Oil-Free Zucchini Bread


I love the Summer, especially when it comes with zucchinis! Our neighbors have the best garden ever and one day, I want one just like it. They said we could pick some zucchini and I couldn’t be more excited. I love fresh vegetables. They just taste better, or at least I think so. The zucchini we picked was ginormous. It was the size of a baby. I couldn’t wait to make zucchini bread. We brought it inside and I immediately started shredding it. There was so much zucchini that I only used half of it. The other half I made some baked parmesan zucchini rounds. It was so yummy, I’ll have to share it with you guys another day. Anyways, the zucchini bread turned out so good and you can’t even tell that there was no oil or butter. It was perfectly moist and just lightly sweetened. If you leave it until the next day to eat, it tastes even better! The flavors have time to mix and soak together. Obviously I couldn’t wait until the next day to try it, but I had lots of leftovers that tasted so delicious. IMG_0598IMG_0603IMG_0606IMG_0608IMG_0499(Recipe adapted from Oh She Glows)

Oil-Free Zucchini Bread

2 cups whole wheat pastry flour (or whole grain spelt flour or white whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar (I put slightly less)
1/3 cup craisins
1/3 cup chopped walnuts
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
1 & 1/4 cup shredded zucchini (leave skin on), packed
1 tbsp lemon zest
2 tsp fresh lemon juice
1 tbsp pure maple syrup (or other liquid sweetener)
1 & 1/4 cups non-dairy milk (I used unsweetened original almond milk)

Preheat oven to 350 degrees. Mix the flax egg and set aside. Lightly oil a regular-sized loaf pan and then line it with parchment paper so you can easily pull out the loaf when cooled. Or you can use 2 smaller loaf pans.

In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts).

In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest & juice, maple syrup, milk).

Add wet ingredients to dry and stir until just mixed. Be careful not to over mix the batter.

Spoon the batter into prepared loaf pan and spread out evenly. Bake for about 45-60 minutes at 350 degrees or until toothpick comes out clean and the loaf gently springs back when pressed.

***You can also make muffins out of this batter. Just bake it for about 20-30 minutes and check on them periodically to make sure they don’t over cook. Every oven is different so keep an eye on them.


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