Easy Plant Based Zucchini Bread - Nutmeg anyone?

Easy Whole Foods, Plant Based Zucchini Bread - Nutmeg anyone?

A great way to use up any lingering Summer squash from your garden (especially here in California where it is still warm this time of year) while still getting in the Autumnal spirit, and getting in an extra dose of veggies to boot!

Spice it Up!

This zucchini bread recipe features three favorite, aromatic, and absolutely delightsome spices: cinnamon, nutmeg, and cardamom. While the zucchini bread bakes, they are sure to fill your home with a festive, cozy, Autumnal aroma! Added bonus? Zucchini bread is one of the easiest quick breads to make into a plant-based recipe because the zucchini acts as an automatic egg replacer, leaving you with a perfectly moist and rich bread. 

Nutmeg Mineral Rich Lipstick

I paired this recipe with what else but our Nutmeg Mineral Lipstick – such a gorgeous shade to pair with the warm red and orange tones this time of year, not to mention the perfect companion to the spice-filled goodness of this yummy Fall recipe! 

Recipe

Prep: 10 minutes Cook: 35-40 minutes  

 You will need:

• ½ cup cane sugar (Lisa's new favorite is Monk Fruit)
• ½ cup brown sugar (Have you tried Date Sugar?)
• 1 ¼ cups apple sauce
• 1 tsp pure vanilla extract
• 1 ½ cup whole wheat flour (you can substitute all purpose flour or a gluten free flour, but I can’t vouch for the results as I have only made this with whole wheat flour) (Lisa's favorite is Sprouted Spelt Flour)
• ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp nutmeg
• 1 ½ cups shredded zucchini (I just eyeball this, usually about 1 zucchini’s worth, or a couple zucchinis if they are smaller– I like to really load up on the veggies though!)

1. Preheat the oven to 350 degrees.
2. Prepare your loaf pan, or muffin tin– I recommend using parchment paper to line your pan or parchment paper muffin liners as they will prevent any sticking to the sides and will easily detach from your loaf or muffins! Otherwise, be sure to grease your pan/muffin tin very well to prevent sticking.
3. Mix together all dry ingredients EXCEPT the sugar
4. Mix the sugar with the wet ingredients, then add to the dry ingredients and mix together thoroughly. Add in the shredded zucchini here. Don’t over mix.
5. Pour batter into your pan/muffin tin, and place on the middle rack of your oven. Plan on baking for 35-40 minutes, but periodically check on them (through the glass, without opening and letting the oven’s heat escape). They might take a little bit longer, or be done a little bit sooner both depending on your oven, altitude, and your own personal taste in how browned you prefer your muffins!

 A little behind the scenes with my "helper" for today's post ;)

Key Takeaways

• Zucchini bread is one of the easiest quick breads to make plant based thanks to the natural moisture and binding quality of zucchini
• The warm blend of cinnamon nutmeg and cardamom brings cozy autumn flavors and fills your home with a festive aroma
• Whole wheat or sprouted spelt flour offers a hearty texture and extra nutrients
• Applesauce serves as a natural sweetener and egg substitute keeping the bread moist and rich
• Pair this recipe with the Nutmeg Two in One Cream Crayon for a seasonal beauty moment that mirrors the warm tones of fall
• Perfect for using up extra zucchini and enjoying a whole foods treat that feels both wholesome and indulgent

---

Frequently Asked Questions

Q: Can I make this zucchini bread gluten free?
A: Yes you can use a gluten-free flour blend though texture and flavor may vary slightly. Whole wheat or sprouted spelt flour provide the best structure.

Q: How do I know when my zucchini bread is done?
A: Check with a toothpick inserted in the center. If it comes out clean or with only a few moist crumbs it is ready to cool.

Q: Can I use oil instead of applesauce?
A: Yes you can substitute part of the applesauce with a neutral oil if you prefer a richer texture though the applesauce keeps it moist and light.

Q: How should I store leftover zucchini bread?
A: Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. It also freezes beautifully.

Q: Can I make muffins instead of a loaf?
A: Absolutely. Divide the batter evenly into a muffin tin and bake for about 20 to 25 minutes depending on your oven.

---

JOIN OUR COMMUNITY

Join the SBM Customer Care community on Facebook, a group of friendly customers who are there to learn about the brand, clean beauty and easy well-aging beauty. Click here to request to join!

SHOP MY CURATED FAVES 

Our Amazon Shop for tried and true highly recommended products: SBM AMAZON SHOP

SUBSCRIBE TO THE PODCAST

Beauty and Style podcast for woman over 50: LIVING VISIBLY OVER 50 PODCAST

 

**DISCLOSURE: Hey beautiful! I may be an affiliate for some of the products that I recommend on the Simple Beauty Blog. If you purchase those items through my links, I will earn a small commission. You will NEVER pay more when buying a product through my link. Plus, when you order through my link, it helps support the Simple Beauty Blog, so I can continue to offer you lots of great free information.