Enjoy this simple and delicious Vegan Healthy Zucchini Bread, made with minimal ingredients and LOTS of flavor. Make it for friends, family, neighbors, but be sure to keep some for yourself! I love the texture zucchinis add to my vegan baked goods. I also love taking advantage of zucchini at the farmer’s market too! If you’re like me and love vegan zucchini recipes, take a look at my Vegan Chocolate Zucchini Cake. Yum! If you’re looking for a savory way to use up those zucchinis on the counter, how about this Vegan Spicy Sesame Zucchini Zoodle recipe!
Do you think of zucchini as healthy? I have to confess, I don’t always feel that way. I’ve been guilty of christening the zucchini with the iceberg lettuce of the plant world crown. It’s green, sure, but maybe not packing a phytonutrient punch.
The thing is, it’s not true.
The zucchini is in the summer squash family. Interestingly enough, zucchini is loaded with nutrients from the Vitamin B family. Believe it or not, you’ll get protein and fiber from zucchini too.
Protein? From a zucchini? Who knew protein could be so green!
But where zucchini really stands out is in the carotenoids, otherwise known as antioxidants. Just remember, carotenoids are what’s responsible for the vibrant color, like the green color mostly found in the skin of a zucchini. That’s one of the reasons this recipe includes the peel.
It’s good to take your food seriously and get all the health benefits you can. Sometimes that means adding healthy ingredients like zucchini, walnuts and dried cranberries. Other times it can mean managing the other ingredients in your recipes. For example, here are some of the healthy tricks I added to this vegan healthy zucchini bread recipe:
- Reduced the total amount of sugar. I learned this trick from The Good Food Book by Jane Brody. I read this book in the 1990s and loved how she recommended reducing the total sugar in most baked recipes by a quarter to half!
- Replaced granulated sugar with coconut sugar. I’m always looking for replacements for processed white sugar. Sometimes there’s no way around it, but when I can, I love trying healthier substitutes. I’m pleased with coconut sugar because it adds a nice caramel-like flavor. Coconut sugar also has a lower glycemic index, meaning it will not impact your blood sugar as much.
- Used whole wheat pastry flour. We all know that more fiber is good. We get some fiber from the zucchini, so why not add a little more thanks to the whole wheat flour? I find working with whole wheat pastry flour creates a nicer consistency, meaning it’s not quite so dense as a regular whole wheat flour. If you’re not certain you’ll like this, then feel free to go halfsies: half all-purpose flour (we use unbleached), and half whole wheat pastry flour
- Replaced the egg with a flax egg. You know about the flax egg, right? Combine one tablespoons of ground flax seeds with three tablespoons of water. Voila! You now have a lovely egg substitute. A flax egg creates a nice binder. Plus you’ll get some Omega-3s, which are so good for you!
- Added some cinnamon. Poor Shawn. I’ve been adding cinnamon to so many recipes lately. Once I learned that cinnamon helps reduce blood sugar, it has been my go-to spice to add to my sweets. You know I love drinking my “skinny hot chocolate”? Well, now I add a sprinkle of cinnamon to that drink as well.
- Included dried cranberries. I could just tell you the dried cranberries are there for color. It’s kind of true. Because I knew the pops of red in this loaf would look great with the flakes of green zucchini. But to be honest, I also love the health benefits offered by dried cranberries, such as fiber, Vitamin C, and more.
- Why not some walnuts! I mean, while we’re at it, let’s just throw in some walnuts to the mix. We’re not going at this recipe half-way! I could go on all day about the health benefits of walnuts. They’ve got folate, melatonin, Omega-3s, and other gut-healthy phytonutrients. Besides, they taste good too.
Hopefully you get the point. There are lots of ways to sneak in some healthy in your everyday recipes. And if you’re like me, we’re always looking for that perfect balance of healthy and flavor!
How To Eat Vegan Healthy Zucchini Bread
Believe it or not, there is a proper way to eat this Vegan Healthy Zucchini Bread. Are you worried now that you’ve been eating zucchini bread wrong all these years? No worries. Because any way you slice it, it’s gonna be good. I just think to eat it properly you need to cut off a slice, toast it (we use a toaster oven), and add a little slice of vegan butter. Ooh la la!
