Zucchini Bread – Vegan

Zucchini Bread – Vegan
(Makes 1 Loaf)
Z is for Zucchini Bread! ‘Z’ the last letter during this A-Z Blog Challenge 2015. I’d like to say I ‘saved the best for last’, but I do have so many other favs amongst the prior blog post this April. This Zucchini bread has similar elements to my carrot cake – cinnamon, walnuts with a shredded veggie. This zucchini bread is hands down my favorite of Zucchini breads, my kids LOVE it too. Bonus – its kid friendly…Jasmine our daughter is obsessed! It’s moist, flavorful – fantastic as a snack, side, breakfast or dessert. What more can I say about this bread…except that it’s a must try, enjoy!

1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
½ Tbsp Baking Powder
½ Tsp Baking Soda
½ Salt
½ Tbsp Cinnamon
¼ Tsp Nutmeg
2 ½ Tbsp Flax Seeds, ground up
½ Cup Pure Cane Sugar
1 Tsp Pure Vanilla Extract
¼ Cup Applesauce
¼ Cup Non-Dairy Milk (I used Soy in this recipe)
3 Tbsp Canola Oil
¼ Cup Water
½ Cup Walnuts, chopped
2 Zucchini (8oz), grated (Large & Small – see notes below)

-Preheat oven 350 degrees. Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Combine all dry ingredients in large bowl: Flours, Sugar, Baking Soda/Powder, Salt, Cinnamon, Nutmeg and ground flax seeds – whisk all ingredients together.
-Add wet ingredients to dry: Vanilla, Applesauce, Soymilk, Canola Oil and Water with dry ingredients. Stir together to combine. Once incorporated fold in walnuts and Zucchini.
Note: I grate Zucchini using a box grater. One Zucchini I grate using the large side and the other I grate using the small.
Zucchini Grated
-Pour into prepared loaf dish/pan then bake for 1 hour. Let stand for 10-15 minutes to cool. Enjoy!
(I’m addicted to this bread especially when it’s warm. I can’t just have one slice).


Zucchini Salad

Zucchini Salad (Serves 2)


I thoroughly enjoy cooking and creating. There are some days that I literally open the pantry and refrigerator and voila! This salad happened on one of those days. Our children were visiting family for the day; Seth and I were about to enjoy a sandwich but I wanted something fresh to go along with it…a simple side salad. Boom…Zucchini salad! This recipe was perfect for just the two of us but could easily be doubled.


1 large Zucchini, shaved

1 Vine Ripe Tomato, shaved

1 handful of Parsley, chopped

1 Scallion (Green Onion), chopped finely

3 Tbsp Apple Cider Vinegar

3 Tbsp Extra Virgin Olive Oil, good quality

½ Tsp Italian Seasoning

1 Tsp Dijon Mustard

1 Tsp blue Agave nectar

1 Tbsp Capers


-Using a mandolin slicer or vegetable peeler, slice zucchini and tomatoes into ribbons from top to bottom. (I use the 1/16 or 1.5mm setting on my mandolin). Chop parsley and finely chop green onion, set aside with zucchini and tomatoes.

-Whisk together Vinegar, Olive Oil, Italian Seasoning, Dijon Mustard, Agave and capers until combined. Toss both together until combined. Enjoy!