• Cooking Time: 45
  • Servings: 1 loaf + 6 muffins
  • Preparation Time: 20


A great way to use up a lot of zucchini: you can easily double the batch and freeze the finished product! You can also use the same recipe to make zucchini muffins (the cooking time will then be about 20-25 min).


  • 2 ¼ cups flour
  • 3 tsp baking powder
  • ¾ tsp salt
  • 2 ¼ tsp ground cinnamon
  • 1 ½ egg replacer (3 Tbsp cornstarch mixed with 3 Tbsp water)
  • ¾ cup sweetener (e.g. sugar, maple syrup, agave nectar,…)
  • ½ cup oil
  • 1 ½ tsp vinegar (apple cider or white vinegar)
  • 1 ½ tsp pure vanilla extract
  • 2 ¼ cup zucchini, steamed and grated (you can forgo the steaming if you want)
  • ¾ cup walnuts
  • ¾ cup dried fruits and/or chopped dark chocolate (optional)


  • Preheat oven @ 350 degrees.
  • Oil a 9×4 inch loaf pan as well as a 6-cup muffin tin OR oil a mini loaf pan. Line with parchment paper if you want (optional).
  • In a large bowl sift together flour, baking powder, salt and cinnamon.
  • Add and mix in egg replacer, sweetener, oil, vinegar, and vanilla.
  • Add in zucchini, walnuts and dried fruits and/or chocolate until just mixed (don't over mix).
  • If too dry, add up to ¼ cup of water to the mixture.
  • Pour mixture into lightly oiled loaf pans.
  • Bake for 45-50 minutes (test with knife for doneness…it should be firm enough but not too much). You can take out the muffins after 20-25 minutes.

Categories: Bread  Fruit Bread  Muffin  Vegetable 
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