Zucchini Pecan Bread

Eating healthy never looked so good.

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This loaf bread is so soft inside with a hard exterior and a crunch from the pecans on top. The green specs are zucchini, and I would even dare to say that this bread is nutritious. Filled with a vegetable, flax meal, and no sugar, butter, eggs, or oil, this bread is like guilt-free eating.

I don’t like labeling things as good or bad or ugly, but this zucchini bread is actually vegan. Now, vegan doesn’t automatically mean it’s good for you. You could be vegan and eat potato chips all day. However, it does mean that there’s no butter, eggs, or oil, so at least there’s no added fats or cholesterol. Your fats come from the nuts. There’s also added fiber from the flax and whole wheat flour. Don’t turn the page just because of labels. You would have no idea unless I told you.

You could count this as breakfast, lunch, or dessert. It’s so versatile. Like a bread for all occasions.

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Zucchini Pecan Bread

(adapted from Gabriela of Une Vie Saine)

Ingredients:
  • 1.5 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 C unsweetened applesauce
  • 1.5 tsp vanilla extract
  • 2 T ground flax meal mixed with 6 T room temperature water (flax egg)
  • 1/2 C maple syrup
  • 1 C grated zucchini, skin on
  • 1/2 C chopped pecans
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Instructions:
  • Preheat oven to 350*.
  • Prepare flax egg (mix ground flax meal and water with a fork and allow to gel while you prep the other ingredients. If you want to use a regular egg, sub 1 egg.
  • In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  • In a separate bowl, whisk applesauce, vanilla, flax egg, and maple syrup until combined.
  • Add wet to dry and stir.
  • Add in zucchini and pecans and mix well.
  • Pour into a loaf pan greased lightly with nonstick cooking spray.
  • Bake for 50 minutes or until toothpick comes out clean.
  • Allow to cool before removing from loaf and slicing.
Freezes well.
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What else can I say about this bread…It would be great with peanut butter on top for breakfast or a snack. Or dessert. This bread is really for all parts of the day.

You could slice it smaller and serve as little bites lined up on a tray.

Leave it in loaf form and wrap as a housewarming or thank you or new baby gift.

I slice it and freeze for easy grabbing. Stack with parchment paper between layers.

The ingredient list is pretty simple. The only thing I had to buy was a zucchini.

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Now really, what are you waiting for?

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Comments

  1. Yay I’m so glad you enjoyed it!! There’s half a loaf frozen in my freezer right now…it’s taken so much restraint to save it for my boyfriend!

  2. Mmmmm looks amazing! Putting this on my list of must makes! :D

  3. That looks incredible!!! I have all those things on hand too except zucchini – I think I need to make this soon!

  4. Looks awesome Marci! I love zucchini bread!

  5. Love the new looks! Great looking reicpe

  6. Looks delicious Marci. Never thought a loaf bread could be made without eggs, butter, or oil !

  7. Oh this bread looks absolutely amazing!

  8. It is very apparent that if I make this bread I will not be able to stop eating it. At all. Looks wonderful!

  9. I can’t believe there’s no oil in this. Can’t wait to try!

  10. This makes me smile!
    I’m lactose intolerant and I’ve been looking for a vegan zucchini loaf that isnt loaded with refined sugar! I can’t wait to give this one a try. Thanks again!
    -Anne.

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