Zucchini happens to be one of my favorite vegetables and it’s in season right now! This is a delicious way to use zucchini in a spiced bread that kinda trumps the usual banana variety.
Zucchini is so versatile. As you know, you can blend it into a cream sauce like in my popular carbonara recipe. You can also make a life-changing pasta called spaghetti alla nerano that uses fried zucchini as the base for its sauce. I included a vegan recipe for this in my latest issue of EAT IT by hot for food, as well as another zucchini recipe using zoodles to make a light and refreshing cacio e pepe.
Zucchini is so versatile. As you know, you can blend it into a cream sauce like in my popular carbonara recipe. You can also make a life-changing pasta called spaghetti alla nerano. It uses fried zucchini as the base for its sauce. I included a vegan recipe for this in my latest issue of EAT IT by hot for food. There’s even another zucchini recipe using zoodles to make a light and refreshing cacio e pepe.
I love the cardamom, cinnamon, and nutmeg combo in this zucchini bread and the addition of crunchy buttery pecans. The zucchini is used to add moisture to this loaf, but what a clever way to get in some more veggies too!
You could swap pecans for chocolate chips, of course! And if you want to stick with the classic banana bread loaf I have a popular recipe here. Looking for even more ways to use zucchini? You can bake it into something a little sweeter like this zucchini pistachio cake. Or for something savory try making some savory corn and zucchini fritters.
vegan zucchini bread
- 1 C pecans, toasted and roughly chopped
- 1 tbsp golden flax meal
- 3 tbsp water
- 2 1/2 C shredded zucchini (about 2 medium to large zucchini)
- 1 3/4 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 C packed light brown sugar
- 1/2 C granulated cane sugar
- 1/3 C melted refined coconut oil
- 2 tsp vanilla extract
Preheat the oven to 350°F.
Toast the pecans either on the stove top in a pan over low heat or in the oven on a baking sheet for 5 to 10 minutes or until fragrant and toasted. Chop the pecans and set aside.
Combine the ground flax and water and stir to combine. Set aside to thicken while you prepare the remaining recipe.
Shred zucchini and add to a large mixing bowl.
In another large mixing bowl combine flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg. Toss the chopped pecans in the dry ingredients and set this aside.
In the bowl with the zucchini add brown sugar, granulated sugar, coconut oil, vanilla, and thickened flax mixture and stir to combine well until it appears liquidy.
Add the wet ingredients to the dry ingredients and stir to combine well so no dry ingredients are visible.
Add to a lined loaf pan. Bake for 55 minutes or until a toothpick comes out clean from the center. Allow the bread loaf to cool in the pan on a wire rack for 15 minutes. Then lift the sides of the parchment paper to remove the loaf and continue to cool on a wire rack before slicing and serving. Store loosly covered at room temperature or in the frige.