By Diego called from a construction site — he is overseeing the installation of a water system at a community on the border. He said: "Mamá, the water flows now." The water flows. Four words that mean: the families in this community can turn on a faucet and drink. Diego builds the things that change the lives, one faucet at a time.
When I heard Diego’s voice — calm, tired, proud — say those four words, I went straight to my kitchen. I needed my hands in something real, something that grows from the earth and asks nothing complicated of you. Zucchini bread has always been my steady recipe, the one I make when I need to feel the rhythm of an ordinary, grateful day. I baked this loaf for him, even though he’s far away — because some things you make not to eat, but to mark the moment.
Vegan Zucchini Bread
Prep Time: 15 min | Cook Time: 55 min | Total Time: 1 hr 10 min | Servings: 10 slices
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded zucchini (about 1 medium zucchini), lightly packed
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil
- 1/4 cup unsweetened applesauce
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax eggs)
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat & prepare. Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
- Make flax eggs. Stir together the ground flaxseed and water in a small bowl. Set aside for 5 minutes until the mixture thickens and becomes gel-like.
- Prep the zucchini. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out some of the excess moisture — you want it damp but not soaking wet.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Mix wet ingredients. In a separate medium bowl, whisk together the maple syrup, melted coconut oil, applesauce, flax eggs, and vanilla extract until smooth and fully incorporated.
- Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix. Fold in the shredded zucchini and nuts, if using.
- Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–58 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve at room temperature.
Nutrition (per serving)
Calories: 220 | Protein: 4g | Fat: 9g | Carbs: 32g | Fiber: 2g | Sodium: 180mg