Eggless Vegan Zucchini Bread Recipe made with The neat Egg

If you have a bumper crop of zucchini in the garden this summer, you’ve got to try this supremely moist and flavorful zucchini bread!  Topped with crunchy walnuts and perfectly spiced with cinnamon, nutmeg, and cardamom, it will be nearly impossible to have just one slice.

Makes 10 servings.

Ingredients

  • 1 medium zucchini, grated
  • ¼ cup coconut oil, melted
  • 1 neat egg, prepared according to package instructions
  • ⅓ cup brown sugar
  • ½ cup sugar
  • 1 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 ½ cup flour (all-purpose, gluten-free or vegan)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of cardamom
  • ½ cup chopped walnuts plus ¼ cup extra for topping

Directions

  1. Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. With a cheesecloth or a paper towel, squeeze excess moisture out of the grated zucchini.
  3. With an electric or stand mixer, mix together the sugars, applesauce, neat egg, oil, and vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices.
  5. Then, gradually add the dry ingredients to the sugar and applesauce mixture.
  6. Fold in the zucchini and ½ cup of the walnuts.
  7. Pour the batter into the loaf pan.
  8. Sprinkle ¼ cup of the walnuts over the batter.
  9. Bake at 350 degrees for about 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  10. Let cool about 10 minutes before slicing.

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