Why is it important not to drain the grated zucchini for this loaf?

Keeping the liquid from the grated zucchini is crucial for this recipe as it adds essential moisture to the batter, contributing to the loaf's tender and moist texture without needing extra oil or egg replacers.

Can I substitute the sprouted spelt flour with another type?

Yes, the recipe notes that whole wheat flour can be used as a direct substitute for sprouted spelt flour. For best results, stick to a similar whole grain flour.

How do I know when the zucchini, carrot, walnut loaf is fully baked?

To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean, the loaf is fully cooked. The recipe suggests baking for about 50 minutes.

What's the best way to store any leftover Zucchini, Carrot, Walnut Loaf?

Once cooled, store the loaf in an airtight container at room temperature for a few days, or in the refrigerator for up to a week. For longer storage, slice and freeze individual portions for up to 2-3 months.

Can I add other spices or nuts to this vegan loaf recipe?

While the recipe uses cinnamon, nutmeg, and cardamom, you could experiment with a pinch of allspice or ginger. For nuts, pecans or a mix of walnuts and pecans would also work well.

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Zucchini, Carrot, Walnut Loaf
[Vegan]

Name: Zucchini, Carrot, Walnut Loaf [Vegan]
Cook time: 50 min
Yield: 4 servings
Ingredients: 2/3 cups brown sugar; 1 cup granulated sugar; 2 cups apple sauce; 1/2 cup organic canola oil + enough to lightly coat the loaf pans; 2 teaspoon vanilla extract; 1 1/2 cup sprouted spelt flour (or whole wheat); 1 1/2 cup white flour; 2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoon cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon cardamom; 2 cups finely grated zucchini (Keep the liquid! Don't drain it.); 2 carrots peeled and finely grated; 3/4 cup chopped walnuts

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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Two slices of moist vegan zucchini, carrot, and walnut loaf on a wooden cutting board, garnished with chopped walnuts and a sprinkle of cinnamon.

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Discover more recipes with these ingredients

Zucchini, Carrot, Walnut Loaf [Vegan]

Dairy Free

This Zucchini, Carrot, Walnut Loaf is a huge hit and yeah it’s got some sugar, but it’s also full of some pretty healthy stuff. It will be a hit with your kids and anyone really. Give it a shot!

Ingredients You Need for Zucchini, Carrot, Walnut Loaf [Vegan]

2/3 cups brown sugar
1 cup granulated sugar
2 cups apple sauce
1/2 cup organic canola oil + enough to lightly coat the loaf pans
2 teaspoon vanilla extract
1 1/2 cup sprouted spelt flour (or whole wheat)
1 1/2 cup white flour
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cardamom
2 cups finely grated zucchini (Keep the liquid! Don't drain it.)
2 carrots peeled and finely grated
3/4 cup chopped walnuts

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How to Prepare Zucchini, Carrot, Walnut Loaf [Vegan]

Preheat the oven to 350°F.
Lightly oil two loaf pans.
In a large sized bowl, whisk together the brown sugar, white sugar, apple sauce, canola oil and vanilla until well blended.
In a medium bowl, whisk together your spelt flour, white flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
Add your dry ingredients to your wet ingredients and gently fold together just until blended. Do not overmix.
Add your grated zucchini, carrots and chopped walnuts and gently fold again.
Divide your batter between the two loaf pans.
Bake for about 50 minutes (check with a toothpick to ensure it's fully cooked in the middle).