It’s been a crazily hectic week between preparing for the end of one job, and getting ready for the start of my career. I haven’t slept much, I’ve hardly exercised at all because of a suspected heel spur, and dinner has consisted of whatever is left in the pantry or the always dependable bowl of Kix; they’re Mother-approved, you know.
Somehow, in the midst of all this, I found time to bake a carb-tastic loaf of zucchini bread. The zucchini in my fridge was looking a little sad and so was I. There’s nothing like carbs to cheer a girl up.
Vegan Zucchini Walnut Bread
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 cup sugar (I used Splenda)
- 1/3 cup raisins
- 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 tsp. apple cider vinegar
- 1 tbsp pure maple syrup (or other liquid sweetener)
- 1 & 1/2 cups non-dairy milk (I used vanilla almond milk)
- Cinnamon Streusel topping: 2 tsp cold Earth Balance, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon
- Preheat oven to 375F. Spray a regular loaf pan with cooking spray.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and sugar. Stir in walnuts and raisins.
- In a larger bowl, stir together zucchini, flax egg, almond milk, apple cider vinegar, and maple syrup. Fold in dry ingredients, being careful not to over-mix or the bread will become tough.
- Prepare streusel by mixing with a fork until it becomes crumbly.
- Pour batter into pan, sprinkle with streusel, and bake for 40 minutes until a toothpick comes out clean.