Recipe: One Bowl Zucchini Bread (Vegan)

This Summer, I harvested about a gazillion zucchinis, so I have had ample time to test drive some good zucchini bread recipes.

When I make a yummy breakfast-like break, I like to use spelt flour. It is a little sweeter and nuttier in taste, and it’s also a bit lighter (less dense) than other flours.

This recipe is SO good — I love the addition of the apple sauce and cinnamon for a little more Fall spice.

Enjoy!

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INGREDIENTS

• 1.5 cups shredded zucchini (about 1 medium zucchini)

• 1.5 cups light spelt flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground nutmeg

• 3/4 cup coconut palm sugar

• 3/4 cup unsweetened apple sauce

• 1/3 cup neutral-tasting oil of choice (I use avocado, but coconut would be great too)

• 1.5 teaspoons vanilla extract

• Optional: walnuts halves or chocolate chips

DIRECTIONS

1. Preheat the oven to 350°F and lightly oil a bread pan.

2. In a food processor, shred one medium zucchini. Gather the shredded zucchini in a clean kitchen towel and squeeze out as much moisture/water from the zucchini as you can. Set aside.

3. In a large bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, cinnamon, cardamom, nutmeg, and coconut sugar.

4. In the same bowl, mix in the apple sauce, oil, and vanilla extract. Using a rubber spatula, mix until just combined with a few little streaks of flour.

5. Add the shredded and wrung out zucchini to the batter.

6. Optional: add walnuts and chocolate chunks. Fold these items in until they are evenly distributed.

7. Transfer the batter to the prepared loaf pan and flatten the top of the loaf.

8. Bake the vegan spelt zucchini bread for 50-60 minutes, or until a toothpick/paring knife inserted into the center comes out clean. Remove the zucchini bread from the oven and let it cool.

9. Slice, serve, enjoy!