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.
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
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
- In a large mixing bowl, combine the apple sauce, milk and and stevia. Add the egg replacement and mix well.
- 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.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
- 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.
- Best served with chocolate!