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The Best Zucchini Loaf |Oil-free

Yields1 ServingPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

The amazing zucchini loaf is not only delicious but oil-free. You would never know there is no oil as it is so moist.

INGREDIENTS
 1 cup ZUCHINNI shredded & drained (make that a heaping cup)
 ¾ cup SUCANAT, COCONUT SUGAR, BROWN SUGAR or a combo of these
 ¾ cup APPLESAUCE
 ¼ cup Vegan YOGURT (you can replace with oil if you prefer)
 1 tsp VANILLA
 1 ½ cups SPELT or ALL PURPOSE Flour (spooned into measuring cup not packed)
 ½ tsp BAKING POWDER
 1 tsp BAKING SODA
 ½ tsp SALT
 1 tsp CINNAMON
 ½ tsp CLOVE POWDER
 ½ tsp PUMPKIN spice (if you don’t have use cardamon or nutmeg)
 ½ cup WALNUTS (and more for the top if desired)
DIRECTIONS
1

Line or spray an 8 x 4” loaf pan with parchment paper or oil spray. I do both.

2

Shred the zucchini & put it in a nut milk bag or cheese cloth & drain. Set aside (does not need to be peeled)

3

Using a stand mixer or in a bowl by hand add sugar, applesauce, vanilla & yogurt & mix on speed 2 to combine well.

4

Now add all dry ingredients to the stand mixer & mix till everything is combined but no more. If mixing by hand, add dry ingredients to a bowl then combine the dry and the wet & stir to well combined. Whatever method you choose be sure not to over mix!

5

Add drained shredded zucchini to mixer & finally add the walnuts & mix only briefly just to combine. If mixing by hand fold both in till combined.

6

Pour into loaf pan & top with walnuts if desired.

7

Bake 350 for 75 minutes. Test with a knife as it should come out clean when done. If not continue cooking 10 more minutes at a time until the knife comes out clean. When I make a double-size loaf I cook for 1 hour and 30 minutes!