Healthy Vegan Zucchini Bread

Happy Memorial Day Weekend everyone! I hope you’ve got your Beyond Meat burgers ready for a big BBQ tomorrow. I understand that summer is full of ice cream, hamburgers, and plenty more non-vegan treats. However, it’s super easy to uphold a vegan diet with so many new products in the stores! There’s a replacement for literally ALL animal products, and it’s likely better for your health and the environment, too.

Even though a vegan diet isn’t hard, sometimes even I find myself tempted by animal foods! Which is why we must remember WHY we chose to go vegan (or vegetarian) in the first place. I’m working on a series of blog posts about why I went vegan, how it’s changed my life, and how you can begin your journey of compassion, too! To start, here’s a little recipe I made up last weekend for a healthy vegan zucchini bread! Inspired by Cookie + Kate.

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Healthy Vegan Zucchini Bread (no added sugar, zero fat, whole wheat)

  • ½ cup apple sauce
  • ⅓ cup stevia
  • 2 flax eggs or egg replacement
  • ⅔ cup almond milk
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + more for top
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 small-to-medium zucchini, grated
  • 1 ½ cups whole wheat flour


  1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
  2. In a large mixing bowl, combine the apple sauce, milk and and stevia. Add the egg replacement and mix well.
  3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and mix. Stir in the zucchini, then add the flour and stir just until combined.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
  6. Best served with chocolate!


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