1½ t. Cinnamon
- 2 t. Pure Vanilla Extract
- ½ c. Unsweetened Applesauce
- ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
- 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
- ½ c. Pecan Halves
- Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
- In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
- Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
- Pour batter into prepared loaf pan and place pecan halves on top.
- Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
- Cool completely in loaf pan. Slice.
