Description
Vegan zucchini bread made in 1-bowl with almond flour, oats, and grated zucchini. It’s the perfect later summer breakfast, snack, or dessert!
Ingredients
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- ¼ cup pure maple syrup
- ¼ cup unrefined coconut sugar
- ¼ cup neutral nut butter (almond, cashew, sunflower seed butter)
- ½ cup unsweetened almond milk
- 1 medium zucchini, grated, skins left on (~1 heaping cup zucchini)
- 3/4 cup Bob’s Red Mill Superfine Almond Flour
- 1 cup Bob’s Red Mill Gluten-Free Organic Old Fashioned Rolled Oats
- 1 cup oat flour
- 1 tsp baking powder
- ½ chopped walnuts + more for topping
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with coconut oil. In a small bowl, combine the ground flaxseed and filtered water to form your “flax egg.” Stir and set it aside for 5 minutes to gel.
- Add in the maple syrup, coconut sugar, nut butter, almond milk, and grated zucchini. Stir everything well to combine.
- Next, add the almond flour, oat flour, rolled oats, and the baking powder to the bowl and toss everything to combine. Stir everything until it’s well combined and thick with no visible flour. Fold in the chopped walnuts.
- Spoon the batter into the bread pan and spread it into an even layer with a spatula. Sprinkle some walnuts on top.
- Bake the bread for 45-50 minutes, or until the top is firm to the touch and the edges start to pull away from the pan.
- Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely before cutting into slices.
- Store the leftover vegan zucchini bread in the refrigerator for up to one week and freeze slices for long term storage.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free