vegan food blog

zucchini loaf

zucchini loaf

This zucchini loaf is just the thing to kick off the springtime!  We guarantee that this bread will be a hit, you may not want to share it (although you would be super cool if you did).




If you’ve never tried cooking with “flax eggs” before, this is the perfect chance to try it out!  When ground flax seeds are combined with warm water, they form a gel similar to the texture of a beaten egg.  The amount of flax we use in this recipe is intended to replace about three eggs.

Need even more reasons to give flax a try?  It is an amazing source of omega-3 fatty acids, which improve your cardiovascular health, and they also give baking a subtle nutty flavour.



This batter comes together easily in about 10 minutes, the hardest part will be waiting for it to finish baking.  Whole wheat flour is used to give this loaf a rich and nutty taste, although you can use regular all-purpose flour in it’s place.  The addition of applesauce means that we could get away with using less oil, and pecans are added for a bit of crunch.


Yields: 2 Loaves


  • 6 tbsp ground flax
  • 1/2 cup warm water
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2 tsp vanilla
  • 2 cups grated zucchini
  • 3 cups whole wheat flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 cup chopped pecans


1. Grease and flour two loaf pans.  Preheat oven to 350°F.

2. Whisk together the ground flax and warm water, this mixture should thicken into a gel-like consistency.  Add the sugar, oil, applesauce, and vanilla; mix well.

3. Grate the zucchini using a hand grater or the grater attachment of a food processor.  Using a cheesecloth or your hands, squeeze the grated zucchini over the sink to remove any excess liquid.  Once extra water has been removed, add to the batter.

4. In a separate bowl mix together the dry ingredients.

5. Add the dry ingredients into the wet batter and mix thoroughly using a spatula or wooden spoon. Add the chopped pecans.

6. Divide the batter evenly between two loaf pans, cover with foil and bake for 40 minutes covered, then remove foil and bake an additional 10 min uncovered at 350°.

7.Remove pans from oven once baked through (test with a toothpick, if it comes out dry then the loaves are done).  Let cool for 10 minutes in the pans, then run a knife around the edges and invert the pans, the loaves should fall out easily.


Make it gluten-free: use your gluten-free flour of choice

Loaves can be stored for up to a week, wrapped in tinfoil; they also can be frozen wrapped in foil.


Nutrition facts from: CRON-O-Meter