Zucchini Loaf



For 1 Loaf

  • 1 3/4 cup (210g) flour 

  • 3/4 tsp baking powder 

  • 1/2 tsp baking soda 

  • 1/2 tsp sea salt 

  • 1 tsp cinnamon 

  • 1/2 tsp nutmeg 

  • 1/2 cup (96g) cane sugar  

  • 1 tsp vanilla 

  • 1/4 cup (60mls) maple syrup 

  • 2 flax eggs (2 tbsp flax meal AKA grounded linseed with 3 tbsp water) NOTE: for for non-vegan loaf use 2 normal eggs

  • 1 tbsp lemon juice 

  • 1/4 cup (60mls) almond milk 

  • 1/3 cup (80mls) coconut oil (or alternative oil) 

  • 1 1/2 cups (145g) grated zucchini, pressed gently with paper towels or cloth to remove some moisture (but do not squeeze out all of the liquid as it makes the cake moist). 

  • 1/2 cup (75g) chopped walnuts (optional)


  1. Preheat your oven to 175 degrees (C) and lightly grease or oil an nonstick loaf pan or line your loaf tin with baking paper.

  2. In a small bowl, add your 2 tbsp ground flax seed with 6 tbsp water and stir until well combined. Set aside for 5 minutes for the flax egg to form. 

  3. In a large mixing bowl, whisk together the flour, baking powder and soda, salt, cinnamon, nutmeg and cane sugar. 

  4. In a separate bowl, combine the non-dairy milk and lemon juice. Allow it to sit for a moment. Then, stir in the maple syrup, vanilla, oil and flax eggs. Whisk the wet ingredients together.

  5. Add the wet ingredients to the dry ingredients and use a spatula or spoon to fold them together. When the batter is fully mixed, fold in the zucchini and the walnuts. 

  6. Pour the batter into your baking pan. Bake for 50-55 minutes, or until the loaf is golden brown and the top as risen and set. Start checking the loaf at 45 minutes, just to be certain that it's not burning or cooking too quickly.

  7. Allow the loaf to cool on a cooling rack for 15-20 minutes before turning it out of the loaf pan. Then, gently invert it to remove the loaf from the pan. Store leftover slices in the fridge for up to 3 days, or freeze for up to 6 weeks.