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.see more from this author
Any other flours you suggest? I don’t do well with spelt. Thanks. Beautiful.
Love this recipe – the best ever. Can you freeze it?
what is spelt flour
I love this recipe and have made it several times. I bake it for 55 minutes and have been happy with the results. I’ve been using a medium to large avocado with good results. I just omit allspice because I don’t have it in my spice cabinet right now. Thank you!
I just made this today and my husband loves it! And he’s not even a vegan! I followed the recipe exactly. I was a little concerned with the comments below about the batter (EX: needing applesauce, avocado oil to soften the batter), but I didn’t need to adjust at all. I used a standard large avocado that had been ripe for about 2-3 days. The only adjustment for next time, and maybe it’s my oven, but I will bake it for 70 minutes instead of 65, and maybe leave it in the oven for a few minutes after turning it off. It pulled away from the parchment paper, was firm to the touch, and had a nice browning on it. It’s still was borderline mushy inside despite the appearance on the outside. I will definitely make this again. Thank you!
As others have said, the batter is very dry and dough like before adding the zucchini. In the future, I will add the zucchini to the avocado/sugar mixture first, and will sift the dry ingredients together before adding to the batter. I ended up having to substitute whole wheat flour & coconut sugar; also added an additional 1 tablespoon of avocado oil (my avocado was very small), 1 tablespoon of plant milk, and 1/2 cup of zucchini. The bread came out very moist and the flavor was good.
Batter was super thick and dry. Maybe my avocado was too small? Added about 1/3 cup unsweetened applesauce but still very thick – like a paste. Divided the batter up in a silicon muffin pan and baked for 20 min. Didn’t raise and is a dense type of muffin but still hits the spot.
I’m with you. Avocados vary so much in size that having the amount on cups would help especially if you’re subbing out for applesauce or something else.
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.
Where are the nutrition facts?
Hi Nancy, we have not included calorie information in our recipes to avoid encouraging nutrient tallying and calorie counting, which can create more problems than they solve. With a whole-food, plant-based diet, it’s recommended to eat until comfortably satiated instead of counting calories. The higher water and fiber content of whole plant-based foods allows our bodies to more accurately gauge how much food we need to eat.
If your condition requires you to know specific nutrient information, we recommend entering our recipes into online nutritional software, like Cronometer or MyFitnessPal.
You may find Jeff Novick’s “The Caloric Density Approach to Nutrition and Lifelong Weight Management” article helpful: http://www.forksoverknives.com/the-calorie-density-approach-to-nutrition-and-lifelong-weight-management/
I’m very interested in changing my life to plant based eating
Can I use either regular spelt flour or sprouted spelt flour?
Either should work! If you wish to pivot to another whole grain flour, we recommend checking out our whole grain flour guide: https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/
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.
Can I use some other flour? Perhaps Hazelnut or almond flour? Also a substitute for the sugar?
How many calories (approximately,) are in one slice?
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?
Avocados come in different sizes. Could you please state how many tablespoons your avocado ended up being? Thank you.
Sounds yummy! Any suggestions to replace the avocado? I am allergic to them! Thanks!
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.
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.
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?
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.
We LOVE your recipes!
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?
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.