I believe that baking can be a solution to many of life’s every day issues. Undergoing a stressful day? Bake. Nervous about a meeting? Bake. Have a pile of homework assignments to do and absolutely no will to complete them? Bake, of course!

This afternoon’s baking experiment?
Vegan Zucchini-Walnut Bread
- 1.5 cups whole-wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cups unsweetened applesauce
- 1.5 tsp vanilla extract
- 2 T ground flax meal, mixed with 6 T room temperature water
- 1/2 cup maple syrup
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Preheat oven to 350*F. Begin by preparing flax egg: mix ground flax meal and water with a fork, and allow to gel. In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, whisk applesauce, vanilla, flax egg and maple syrup with a fork until well combined. Add wet ingredients to dry, and stir until thoroughly mixed. Stir in zucchini and walnuts. Pour into an 8×4 inch loaf pan prepared with non-stick spray. Bake for approximately 50 minutes, or until a knife inserted into the center comes out clean.
I was worried that the loaf wouldn’t be sweet enough, but the result was absolutely perfect. It tastes wholesome without being grainy or bland, and the texture is incredibly moist and chewy. I didn’t break my walnuts up too small, so the larger chunks are the perfect juxtaposition for the almost sticky bread!
I tried a slice for dessert this evening, and decided that it would be the perfect breakfast when smeared with nut butter. (I think I know what I’m having tomorrow AM!) My friend Jillian also tried a piece when she stopped by this afternoon and gave it a thumbs-up :)