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  • Prep-time: / Ready In:
  • Makes 1 loaf

This sweet loaf of zucchini bread gets its tender crumb from a secret ingredient: avocado. Enjoy a slice at room temperature or toasted. Use the large holes of a box grater to get perfectly grated zucchini.

Recipe from Forks Over Knives—The Cookbook

zecret zucchini bread

Ingredients

  • ⅓ cup unsweetened, unflavored plant-based milk
  • 1 avocado, halved, seeded, peeled, and mashed
  • 1 tablespoon ground flaxseeds
  • ½ cup pure cane sugar or date sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon zest
  • 1½ cups spelt flour
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 small zucchini, shredded (1 cup)
  • ⅓ cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F. Line an 8x4-inch nonstick or silicone loaf pan with parchment paper. In a large bowl stir together the first four ingredients (through sugar). Beat with a mixer on medium until smooth and creamy. Beat in vanilla and lemon zest. Add the next six ingredients (through allspice); beat until well combined. Fold in zucchini and, if desired, walnuts.
  2. Pour batter into the prepared loaf pan. Bake 60 to 70 minutes or until top is very firm to the touch and sides are pulling away from pan. Cool in pan on a wire rack 30 minutes. Use parchment to lift bread from pan to wire rack. Let bread cool completely before slicing.
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Comments (15)

(4.86 from 7 votes)
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Tee2 months ago
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Guys, I fed it into a recipe nutrition calculator. Planning for it to serve 6 (not sure if that’s accurate) you get 569 calories and 103 carbs per serving.

Nancy3 months ago
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Where are the nutrition facts?

AIDA6 months ago
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Can I use either regular spelt flour or sprouted spelt flour?

Rosemary9 months ago
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My husband loved this — and he’s not fully WFPB.

I agree with other commenters who said the batter really doesn’t pour. You need to spoon or ladle it into the loaf plan.

Well worth the effort.

Christallin Johnson-Smith10 months ago
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How many calories (approximately,) are in one slice?

deb kirby10 months ago
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Im trying this for the second time as I thought I did something wrong the first time but the directions say pour, really??? I followed it exactly and the batter is anything but…….what is the consistency suppose to be like going into the loaf pan?

B K10 months ago
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Avocados come in different sizes. Could you please state how many tablespoons your avocado ended up being? Thank you.

Trish10 months ago
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Sounds yummy! Any suggestions to replace the avocado? I am allergic to them! Thanks!

Carmen10 months ago
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I use applesauce in place of oil whenever I bake banana bread, brownies, cakes, etc. You could it in place of the avocado. Unsweetened, natural applesauce. I buy the individual cups that come six to a box.

Jen12 months ago
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Pretty good, but too salty. The salt highlights the avocado, but not in a good makes this a savory bread. Otherwise, pretty good. Next time I’d half the salt. May need a little more date sugar too. Also, this is a thick batter. You can’t “pour batter…” as the instructions state. You have to press it into the pan. The result isn’t dry, however.

Victoria12 months ago
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Really delicious! I added chocolate chips and used white rice flour (1 to 1) because I wasn’t able to find spelt flour. Turned out beautifully! I also used a food processor for my zucchini to make sure it was in very small pieces. All of these adjustments seemed to work perfectly. Any way we could get approximate nutrition information for 1 piece?

Jean1 year ago
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Have made this many times. Love it!
Note – I substituted millet flour once when I was out of spelt flour and the bread was dry.

Kaylyn Burford1 year ago
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We LOVE your recipes!

Angela1 year ago
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This looks really wonderful. I follow a vegetarian keto diet. I know how to sub-out the sugars but I’m not sure about the flour. Very curious as to whether there is a good low carb flour, or combination thereof, that could be used in place of the spelt flour to maintain the right texture. Perhaps almond in conjunction with psyllium husk or ground flax seed might work. Any recommendations?

Cindi M.1 year ago
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This was so good that we’d eaten half of it within an hour! I left out the walnuts because one of my kiddos doesn’t like them.

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about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.

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