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Vegan Zucchini Bread

(recipe, Ellen Kanner)

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  1. 2 cups zucchini, grated and loosely packed
  2. 2 Tbsp. ground flax seeds (also known as flax meal)
  3. Juice and zest of 1 lemon
  4. 1½ cups spelt flour
  5. 1 Tbsp. cinnamon
  6. 1 tsp. soda
  7. 1 tsp. baking powder
  8. ⅓ cup brown sugar
  9. ½ cup soy milk
  10. 4 Tbsp. canola or coconut oil
  11. 3 Tbsp. agave


  1. Preheat oven to 350 degrees. Lightly oil a 9-inch-by-5-inch loaf pan.
  2. In a large bowl, toss together the grated zucchini, flax meal, and grated lemon zest.
  3. In a separate bowl, sift together the spelt flour, cinnamon, baking soda, baking powder, and brown sugar. Mix into the zucchini.
  4. In a small bowl, combine the soy milk and lemon juice. (The mixture will curdle; don’t fret.) Add the oil and agave.
  5. Gently mix the wet ingredients into the zucchini mixture, stirring until just combined.
  6. Pour the batter into the prepared pan. Bake for 45 minutes or until a tester comes out clean.