Sometimes I think the only way to eat this Vegan Healthy Zucchini Bread is with a fork.
As in, hand me the loaf and a fork, please! 😬
We’ve had a lot of new neighbors move in lately and I’ve been looking for the perfect bread to say welcome! You know what I mean, right? I like being neighborly and saying a fun welcome to new people on the block, but I stumble on what to give them. Because, I want to give our new neighbors something they’ll really enjoy eating, but I also want there be some healthy qualities to the gift as well.
That’s where this Vegan Healthy Zucchini Bread comes in. It’s a lovely combination of sweet (but not too sweet), healthy (but not too healthy), and welcoming. That’s what I call perfection.
Be a Change Agent
I’ve toyed around with this recipe for quite awhile. Years, even. I found a recipe from my mom’s old cookbook and used that as my base. The real trick is squeezing the zucchini to remove the excess fluid. But tricks of the trade aside, I’ve made this recipe in a way that I love, but it doesn’t mean you will love it this way.
That’s just the truth. Because taste buds come in all shapes and sizes and preferences.
That’s why I encourage you to change it up (suddenly The Cars song “Shake it Up” came to my mind. Can we add a Ooh Ooh?). But seriously, take a look at this recipe and let your imagination run wild. If you’d like to see some of my ideas for changing this recipe, here are some suggestions:
- I’m always looking for ways to add peanut butter to my baked goods and I could absolutely see subbing peanut butter for half of the fat in this recipe
- I included cinnamon, but a half a teaspoon of dried ginger would be nice too
- Change up the nuts if you’re not a walnut fan; pecans would do nicely too
- Mmm, some chopped pistachios would add some nice color and flavor
- Please, oh please, think about adding some grated orange zest. It would be FAB!
- I used coconut sugar, but if you don’t have that handy, brown sugar will do just fine
- Also, you could replace the vegan butter with coconut oil
- You could try gluten-free baking mix to make this a gluten-free recipe
Hopefully this is a good start to get your ideas flowing. If you like something here, go for it! If you have another one you’d like to share, leave me a comment below. I’d love to hear about it.
I love to serve this Vegan Healthy Zucchini Bread with a nice cup of hot chai tea. If you haven’t figured it out by now, I’m quite the tea fanatic. Right now this is my favorite summertime iced chai tea and it works quite fine with this recipe too!
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Enjoy this simple and delicious Vegan Healthy Zucchini Bread, made with minimal ingredients and LOTS of flavor. Make it for friends, family, neighbors, but be sure to keep some for yourself!
- 1 small Zucchini
- 1 Flax Egg (1T Ground Flax + 3 T water)
- 1/3 cup Vegan Butter , melted
- 1/2 cup Coconut Sugar
- 1/2 cup Plant Based Milk , vanilla
- 1 tablespoon Apple Cider Vinegar
- 1 3/4 cup Whole Wheat Pastry Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Dried Cranberries (Optional)
- 1/3 cup Chopped Walnuts
Spray a 9 X 5 bread pan with vegetable spray. Heat your oven to 350F.
Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 - 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
In a small bowl, combine the ground flax seeds and water. Stir to combine.
In a mixing bowl, combine the vegan butter, coconut sugar, plant-based milk (if not using vanilla-flavored add 1 teaspoon of vanilla), and apple cider vinegar. Stir to combine. Add the pressed zucchini and stir this all together.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir to combine. Add the dried cranberries and chopped walnuts (if using). Stir until both are coated.
Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into your prepared bread pan. Place in the heated oven and bake for 50 minutes, or until a tester inserted in the center comes out clean.
If your plant-based milk is not vanilla-flavored, add 1 - 2 teaspoons of vanilla extract.
If you’re into delicious vegetarian vegan zucchini baked goods recipes, check these out:
- Vegetarian Zucchini Carrot Cake by Ambitious Kitchen
- Vegan Chocolate Chip Zucchini Bread by the Pretty Bee
- Zucchini Quinoa Breakfast Cookies by Simply Quinoa
- Oh, and what about these Vegan Savory Zucchini Bread by little ol’ me!
Whatever zucchini recipe you’re stirring up, enjoy!