Recipe Redux: Vegan Coconut Zucchini Bread
Spice up your usual holiday loaf with this sweet and unique Vegan Coconut Zucchini Bread!
Servings: 12 servings
Calories: 291kcal
Equipment
Ingredients
- 1 ½ cups spelt flour
- ¾ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup canned coconut milk
- ¼ cup coconut oil melted
- 2 flax eggs 6 tablespoons water + 2 tablespoons ground flaxseed
- ½ cup shredded zucchini
- 1 cup shredded coconut
Optional Coconut Glaze:
- 1 cup powdered sugar*
- 1 ½ tablespoons coconut milk + more if needed
- ½ cup shredded coconut toasted
Instructions
- Preheat your oven to 350 °F and grease a standard loaf pan. Set aside.
- In a small bowl, prepare you flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add in the coconut milk, flax eggs and coconut oil and stir until just combined.
- Fold in the shredded zucchini and coconut.
- Pour into your prepared loaf pan and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean.
- If using the optional coconut sugar glaze, prepare it by stirring the powdered sugar and coconut milk together, starting with 1 ½ tablespoons of milk and adding more coconut milk until it reaches your desired consistency. This makes more glaze than you'll need so feel free to cut the recipe in half!
- Pour the glaze over the bread and sprinkle on the toasted coconut.
Notes
*To make your own powdered sugar, blend together 1 cup of natural cane sugar with 1 tablespoon of arrow root powder until super fine and fluffy.
Nutrition
Serving: 1slice | Calories: 291kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 113mg | Fiber: 3g | Sugar: 28g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg